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
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, 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