Black Cupcakes
Black Cupcakes are an unexpected delight that take the classic treat to a chic, dark level. With their rich, cocoa-infused flavor and velvety black frosting, these cupcakes are a feast for both the eyes and the palate. Imagine biting into a soft cupcake with a delicate chocolate flavor that dances on your taste buds, leaving you yearning for just one more bite. They’re perfect for gatherings, birthday celebrations, or simply when that chocolate craving hits, offering a playful twist on the traditional cupcake.
Table of Contents
Growing up, I vividly remember the joy of watching my mom bake cupcakes for special occasions. The kitchen would fill with warm, inviting scents, pulling the family together. These Black Cupcakes bring that same nostalgia, while also adding an element of intrigue with their striking appearance. If you’ve ever craved something different from the usual vanilla or chocolate, these are definitely for you. Give this recipe a try, and I promise your friends and family will be in awe!
Why You’ll Love This Recipe
- Simple & Quick: In just under 90 minutes, you can whip up these scrumptious treats.
- Irresistible Flavor: The combination of Dutch-process and black cocoa powders creates a deep, rich chocolate experience.
- Eye-Catching Appeal: The dark hue topped with creamy frosting is sure to impress.
- Flexible Serving: Perfect for desserts, gatherings, or even a special breakfast treat.
- Diet-Friendly Options: You can easily modify to be gluten-free or dairy-free if needed.
Ingredients You’ll Need
- 2 cups (400 grams) granulated sugar: Sweetness is key; this sugar balances the rich cocoa flavors beautifully.
- 1 3/4 cups (218-241 grams) flour: All-purpose flour works best here, but you can substitute it with a gluten-free blend.
- 6 tablespoons (42 grams) Dutch-process cocoa powder: This gives a robust flavor and deep color; be sure to sift it for the best results.
- 6 tablespoons (42 grams) black cocoa powder: Unique to this recipe, black cocoa adds depth; don’t substitute it for regular cocoa.
- 1 1/2 teaspoons baking powder: Helps the cupcakes rise for the perfect soft texture.
- 1 1/2 teaspoons baking soda: Enhances leavening alongside the baking powder.
- 1 teaspoon salt: Balances out the sweetness.
- 2 large eggs (room temp): Incorporating room temperature eggs helps to achieve a fluffy batter.
- 1 cup milk of choice: Any milk works, just avoid canned coconut milk for this recipe.
- 1/2 cup (120 ml) canola or vegetable oil: Keeps the cupcakes moist; you can use melted coconut oil for a different flavor.
- 2 teaspoons vanilla extract: Adds warm undertones to the batter.
- 1 cup (236 ml) boiling water: This might seem unusual, but it intensifies the cocoa flavor and gives moisture.
- 1 pound (450 grams) full-fat cream cheese (room temp): Essential for the luscious frosting; make sure it’s softened.
- 1/2 cup (155 grams) unsalted butter (room temp): Adds richness to the frosting; sub with vegan butter for a dairy-free option.
- 2 1/2 cups (300 grams) powdered sugar: Sweetness and fluffiness for the frosting; adjust by adding more if needed.
- 1 teaspoon vanilla extract: Enhances the flavor of the frosting.
- 1 pinch salt: Just a touch to balance the sweetness in the frosting.
- 1/3 cup (37 grams) black cocoa powder: Gives the frosting its deep color and rich chocolate note.
How to Make Black Cupcakes
Preheat the oven: Set your oven to 350°F (175°C) and prepare two muffin pans with 24 liners. This ensures the cupcakes don’t stick and makes for easy serving.
Mix dry ingredients: In a large bowl, combine the 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, and 1 teaspoon salt. Stir well to ensure everything is evenly combined.
Combine wet ingredients: Add 2 large eggs, 1 cup of milk, 1/2 cup (120 ml) canola oil, and 2 teaspoons vanilla extract to the dry mixture. Stir until just combined; the batter will be fairly thin.
Incorporate boiling water: Gradually stir in 1 cup (236 ml) of boiling water. This step creates a silky texture and enhances the cocoa flavor, making the batter almost liquid-like.
Fill muffin liners: Carefully divide the batter between the lined muffin cups, using about 1/4 cup (56 grams) per liner.
Bake: Place in the oven and bake for 17-25 minutes. Check for doneness by inserting a toothpick; it should come out with a few moist crumbs, but no wet batter.
