Black Cupcakes
Black cupcakes are a delightful treat that combines rich cocoa flavor with a unique, bold appearance. These cupcakes are a charming surprise that not only taste phenomenal but also add a fun twist to your dessert table. Imagine biting into that soft, moist cake, the velvety cream cheese frosting melting in your mouth, creating a harmonious blend of flavors. In a world awash with ordinary desserts, these black cupcakes stand out, both visually and in taste.
Table of Contents
My love for black cupcakes began when I was on the hunt for the perfect dessert for a Halloween gathering. I wanted something more whimsical than your typical chocolate delight. As soon as I set eyes on these striking black cupcakes, with their deep hue and creamy frosting, I knew they would be a hit. The combination of Dutch-process and black cocoa gives them an irresistible allure, making them perfect for any occasion. Trust me, once you try these, you’ll want to make them a staple at your gatherings!
Why You’ll Love This Recipe
- Simple & Quick: With just 25 minutes of prep time and only 90 minutes total, you can whip these up for any occasion in no time.
- Irresistible Flavor: The blend of black cocoa and cream cheese frosting creates a decadent taste that’s both rich and unique.
- Eye-Catching Appeal: Their striking dark color and beautiful frosting make them truly unforgettable and photo-worthy!
- Flexible Serving: Perfect for parties, family gatherings, or a cozy night in—these cupcakes satisfy any sweet craving.
- Diet-Friendly Options: While this recipe is rich, it can be easily adapted for gluten-free by substituting the flour.
Ingredients You’ll Need
- 2 cups (400 grams) granulated sugar: Adds sweetness and moisture to the batter.
- 1 3/4 cups (218-241 grams) flour: For structure; be sure to use all-purpose flour for the best results.
- 6 tablespoons (42 grams) Dutch-process cocoa powder: Provides rich chocolate flavor and a lighter color.
- 6 tablespoons (42 grams) black cocoa powder: Gives the cupcakes their unique dark color and intense flavor.
- 1 1/2 teaspoons baking powder: Helps the cupcakes rise to a fluffy texture.
- 1 1/2 teaspoons baking soda: Works with the cocoa to provide the perfect lift.
- 1 teaspoon salt: Enhances the sweetness and balances the flavors.
- 2 large eggs (room temp): Binds the ingredients together and helps the cupcakes rise.
- 1 cup milk of choice: Adds moisture; feel free to use almond, soy, or whole milk.
- 1/2 cup (120 ml) canola or vegetable oil: Keeps the cupcakes soft and moist.
- 2 teaspoons vanilla extract: Infuses a lovely flavor throughout the batter.
- 1 cup (236 ml) boiling water: Creates a thin batter, which helps to keep the cupcakes moist.
- 1 pound (450 grams) full-fat cream cheese (room temp): For the rich and creamy frosting.
- 1/2 cup (155 grams) unsalted butter (room temp): Adds creaminess and helps create a smooth frosting.
- 2 1/2 cups (300 grams) powdered sugar: Sweetens and thickens the frosting; adjust based on your preferred sweetness.
- 1 teaspoon vanilla extract: Adds flavor depth to the frosting.
- 1 pinch salt: Enhances all flavors in the frosting.
- 1/3 cup (37 grams) black cocoa powder: Adds to the frosting’s color and cocoa flavor.
How to Make Black Cupcakes
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). While that’s warming up, line 2 muffin pans with 24 cupcake liners, ensuring you have everything ready to go.
Mix Dry Ingredients: In a large mixing bowl, stir together the dry ingredients: 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. This will create a beautifully chocolatey mix.
Combine Wet Ingredients: Add in the eggs, 1 cup milk, 1/2 cup canola oil, and 2 teaspoons vanilla extract. Mix everything together until it’s just combined. Don’t worry if it looks a bit lumpy; it will come together nicely!
Incorporate Boiling Water: Carefully stir in 1 cup of boiling water. The batter will be thin, almost like cream. Don’t fret; this is what gives the cupcakes their moist texture! Divide the batter among your prepared liners, aiming for a little less than 1/4 cup (56 grams) in each.
Bake: Place your cupcake trays in the oven and bake for 17-25 minutes. Keep an eye on them; they’re ready when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Cool: After baking, let the cupcakes cool in the pans for about 5 minutes. Then, gently turn them out onto a wire rack to cool completely. It’s essential to wait until they’re completely cool before frosting; otherwise, the frosting may melt.
Make 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 using an electric hand mixer on medium speed. It’s perfectly alright if it looks a touch crumbly at this stage.
Add Sugar and Flavoring: Gradually beat in 2 1/2 cups of powdered sugar until smooth. Then, mix in 1 teaspoon of vanilla extract and a pinch of salt. You want to taste that sweetness without it being overpowering.
Finish Frosting with Cocoa: Slowly add in 1/3 cup black cocoa powder, mixing until everything is well combined. If it seems too soft to pipe, pop it in the fridge for a bit to firm up.
Frost Your Cupcakes: Using a piping bag with your desired tip, swirl the frosting onto each cupcake. Aim for about 41 grams (3 tablespoons) of frosting per cupcake to ensure they’re beautifully topped.
Storing & Reheating
To preserve the freshness of your black cupcakes, store them at room temperature in an airtight container for up to 2 days. After that, I recommend refrigerating them for added safety. If you decide to freeze them, both frosted and unfrosted cupcakes can last up to 3 months—just be mindful that the liners may look a little less pristine when thawed. For a quick refresh, pop them in the microwave for about 10 seconds.
Chef’s Helpful Tips
- Avoid overmixing the batter, as this can lead to dense cupcakes.
- For the best texture, ensure your eggs and butter are at room temperature before use.
- Keep an eye on baking time; every oven is a bit different, so check at the earliest time.
- If frosting is too thick, add a splash of milk to reach your desired consistency.
- If you’re looking to add a twist, consider adding a pinch of espresso powder to enhance the chocolate flavor even more.
These black cupcakes are not just a treat—they’re an experience waiting to happen! Enjoy every step of the process, from mixing the batter to taking that first delicious bite. I urge you to play around with the recipe, whether it’s experimenting with toppings or adding a hint of your favorite extract. You’ll find that these cupcakes can be perfect for any occasion. Make them your own and share the joy!
Recipe FAQs
Can I make these cupcakes gluten-free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free blend. Make sure it’s meant for baking to ensure a fluffy texture, and remember that baking times may vary slightly.
How long can I store the frosting?
If you have leftover frosting, store it in an airtight container in the fridge for up to a week. Freeze it for longer storage, and just remember to stir it well after thawing before using.
What can I use instead of black cocoa powder?
If you can’t find black cocoa powder, you can replace it with regular Dutch-process cocoa. The cupcakes may not be as dark, but they will still taste delicious!
Can I make mini black cupcakes with this recipe?
Certainly! Adjust the baking time to around 12-15 minutes for mini cupcakes. Just keep an eye on them to ensure they’re baked perfectly!
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📖 Recipe Card
Black Cupcakes
- Prep Time: 25 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 55 minutes
- Yield: 24 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: American
Description
These Black Cupcakes are a delightful treat combining rich cocoa flavors with creamy frosting. Easy to prepare, they are perfect for any gathering or a sweet indulgence at home!
Ingredients
- 2 cups (400 grams) granulated sugar
- 1 3/4 cups (218–241 grams) flour see notes
- 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 – see notes
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/3 cup (37 grams) black cocoa powder
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, mixing until combined. Stir in the boiling water, resulting in a thin batter.
- Divide the batter between 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 uncooked liquid.
- Let cool for 5 minutes in the pans, then carefully turn out onto a rack to cool completely before frosting.
Notes
Ensure the butter and cream cheese are at room temperature for easy mixing.
Adjust the amount of powdered sugar based on your desired frosting thickness.
Use only fresh ingredients for the best flavor outcome.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 22g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
