These homemade Chocolate Cupcakes are so moist and delicious and are topped off with the best Cheesecake Frosting and a Strawberry which makes them extra scrumptious!
Chocolate and cheesecake are two flavors that were meant to be together and you get both flavors in these homemade cupcakes.
When I make these Chocolate Cupcakes I like to pile on the Cheesecake Frosting and top with a fresh strawberry. They are perfect anytime and make a great dessert for any party, holiday or social event.
Chocolate Cupcakes With Cheesecake Frosting
Chocolate Cupcakes With Cheesecake Frosting are delicious and easy to make. Homemade cupcakes are the best and don't take that much longer to make.
After looking at the ingredients lists on some of the boxed mixes, I tend to make homemade cupcakes more. I can't even pronounce some of those ingredients listed, which is not good. So I keep it simple and make my own.
Making your own frosting is not hard either especially if you make it with cream cheese. So good and creamy!
Chocolate Cupcakes With Cheesecake Frosting Ingredients
Chocolate Cupcakes Ingredients:
3/4 cup flour
1/3 cup cocoa
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs
1 cup sugar
1/3 cup vegetable oil
1 1/2 tsp vanilla
1/2 cup milk
Cheesecake Frosting Ingredients:
1/2 cup butter
8 oz. cream cheese
3 1/2 cups powdered sugar
2 tsp vanilla
How To Make Chocolate Cupcakes
Preheat oven to 350 degrees. Line a muffin tin with cupcake liners.
In a large bowl, mix together eggs, sugar, oil, vanilla, and milk, set aside. In another bowl, whisk together remaining dry ingredients. Add dry ingredients to the wet ingredients and mix well.
Pour batter into cupcake wrappers, 3/4 full. Bake for 18-21 minutes at 350 degrees.
How To Make Cheesecake Frosting
In a large bowl, mix cream cheese and butter until fluffy. Add in vanilla and mix. Add in powdered sugar slowly, mixing well with each addition.
Once cupcakes cool, pipe cheesecake icing onto the cupcakes and top each with a fresh strawberry.
How to Pipe Cream Cheese Mixture onto Cupcakes
If you don't have a piping bag you can make your own. Spoon the cream cheese mixture into a resealable Ziploc bag and press out any excess air before sealing.
Then cut a small piece from the bottom corner of bag. That allows you to pipe the cream cheese mixture onto cupcakes.
Storing Cream Cheese Desserts
Any desserts made with cream cheese should be covered and stored in the refrigerator and eaten or discarded within 4 to 5 days.
Chocolate Cupcakes With Cheesecake Frosting
Ingredients
- 3/4 cup flour
- 1/3 cup cocoa
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1 cup sugar
- 1/3 cup vegetable oil
- 1 1/2 tsp vanilla
- 1/2 cup milk
Frosting Ingredients:
- 1/2 cup butter
- 8 ounces cream cheese
- 3 1/2 cups powdered sugar
- 2 tsp vanilla
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with cupcake liners.
- In a large bowl, mix together eggs, sugar, oil, vanilla, and milk, set aside.
- In another bowl, whisk together remaining dry ingredients.
- Add dry ingredients to the wet ingredients and mix well.
- Pour batter into cupcake wrappers, 3/4 full.
- Bake for 18-21 minutes at 350 degrees.
Cheesecake Frosting Directions:
- In a large bowl, mix cream cheese and butter until fluffy.
- Add in vanilla and mix. Then add in powdered sugar slowly, mixing well with each addition.
- Once cupcakes cool, pipe cheesecake icing onto the cupcakes and top each with a fresh strawberry.
