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Jumbo Chocolate Birthday Cupcakes

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These Jumbo Chocolate Birthday Cupcakes are the best celebration cupcakes. They consist of a chocolate crumb cake filled with cream cheese and chocolate chips, and are topped with the perfect buttercream frosting. Unbelievable decadent and worth every calorie!

Cupcakes are life! For others, try my Carrot Cake Cupcakes with Cream Cheese Frosting, some adorable Vanilla Unicorn Cupcakes, and my delicious Lemon Cupcakes with Lemon Buttercream Frosting!

Side shot of a cake stand of jumbo chocolate cupcakes with one cupcake cut in half, with a blue background.

Jumbo Cupcakes

The only thing better than birthday cake is Jumbo Chocolate Birthday Cupcakes! I love making this recipe for special occasions, and because we don’t need leftover cake, these cupcakes are the obvious choice. Portion control, people! haha.

I originally posted this recipe very early in my blog life, so this is getting a little makeover today in honor of my hubby’s birthday. 😀 I’m attempting to give it new life, because these cupcakes are really too good to ignore any longer. I hope you will agree after trying them!

My hand holding a jumbo cupcake with buttercream frosting, against a blue background.

Three Parts

  1. The Chocolate Cake – A delicious chocolate cake that is super moist, and becomes alive with a simple ingredient – HOT water. See below for more info.
  2. The Filling – The surprise inside is a simple mixture of cream cheese, a touch of sugar, an egg, and some chocolate chips. So good!
  3. The Frosting – We’re going with a classic buttercream frosting to top these beauties off.
Overhead shot of a bunch of chocolate cupcakes before frosting, on a white background.
Closeup of a piping tool piping buttercream frosting on a chocolate cupcake.

How to make Jumbo Chocolate Birthday Cupcakes:

Make the cake.

  1. Simply mix the dry ingredients together in one bowl – the flour, baking soda, baking powder, salt, unsweetened cocoa, and sugars.
  2. Whisk together the wet ingredients – the egg, buttermilk, vanilla, and melted (and partially cooled) butter. Don’t add the water yet.
  3. Combine. Pour the dry ingredients into the wet, and stir gently to combine. This may be a bit dry. Then add the hot water, and stir again, until well combined.
  4. Add to cupcake liners. Spoon the batter into the liners, reserving some for the top of the cupcakes. Continue after the filling is added.

Make the filling.

  1. In a small bowl, combine the filling ingredients – the softened cream cheese, salt, sugar, egg, and chocolate chips. Use a hand mixer to combine well.
  2. Add to cupcake batter. Spoon the filling into the cupcake liners, on top of the batter that has already been added.
  3. Top with more batter. Then add the remaining batter to the top of the filling, attempting to cover the cream cheese. You may some peeking through!

Make the Buttercream Frosting:

  1. In a separate bowl using a hand mixer, mix the room temperature butter until creamy. Then add the remaining ingredients – the egg, sugar, vanilla, and powdered sugar – and continue beating until creamy. This will take a couple of minutes.
Overhead shot of a white cake tray of jumbo chocolate birthday cupcakes.

Tips for making the BEST cupcakes!

  • Don’t over-fill. Make sure you do not overfill the jumbo cupcake liners (like I did the first time). If you do, the tops will look like mushroom caps and will stick to the pan. For best results, don’t fill more than 2/3 full. Start with the cupcake batter, then add a couple of tablespoons of the cream cheese filling, and then top with more cupcake batter.
  • Use full fat cream cheese. The low-fat version just sinks into the batter and you don’t get to see that beautiful layer.
  • Adjust baking time if making regular sized cupcakes. This recipe makes 9 jumbo cupcakes, or approximately 12 regular sized cupcakes. Make sure you reduce the baking time if you make smaller cupcakes.

Why add hot water to the batter?

Hot liquid helps the cocoa powder to bloom and dissolve. You can also add coffee for a deeper flavor.

What is the difference between Dutch-processed and natural cocoa powder?

Dutch-processed cocoa powder has been neutralized in acidity and is usually paired with baking powder to assist in leavening your baked goods. This process gives the cocoa powder a darker color. Natural cocoa powder has not been stripped of its acid and is usually paired with baking soda. This cocoa powder is lighter in color, and is typically found in your local grocery stores. This is what I use in my baking.

Side shot of a jumbo birthday chocolate cupcake cut in half, showing the cream cheese filling.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Side shot of a cake stand of jumbo chocolate cupcakes with one cupcake cut in half, with a blue background.

