Description

These Goth Cupcakes are rich and flavorful, featuring a delightful combination of cocoa and cream cheese. Perfect for parties or a sweet treat, they are easy to make and sure to impress.

Ingredients

Scale

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 + 3 tablespoons (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
up to 1.5 oz (38–42 grams) No-Taste Christmas Red Gel Food Coloring

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Instructions

Preheat your oven to 350 °F (175 °C). 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, oil, and vanilla extract to the dry mixture and mix until combined.
Stir in the boiling water; the batter will be quite thin. Divide it among the muffin liners, using about 1/4 cup (56 grams) per liner.
Bake for 17-25 minutes, or until a toothpick inserted comes out with some moist crumbs but no wet batter.
Let the cupcakes cool in the pans for 5 minutes, then turn out onto a rack to cool completely before frosting.

Notes

Ensure the cream cheese and butter are at room temperature for easy mixing.
For richer flavor, allow the cupcakes to cool completely before applying frosting.
Store leftover cupcakes in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg