Double Chocolate Choffy Cupcakes with Cream Cheese Frosting

1/2 cup butter, softened
4 oz Neufchâtel cream cheese
1 3/4 cup sugar
2 eggs
1 /2 cup light sour cream
2 cup flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp sea salt
1 cup strong brew Volta Dark Choffy (8oz hot water and 4 Tbsp Choffy)
1 tsp vanilla
4 oz 60% dark chocolate bar, chopped
Cream Cheese Frosting:
4 Tbsp butter, softened
4 oz Neufchâtel cream cheese
3-4 cup powdered sugar
1 Tbsp milk
reserve chocolate shavings for garnish


  1. Brew Choffy and set aside to cool.
  2. Preheat oven 350 degrees.
  3. Place cupcake liners in pan; set aside
  4. Cream butter and Neufatchel cream cheese in mixer with beater attachment until smooth.
  5. Add sugar and mix 2-3 minutes until light and fluffy.
  6. Add eggs one at time, scraping bowl with each addition.
  7. Add sour cream; mix and turn off mixer.
  8. In a separate bowl combine flour, cocoa, baking soda, sea salt; stir to combine.
  9. Add dry ingredients all at once; mix on low until 80% combined.
  10. Add Choffy and vanilla; mix until incorporated but do not over mix.
  11. Add dark chocolate to batter, using a wooden spoon to evenly distribute. .
  12. Evenly portion batter between liners (I used a small ice cream scoop to keep them even)
  13. Fill each liner approximately 2/3 the way full.
  14. Bake for 20-25 minutes or until toothpick inserted in center removes clean.
  15. Cool on rack for 5-7 minutes, invert pans and remove cupcakes to finish cooling.
Cream Cheese Frosting:
  1. In large mixing bowl cream butter and add cream cheese; cream together until smooth.
  2. Add powdered sugar 1 cup at a time; mixing with each addition.
  3. Add milk to thin if needed.
  4. Scoop into piping bag using a Wilton 1M round tip to pipe a large swirl of frosting on the top of each cupcake.
  5. Garnish with chocolate shavings (reserved from chopping chocolate for batter).

Serve and Enjoy!