Name: Chocolate Cream Cheese Frosting
Yield: Makes enough for 24 cupcakes Servings
Ingredients: 8 ounces milk chocolate or white chocolate, chopped; ⅓ cup whole milk; 8 ounces cream cheese, room temperature; 6 tablespoons unsalted butter, room temperature; 1 teaspoon kosher salt; 2 cups powdered sugar; 1 tablespoon vanilla extract

A vanilla cupcake topped with cream cheese frosting in front of a sea of other cupcake varieties.

Alex Lau

Cupcakes are kid stuff, right? That’s why we chose to use chocolates on the sweet end of the spectrum. If you’re baking for a more mature crowd, sub bittersweet or semisweet instead. This recipe goes well with our Devil's Food cupcakes. Or, head this way for classic cream cheese frosting.

Recipe notes