Black Cupcakes
Black Cupcakes are an extraordinary treat that will quickly become your new favorite dessert. With their deep, rich chocolate flavor and velvety texture, these cupcakes are perfect for any occasion, from birthday parties to cozy family gatherings. The addition of both Dutch-process and black cocoa powder not only intensifies the chocolaty goodness but also gives them that gorgeous dark hue that will have everyone asking for the recipe.
Table of Contents
I still vividly remember the first time I made these cupcakes. I had been craving something decadent, and after experimenting with different recipes, I stumbled upon this one. The minute I pulled them from the oven and took my first bite, I realized that I had found a chocolate lover’s dream come true. They were moist, flavorful, and irresistibly delicious—perfect for satisfying that sweet tooth!
Why You’ll Love This Recipe
- Simple & Quick: Whip these up in just 25 minutes of prep time and enjoy fresh-baked goodness in less than two hours.
- Irresistible Flavor: The combination of Dutch-process and black cocoa gives these cupcakes a deeper chocolate taste that can’t be beat.
- Eye-Catching Appeal: The dark color of these cupcakes makes them a stunning addition to any dessert table.
- Flexible Serving: Enjoy them as an afternoon snack, at a party, or as a special treat after dinner.
- Diet-Friendly Options: Explore variations with gluten-free flour or dairy-free cream cheese for customized delights.
Ingredients You’ll Need
- 2 cups granulated sugar: This is the primary sweetener, giving the cupcakes their delightful sweetness.
- 1 3/4 cups flour: A standard all-purpose flour works well for structure, but cake flour can yield an even softer texture.
- 6 tablespoons Dutch-process cocoa powder: This cocoa adds a rich chocolate flavor and darker color.
- 6 tablespoons black cocoa powder: Helps achieve that distinct dark color and intense chocolate taste.
- 1 1/2 teaspoons baking powder: Provides lift and helps the cupcakes rise.
- 1 1/2 teaspoons baking soda: Works alongside the baking powder for an extra boost.
- 1 teaspoon salt: Enhances the flavor and balances the sweetness.
- 2 large eggs, room temperature: Contributes moisture and richness; always use room temperature for best results.
- 1 cup milk (of choice except canned coconut milk): Adds moisture; whole or 2% milk enriches the batter.
- 1/2 cup canola or vegetable oil: Keeps the cupcakes moist and tender.
- 2 teaspoons vanilla extract: Imparts a lovely fragrance and depth of flavor.
- 1 cup boiling water: Used to thin the batter; you’ll be amazed at how it deepens the flavor.
- 1 pound full-fat cream cheese, room temperature: For a luscious frosting base.
- 1/2 cup unsalted butter, room temperature: This adds creaminess; avoid margarine for best flavor.
- 2 1/2 cups powdered sugar (plus an additional 1/2-1 cup if desired): This sweetens the frosting and helps create a nice consistency.
- 1 teaspoon vanilla extract: A hint more vanilla in the frosting elevates the taste.
- 1 pinch salt: Just a touch enhances the sweetness of the frosting.
- 1/3 cup black cocoa powder: This gives the frosting that delightful chocolate richness.
How to Make Black Cupcakes
Preheat Oven: Start by preheating your oven to 350°F (175°C). This ensures that your cupcakes bake evenly and rise beautifully.
Prepare Muffin Pans: Line 2 muffin pans with 24 cupcake liners. Make sure they’re sturdy, as the batter will rise significantly.
Combine Dry Ingredients: In a large bowl, stir together 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. Whisking these together thoroughly ensures an even distribution of flavors.
Mix Wet Ingredients: Add in 2 large eggs, 1 cup milk, 1/2 cup canola oil, and 2 teaspoons vanilla extract. Mix until the batter is well combined.
Incorporate Boiling Water: Carefully stir in 1 cup of boiling water. Don’t be alarmed; the batter will be quite thin—it’s perfect for achieving a moist texture.
Fill Muffin Liners: Divide the batter among the muffin liners, using just less than 1/4 cup or about 56 grams per liner. This precise amount helps ensure uniform baking.
Bake: Place the pans in the preheated oven and bake for 17-25 minutes, checking doneness by inserting a toothpick—look for some moist crumbs or no uncooked batter.
Cool Down: Allow the cupcakes to cool in the pans for about 5 minutes before carefully transferring them to a wire rack. They should cool completely before frosting, so resist the urge to frost while warm!
