Chocolate Cupcakes with Cream Cheese Icing

Chocolate Cupcakes with Cream Cheese Icing

CategoryDifficultyBeginner

These cupcakes are seriously easy, super delicious and incredibly moist. You won’t believe they’re gluten-free. The batter goes a long way, I usually get 36 cupcakes out of it, so it's the perfect dessert to make for parties.

Yields36 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
Cupcake Ingredients
 1 3/4 cups all purpose flour
 2 cups granulated white sugar
 3/4 cup cocoa powder
 1 1/2 tsps baking powder
 1 1/2 tsps baking soda
 1 tsp kosher salt
 1 cup homo milk (3.25% milk fat)
 1/2 cup grape seed or canola oil
 2 large eggs
 2 tsps pure vanilla extract
 1 cup boiling water
Icing Ingredients
 1/2 cup (1 stick) unsalted butter
 227g (one brick) of cream cheese
 1 tsp pure vanilla extract
 4 cups icing sugar
 1-4 tbsps milk or cream
1

Preheat the oven to 350 degrees

2

Line 2 cupcake tins with foil lined paper cupcake liners, I like to use the foil lined ones because the colours stay nice and the cupcake releases easily from the liner, without having to grease them (I usually put 6 liners in ramekins as well as this recipe makes up to 30 depending on how full you fill the cups)

3

In the bowl of an electric mixer, mix together sugar, flour, cocoa, baking powder, baking soda and salt.

4

Add milk, oil, eggs and vanilla. Beat on medium speed for one minute

5

Add boiling water and beat until just combined, you want the batter to be runny

6

Fill liners 2/3 full with batter. I use a cookie scoop it can be kind of messy

7

Bake cupcakes for approximately 20-22 minutes, until a cake tester or toothpick comes out clean

8

Let them cool completely before frosting. I use a 1M tip on my icing bag, and hold it at a 90 degree angle to cake and working from the outside in, ice your cake, decorate with what other toppings you like.

Ingredients

Cupcake Ingredients
 1 3/4 cups all purpose flour
 2 cups granulated white sugar
 3/4 cup cocoa powder
 1 1/2 tsps baking powder
 1 1/2 tsps baking soda
 1 tsp kosher salt
 1 cup homo milk (3.25% milk fat)
 1/2 cup grape seed or canola oil
 2 large eggs
 2 tsps pure vanilla extract
 1 cup boiling water
Icing Ingredients
 1/2 cup (1 stick) unsalted butter
 227g (one brick) of cream cheese
 1 tsp pure vanilla extract
 4 cups icing sugar
 1-4 tbsps milk or cream

Directions

1

Preheat the oven to 350 degrees

2

Line 2 cupcake tins with foil lined paper cupcake liners, I like to use the foil lined ones because the colours stay nice and the cupcake releases easily from the liner, without having to grease them (I usually put 6 liners in ramekins as well as this recipe makes up to 30 depending on how full you fill the cups)

3

In the bowl of an electric mixer, mix together sugar, flour, cocoa, baking powder, baking soda and salt.

4

Add milk, oil, eggs and vanilla. Beat on medium speed for one minute

5

Add boiling water and beat until just combined, you want the batter to be runny

6

Fill liners 2/3 full with batter. I use a cookie scoop it can be kind of messy

7

Bake cupcakes for approximately 20-22 minutes, until a cake tester or toothpick comes out clean

8

Let them cool completely before frosting. I use a 1M tip on my icing bag, and hold it at a 90 degree angle to cake and working from the outside in, ice your cake, decorate with what other toppings you like.

Chocolate Cupcakes with Cream Cheese Icing
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