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!
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!
There are three parts to these Jumbo Chocolate Birthday Cupcakes:
- 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.
- The Filling – The surprise inside is a simple mixture of cream cheese, a touch of sugar, an egg, and some chocolate chips. So good!
- The Frosting – We’re going with a classic buttercream frosting to top these beauties off.
How to make Jumbo Chocolate Birthday Cupcakes:
Make the cake.
- Simply mix the dry ingredients together in one bowl – the flour, baking soda, baking powder, salt, unsweetened cocoa, and sugars.
- Whisk together the wet ingredients – the egg, buttermilk, vanilla, and melted (and partially cooled) butter. Don’t add the water yet.
- 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.
- 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.
- 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.
- Add to cupcake batter. Spoon the filling into the cupcake liners, on top of the batter that has already been added.
- 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:
- 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.
Tips for making the BEST cupcakes!
- 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.
- For this recipe, I used jumbo muffin liners that I found on Amazon to bake in the jumbo muffin tins that I already had. I also ordered these pretty rainbow sprinkles.
- 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.
Make these delicious cupcakes next: Lemon Cupcakes with Lemon Buttercream Frosting
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Jumbo Chocolate Birthday Cupcakes
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
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.
- If you make regular sized cupcakes, this recipe will make approximately 12 cupcakes. Baking time should be decreased as well.
- These cupcakes should be stored, covered, in the refrigerator. They will stay fresh up to three days.