Black Cupcakes
Black Cupcakes are a delightful twist on the classic treat, bringing a bold and rich flair that’s simply irresistible. With their dark, decadent chocolate flavor layered under a smooth cream cheese frosting, these cupcakes are not just desserts—they’re an experience. Whether you’re planning a birthday bash or just want to satisfy a midnight craving, these cupcakes rise to any occasion, making them a must-try for every chocolate lover out there!
Table of Contents
It’s hard to resist the allure of something so deliciously dark and sweet. Each bite delivers a soft, moist crumb with the unmistakable richness of black cocoa powder and the perfect balance of creaminess from the frosting. They also transport you back to magical moments, like those little childhood parties where every cupcake felt like a treasure. With just a simple mix of ingredients and a little time, you can whip up twenty-four of these delightful treats that are sure to impress in both looks and flavors. Let’s get baking!
Why You’ll Love This Recipe
- Simple & Quick: Preparation takes about 25 minutes, with a total bake time of just 90 minutes.
- Irresistible Flavor: The combination of Dutch-process cocoa and black cocoa delivers a deep, chocolatey treat that’s hard to beat.
- Eye-Catching Appeal: Their dark, rich color topped with creamy frosting makes for an impressive presentation.
- Flexible Serving: Perfect for birthdays, holidays, or just a sweet addition to your afternoon tea.
- Diet-Friendly Options: Easy adjustments can be made for dietary preferences; consider gluten-free flour or dairy-free alternatives!
Ingredients You’ll Need
- 2 cups granulated sugar: Sweetness for the batter; it balances the bitterness of the cocoa.
- 1 3/4 cups flour: All-purpose flour helps create the structure; you could substitute with a gluten-free blend if needed.
- 6 tablespoons Dutch-process cocoa powder: Adds deep chocolate flavor and richness.
- 6 tablespoons black cocoa powder: This gives the cupcakes their striking color and unique taste; it’s essential to the “black” aspect.
- 1 1/2 teaspoons baking powder: Provides leavening to make your cupcakes rise.
- 1 1/2 teaspoons baking soda: Promotes a nice lift; it pairs with the acidity of the cocoa.
- 1 teaspoon salt: Enhances sweetness and balances flavors.
- 2 large eggs (room temp): Binds the ingredients together; room temp helps them mix in well.
- 1 cup milk of choice: Adds moisture; almond or oat milk are great alternatives to regular milk.
- 1/2 cup canola or vegetable oil: Keeps the cupcakes moist; you could also use melted coconut oil.
- 2 teaspoons vanilla extract: Brings warmth and depth to the flavor.
- 1 cup boiling water: Helps bloom the cocoa and creates a thin batter for ultra-moist cupcakes.
- 1 pound full-fat cream cheese (room temp): Essential for a rich and creamy frosting.
- 1/2 cup unsalted butter (room temp): Adds richness; ensure it’s soft for easy mixing.
- 2 1/2 cups powdered sugar: Sweetens and thickens your frosting; adjust to your desired consistency.
- 1 teaspoon vanilla extract (for frosting): Adds flavor to the frosting.
- 1 pinch salt: Round out the sweetness in the frosting.
- 1/3 cup black cocoa powder (for frosting): Gives the frosting its dark hue and flavor to match the cupcakes.
How to Make Black Cupcakes
Preheat oven: Begin by preheating your oven to 350 °F (175 °C) and lining two muffin pans with twenty-four liners.
Mix dry ingredients: In a large bowl, whisk together the dry ingredients—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. This mixture sets the stage for a well-balanced flavor profile.
Combine wet ingredients: Add in the 2 large room-temperature eggs, 1 cup of milk, 1/2 cup of oil, and 2 teaspoons of vanilla extract. Mix until everything is well combined; the batter might look a little lumpy, and that’s perfectly fine.
Incorporate boiling water: Carefully stir in 1 cup of boiling water. Your batter will be very thin, almost like liquid. This helps ensure that your cupcakes remain incredibly moist, so don’t skip this step!
Fill liners and bake: Use a measuring cup to portion about 1/4 cup (or approximately 56 grams) of batter into each muffin liner. Bake your cupcakes for 17 to 25 minutes, checking for doneness with a toothpick—it should come out with a few moist crumbs but no liquid batter.
