Description
Indulge in these rich and moist Dark Chocolate Cupcakes topped with a luscious White Chocolate Frosting. Perfectly balanced with a hint of coffee, these cupcakes combine the deep flavor of cocoa with a creamy, smooth frosting that melts in your mouth. Ideal for celebrations or a decadent treat, they are sure to satisfy any chocolate lover’s craving.
Ingredients
Scale
For the Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg (at room temperature)
- 1/2 cup buttermilk
- 2 Tbsp plain Greek yogurt
- 1/3 cup extra light olive oil or canola oil
- 1/2 Tbsp vanilla extract
- 1/2 cup strong brewed coffee (hot)
For the White Chocolate Frosting
- 1 8 oz pkg cream cheese, softened at room temp
- 1 cup powdered sugar
- 4 oz white chocolate bar (melted & cooled slightly; white chocolate chips work equally well)
- 1.5 cups cold heavy whipping cream
Optional Garnish
- Chocolate shavings or sprinkles
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line cupcake pans with paper liners to prepare for baking.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. This ensures even distribution of leavening agents and no lumps.
- Combine wet ingredients: In a separate bowl, whisk the egg, buttermilk, Greek yogurt, extra light olive oil (or canola oil), and vanilla extract until well blended and smooth.
- Incorporate coffee: Carefully add the hot brewed coffee to the wet mixture, stirring gently to combine. The coffee enhances the chocolate flavor without overpowering the batter.
- Mix batter: Gradually add the wet ingredients into the dry ingredients, mixing just until combined. Avoid overmixing to keep the cupcakes tender.
- Fill cupcake liners: Pour the batter evenly into the prepared cupcake liners, filling each about 2/3 full to allow room for rising.
- Bake: Place the cupcake trays in the preheated oven and bake for approximately 18 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
- Prepare frosting base: In a chilled mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy, ensuring no lumps remain.
- Add white chocolate: Fold the melted and slightly cooled white chocolate into the cream cheese mixture until thoroughly combined.
- Whip cream: In a separate chilled bowl, whip the cold heavy cream to stiff peaks using a hand mixer or stand mixer. This will give the frosting a light and fluffy texture.
- Combine frosting: Gently fold the whipped cream into the cream cheese and white chocolate mixture until smooth and well incorporated, being careful not to deflate the mixture.
- Frost cupcakes: Once cupcakes are completely cooled, generously frost each with the white chocolate frosting using a spatula or piping bag.
- Garnish and serve: Optionally, decorate with chocolate shavings or sprinkles for an elegant touch. Serve immediately or refrigerate until ready to enjoy.
Notes
- Room temperature egg helps the batter blend more evenly and rise better.
- Use strong brewed coffee to enhance chocolate flavor without making it bitter.
- Make sure cupcakes are completely cool before frosting to prevent melting and sliding.
- Chilling bowls and whipping cream cold helps achieve stiff peaks easier for the frosting.
- Frosted cupcakes can be stored in the refrigerator for up to 3 days.
