Would you like an easy chocolate cupcake recipe that is moist, full of chocolate flavor and takes seventeen minutes to bake? I have the perfect from scratch recipe for you. Decadent Chocolate Cupcakes with each bite a melted chocolate chip adds additional chocolate flavor while the chocolate cream cheese frosting is swirls like a lovely rose and tiny chocolate pearls. This will be your go-to-quick and best chocolate cupcake recipe.
You will love these cupcakes. This recipe can be doubled or tripled. Sometimes I will use flavored dark roast coffee for the hot water in the recipe for added and fun mocha flavor. You can switch up the frosting too. Raspberry Buttercream on this dark chocolate cupcake with a fresh raspberry garnish makes a great cupcake too. Other frosting ideas would include ganache, whipped cream, mocha whipped cream, vanilla, marshmallow Swiss Meringue and caramel.
How to Make Decadent Chocolate Cupcakes
Preheat oven to 350°F. Line muffin or cupcake pan with cupcake liners. I used black liners.
In large glass mixing bowl that is micro wave safe add 4 tablespoons chocolate chips, cocoa powder and hot water or strong coffee. Whisk together until melted and somewhat thick.
Add sugar and vegetable oil, whisk to combine. Add the eggs and vanilla. Whisk to blend. Set aside.
In another bowl sift together flour, baking soda, and salt. Add dry ingredients to the wet ingredients, stirring to blend. Do not over mix. Scrape down sides and bottom of bowl with rubber spatula.
Chocolate Cupcake Batter ready to place into muffin liners. Batter will be slightly thin but not to worry this is perfect.
Fill cupcake liners 3/4 full, making 12 cupcakes. Divide 1/2 cup chocolate chips evenly on the 12 cupcakes. Gently push the chips into the cupcake batter with back of spoon just covering the chips with batter.
Bake cupcakes 17 minutes until fully baked, cake top will spring back when lightly touched. Remove from oven and cool before frosting. (At this point if you want to freeze the cupcakes now is the time to place in freezer bag and freeze for later frosting and individual servings).
Chocolate Cream Cheese Frosting: Mix all ingredients in a mixing bowl, whip with hand mixer until smooth and very creamy. If frosting is to wet add additional confectioner’s sugar.
Fill piping bag with tip # 1 M or 2 D. Fill bag with frosting. Pipe rosettes on top of cupcakes. Sprinkle with chocolate pearls or curls.
Keep cupcakes in refrigerator if frosted. Allow to warm up about 20 minutes before serving.
SUPER EASY RECIPE! Hope you enjoy it. Check out other cupcake recipes below.
PrintDecadent Chocolate Cupcakes
Super moist dark chocolate cupcakes with chocolate cream cheese frosting and chocolate pearls as garnish with melt in your mouth. Easy and quick 17 minute bake makes these cupcakes great for impromptu chocolate craving. Recipe makes 12 perfect cupcakes.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
4 tablespoons dark chocolate chips
1/2 cup organic unsweet cocoa powder
1/2 cup hot water or hot coffee
1 cup granulated sugar
1/2 cup vegetable oil
2 eggs
2 teaspoons vanilla
1 cup flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chocolate chips
Chocolate Cream Cheese Frosting
2 ounce packages cream cheese,
6 tablespoons unsweet organic* cocoa
1 1/2 cups confectioners sugar
3/4 cup heavy whipping cream
1 teaspoon vanilla
Garnish:
Dark chocolate curls or pearls
Instructions
- Preheat oven to 350°F. Line muffin or cupcake pan with cupcake liners. I used black liners.
- In large glass mixing bowl that is micro wave safe add 4 tablespoons chocolate chips, cocoa powder and hot water or strong coffee. Whisk together until melted and somewhat thick.
- Add sugar and vegetable oil, whisk to combine. Add the eggs and vanilla. Whisk to blend. Set aside.
- In another bowl sift together flour, baking soda, and salt. Add dry ingredients to the wet ingredients, stirring to blend. Do not over mix. Scrape down sides and bottom of bowl with rubber spatula.
- Fill cupcake liners 3/4 full, making 12 cupcakes. Divide 1/2 cup chocolate chips evenly on the 12 cupcakes. Gently push the chips into the cupcake batter with back of spoon just covering the chips with batter.
- Bake cupcakes 17 minutes until fully baked, cake top will spring back when lightly touched. Remove from oven and cool before frosting. (At this point if you want to freeze the cupcakes now is the time to place in freezer bag and freeze for later frosting and individual servings).
- Chocolate Cream Cheese Frosting: Mix all ingredients in a mixing bowl, whip with hand mixer until smooth and very creamy. If frosting is to wet add additional confectioner’s sugar.
- Fill piping bag with tip # 1 M or 2 D. Fill bag with frosting. Pipe rosettes on top of cupcakes. Sprinkle with chocolate pearls or curls.
- Keep cupcakes in refrigerator if frosted. Allow to un chill about 20 minutes before serving.
Notes
- * You can use standard cocoa, but the organic makes a healthier option.
- Valrhona baking pearls were used as garnish for these cupcakes.
Other Ideas you Might Like to Try:
Vanilla Nutella Cupcake Recipe
Classic Red Velvet Cupcake Recipe
