Imagine sinking your teeth into a rich, moist chocolate cupcake studded with luxurious dark chocolate chips, topped with a cloud-like cream cheese buttercream that melts in your mouth. These aren't just ordinary cupcakes—they're a gourmet experience that transforms an everyday dessert into a culinary masterpiece that will have everyone begging for your secret recipe. Whether you're a chocolate lover, a baking enthusiast, or simply someone who appreciates mind-blowing desserts, these Dark Chocolate Chip Cupcakes are about to become your new obsession!
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup dark chocolate chips
- 8 oz cream cheese
- 1/2 cup butter
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, sift together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine and ensure no lumps remain.
- In a separate large mixing bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well blended.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Fold in dark chocolate chips, distributing them evenly throughout the batter.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the cream cheese buttercream, beat softened cream cheese and butter in a large mixing bowl until smooth and creamy.
- Gradually add powdered sugar, mixing on low speed until incorporated, then increase to medium-high and beat until light and fluffy.
- Once cupcakes are completely cooled, pipe or spread the cream cheese buttercream on top of each cupcake.
- Optional: Garnish with additional dark chocolate chips or a light dusting of cocoa powder.
Tips
- Always use room temperature ingredients to ensure smooth mixing and consistent texture.
- Sift dry ingredients to prevent lumps and create a more uniform batter.
- Don't overmix the batter—stop stirring as soon as ingredients are just combined to keep cupcakes tender.
- Use an ice cream scoop for perfectly even cupcake portions.
- Let cupcakes cool completely before frosting to prevent buttercream from melting.
- For the fluffiest buttercream, beat cream cheese and butter until extremely smooth before adding powdered sugar.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 5g
Fat: 23g
Saturated Fat: 12g
Cholesterol: 65mg
