These chocolate cupcakes are rich, moist, and incredibly easy to make—perfect for any occasion, from casual to fancy! Topped with a luscious chocolate cream cheese frosting that’s smooth, decadent, and pipes beautifully, they’re a crowd-pleaser and a baker’s dream.



Full Recipe:

Ingredients

For the Chocolate Cupcakes:

  • 1 cup + 1 tbsp all-purpose flour

  • ¼ cup dark cocoa powder

  • 2 tbsp regular cocoa powder

  • 1 tsp baking soda

  • ¼ tsp baking powder

  • ½ cup buttermilk

  • ⅓ cup coffee (or water + 1 tsp instant coffee)

  • 1 cup sugar

  • 2 eggs

  • ¼ cup vegetable oil

  • 2 tsp vanilla extract

For the Chocolate Cream Cheese Frosting:

  • 6 oz cream cheese, softened

  • 6 oz unsalted butter, room temperature

  • 3 cups sifted powdered sugar

  • ⅓ cup Dutch-processed cocoa powder

  • 2 oz semi-sweet chocolate

  • 2 oz milk chocolate

  • ¼ tsp vanilla extract

  • 3 tbsp milk, room temperature

Directions

To make the cupcakes:

  1. Preheat the oven to 350°F (175°C). Line a cupcake pan with cupcake liners.

  2. In a large bowl, whisk together buttermilk, sugar, eggs, vegetable oil, coffee, and vanilla until well combined.

  3. In another bowl, sift together the flour, cocoa powders, baking soda, and baking powder.

  4. Add the dry ingredients to the wet mixture in two batches, mixing just until combined. Do not overmix.

  5. Fill the cupcake liners 2/3 full.

  6. Bake for 17–20 minutes, or until a toothpick inserted in the center comes out clean.

  7. Let cupcakes cool completely before frosting.

To make the frosting:

  1. Melt the chocolates in the microwave in 30-second intervals, stirring until smooth. Let cool slightly.

  2. In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium-high speed for 5 minutes until smooth.

  3. In a separate bowl, sift the powdered sugar and cocoa powder together.

  4. Add the sugar mixture to the butter/cream cheese one cup at a time, alternating with 1 tbsp of milk after each addition.

  5. Once combined, add in the melted chocolates and vanilla. Beat for another 3–5 minutes until smooth and fluffy.

  6. Frost cooled cupcakes as desired. A 1M piping tip gives a beautiful finish. Optionally top with berries, sprinkles, or cookie crumbs.

Nutrients (Estimated per cupcake with frosting)

  • Calories: ~360 kcal

  • Carbohydrates: ~40 g

  • Protein: ~4 g

  • Fat: ~20 g

  • Saturated Fat: ~12 g

  • Cholesterol: ~65 mg

  • Sodium: ~150 mg

  • Sugar: ~30 g

Moist, Rich Chocolate Cupcakes That Always Impress

At the heart of this recipe is a chocolate cupcake base that’s light in texture yet rich in flavor. The combination of dark cocoa powder and regular cocoa powder gives these cupcakes a full-bodied chocolate profile—intense but not bitter, indulgent but not heavy. The two types of cocoa bring depth, allowing every bite to satisfy chocolate lovers on a deeper level than basic cocoa ever could.

The use of buttermilk and coffee in the batter serves dual purposes. Buttermilk keeps the crumb tender and adds a subtle tang, enhancing the complexity of the chocolate. Coffee, or instant coffee mixed with water, intensifies the chocolate flavor without adding a pronounced coffee taste. It brings out the richness in the cocoa, making the cupcakes taste like they were made with gourmet chocolate.

Meanwhile, a combination of vegetable oil and eggs ensures that these cupcakes remain moist for days. Unlike butter-based cakes, which can dry out faster, oil keeps the cupcakes soft even after refrigeration—perfect for make-ahead desserts or event prepping.

Effortless Preparation with Stunning Results

These cupcakes are also a dream in terms of ease of preparation. The batter comes together in two simple bowls—wet ingredients in one, dry ingredients in the other. A gentle mix is all it takes to combine them, and the recipe is forgiving if you’re not a frequent baker.

Because the batter is fairly thin, it pours easily and distributes evenly across cupcake liners, helping you achieve uniform cupcakes that bake flat and even. This makes frosting a breeze and gives them a clean, polished bakery-style appearance with minimal work.

