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Chocolate Cream Cupcakes

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Chocolate Cream Cupcakes are rich, moist treats made with deep cocoa flavor and topped with a fluffy, cream-infused frosting. Perfect for parties or an everyday chocolate fix, these cupcakes are easy to make and always a hit.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk or cream
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup boiling water
  • 1 tsp instant coffee or espresso powder (optional)

For the Frosting:

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 2 tbsp cocoa powder (optional, for chocolate frosting)
  • 23 tbsp heavy cream or milk
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
  3. In another bowl, whisk eggs, milk or cream, oil, and vanilla extract. Combine wet and dry ingredients.
  4. Dissolve instant coffee (if using) in boiling water and stir into batter until smooth. Batter will be thin.
  5. Divide batter evenly into liners, filling about 2/3 full.
  6. Bake 18–22 minutes, or until a toothpick comes out clean. Let cool completely before frosting.
  7. For frosting: beat butter until creamy. Gradually add powdered sugar, cocoa powder, and salt.
  8. Add cream and vanilla, then beat until fluffy. Frost cooled cupcakes using a piping bag or spatula.

Notes

  • For a molten center, add a square of chocolate to each cupcake before baking.
  • Use whipped cream or cream cheese frosting for variation.
  • Top with mini chocolate chips, melted chocolate, or berries.
  • Replace eggs with applesauce or yogurt for an egg-free version.
  • Use half whole wheat flour for a fiber boost while maintaining a soft texture.

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