Chocolate Cream Cupcakes

These chocolate cream cupcakes are rich, soft, and full of deep cocoa flavor with a hint of creamy sweetness. I love baking them when I want something decadent but easy to make from scratch. The smooth chocolate base pairs perfectly with a fluffy, cream-infused frosting that melts in my mouth.

Why You’ll Love This Recipe

I love how these cupcakes come out so moist and tender every time. They have that bakery-style richness without needing any complicated steps. The frosting is silky and sweet with a creamy twist that elevates the entire cupcake. They’re perfect for parties, celebrations, or whenever I need a chocolate fix.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Eggs

• Whole milk or cream

• Vegetable oil

• Vanilla extract

• Boiling water

• Optional: instant coffee or espresso powder (for a deeper chocolate flavor)

For the frosting (optional):

• Unsalted butter

• Powdered sugar

• Cocoa powder (for chocolate version)

• Heavy cream or milk

• Vanilla extract

• A pinch of salt

Directions

1. I preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.

2. In a mixing bowl, I whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.

3. In a separate bowl, I combine eggs, milk or cream, oil, and vanilla extract. I pour the wet ingredients into the dry and stir until smooth.

4. I slowly add the boiling water (and optional instant coffee) and mix until the batter is well combined and smooth—it will be slightly thin.

5. I divide the batter evenly among the cupcake liners, filling each about two-thirds full.

6. I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. I let the cupcakes cool completely before frosting.

For the frosting:

1. I beat softened butter until light and creamy.

2. I gradually mix in powdered sugar, cocoa powder (if using), and a pinch of salt.

3. I add cream or milk and vanilla extract, then beat until smooth and fluffy.

4. I frost the cooled cupcakes using a piping bag or spatula.

Servings and timing

This recipe makes 12 standard cupcakes.
It takes about 15 minutes to prepare the batter and 20 minutes to bake, so they’re ready in about 35 minutes.

Variations

Sometimes I add a square of chocolate in the center of each cupcake before baking for a molten surprise. For a lighter option, I use whipped cream frosting. I also like topping them with mini chocolate chips, a drizzle of melted chocolate, or fresh berries.

Storage/Reheating

I store these cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. They also freeze well—frosted or unfrosted—for up to 2 months. I let them thaw at room temperature before serving.

FAQs

Can I make these cupcakes without eggs?

Yes, I’ve replaced the eggs with applesauce or yogurt (about 1/4 cup per egg) with good results.

What makes them so moist?

The combination of oil, cream, and boiling water keeps the cupcakes super moist and tender.

Can I use a different frosting?

Absolutely. I sometimes use whipped cream frosting, vanilla buttercream, or even cream cheese frosting.

How do I store them for a party?

I make them a day ahead and keep them refrigerated in a covered container, then bring them to room temperature before serving.

Can I use whole wheat flour?

Yes, I’ve used half whole wheat and half all-purpose to keep the texture light while adding some fiber.

Conclusion

These chocolate cream cupcakes are a rich, crowd-pleasing dessert that I keep coming back to. They’re simple, comforting, and have just the right touch of sweetness and creaminess to satisfy every chocolate craving.

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