I have made these cupcakes with cream cheese dozens of times, especially when I need a quick and impressive dessert. The recipe is not complicated, but it requires a little attention to detail, especially if you want the right texture for the dough and cream. When you have everything prepared in advance, it works cleanly and without stress.
Quick Info
Total time: about 3 hours (includes cooling the cream)
Preparation time: 30 minutes
Baking time: 20 minutes
Servings: 16 cupcakes
Difficulty: easy to medium
Recipe type: dessert, suitable for any occasion
Ingredients
For the cupcakes:
50 g cocoa
175 ml boiling water
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 + 1/2 cups granulated sugar
175 g unsalted butter, softened
For the cream:
4 tablespoons unsalted butter, softened
200 g cream cheese
1 teaspoon vanilla extract
400 g powdered sugar, sifted
16 candied cherries for decoration
Preparation method
1. Preheat the oven to 180°C. Prepare two cupcake trays with 16 paper liners.
2. Place the cocoa in a bowl. Pour 175 ml of boiling water over it. Mix well until you get a smooth paste. Let it cool to room temperature.
3. Once cooled, add the eggs and vanilla extract to the cocoa mixture. Stir until combined.
4. In another bowl, combine the flour, salt, baking soda, and sugar. Mix on low speed just until combined, about 30 seconds.
5. Add the cocoa mixture and the softened butter to the dry ingredients bowl. Mix on low speed for about 1 minute until the batter is smooth.
6. Fill each cupcake liner three-quarters full. Do not exceed this level, or they may overflow while baking.
7. Bake the cupcakes for about 20 minutes. Do not open the oven door in the first 15 minutes – otherwise, they may sink in the middle. They are done when they pass the toothpick test.
8. After removing them from the oven, let the cupcakes cool in the tray. Do not move them immediately while they are warm.
9. While the cupcakes are cooling, prepare the cream. Beat the butter with the cream cheese for 2-3 minutes until the mixture is creamy and no separate pieces are visible.
10. Add the vanilla extract and sifted powdered sugar to the cream. Mix on low speed, then switch to medium speed until you no longer feel sugar crystals. The cream becomes smooth and firmer.
11. Place the cream in the refrigerator for about 2 hours to firm up a bit.
12. Once the cupcakes are completely cooled, place the cream in a piping bag and decorate each cupcake. Finally, place a candied cherry on top of each cupcake.
Why I make this recipe often
These cupcakes are easy to prepare, the ingredients are always available at home, and no complicated techniques are needed. They are good the next day if they last. The cream is stable enough to sit nicely on the cupcakes without running, but not heavy. They are great for packing or small parties.
Tips and Variations
Tips
Do not remove the cupcakes from the tray while warm, as they can break easily.
Be careful not to open the oven in the first 15 minutes of baking, especially if you have an old or non-ventilated oven.
Make sure the butter is at room temperature for both the batter and the cream – otherwise, it may curdle or not incorporate well.
Substitutions
If you don’t have vanilla extract, you can use vanilla sugar, but the result won’t be as aromatic.
Granulated sugar can be replaced with coarse sugar, but you will need to mix a bit longer to dissolve.
If you want less sweet cream, you can reduce the powdered sugar by 50-80 g, but the texture will change slightly.
Variations
You can add other candied fruits or small chocolate pieces to the batter.
For a different look, you can use cream without colorants or with a bit of cocoa for a more chocolatey shade.
If you want to avoid cream cheese, you can replace it with mascarpone, but the taste will be slightly different.
Serving Ideas
The cupcakes are suitable for a weekend breakfast, for packing, or for a festive meal.
They pair well with unsweetened tea or plain coffee.
You can add some grated chocolate decoration on top of the cream if you want a richer look.
Frequently Asked Questions
Can I use instant cocoa instead of plain cocoa?
No, for this recipe you need unsweetened cocoa, as instant cocoa has sugar and other additives.
What should I do if I don’t have a piping bag for decorating?
You can use a spoon and simply spread the cream on top of the cupcakes. The result won’t be as visually appealing, but the taste remains good.
Can these cupcakes be frozen?
Plain cupcakes without cream can be frozen. The cream cheese does not freeze well; the texture changes.
Why did my cream turn out too soft?
Most often, the butter or cheese was too soft or it didn’t cool enough after mixing. Place the cream in the refrigerator for at least 2 hours before decorating.
Nutritional values
Approximately, a cupcake with cream and decoration has about 350-370 kcal. Out of the total: protein 3-4 g, carbohydrates 40-45 g, fats 18-20 g. Values are indicative and depend on how much cream you put on each cupcake or the size of the eggs.
Storage and Reheating
Cupcakes with cream should be stored in the refrigerator, in a covered container, for up to 3 days. Without cream, they can be kept at room temperature for 2 days in a closed container. I do not recommend reheating after adding the cream; if you want to heat, do it only with the plain cupcake part, without cream.
