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Side shot of a cake stand of jumbo chocolate cupcakes with one cupcake cut in half, with a blue background.
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4.67 from 3 votes

Jumbo Chocolate Birthday Cupcakes

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!
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: birthday cake, buttercream frosting, chocolate cupcakes, dessert, jumbo size
Servings: 9 JUMBO cupcakes
Calories: 676kcal
Author: Sue Ringsdorf

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: 676kcal | Carbohydrates: 82g | Protein: 7g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 163mg | Sodium: 396mg | Potassium: 193mg | Fiber: 2g | Sugar: 66g | Vitamin A: 1199IU | Calcium: 87mg | Iron: 2mg