Fluffy Chocolate Cupcakes with Cream Cheese Frosting

by Chrissy

Fluffy Chocolate Cupcakes w Cream Cheese Frosting_LYK2

These sweet little engagement party cupcakes were such a hit with our friends. And yes, they are as good as they look! Probably even better, since me + a pastry bag of frosting = a little bit sketchy.

My sister has already requested them for her baby shower, next month.

Apparently, we do catering now. Keep it rollin’. We take requests. We just need to work on the space issue. After all, we do reside in a very little…yellow…kitchen.

Fluffy Chocolate Cupcakes w Cream Cheese Frosting_LYK1

The great thing about these mini cupcakes, is that they are really much easier to make than you would think!

If we are being really honest here–which we will be–when it comes to baking cakes and cupcakes, Lauren and I tend to go the lazy route and buy a box of cake mix (gasp!).

I mean, we usually doctor them up, but it’s still slightly embarrassing to admit.

Now that I am confident in the end result for these tasty morsels of chocolatey, cream cheesy goodness, I’ll have to wave goodbye to that box of Duncan Hines.

Promise. :)


Fluffy Chocolate Cupcakes: recipe via Joy the Baker

*Little Yellow Note: this recipe makes a big batch, so halve the recipe if you don’t want to make a billion. For mini cupcakes, only fill the liner halfway with batter. You can also make regular-sized cupcakes, filling them 3/4 of the way full.


Cream Cheese Frosting

Print Recipe!

Makes 3 1/2 cups frosting (covers about 75 mini cupcakes, or about 2 dozen regular cupcakes)


1 stick (1/2 cup) of butter, softened

2 ½ packages of cream cheese, softened (8 oz packages)

2 ½ cups powdered sugar, sifted

2 tsps vanilla extract

small pinch of salt

decorations (I used, edible pearls, gold sprinkles, and yellow iridescent dust.)



Cream the butter and cream cheese, both softened at room temperature, beating for about 1 minute on medium high speed. Slowly add the sifted powdered sugar, beating on a slow speed until incorporated. Add vanilla extract and a small pinch of salt and beat on medium-high speed until fully mixed and slightly fluffy and smooth. Refrigerate for about 30 minutes, before frosting your completely cooled cupcakes. Pipe or smooth on with a knife and add desired decorations. If making them ahead of time, keep in the fridge, and pull them out an hour before serving.

From the Little Yellow Kitchen,


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One Comment to “Fluffy Chocolate Cupcakes with Cream Cheese Frosting”

  1. These look lovely! The art of the perfect chocolate cupcake is a hard one to master, but the rewards are great!