Name: Black Cupcakes
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 2 cups (400 grams) granulated sugar; 1 3/4 cups (218-241 grams) flour; 6 tablespoons (42 grams) dutch-process cocoa powder; 6 tablespoons (42 grams) black cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs, room temp; 1 cup milk of choice (not canned coconut milk); 1/2 cup (120 ml) canola or vegetable oil; 2 teaspoons vanilla extract; 1 cup (236 ml) boiling water; 1 pound (450 grams) full-fat cream cheese, room temp; 1/2 cup (155 grams) unsalted butter, room temp; 2 1/2 cups (300 grams) powdered sugar (+ an additional 1/2-1 cup (60-120 grams) if desired); 1 teaspoon vanilla extract; 1 pinch salt; 1/3 cup (37 grams) black cocoa powder

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Black Cupcakes are a delightful treat that brings a unique twist to classic chocolate delights with their rich, dark color and decadent flavor. These cupcakes blend both Dutch-process and black cocoa powders, creating an intense chocolate experience that’s nothing short of magical. With a moist crumb and a luscious cream cheese frosting, they’re perfect for any occasion, from birthday parties to casual get-togethers.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Black Cupcakes
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Black Cupcakes

I fondly remember the first time I made these black cupcakes. I needed a dessert that could stand out from the usual offerings, something that would impress my friends. As the cupcakes baked, the kitchen filled with an irresistible aroma that hinted at all the chocolatey goodness awaiting. The moment I took my first bite, it felt like an indulgent hug, and I’ve been hooked ever since. If you’re looking to impress or simply satisfy a chocolate craving, these cupcakes are the answer. Let’s get baking!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 90 minutes, including prep and baking time.
Irresistible Flavor: The blend of two cocoa powders gives a deeply complex chocolate taste.
Eye-Catching Appeal: The dark color and beautifully whipped frosting are sure to impress.
Flexible Serving: Perfect for celebrations, snacks, or an afternoon treat.
Diet-Friendly Options: Easily adaptable for gluten-free flour or vegan substitutions if needed.

Ingredients You’ll Need

2 cups (400 grams) granulated sugar: This adds sweetness and moisture. You can substitute with coconut sugar for a lower glycemic index.
1 3/4 cups (218-241 grams) flour: All-purpose flour works best. For gluten-free, use a 1:1 blend.
6 tablespoons (42 grams) Dutch-process cocoa powder: Provides rich cocoa flavor; do not substitute with sweetened cocoa.
6 tablespoons (42 grams) black cocoa powder: This gives the cupcakes their signature color and depth. Using all black cocoa may lead to a denser cupcake.
1 1/2 teaspoons baking powder: Essential for leavening; make sure it’s fresh for best results.
1 1/2 teaspoons baking soda: Works in tandem with the baking powder to ensure rise.
1 teaspoon salt: Balances sweetness; don’t skip it!
2 large eggs (room temp): Ensures better emulsification. Take out of the fridge beforehand.
1 cup milk of choice: I recommend whole or 2% milk for richness; almond or oat milk works, too.
1/2 cup (120 ml) canola or vegetable oil: Keeps the cupcakes moist; melted coconut oil is a good substitute.
2 teaspoons vanilla extract: Adds warmth and depth of flavor; use pure extract for the best taste.
1 cup (236 ml) boiling water: Helps to bloom the cocoa, enhancing its flavor.

For frosting:

1 pound (450 grams) full-fat cream cheese (room temp): Ensures a creamy consistency; low-fat will not yield the same texture.
1/2 cup (155 grams) unsalted butter (room temp): Adds richness; must be softened, not melted.
2 1/2 cups (300 grams) powdered sugar: Sweetens the frosting with a smooth finish; adjust for sweetness preference.
1 teaspoon vanilla extract: Compliments the creaminess of the frosting.
1 pinch salt: Enhances flavor; balance it with a touch of sweetness.
1/3 cup (37 grams) black cocoa powder: For coloring and flavoring the frosting.

How to Make Black Cupcakes

Preheat the oven: Set your oven to 350 °F (175 °C). Prepare two muffin pans by lining them with 24 cupcake liners.

