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; 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 the perfect treat for any occasion, combining a rich chocolate flavor with a strikingly dark hue that’s sure to impress. These little morsels are remarkably light yet indulgent, with a moist crumb that invites you to savor each bite. The unique blend of Dutch-process and black cocoa powders not only delivers a deep, intense chocolate flavor but also ensures a stunning visual appeal—perfect for themed parties or simply elevating your dessert game at home.

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

The first time I decided to make black cupcakes, I was captivated by their appearance and the excitement they brought to the table. It was a special celebration, and I wanted something that stood out without being overly complicated. These cupcakes met all my criteria—they’re budget-friendly, effortlessly delicious, and guaranteed to impress your friends and family. Whether you’re hosting a birthday party, having a cozy movie night, or just satisfying your sweet tooth, I invite you to try these delectable little chocolate gems.

Why You’ll Love This Recipe

Simple & Quick: Just 25 minutes of prep for 24 delightful cupcakes—perfect for when you’re short on time!
Irresistible Flavor: The combination of Dutch and black cocoa delivers a rich, chocolatey experience that’s truly unforgettable.
Eye-Catching Appeal: These dark beauties look stunning adorned with a swirl of cream cheese frosting.
Flexible Serving: Enjoy them at parties, as a midnight snack, or paired with coffee for a delightful breakfast treat.
Diet-Friendly Options: Easily adaptable to gluten-free using a substitute flour; everyone can enjoy them!

Ingredients You’ll Need

2 cups granulated sugar: This sweet tapestry provides the perfect balance to our cocoa bitterness.
1 3/4 cups flour: All-purpose flour gives structure, but feel free to experiment with blends for gluten-free alternatives.
6 tablespoons Dutch-process cocoa powder: This form of cocoa gives a mellow sweetness and deep flavor.
6 tablespoons black cocoa powder: Adds gorgeous color and intense flavor—popular for making Oreo-style treats!
1 1/2 teaspoons baking powder: Essential for leavening, ensuring your cupcakes rise beautifully.
1 1/2 teaspoons baking soda: This helps create a light texture, working in tandem with the baking powder.
1 teaspoon salt: Just enough to enhance the flavors without being noticeable.
2 large eggs (room temperature): They help bind everything together and trap air for fluffiness.
1 cup milk of choice: Avoid canned coconut milk for texture; whole milk gives a richer taste.
1/2 cup canola or vegetable oil: Keeps the cupcakes moist and tender.
2 teaspoons vanilla extract: Enhances the chocolate flavor beautifully.
1 cup boiling water: Pouring this into the batter helps bloom the cocoa for maximum richness.
1 pound full-fat cream cheese (room temperature): For a luxurious frosting that balances sweetness with tang.
1/2 cup unsalted butter (room temperature): Adds creaminess and flavor to the frosting.
2 1/2 cups powdered sugar: Sweetness for the frosting, blending easily for the perfect texture—add extra as needed.
1 teaspoon vanilla extract: For a flavor boost in your frosting.
1 pinch salt: Balances the sweetness in the frosting.
1/3 cup black cocoa powder: To deliver that rich cocoa flavor in your frosting.

How to Make Black Cupcakes

Preheat Oven and Prepare Pans: Start by preheating your oven to 350°F (175°C). Line 2 muffin pans with 24 cupcake liners to get ready for deliciousness.

Combine Dry Ingredients: In a large mixing bowl, whisk 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 until evenly combined.

Add Wet Ingredients: Crack in 2 large eggs, pour in 1 cup of milk, add 1/2 cup canola oil, and drizzle in 2 teaspoons vanilla extract. Mix until everything is well blended.

Incorporate Boiling Water: Cautiously stir in 1 cup of boiling water—it might seem counterintuitive, but this step creates a thin batter that bakes up beautifully. The dark chocolate flavor will bloom!

Fill Cupcake Liners: Carefully divide the batter, aiming for a little less than 1/4 cup or 56 grams per cupcake liner. The batter will be liquid, but that’s okay—it’s supposed to be!

Bake the Cupcakes: Pop them in the oven and let them bake for 17-25 minutes, or until a toothpick comes out with some moist crumbs. This ensures they’re perfectly baked, not dry.

Cool Before Frosting: After taking them out, let the cupcakes rest in the pans for about 5 minutes before transferring them to a wire rack to cool completely.

Make the Frosting: While your cupcakes cool, prepare the frosting. In a large mixing bowl, beat together 1 pound of room temperature cream cheese and 1/2 cup of room temperature unsalted butter until combined. Don’t fret if it looks slightly crumbly; this is normal.

Add Powdered Sugar: Gradually add in 2 1/2 cups powdered sugar, mixing until smooth. Then, mix in 1 teaspoon of vanilla extract and a pinch of salt for balance.

Incorporate Black Cocoa: Finally, beat in 1/3 cup black cocoa powder until fully combined. If the frosting seems too soft to pipe, pop it in the fridge until it firms up a bit, stirring occasionally for even consistency.

Frost and Decorate: Using a Wilton Tip 1M or your favorite piping tool, swirl the lush frosting on top of each cupcake. Aim for about 41 grams (3 tablespoons) of frosting per cupcake for a generous dollop.

Storing & Reheating

Store unfrosted cupcakes at room temperature in an airtight container for up to 4 days. After 2 days, refrigerate to maintain freshness. Frosted cupcakes can be kept in the fridge for up to 3 days. For longer storage, freeze unfrosted or frosted cupcakes for up to 3 months in a freezer-safe container. Just remember that while the texture will remain fine, the liners might soften, giving them a less than perfect appearance. If reheating frozen cupcakes, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, keeping an eye on them to ensure they don’t dry out.

Chef’s Helpful Tips

When measuring flour, spoon it into the measuring cup and level it off with a knife for accuracy, preventing dense cupcakes.
Use room temperature eggs and butter to ensure they blend smoothly into your batter and frosting.
If the batter seems too thin, don’t worry! The cupcakes will bake up perfectly moist and fluffy.
Consider adding chocolate chips or a sprinkle of sea salt on top of the frosting for extra flavor and textural contrast.
These cupcakes are fantastic make-ahead options; just frost closer to the time you’ll serve them for the best presentation.

Black Cupcakes deliver rich, chocolatey satisfaction with a unique edge. These little indulgences are easy to whip up and perfect for any gathering. Experiment with flavors and toppings, and don’t hesitate to put your spin on them! They’re sure to become a beloved recipe in your kitchen.

Recipe FAQs

Can I make these black cupcakes gluten-free?

Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure it contains xanthan gum or add some to help with structure.

What’s the best way to store leftover cupcakes?

Store your unfrosted cupcakes in an airtight container at room temperature for up to 4 days. If frosted, refrigerate for 3 days. Just be sure they’re covered to avoid drying out.

Can I use different frosting flavors?

Definitely! While the cream cheese frosting pairs beautifully with these cupcakes, feel free to use a chocolate buttercream or even a vanilla cream. Just keep in mind that the flavors should complement the rich chocolate base.

How do I know when my cupcakes are done baking?

A good indicator is a toothpick inserted into the center; it should come out with a few moist crumbs, not wet batter. Alternatively, they should spring back when lightly pressed in the center.