Yield: 24 cupcakes

Chocolate Chip Cheesecake Cupcakes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Rich Chocolate Cupcakes topped with a creamy Chocolate Chip Cheesecake frosting! Decadent, from scratch, and delicious!


For the cupcakes:

  • 4 ounce bittersweet chocolate squares, chopped
  • ⅔ cup unsweetened cocoa powder
  • 1 ½ cups hot brewed coffee
  • 1 ¾ cup granulated sugar
  • 1 ½ cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup vegetable oil
  • ¼ cup buttermilk

For the frosting:

  • 1 cup unsalted butter, softened
  • 1 package (8 ounce) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 5 cups powdered sugar
  • ¼ cup heavy whipping cream
  • 1 ½ cup mini chocolate morsels, divided


    1. Preheat oven to 350 degree F. Prepare cupcake tin with cupcake liners. Set aside.
    2. In a large mixing bowl, add chopped chocolate and cocoa powder. Pour hot coffee over both, then stir until chocolate is melted.
    3. Add granulated sugar, flour, salt, baking soda and baking powder. Add in the vanilla extract, eggs, vegetable oil, and buttermilk. Beat for about 4 minutes, scraping down the sides of the mixing bowl several times (and the bottom too to make sure the chocolate doesn't settle).
    4. The batter will be thin, that's okay! Using a large cookie scoop, spoon batter into prepared cupcake tins, about ⅔ full. Bake for 18-20 minutes, until a toothpick in the center comes out clean, or the cupcake springs back from a touch of your finger. Remove and cool completely on wire rack.
    5. For the frosting, beat butter and cream cheese for 3 minutes until fluffy. Add in vanilla, powdered sugar and cream and beat an additional 3-5 minutes.
    6. Fold in 1 ¼ cup mini chocolate morsels. Pipe frosting onto cupcakes. Sprinkle with remaining morsels if desired.


  • You can use hot water instead of hot coffee if preferred. The coffee enhances the chocolate flavor without adding a coffee flavor to the dessert.
  • How to tell if cupcakes are done. Press your finger to the center of one of the chocolate cupcakes. If it springs back right away, the cupcakes are done. If an indentation remains, they need a few more minutes in the oven.
  • Use a cookie scoop. To ensure evenly sized cupcakes, use a cookie dough scoop to divide the batter. Fill each cavity of the tin about ⅔ of the way full.
  • Store. Keep frosted cupcakes in refrigerator. Or freeze for up to 3 months.

Nutrition Information:



Serving Size:

1 cupcake

Amount Per Serving: Calories: 402Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 50mgSodium: 194mgCarbohydrates: 53gFiber: 2gSugar: 43gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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