If you’re looking for a no-fuss dessert that still delivers big on flavor, these Easy Chocolate Cupcakes with Cream Cheese Frosting are just the thing. Made with pantry staples, they’re incredibly moist, deeply chocolatey, and topped with a silky-smooth cream cheese frosting that’s sweet, tangy, and irresistibly creamy. Whether you’re baking for a celebration, a weekend treat, or just because you need a little chocolate fix, this recipe is simple to make and guaranteed to satisfy. One bowl, no fancy steps—just rich, delicious results every time.

What You’ll Need

Ingredients

• Chocolate Cupcakes
• 1/2 cup semisweet chocolate chips
• 1/2 cup dark cocoa powder
• 1 1/2 cup boiling water
• 1 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking soda
• 2/3 cup melted butter
• 4 eggs room temperature
• Cream Cheese Frosting:
• 1 cup cream cheese
• 3/4 cup butter
• 1/2 tablespoon vanilla
• 3 cups powdered sugar

Equipment I Used

• Stand Mixer
• Mixing Bowl
• Spatula
• Measuring Cups and Spoons
• Muffin Pan
• Cooling Rack
• Piping bag

How to Make It

Chocolate Cupcakes

Prepare the oven and cupcake pan

Preheat your oven to 350°F. Line a cupcake pans with 16 cupcake liners and set it aside.

Mix the chocolate and cocoa

In a small bowl or glass liquid measuring cup, combine the semisweet chocolate chips and dark cocoa powder. Pour in the boiling water and stir until the cocoa powder is completely dissolved and the chocolate chips have melted. Set the mixture aside to cool slightly.

Prepare the dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and baking soda. Make sure everything is evenly mixed to ensure your cupcakes rise properly.

Combine wet and dry ingredients

Once the chocolate mixture has cooled a bit, pour it into the bowl of dry ingredients. Whisk until everything is well combined and smooth.

Add the butter and eggs

Pour in the melted butter, then add the eggs (making sure they are at room temperature) and vanilla extract. Whisk the batter until it’s fully combined, smooth, and slightly glossy.

Portion the batter

Use a large cookie scoop to evenly divide the cupcake batter into the liners, filling each about ¾ full to give them room to rise without overflowing.

Bake the cupcakes

Place the cupcake pan in the preheated oven and bake for about 20 minutes, or until the tops of the cupcakes gently bounce back when touched and a toothpick inserted into the center comes out clean.

Cool the cupcakes

Remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a wire cooling rack to cool completely before frosting.

Cream Cheese Frosting

Beat the butter and cream cheese

In a large bowl, use an electric mixer or stand mixer at medium speed to beat together the softened cream cheese and butter for about 1 minute, until smooth and creamy.

Add vanilla extract

Pour in the vanilla extract and beat for another minute to combine it with the cream cheese mixture.

Incorporate the powdered sugar

Reduce the mixer speed to low and slowly add the powdered sugar, about ½ cup at a time. After the powdered sugar is fully incorporated, increase the speed to medium and continue beating the frosting for about 2 minutes, or until it’s fluffy and smooth.

Frost the cupcakes

Once the cupcakes are completely cool, use a piping bag or a spatula to frost the cupcakes with the cream cheese frosting. You can be as generous as you like!

Make-Ahead Tips

These chocolate cupcakes are great for prepping in advance!

• You can bake the cupcakes up to 2 days ahead and store them in an airtight container at room temperature (unfrosted).
• The cream cheese frosting can also be made ahead and stored in the fridge for up to 3 days. Bring it to room temperature and re-whip before using for a smooth, fluffy texture.
• For best results, assemble the cupcakes the day you serve them, but they’ll still taste great even if frosted the night before.

Storage Tips

Refrigeration:

• Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days.
• Allow them to sit at room temperature for 15–20 minutes before serving to soften the frosting.

Freezing:

• Unfrosted cupcakes freeze beautifully. Wrap them individually in plastic wrap and freeze for up to 2 months.
• Thaw at room temperature before frosting.
• While cream cheese frosting can be frozen, it’s best made fresh or used within a few days for optimal texture.