How to Make Any-night-of-the-week Dark Chocolate Cupcakes with Chocolate Cream Cheese Frosting

by Aferrera

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We hope you got benefit from reading it, now let’s go back to dark chocolate cupcakes with chocolate cream cheese frosting recipe. You can cook dark chocolate cupcakes with chocolate cream cheese frosting using 17 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Dark Chocolate Cupcakes with Chocolate Cream Cheese Frosting:

  1. Get of Dark chocolate cupcake:.
  2. Get of all purpose flour.
  3. You need of unsweetened cocoa powder.
  4. Take of granulated sugar.
  5. Take of baking soda.
  6. Take of salt.
  7. Get of warm coffee (freshly brewed).
  8. Prepare of white vinegar (or apple cider vinegar).
  9. Prepare of vanilla extract.
  10. Prepare of pure olive oil (or canola oil).
  11. Use of Frosting:.
  12. Use of cream cheese, softened at room temperature.
  13. Prepare of butter, softened at room temperature.
  14. Use of powdered sugar.
  15. Prepare of unsweetened cocoa powder.
  16. Use of salt.
  17. Take of vanilla extract.

Instructions to make Dark Chocolate Cupcakes with Chocolate Cream Cheese Frosting:

  1. To make the cupcakes: Preheat the oven to 350˚F. Line a muffin pan with cupcake liners. Brew your coffee; you can brew instant coffee with 2 cups of hot water (or mix 6 espresso shots with enough hot water equal to 2 cups of liquid).
  2. In a large bowl whisk together 3 cups flour, 1/2 cup cocoa powder, 1-1/2 cups sugar, 2 tsp baking soda and 1 tsp salt..
  3. In a separate bowl, mix together 2 cups coffee, 2 Tbsp vinegar, 4 tsp vanilla extract and 2/3 cup pure olive oil..
  4. Whisk the wet ingredients into the dry ingredients just until they come together.
  5. Use an ice cream scoop to pour batter into your lined cupcake pan; They should be about 2/3 full. Bake 18-20 minutes on the center rack or until a toothpick comes out clean. Let cool in the pan 5 minutes and remove to cool on a rack..
  6. To make the frosting: In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 8 oz cream cheese with 1/2 cup butter on medium/high speed until creamy (3 min), scraping down the bowl as needed..
  7. Sift in 2 cups powdered sugar with 1/2 cup cocoa powder to ensure there are no lumps then add 1/4 tsp salt. Mix on low speed until well combined, scrape down the bowl well then increase to medium/high speed and beat until smooth and whipped (1 min)..
  8. 3. Add 1 tsp vanilla and beat on medium/high until smooth (1 min). Now it’s ready to be piped onto cooled cupcakes..

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