These are some of the most decadent cupcakes (or cakes) I’ve ever made! They are light, moist, and oh so irresistible! I know I do a lot of chocolate cake recipes, but this is definitely one of my new favorite chocolate cupcake recipes!
To make the rose shaped frosting is super easy too! I used a large Wilton 2D Tip (pictured below). which you can get here, on Amazon.com. I just swirled them from the middle out. Nothing really fancy. If you want to practice, you can just scrape it off and do it again until you get it the way you want.
I think the best part of these cupcakes is the deep chocolate taste with just the right amount of sweetness. I make mot of my frosting recipes with cream cheese instead of buttercream, because it’s so much easier to create without overdoing the amount of sugar.
These decadent cupcakes are perfectly chocolaty with a soft and moist crumb and that dark chocolate, cream cheese frosting – well try not to eat it by the spoonful before you top the cupcakes!
I got some feedback that the recipe was too sweet using semisweet chocolate. I re-tested the recipe using bitter-sweet chocolate and it came out perfect!
- 1/2 cup unsweetened cocoa powder
- 1/2 cup light brown sugar packed
- 1 teaspoon instant coffee
- 1 cup hot water
- 1 stick softened butter plus some for greasing
- 3/4 cup superfine/caster sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla extract
- 2 eggs
- 3/4 cup butter softened
- 8 oz cream cheese softned
- 6 oz bitter-sweet chocolate chips
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon dark cocoa powder sifted
- 3 cups powdered sugar sifted
Preheat the oven to 350 degrees F/180 C.
In a mixing bowl whisk together the coco powder, instant coffee, brown sugar and hot water. Set aside.
In a separate bowl, mix the flour, baking powder, and baking soda together and set aside.
Cream the butter and sugar together, beating well until pale and fluffy.
Add the vanilla extract.
Add eggs, one at a time with a cup of the flour mixture in between eggs.
Mix in the rest of the dried ingredients for the cake and fold in the cocoa mixture.
Divide the batter evenly into 12 cupcakes and bake for about 20-25 minutes, or until a cake tester comes out clean.
Cool completely before frosting
Melt the butter and chocolate in a small pan on over a low heat stirring gently until melted. Once completely melted, remove from the heat and let cool.
In a large bowl, beat the chocolate mixture with the softened cream cheese
Add the cocoa, vanilla extract and 1 cup of the powdered sugar adding another cup of the sugar until smooth and desired consistency.
Pipe onto cooled cupcakes