The cupcakes bake in under 20 minutes, filling your kitchen with the warm, intoxicating aroma of chocolate. And once cooled, they’re ready for their crowning glory: the rich, creamy frosting.

Chocolate Cream Cheese Frosting: Decadent and Dreamy

While the cupcakes themselves are delicious, it’s the chocolate cream cheese frosting that takes them over the top. This frosting offers the best of both worlds—the smooth, tangy creaminess of cream cheese frosting and the rich, velvety indulgence of chocolate ganache. Made with two types of melted chocolate (semi-sweet and milk chocolate), Dutch-processed cocoa powder, and just enough powdered sugar to balance the tang, it’s luxurious yet not overly sweet.

What makes this frosting so special is its silky texture and pipeable consistency. It’s light and fluffy enough to swirl high with a piping tip, yet rich enough to hold its shape beautifully. Whether you’re going for an elegant rosette or a classic cupcake dome, this frosting delivers professional-looking results every time.

And because the recipe uses real melted chocolate in addition to cocoa powder, you get that authentic chocolate flavor that feels indulgent without being cloying.

Perfect for Any Occasion—Big or Small

These cupcakes are as versatile as they are delicious. They’re elegant enough for weddings or formal events, especially when topped with fresh berries, edible gold leaf, or delicate chocolate curls. Yet they’re also ideal for casual get-togethers, school functions, or family desserts, especially when decorated with sprinkles or cookie crumbs.

Their classic appeal makes them a hit across all age groups, and they’re especially handy because they require no slicing or serving utensils. Plus, they travel well, making them a perfect portable dessert for parties and potlucks.

Want to go even fancier? Bake the cupcakes in decorative liners or gold foil wrappers and finish with a dusting of powdered sugar or a chocolate shard. Keeping it simple? The frosting alone is more than enough to wow your guests.

Make-Ahead and Storage Friendly

One of the best things about this recipe is that it’s perfect for make-ahead baking. The cupcakes stay moist for several days at room temperature or in the fridge. You can make the frosting a day or two in advance and store it in the refrigerator—just bring it back to room temperature and beat briefly to restore its fluffiness before piping.

The frosted cupcakes also freeze well, making them an excellent option for parties or meal prep. Just thaw them in the refrigerator overnight, and they’ll taste just as fresh as the day you baked them.

A Balanced Indulgence

Each cupcake with frosting comes in at around 360 calories, making them an indulgent but not over-the-top treat. They contain about 20 grams of fat, mostly from the butter, cream cheese, and oil—ingredients that also provide the rich texture and flavor. With approximately 40 grams of carbohydrates and 30 grams of sugar, they satisfy the sweet tooth without tipping into sugar overload.

The inclusion of cocoa, real chocolate, and cream cheese also means you’re getting a bit of calcium, protein, and antioxidants from the cocoa. While these aren’t health food cupcakes by any means, they are a thoughtful balance of flavor, texture, and richness, making them worth every bite.

If you’re looking to make them slightly lighter, you can substitute Greek yogurt for part of the oil in the cupcake batter or reduce the frosting slightly per cupcake. But for special occasions, this recipe is a celebration of all things chocolate—and should be enjoyed fully.

Tips for Cupcake Perfection

To ensure your cupcakes turn out bakery-quality every time, here are a few helpful tips:

  • Use room temperature ingredients for both the batter and frosting to ensure smooth mixing and better texture.

  • Don’t overmix the batter after adding the dry ingredients—this helps keep the cupcakes tender.

  • Use a cookie scoop to evenly portion the batter into the liners for consistent size and baking.

  • Make sure your cupcakes are fully cooled before frosting to prevent melting.

  • Sift your powdered sugar and cocoa powder for the frosting to avoid lumps and ensure a silky finish.

These small steps make a big difference and elevate your cupcakes from homemade to professional-level.

Conclusion

Chocolate Cupcakes with Chocolate Cream Cheese Frosting are everything a great dessert should be—easy to make, beautiful to present, and delicious in every bite. With their moist, richly flavored cake and dreamy, fluffy frosting, they’re a go-to recipe for both casual baking and special celebrations. Whether you’re baking for a birthday, a holiday, or just a chocolate craving, this recipe will deliver crowd-pleasing results every time. Indulgent, elegant, and unforgettable, these cupcakes are sure to become a staple in your baking repertoire.