Chocolate Cupcakes with Mocha Cream Cheese Frosting

I’m big on celebrations. Celebrations mean cupcakes…well, for me they do anyways.

Cupcakes are always a good idea.

Birthdays, anniversaries, baby showers…of course!

Presidents day, Columbus day, national bubble wrap day…why not?!

The launch of a new blog….lets do it!

Today, after lots of planning, loads of new found website building knowledge, and countless recipe test, I’m launching Dulce Delicious!

There are tons of food blogs out there. Most of them are filled with all sorts of yummy recipes, drool worthy photos, and some seriously great writers! And, many of them have been an inspiration to me in the process of starting my own food blog (check out a few of them in my blogroll (to the right of your screen)). A big thank you to all that have inspired me and I can only hope that one day, I will be on their level. Today though, I’m just excited to have a place to call my own. A place where I can share some of my families favorite recipes with you. A place that will always allow me an excuse to bake cupcakes and eat a few too!

So, a big “Hello” to anyone who finds my site. I look forward to sharing all of my favorite recipes with you and to sharing my stories.  I’d love to hear yours too!

Let’s get to know each other!

First though…lets eat cupcakes!

These cupcakes are seriously to die for! The chocolate cake is the best I’ve ever had….that’s saying a lot! The frosting is out of this world too! If cream cheese or mocha isn’t your thing though, this cake will go well with whatever your favorite frosting may be. Heck, its good without any frosting at all!

Chocolate Cupcakes with Mocha Cream Cheese Frosting

Cake Adapted from The Barefoot Contessa

Chocolate Cake

Yields: 24 Cupcakes or Two 8 inch Round Cakes


Cooking Spray (optional)

Butter for greasing pans (If making cakes)

Flour for dusting pans (If making cakes)

1 3/4 Cups Flour

1 3/4 Cups Granulated Sugar

3/4 Cup Unsweetened Cocoa Powder

2 Teaspoons Baking Soda

1 Teaspoon Baking Powder

1 Teaspoon Kosher Salt

1 Cup Buttermilk (I made my own. Directions to follow)

1/4 Cup Vegetable Oil

1/4 Cup Unsweetened Applesauce

2 Large Eggs

1 Teaspoon Vanilla

1 Cup Freshly Brewed Coffee

Preheat oven to 350 degrees. If using paper cupcake liners, place in cupcake pan and spray liners lightly with cooking spray. (When baking with applesauce, the cakes become stickier. The cooking spray will prevent them from over-sticking to the liners.) If making cakes, butter the pans, line with parchment paper, and then sprinkle lightly with flour. Set pans aside.

In a large bowl of a mixer, combine all dry ingredients. In a separate bowl, stir together *buttermilk, oil, applesauce, eggs, and vanilla. On low speed, slowly add the buttermilk mixture to the dry ingredients and mix until thoroughly combined, being sure to scrape the sides and bottom of the bowl with a rubber spatula along the way. Keeping the mixer on low speed, add the coffee and stir just until incorporated. Pour batter into cupcake liners, filling 3/4 of the way full or divide batter evenly between cake pan.  Bake for 20 minutes (35-40 for cakes), or until a toothpick inserted in the center comes out clean.

*To make your own buttermilk, combine 1 cup milk of your choice (I used fat free) with one tablespoon lemon juice and allow to sit for five minutes. Volia! Buttermilk!

Mocha Cream Cheese Frosting


4 Ounces Cream Cheese ( I used reduced fat but, full fat works too.)

1/2 Cup (one stick) Butter

1 Teaspoon Vanilla Extract

3 Tablespoons Freshly Brewed Coffee

3 1/2 Cups Confectioners’ Sugar

1/3 Cup Unsweetened Cocoa Powder

In a medium sized mixing bowl, combine cream cheese, butter, vanilla and coffee. Mix on medium speed until smooth. Reduce speed to medium low and slowly add in the powdered sugar until fully incorporated. Once a frosting begins to form, add in cocoa powder and continue beating on medium low speed until cocoa is completely mixed in. Increase speed to medium high and beat for 1-2 minutes or until light and fluffy. Frost cupcakes or cakes as desired and enjoy!

Note: This frosting is not super thick, but it also shouldn’t be this runny. My ingredients were too soft, it was a hot day, and the cupcakes could have used a few more minutes to cool. I didn’t have time to remake them before taking pictures, but I assure you, yours shouldn’t be a big of a mess as mine were in these pictures so long as you’re not as impatient as I am. Runny or not though, this frosting is still to die for!!


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Chocolate Cupcakes with Mocha Cream Cheese Frosting — 7 Comments

  1. Hi Nichole!! I LOVE your new blog!! I cannot wait to see what yummy recipe you come up with!!

    Your cupcake pics are delicious! That runny frosting look soooo good! I think I have yet to make a bad barefoot contessa recipe, I just made her ribollita for dinner last night (definitely recommend!).

    Happy to be your newest follower :)

    • Thanks so much for checking out my site! I’m glad you like it!!
      The frosting was awesome! I can’t wait for an excuse to make it again!lol I love all of the Barefoot Contessa recipe’s also. I’m going to have to check out the ribollita. I’m sure its delicious!

  2. I’m sorry these weren’t to your taste Angelica. The cream cheese is more for texture. I hope you still enjoyed the cake portion!

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