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
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 (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