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
Scale
- 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