Double Chocolate Cupcakes with Chocolate Cream Cheese-Buttercream Frosting

I tried to keep most of the Baby Shower a secret from the guest of honor.  However, the one thing I wanted to make sure of was that she had a yummy dessert.  Now the mommy-to-be isn’t really a huge cake fan so her opinion on this matter was very important to me.  I sent her a text asking what cake flavor she preferred, and when she said chocolate cake is what she’s been craving lately, I was more than happy to oblige.  I considered for a moment buying cupcakes, but I thought it would be much more fun and act as a special gift if I made it myself.  I didn’t know where to start on the recipe front since there are so many cupcake recipes, but I found a recipe for Dark Chocolate Cupcakes along with a recipe for Chocolate Buttercream, and decided to start with them as a base and make alterations where I wanted.  The Brown Eyed Baker is a great blog with tons of awesome recipes, check it out!

Double Chocolate Cupcakes with Chocolate Cream Cheese-Buttercream Frosting

Makes 18 cupcakes.




1 stick organic butter, cut into 4 pieces

4 ounces semisweet dark chocolate, chopped and divided into two, 2 ounce piles

1/2 cup Ghiradelli cocoa powder

3/4 cup cake flour

1/2 teaspoon baking soda

3/4 teaspoon baking powder

2 eggs

3/4 cup granulated sugar

1/2 teaspoon salt

1/2 cup greek yogurt

1/8 cup canola oil



2 sticks organic butter, at room temperature

4 ounces cream cheese, at room temperature

2 1/2 cups powdered sugar

4 ounces semisweet dark chocolate, melted and cooled



Set oven to 350 degrees.

Line cupcake pans with baking cup liners.


Combine butter, 2 ounces chocolate and cocoa powder in a microwave safe bowl. 


Microwave for 30 seconds and stir.  Then microwave 15 seconds at a time, stirring every 15 seconds until mixture is melted and combined. 


Set bowl aside and cool.  In the mean time, whisk together flour, baking powder and baking soda in a small bowl.


In a separate bowl, whisk together eggs, sugar, salt, cooled chocolate, and 1/2 of flour mixture.


Mix in greek yogurt and canola oil.


Stir in the other 2 ounces of chopped dark chocolate.


Place 2 rounded tablespoons of batter into cupcake liners. 


Bake for 12-15 minutes until cupcakes are cooked all the way through.


Set aside to cool.


While cupcakes cool, use a hand mixer to combine butter, cream cheese and powdered sugar until desired consistency is met.




Add in melted chocolate. 


Continue to beat until mixture is combined, and a fluffy and smooth frosting is created.

Frost cupcakes and enjoy!


10 thoughts on “Double Chocolate Cupcakes with Chocolate Cream Cheese-Buttercream Frosting

  1. WOW. You have no idea how delicious that looks (considering that I have given up dessert for Lent)!
    I might have been stalled at the first step (melted butter and cocoa powder)… eating at least 1.5 ounces of that wonderfulness.
    It’s pretty cool that there’s Greek yogurt in there. I would make an excuse that it contains protein and just eat like 5 cupcakes, hehe.

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