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

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

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

Steps 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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