Black Cupcakes
Black Cupcakes are a delightful treat that stands out with their deep, rich flavor and stunning black color. These moist, chocolaty cupcakes, infused with a blend of Dutch-process and black cocoa powders, provide a unique twist on a classic dessert. Each bite is velvety smooth, making them irresistible, whether you’re savoring one with your morning coffee or showcasing them at a party. What I love about these cupcakes is how they manage to be comprehensive crowd-pleasers while also looking incredibly elegant. The black and white contrast between the cupcake and the creamy frosting means they are sure to impress!
Table of Contents
I first decided to make Black Cupcakes when I wanted something a little different from the usual chocolate flavor. Their intense color gives them a dramatic flair, perfect for special occasions or just to satisfy a late-night chocolate craving. With a straightforward recipe that yields 24 delicious treats, these cupcakes are not just easy to whip up but also incredibly rewarding. Trust me, once you try them, you’ll find every reason to bake them again and again!
Why You’ll Love This Recipe
- Simple & Quick: This easy recipe takes just 25 minutes to prep, making it perfect for any occasion.
- Irresistible Flavor: The combination of Dutch-process and black cocoa gives these cupcakes a rich, deep chocolate taste with a hint of bitterness.
- Eye-Catching Appeal: Their dark color and the luscious cream cheese frosting make these cupcakes a show-stopper.
- Flexible Serving: Enjoy them as a snack, dessert, or at parties – they fit any occasion beautifully.
- Diet-Friendly Options: Substitute ingredients as needed to cater to specific dietary needs while still retaining great taste.
Ingredients You’ll Need
- 2 cups (400 grams) granulated sugar: This sweetener is essential for that moist texture and classic sweetness.
- 1 3/4 cups (218-241 grams) flour: All-purpose flour is ideal for structure; you can use a gluten-free blend for a gluten-free version.
- 6 tablespoons (42 grams) Dutch-process cocoa powder: Adds a rich chocolate flavor; don’t substitute with regular cocoa as it won’t provide the same depth.
- 6 tablespoons (42 grams) black cocoa powder: This cocoa gives the cupcakes their dark color and unique flavor profile; it’s worth seeking out!
- 1 1/2 teaspoons baking powder: Ensures the cupcakes rise perfectly, creating a fluffy texture.
- 1 1/2 teaspoons baking soda: Works with the ingredients to keep the cupcakes light and airy.
- 1 teaspoon salt: Balances the sweetness and enhances the chocolate flavor.
- 2 large eggs (room temp): Eggs help bind everything together; room temperature helps them incorporate more easily.
- 1 cup milk (of choice, but not canned coconut milk): Adds moisture; whole milk works best for richness.
- 1/2 cup (120 ml) canola or vegetable oil: Keeps the cupcakes moist; you can also use melted coconut oil for a subtle flavor.
- 2 teaspoons vanilla extract: Enhances the overall flavor; always use pure vanilla for the best results.
- 1 cup (236 ml) boiling water: This is unusual, but it makes the batter thin and ensures the cupcakes are moist and tender once baked.
- 1 pound (450 grams) full-fat cream cheese (room temp): Perfect for a creamy frosting; make sure it’s softened for smooth mixing.
- 1/2 cup (155 grams) unsalted butter (room temp): Provides richness; ensure it’s at room temperature for easy blending.
- 2 1/2 cups (300 grams) powdered sugar: This sweetener is essential for the frosting; add more if you prefer a thicker consistency.
- 1 teaspoon vanilla extract: Just like before, this adds a cozy flavor to the frosting.
- 1 pinch salt: Enhances sweetness and balances flavors in the frosting.
- 1/3 cup (37 grams) black cocoa powder: Adds further depth to your frosting; it’s what makes it beautifully dark.
How to Make Black Cupcakes
Preheat: Start by preheating your oven to 350 °F (175 °C). While it warms up, line 2 muffin pans with 24 cupcake liners – this will save you from a messy cleanup later!
Mix Dry Ingredients: In a large bowl, stir together 2 cups of granulated sugar, 1 3/4 cups of flour, 6 tablespoons of Dutch-process cocoa powder, 6 tablespoons of black cocoa powder, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1 teaspoon of salt until evenly combined.
Combine Wet Ingredients: Add in 2 large room-temperature eggs, 1 cup of milk, 1/2 cup of canola oil, and 2 teaspoons of vanilla extract. Mix until all the ingredients are well combined, taking care not to overmix.
Incorporate Boiling Water: Now, stir in 1 cup of boiling water. The batter will be thin, almost like water, but that’s exactly what we want – it makes for incredibly moist cupcakes!