Quick Info
Total time: about 3 hours (includes cooling the cream)
Preparation time: 30 minutes
Baking time: 20 minutes
Servings: 16 cupcakes
Difficulty: easy to medium
Recipe type: dessert, suitable for any occasion
Ingredients
For the cupcakes:
50 g cocoa
175 ml boiling water
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 + 1/2 cups granulated sugar
175 g unsalted butter, softened
For the cream:
4 tablespoons unsalted butter, softened
200 g cream cheese
1 teaspoon vanilla extract
400 g powdered sugar, sifted
16 candied cherries for decoration
Preparation method
1. Preheat the oven to 180°C. Prepare two cupcake trays with 16 paper liners.
2. Place the cocoa in a bowl. Pour 175 ml of boiling water over it. Mix well until you get a smooth paste. Let it cool to room temperature.
3. Once cooled, add the eggs and vanilla extract to the cocoa mixture. Stir until combined.
4. In another bowl, combine the flour, salt, baking soda, and sugar. Mix on low speed just until combined, about 30 seconds.
5. Add the cocoa mixture and the softened butter to the dry ingredients bowl. Mix on low speed for about 1 minute until the batter is smooth.
6. Fill each cupcake liner three-quarters full. Do not exceed this level, or they may overflow while baking.
7. Bake the cupcakes for about 20 minutes. Do not open the oven door in the first 15 minutes – otherwise, they may sink in the middle. They are done when they pass the toothpick test.
8. After removing them from the oven, let the cupcakes cool in the tray. Do not move them immediately while they are warm.
9. While the cupcakes are cooling, prepare the cream. Beat the butter with the cream cheese for 2-3 minutes until the mixture is creamy and no separate pieces are visible.
10. Add the vanilla extract and sifted powdered sugar to the cream. Mix on low speed, then switch to medium speed until you no longer feel sugar crystals. The cream becomes smooth and firmer.
11. Place the cream in the refrigerator for about 2 hours to firm up a bit.
12. Once the cupcakes are completely cooled, place the cream in a piping bag and decorate each cupcake. Finally, place a candied cherry on top of each cupcake.
Why I make this recipe often
These cupcakes are easy to prepare, the ingredients are always available at home, and no complicated techniques are needed. They are good the next day if they last. The cream is stable enough to sit nicely on the cupcakes without running, but not heavy. They are great for packing or small parties.
Tips and Variations
Tips
Do not remove the cupcakes from the tray while warm, as they can break easily.
Be careful not to open the oven in the first 15 minutes of baking, especially if you have an old or non-ventilated oven.
Make sure the butter is at room temperature for both the batter and the cream – otherwise, it may curdle or not incorporate well.
Substitutions
If you don’t have vanilla extract, you can use vanilla sugar, but the result won’t be as aromatic.
Granulated sugar can be replaced with coarse sugar, but you will need to mix a bit longer to dissolve.
If you want less sweet cream, you can reduce the powdered sugar by 50-80 g, but the texture will change slightly.
Variations
You can add other candied fruits or small chocolate pieces to the batter.
For a different look, you can use cream without colorants or with a bit of cocoa for a more chocolatey shade.
If you want to avoid cream cheese, you can replace it with mascarpone, but the taste will be slightly different.
Serving Ideas
The cupcakes are suitable for a weekend breakfast, for packing, or for a festive meal.
They pair well with unsweetened tea or plain coffee.
You can add some grated chocolate decoration on top of the cream if you want a richer look.
Frequently Asked Questions
Can I use instant cocoa instead of plain cocoa?
No, for this recipe you need unsweetened cocoa, as instant cocoa has sugar and other additives.
What should I do if I don’t have a piping bag for decorating?
You can use a spoon and simply spread the cream on top of the cupcakes. The result won’t be as visually appealing, but the taste remains good.
Can these cupcakes be frozen?
Plain cupcakes without cream can be frozen. The cream cheese does not freeze well; the texture changes.
Why did my cream turn out too soft?
Most often, the butter or cheese was too soft or it didn’t cool enough after mixing. Place the cream in the refrigerator for at least 2 hours before decorating.
Nutritional values
Approximately, a cupcake with cream and decoration has about 350-370 kcal. Out of the total: protein 3-4 g, carbohydrates 40-45 g, fats 18-20 g. Values are indicative and depend on how much cream you put on each cupcake or the size of the eggs.
Storage and Reheating
Cupcakes with cream should be stored in the refrigerator, in a covered container, for up to 3 days. Without cream, they can be kept at room temperature for 2 days in a closed container. I do not recommend reheating after adding the cream; if you want to heat, do it only with the plain cupcake part, without cream.