Cool down: After baking, allow the cupcakes to cool in the pans for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely before frosting.
Make the frosting: In a large bowl, beat together 1 pound of room-temperature cream cheese and 1/2 cup of softened unsalted butter using an electric mixer at medium speed until combined. It’s okay if it looks a bit crumbly at first.
Add powdered sugar: Gradually mix in 2 1/2 cups of powdered sugar until smooth, then add in 1 teaspoon of vanilla extract and 1 pinch of salt for flavor.
Mix in black cocoa powder: Finally, beat in 1/3 cup of black cocoa powder until well combined for a rich chocolate frosting that mirrors your cupcakes.
Chill frosting if necessary: If the frosting is too soft for piping, pop it in the fridge for a short while, stirring occasionally, until it firms up. Use a piping bag fitted with a Wilton Tip 1M or any tip that catches your fancy to swirl frosting generously on each cupcake—aim for about 3 tablespoons per cupcake.
Storing & Reheating
Store any unfrosted black cupcakes at room temperature for up to 4 days; after two days, they’re best kept in the fridge. For longer storage, both frosted and unfrosted cupcakes can be frozen for up to 3 months. When reheating, simply let them come back to room temperature or warm them briefly in the microwave, noting that the texture may slightly change but still remain delightful.
Chef’s Helpful Tips
- Ensure your eggs and butter are at room temperature to help them blend smoothly into the batter and frosting.
- Keep an eye on your cupcakes during the final minutes of baking; every oven is a bit different, and you want to avoid overbaking.
- If you prefer a little more sweetness in your frosting, feel free to add an additional 1/2 cup of powdered sugar.
- For a fun twist, sprinkle some chocolate shavings or colorful sprinkles on top of the frosting for added fun.
- To freeze cupcakes effectively, wrap them individually in plastic wrap to preserve moisture and flavor.
These black cupcakes deliver on both flavor and aesthetics. Their dark allure coupled with creamy frosting brings a touch of elegance and indulgence to any occasion, be it a festive celebration or just a quiet evening at home. Feel free to experiment with flavors, and don’t hesitate to share your creations with loved ones. Enjoy every bite, and happy baking!
Recipe FAQs
Can I use regular cocoa powder instead of Dutch-process?
Yes, you can! However, keep in mind that regular cocoa powder has a more bitter taste and lighter color compared to Dutch-process or black cocoa. For the best results, use Dutch-process cocoa for a richer flavor.
How can I make these cupcakes gluten-free?
To make gluten-free black cupcakes, simply swap the all-purpose flour with a gluten-free all-purpose flour blend. Ensure your baking powder and any other additives are also gluten-free.
What’s the best way to frost cupcakes?
For beautifully swirled frosting, ensure your frosting is at a piping consistency—not too soft or too hard. If needed, chill it for a bit after mixing to achieve the right texture, and use a piping bag with your preferred tip.
Can I make these cupcakes ahead of time?
Absolutely! The unfrosted cupcakes can be made up to 4 days in advance or frozen for up to 3 months. Just be sure to frost them close to serving time for the best texture and flavor!
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📖 Recipe Card
Black Cupcakes
- Prep Time: 25 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 55 minutes
- Yield: 24 cupcakes 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: American
Description
These Black Cupcakes are irresistibly flavorful, easy to prepare, and perfect for any gathering. A rich blend of cocoa makes them a delightful treat!
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, but 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
Instructions
- Preheat your oven to 350 °F (175 °C) and line two muffin pans with 24 liners.
- In a large bowl, combine dry ingredients from sugar to salt.
- Add eggs, milk, oil, and vanilla to the dry mixture and stir until combined.
- Slowly add boiling water; the batter will be thin. Divide it among the muffin liners, using a little less than 1/4 cup per liner.
- Bake for 17-25 minutes, until a toothpick comes out with moist crumbs, but no liquid.
- After baking, cool the cupcakes in pans for 5 minutes, then transfer to a rack to cool completely before frosting.
Notes
Ensure all ingredients are at room temperature for best results.
The batter can be stored in the fridge for a short time before baking if necessary.
Feel free to adjust the cocoa levels according to your preference.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
