Dark Chocolate Cupcakes with Cinnamon Cream Cheese Frosting

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  • Total Time: 0 hrs 0 mins
  • Hands-on Time: 0 hrs 0 mins
  • Makes: 16 servings

A rich, dark chocolate cupcake one-bowl recipe made with unsweetened cocoa powder and coffee, then smothered in cinnamon cream cheese frosting. Use organic ingredients where possible.



    1. Preheat oven to 350 degrees.

    2. In a large pot over medium heat, melt butter and chocolate chips. Once melted, add cocoa powder and brewed coffee. Stir until well combined. Add sugar and stir until well combined and smooth (rather than grainy).

    3. Remove pot from heat and add milk and 1 teaspoon vanilla extract, whisking continuously until well combined.

    4. Allow to cool for about 4 minutes, add eggs and whisk until well combined.

    5. Add flour, baking soda and salt, folding them into the wet ingredients until the batter is thick and easily pulls away from the sides of the pot.

    6. Line a muffin pan with baking cups. Scoop batter into each baking cup. Bake for about 16 minutes, testing with a toothpick until it comes out clean.

    7. Remove cupcakes form the oven and cool on a cooling rack.

    8. While the cupcakes cool, prepare the cream cheese frosting. In a small mixing bowl, combine softened butter and cream cheese. Mix until creamy. Add powdered sugar and whisk until well combined. Add remaining 1 teaspoon vanilla extract, cinnamon and nutmeg and whisk until well combined.

    9. Spread frosting on cupcakes and top with pomegranate seeds, if desired.

    To increase the cinnamon flavor in the cream cheese, double the amount of cinnamon. To easily portion batter into baking cups, use an ice cream scooper. To save cupcakes for later, freeze unfrosted cupcakes in the freezer. Then defrost at room temperature on a wire rack and frost.


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