Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, dark chocolate cupcakes with chocolate cream cheese frosting. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Dark Chocolate Cupcakes with Chocolate Cream Cheese Frosting is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Dark Chocolate Cupcakes with Chocolate Cream Cheese Frosting is something which I have loved my whole life.

These dark chocolate cupcakes are ultra chocolatey. The chocolate cake portion is dark, rich and decadent but still fluffy. First made for a chili cookoff, these dark chocolate cupcakes have the zing and deep, rich flavor of dried ancho chile and cayenne pepper.

To get started with this particular recipe, we must prepare a few components. You can cook dark chocolate cupcakes with chocolate cream cheese frosting using 17 ingredients and 8 steps. Here is how you can achieve that.

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

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

How to make chocolate cream cheese frosting! This recipe is simple, fool-proof, and richly chocolaty. Vanilla Cupcakes with Cream Cheese Frosting. Chocolate Cupcakes with Creamy Chocolate Frosting.

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.

By Jennifer Segal, cake portion adapted from Magnolia. This chocolate cream cheese frosting is smooth, creamy, slightly tangy, and so chocolaty. It works perfectly on almost any cupcake or cake! The USDA considers frostings made with cream cheese to be unsafe if left unrefrigerated for more than a couple of hours, and there are a lot of food websites. How is it that I've never shared a chocolate cupcake recipe with chocolate buttercream frosting before??

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