Make Frosting: In a large mixing bowl, beat together 1 pound of cream cheese and 1/2 cup of room-temperature unsalted butter at medium speed. It’s okay if it looks crumbly at this stage. Gradually add in 2 1/2 cups powdered sugar until incorporated, then mix in 1 teaspoon vanilla extract and a pinch of salt.
Add Black Cocoa to Frosting: Finally, beat in 1/3 cup black cocoa powder until fully combined. If your frosting is too soft to pipe, pop it in the refrigerator for a bit, stirring occasionally until it firms up.
Decorate Cupcakes: Once your cupcakes are cool, use a piping bag fitted with Wilton Tip 1M (or your preferred tip) to swirl the frosting on top, aiming for about 41 grams (3 tablespoons) per cupcake.
Storing & Reheating
To store your unfrosted cupcakes, keep them at room temperature in an airtight container for up to 4 days. After 2 days, refrigerate them to maintain freshness. Frosted cupcakes can be refrigerated for up to 3 days; just ensure they are completely covered to avoid drying out. If freezing, transfer unfrosted or frosted cupcakes to a freezer-safe container, where they’ll stay fresh for up to 3 months. While the texture remains fine, the liners may soften. To refresh, simply let them thaw and serve at room temperature.
Chef’s Helpful Tips
- Ensure your eggs and cream cheese are at room temperature for smoother mixing results.
- Avoid overmixing your batter to maintain light and tender cupcakes.
- If your frosting seems too soft, refrigerate it until it holds its shape—but don’t let it harden too much.
- Make the cupcakes ahead of time; they keep well unfrosted, and frosting is a breeze the day you serve them.
- Experiment with flavoring by adding extracts like almond or citrus zest to your frosting for a unique twist.
There’s something uniquely satisfying about whipping up a batch of cupcakes, especially when they are as delightful as these Black Cupcakes. The combination of rich chocolatey goodness, creamy frosting, and that beautiful dark hue makes them a standout treat for any occasion—be it a simple dessert night or a special celebration.
So go ahead and indulge in the process! Bake with love, and don’t hesitate to let your creativity shine through. Whether it’s a homemade celebration or just a sweet craving, these cupcakes are sure to impress.
Recipe FAQs
Can I use different types of cocoa powder?
Absolutely! While both Dutch-process and black cocoa create a unique flavor profile, you can use all-purpose cocoa powder. The color will not be as dark, but the cupcakes will still taste delicious.
How can I make this recipe gluten-free?
You can easily swap the all-purpose flour for a gluten-free all-purpose flour blend. Look for one that includes xanthan gum for better texture.
How do I store leftover cupcakes?
Store unfrosted cupcakes in an airtight container at room temperature for up to 4 days. For frosted ones, place them in the fridge, covered, where they’ll stay fresh for about 3 days.
Can I freeze these cupcakes?
Yes! Both frosted and unfrosted cupcakes freeze well for up to 3 months. Just ensure you wrap them well, and thaw them in the fridge when you’re ready to enjoy!
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📖 Recipe Card
Black Cupcakes
- Prep Time: 25 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 55 minutes
- Yield: 24 servings 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: American
Description
These Black Cupcakes are a delightful treat with their rich chocolate flavor and creamy frosting. Made with cocoa, eggs, and milk, they are perfect for any celebration or a sweet craving. Easy to prepare, these cupcakes will be a hit with everyone!
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
- 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
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/3 cup (37 grams) black cocoa powder
Instructions
- Preheat the oven to 350 °F (175 °C) and line 2 muffin pans with 24 liners.
- In a large bowl, combine the dry ingredients: sugar, flour, cocoa powders, baking powder, baking soda, and salt.
- Add the eggs, milk, canola oil, and vanilla extract to the dry mix.
- Mix until well combined, then stir in the boiling water until the batter is thin.
- Pour the batter into the muffin liners, using about 1/4 cup per liner.
- Bake for 17-25 minutes, checking with a toothpick for moist crumbs.
- Allow to cool in the pans for 5 minutes, then transfer to a rack to cool completely before frosting.
Notes
For extra rich flavor, consider using dark chocolate cocoa.
Make sure all ingredients are at room temperature for better mixing.
Watch the cupcakes closely in the oven; baking times may vary.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