Fill Muffin Liners: Divide the batter evenly among the muffin liners, about 1/4 cup or 56 grams per liner. They will rise beautifully!
Bake: Bake for 17-25 minutes, or until a toothpick inserted comes out with a few moist crumbs. You want them to be fully cooked but still tender.
Cool: Let your cupcakes cool in the pans for 5 minutes before transferring them onto a cooling rack to cool completely. Patience is key; we don’t want to frost them too early!
Make Frosting: In a large mixing bowl, beat together 1 pound of room-temperature cream cheese and 1/2 cup of room-temperature unsalted butter with an electric hand mixer at medium speed until well combined. It’s okay if it looks a tad crumbly.
Add Powdered Sugar: Gradually mix in 2 1/2 cups of powdered sugar until smooth. Then incorporate 1 teaspoon of vanilla extract and a pinch of salt for a flavor boost.
Mix in Black Cocoa: Beat in 1/3 cup of black cocoa powder until the frosting is rich and well-combined. If it’s too soft to pipe, refrigerate it for a bit until it firms up.
Frost: When ready, use a piping bag fitted with a Wilton Tip 1M or your preferred tip to swirl the luscious frosting on top of each cupcake. Aim for about 41 grams (3 tablespoons) of frosting per cupcake for a generous dollop!
Storing & Reheating
To keep your Black Cupcakes fresh, store them at room temperature in an airtight container for up to 2 days; after that, refrigerate them for up to 4 days to maintain freshness. If you want to keep them for longer, you can freeze both unfrosted and frosted cupcakes in an airtight container for up to 3 months. Just remember that the texture may soften a bit, so reheat them briefly in the microwave if you want to refresh them before serving.
Chef’s Helpful Tips
- Always use room temperature ingredients like eggs and butter; this helps with mixing and creates a consistent batter.
- Avoid overmixing the batter once you add the boiling water; it should be well mixed but not overworked for light cupcakes.
- If your cupcakes dome too high while baking, try reducing the baking time slightly.
- You can experiment with different frostings, like a fluffy vanilla or mocha buttercream, for variations on flavor.
- To ensure perfect portioning, consider using a kitchen scale to measure your batter evenly into the liners.
- Feel free to add chocolate chips or sprinkles into the batter for extra fun!
The rich, irresistible flavor and striking appearance of these Black Cupcakes make them an ideal choice for any gathering. Whether it’s a birthday, holiday, or simply a Thursday night, they bring a sense of joy and indulgence. Don’t hesitate to play around with the recipe; perhaps add a touch of espresso for deeper flavor, or some festive sprinkles for celebrations. Enjoy every decadent bite, and don’t be surprised if you find yourself making them again and again.
Recipe FAQs
Can I use just one type of cocoa powder?
Certainly! If you don’t have black cocoa powder, you can use only Dutch-process cocoa powder. The flavor and color will change slightly, but they will still be delicious and chocolatey.
How can I make these cupcakes gluten-free?
You can easily substitute the all-purpose flour with a gluten-free flour blend that can be used cup-for-cup for the best results. Just make sure the blend includes xanthan gum, which helps mimic the structure of gluten.
What should I do if my frosting is too soft?
If your frosting turns out too soft to pipe, pop it in the refrigerator for about 15-30 minutes until it firms up. Stir occasionally to keep it from hardening too much.
How do I prevent my cupcakes from sticking to the liners?
Make sure to use quality cupcake liners and allow the cupcakes to cool completely before attempting to remove them. If you’re worried, you can also lightly spray the liners with non-stick cooking spray before filling.
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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: CUPCAKES
- Method: Baking
- Cuisine: American
Description
These Black Cupcakes are a delight with their rich cocoa flavor and creamy frosting. Perfect for celebrations or a sweet treat, they are easy to prepare and sure to impress anyone with a love for desserts.
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 (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 + extra if desired
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/3 cup (37 grams) black cocoa powder
Instructions
- Preheat the oven to 350 °F (175 °C) and line two muffin pans with 24 liners.
- In a large bowl, mix the dry ingredients—sugar, flour, cocoa powders, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla into the dry mixture. Mix until combined.
- Stir in the boiling water until the batter is thin. Divide the batter among the muffin liners, using a bit less than 1/4 cup per liner.
- Bake for 17-25 minutes, checking for moist crumbs on a toothpick without uncooked liquid.
- Allow the cupcakes to cool in the pans for 5 minutes, then transfer to a cooling rack and let cool completely before frosting.
Notes
Ensure ingredients are at room temperature for better mixing.
Taste the batter before baking to adjust sweetness, if necessary.
Store frosted cupcakes in an airtight container.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