Jumbo Chocolate Birthday Cupcakes

Sue Ringsdorf
These Jumbo Chocolate Birthday Cupcakes are the best celebration cupcakes. They consist of a chocolate crumb cake filled with cream cheese and chocolate chips, and are topped with the perfect buttercream frosting. Unbelievable decadent and worth every calorie!
4.5 from 4 votes
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 9 JUMBO cupcakes
Calories 676 kcal

Ingredients
  

For the cupcake mix:

  • 1 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoons salt
  • 1/2 cup unsweetened cocoa powder – powdered form
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 large eggs – at room temperature
  • 1/3 cup buttermilk – at room temperature
  • 1 teaspoon vanilla
  • 1/2 cup unsalted butter – melted
  • 1/2 cup HOT water

For the filling:

  • 6 oz. cream cheese – softened to room temperature
  • 1/8 teaspoon salt
  • 2 Tablespoons sugar
  • 1 large egg – at room temperature
  • 1/2 cup chocolate chips

For the buttercream frosting:

  • 3/4 cup unsalted butter at room temperature
  • 3 cups powered sugar
  • 3 Tablespoons half and half
  • 1 teaspoon vanilla

Instructions
 

For the cupcakes:

  • Preheat oven to 350 degrees. Line a 6-cup jumbo cupcake pan plus three more with jumbo cupcake liners (three will be empty).
  • Mix the dry ingredients (flour, baking soda, salt, cocoa, sugar) in a medium bowl. Set aside.
  • In a separate small bowl, mix together the buttermilk, egg, and vanilla. Add to dry ingredients. Melt butter and add to mixture, along with the hot water. Stir until just combined.
  • For the filling, combine the sugar, egg, salt, and cream cheese in a medium sized bowl. Add chocolate chips and combine.
  • Fill cupcake liners with mixture, filling 1/3 full. Drop at least 2 tablespoon of the cream cheese filling into cupcakes. Then top with additional cupcake mix, filling to two-thirds full. Do NOT overfill!
  • Bake for 22-25 minutes or until toothpick comes out clean when inserted. Remove cupcakes to baking racks to cool.

For the buttercream frosting:

  • Using a handheld mixer, beat the butter until creamy, about two minutes. Add powdered sugar, half and half, and vanilla, and mix on high speed for two more minutes, until nice and fluffy.
  • Using a decorating kit, pipe frosting onto cooled cupcakes. Top with sprinkles.

Notes

  1. If you make regular sized cupcakes, this recipe will make approximately 12 cupcakes. Baking time should be decreased as well.
  2. These cupcakes should be stored, covered, in the refrigerator. They will stay fresh up to three days.

Nutrition

Calories: 676kcalCarbohydrates: 82gProtein: 7gFat: 38gSaturated Fat: 23gCholesterol: 163mgSodium: 396mgPotassium: 193mgFiber: 2gSugar: 66gVitamin A: 1199IUCalcium: 87mgIron: 2mg
Keyword birthday cake, buttercream frosting, chocolate cupcakes, dessert, jumbo size
Tried this recipe?Let us know how it was!

13 Comments

  1. Patricia Davis says:

    Any suggestions for adjusting this for high altitude? Thanks!

  2. So glad to find your recipe just in time for making Valentine cupcakes …I had been wondering if I could make them in my jumbo muffin pan ..apparently so! 🙂 Why, though, do you say they begin with a “chocolate crumb
    cake”.. there is no crumb layer …but gosh that would be good, too!

  3. These were phenomonal for my daughter’s 3rd birthday!

    1. Suebee Homemaker says:

      Hi Megan! I’m so happy that you enjoyed these birthday cupcakes! So fun. 🙂

  4. Patricia Whitener says:

    I really enjoyed making these cupcakes! I only ended up with 6 jumbo cupcakes instead of 9; my cupcakes still had a very nice “muffin” top and were not overflowing out of the tin so not sure why it only made 6.

    My cream cheese filling was more of a goo instead of a nice filling. Not sure why other than maybe the cream cheese wasn’t fully at room temp before I mixed it. I also would have used less chocolate chips or omitted them.

    These were perfect for my solo 60th birthday party that I posted on FB and Instagram while we are all in quarantine. Will make them again (and more of them!) when we do an official birthday party later this summer!

    1. Suebee Homemaker says:

      Hi Patricia, and happy belated birthday! I’m glad you enjoyed the cupcakes. Not sure why you got only six either!

  5. Tastes incredible and the perfect option to do something besides a cake! Besides, who really wants to share!

    1. Suebee Homemaker says:

      Haha, right? 🙂

  6. Madhuri Patel says:

    Can I use cake flour for these cupcakes?

    1. Suebee Homemaker says:

      Yes, cake flour is fine to use. 🙂

  7. These look so yummy and indulgent! 🙂 If I make them in regular cupcake liners, how long should I bake them for? Thanks!

    1. Suebee Homemaker says:

      Hi Valerie! I would start with 18 minutes and you may need to bake longer. Just check to see if a toothpick comes out clean (or close to it). Let me know how they turn out! 🙂

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