Jumbo Chocolate Cupcakes

4.14 from 15 votes

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

Course Dessert

Cuisine American

Keyword buttercream frosting, chocolate cupcakes, jumbo cupcakes

Prep Time 25

Cook Time 22

Total Time 47

Servings JUMBO cupcakes

Calories 730kcal

Author Sue Ringsdorf

Ingredients

Cupcakes - dry ingredients:

1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoons kosher salt
1/2 cup dutch-process cocoa powder
1/2 cup granulated sugar
1/2 cup brown sugar

Cupcakes - wet ingredients:

2 large eggs - at room temperature
1/3 cup buttermilk - at room temperature
2 teaspoon vanilla
1/2 cup canola oil
1/2 cup HOT water or coffee

For the filling:

6 oz. cream cheese - softened to room temperature
1/8 teaspoon salt
1/4 cup granulated sugar
1 large egg - at room temperature
1/2 cup mini chocolate chips

For the buttercream frosting:

3/4 cup unsalted butter at room temperature
3 cups powered sugar
3 Tablespoons half and half - plus one teaspoon
1 teaspoon vanilla
pinch of salt

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, baking powder, kosher salt, cocoa powder, and both sugars) in a medium bowl. Set aside.
1 cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoons kosher salt, 1/2 cup dutch-process cocoa powder, 1/2 cup granulated sugar, 1/2 cup brown sugar
In a separate small bowl, mix together the buttermilk, eggs, vanilla extract, and canola oil. Add to dry ingredients. Heat water (or coffee) in microwave until HOT, and than add to the mixture, stirring to combine.
1/3 cup buttermilk, 2 large eggs, 2 teaspoon vanilla, 1/2 cup canola oil, 1/2 cup HOT water or coffee
For the filling, combine the cream cheese, salt, sugar, and egg in a medium bowl. Add chocolate chips and combine again.
6 oz. cream cheese, 1/8 teaspoon salt, 1/4 cup granulated sugar, 1 large egg, 1/2 cup mini chocolate chips
Add 1/3 cup of cupcake batter to each liner. Drop at least 2 tablespoons of the cream cheese filling on top of batter. Then top with additional cupcake batter to just cover the filling.
Bake for 22-25 minutes or until toothpick comes out clean when inserted. Be careful to NOT over-bake! 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, vanilla extract, and salt - and mix again for another minute or two, until nice and fluffy. (If frosting is too firm, add a couple extra drops of half and half. If it's too thin, add a bit more powdered sugar.)
3/4 cup unsalted butter, 3 cups powered sugar, 3 Tablespoons half and half, 1 teaspoon vanilla, pinch of salt
Frost cooled cupcakes with your desired baking tips. Add sprinkles.

Notes

If you make regular sized cupcakes, this recipe will make approximately 12 cupcakes. Baking time should be decreased as well.
These cupcakes should be covered and stored on your counter for a couple of days. After that, they are best stored in the refrigerator.
You can freeze the cupcakes (without frosting) for a couple of months.

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