Mix dry ingredients: In a large bowl, combine 2 cups granulated sugar, 1 3/4 cups flour, 6 tablespoons Dutch-process cocoa powder, 6 tablespoons black cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt. Stir until blended and set aside.

Combine wet ingredients: Add 2 large eggs, 1 cup milk, 1/2 cup canola oil, and 2 teaspoons vanilla extract to the dry mix. Blend until just mixed, ensuring not to overwork the batter.

Add boiling water: Carefully stir in 1 cup boiling water. The batter will be very thin, almost like a liquid, which is normal.

Fill liners: Using a measuring cup, pour nearly 1/4 cup (about 56 grams) of batter into each muffin liner, filling them about 2/3 full.

Bake: Place in the oven and bake for 17-25 minutes. They’re ready when a toothpick inserted comes out with a few moist crumbs but no wet batter.

Cool the cupcakes: After baking, allow the cupcakes to rest in the pans for about 5 minutes, then carefully transfer them to a wire rack to cool completely. Frosting on warm cupcakes will melt away, so patience is key.

Prepare the frosting: In a mixing bowl, beat together 1 pound full-fat cream cheese and 1/2 cup unsalted butter using an electric mixer on medium speed until smooth. It may appear slightly crumbly; that’s fine.

Add powdered sugar and flavors: Gradually mix in 2 1/2 cups powdered sugar until it’s fully incorporated. Then add 1 teaspoon vanilla extract, 1 pinch of salt, and mix in 1/3 cup black cocoa powder. To achieve the perfect frosting texture, if it’s too soft, chill it in the refrigerator for about 30 minutes.

Frost the cupcakes: Once the cupcakes are completely cool, use a piping bag fitted with a Wilton Tip 1M (or your desired tip) to swirl the frosting on top. Aim for about 3 tablespoons of frosting per cupcake for that indulgent look.

Storing & Reheating

Store unfrosted black cupcakes at room temperature in an airtight container for up to 4 days. If you frost them, keep them in the fridge for up to 3 days to maintain freshness. For longer storage, freeze them individually wrapped for up to 3 months. When ready to enjoy, merely thaw at room temperature. While the texture will generally hold, expect slight softness in the cupcake liners after freezing.

Chef’s Helpful Tips

Room Temperature Ingredients: Make sure your butter and cream cheese are at room temperature for easy mixing and a better texture.
Avoid Overmixing: Be gentle when mixing the batter once you add the wet ingredients to prevent tough cupcakes.
Baking Time Variance: Ovens can vary, so start checking your cupcakes around 17 minutes to avoid overbaking.
Flavor Boosts: Add a pinch of espresso powder to the batter for a deeper chocolate flavor without a coffee taste.
Frosting Consistency: If your frosting is too runny, add additional powdered sugar a little at a time until you reach your desired consistency.

These black cupcakes are not just about the appearance; they’re full of flavor and guaranteed to satisfy even the most discerning chocolate lover. Feel free to experiment with the frosting and toppings to find your favorite combination. Don’t be surprised if you think about these cupcakes long after the last crumb has disappeared!

Recipe FAQs

Can I use different types of cocoa powder?

Absolutely! You can substitute Dutch-process cocoa with natural cocoa powder, but it will affect the flavor and color. The cupcakes won’t be as dark or have the same depth of taste, so it’s best to stick with the recipe if you want that signature black appearance.

How do I ensure my cupcakes are moist?

The inclusion of both oil and boiling water contributes to the moisture of the cupcakes. Be careful not to overbake them, as that can dry them out. Keep an eye on them towards the end of the baking time!

Can I make these cupcakes ahead of time?

Definitely! You can make the cupcakes up to 4 days in advance. Just keep them in an airtight container. For best taste, wait to frost them until the day of serving, but you can prepare the frosting in advance and store it in the refrigerator.

What’s the best way to frost these cupcakes?

For a beautiful and professional-looking swirl, use a piping bag with a star tip. If you’re not comfortable with piping, just use a knife to spread the frosting on top, and they’ll taste just as divine!