Description

These Black Cupcakes are a delightful treat, combining the rich flavors of Dutch and black cocoa. Perfect for celebrations or any occasion, these easy-to-make cupcakes are sure to impress with their moist texture and delicious frosting.

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 (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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Instructions

Preheat your oven to 350 °F (175 °C). Line 2 muffin pans with 24 liners.
In a large bowl, stir together the dry ingredients (sugar through salt).
Add the eggs, milk, oil, and vanilla extract to the bowl.
Mix until fully combined, then slowly stir in the boiling water. The batter will be thin, almost like water.
Divide the batter among the muffin liners, using a little less than 1/4 cup or 56 grams per liner.
Bake for 17-25 minutes or until a toothpick inserted comes out with some moist crumbs, but no liquid.
Let cool in the pans for 5 minutes, then transfer to a rack to cool completely before frosting.

Notes

Ensure all ingredients are at room temperature for optimal mixing.
You can adjust the frosting sweetness by adding more powdered sugar if desired.
Do not use canned coconut milk for this recipe.

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 30g
Sodium: 250mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg