How to Make Appetizing Dark Chocolate Cupcakes with Chocolate Cream Cheese Frosting

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While the cupcakes are cooling, you can start making the icing. Beat together the cream cheese and butter until evenly combined. The frosting is that of Cream Cheese, Crushed Oreos, Melted Dark Chocolate, and Condensed Milk. You can cook Dark Chocolate Cupcakes with Chocolate Cream Cheese Frosting using 17 ingredients and 8 steps. Here is how you cook it.

Ingredients of Dark Chocolate Cupcakes with Chocolate Cream Cheese Frosting

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

I made these Chocolate Cupcakes without Cocoa Powder and without Eggs. These Eggless Chocolate Cupcakes are super moist and fluffy and you won't even realize that I have not used Eggs. The replacement for Eggs is Yogurt and Vinegar. Cream together until light, fluffy, and a pale yellow.

Dark Chocolate Cupcakes with Chocolate Cream Cheese Frosting instructions

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..

Vanilla frosting: Another option is topping the cupcakes with vanilla frosting. This is great if you don't want as strong of a chocolate flavor. Just use regular Buttercream Frosting without the cocoa powder. In a large bowl, beat the melted chocolate with the softened butter and cream cheese. Add the cocoa, vanilla extract, salt and ½ cup of the powdered sugar adding another ½ cup of the sugar until smooth and desired consistency.