Cool the cupcakes: Allow the cupcakes to cool in pans for about 5 minutes before transferring them to a wire rack. Let them cool completely before frosting; this is crucial to avoid melting the frosting.
Make the frosting: In a large mixing bowl, beat together 1 pound (450 grams) of room temperature cream cheese and 1/2 cup (155 grams) of room temperature unsalted butter using an electric mixer set to medium speed until well combined.
Add powdered sugar: Gradually beat in 2 1/2 cups (300 grams) of powdered sugar, mixing until fully incorporated. Then add in 1 teaspoon vanilla extract, and a pinch of salt, and stir to combine.
Incorporate black cocoa: Gradually mix in 1/3 cup (37 grams) of black cocoa powder until the mixture is smooth and chocolatey. If your frosting is too soft to pipe, chilling it in the fridge for a bit will help.
Frost the cupcakes: Once the cupcakes are cool, use a piping bag fitted with a Wilton Tip 1M (or any tip of your choice) to frost each cupcake. Aim for about 3 tablespoons of frosting per cupcake for a beautifully swirled top.
Storing & Reheating
To store your Black Cupcakes, keep them at room temperature in an airtight container, where they’ll stay fresh for up to 2 days. If you want to enjoy them a bit longer, refrigerate for up to 3 days. For longer storage, unfrosted or frosted cupcakes can be frozen for up to 3 months. To refresh them, simply let them thaw at room temperature; if frosted, add a quick swirl of fresh frosting afterward to revive their look.
Chef’s Helpful Tips
- Don’t overmix: When combining the wet and dry ingredients, mix just until combined to retain a light and airy texture.
- Use room temperature ingredients: This helps create a smooth batter and fluffy cupcakes. Bring eggs and butter to room temperature before baking.
- Check for doneness early: Start checking your cupcakes at the 17-minute mark to avoid overbaking.
- Frosting consistency: If the frosting is too thick, beat in a teaspoon of milk; if too thin, add a little more powdered sugar.
- Experiment with decorations: Add sprinkles, chocolate shavings, or even edible glitter to make your Black Cupcakes festive.
These Black Cupcakes, rich in flavor and adorned with silky frosting, are sure to satisfy any sweet tooth. Their dark and moody aesthetic makes them not just a treat for taste buds but a feast for the eyes as well. Don’t hesitate to experiment with different toppings and tweaks to make this recipe your own. I hope you enjoy baking these delectable delights as much as I enjoyed sharing them with you. Happy baking!
Recipe FAQs
Can I make these cupcakes gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free blend that is designed for baking. Just ensure your baking powder and any other add-ins are gluten-free as well.
How do I store left-over cupcakes?
Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate them for up to 3 days or freeze them, unfrosted, for up to 3 months.
Can I make the frosting vegan?
Yes! You can substitute the cream cheese and butter with vegan alternatives. There are great plant-based cream cheese options available as well as vegan butter that will work well in this recipe.
Why is boiling water added to the batter?
Adding boiling water helps to bloom the cocoa powders, enhancing their flavor and creating a wetter batter that results in a deliciously moist cupcake.
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📖 Recipe Card
Black Cupcakes
- Prep Time: 25 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 55 minutes
- Yield: 24 servings 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: American
Description
These Black Cupcakes are a delightful treat featuring rich cocoa flavors and creamy frosting. Ideal for celebrations or just a sweet indulgence, they’re easy to prepare and sure to impress anyone who tries them!
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
- 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
- 1/2 cup (155 grams) unsalted butter
- 2 1/2 cups (300 grams) powdered sugar
- 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 2 muffin pans with 24 liners.
- In a mixing bowl, combine the dry ingredients: sugar, flour, cocoa powders, baking powder, baking soda, and salt.
- Incorporate the eggs, milk, oil, and vanilla into the dry mixture and stir until well combined.
- Gradually mix in the boiling water, resulting in a very thin batter.
- Distribute the batter evenly among the muffin liners, filling each with just under 1/4 cup (56 grams).
- Bake for about 17-25 minutes, or until a toothpick inserted comes out with moist crumbs.
- Allow the cupcakes to cool for 5 minutes in the pans, then transfer to a rack to cool completely before frosting.
Notes
Ensure ingredients like cream cheese and butter are at room temperature for easy mixing.
Adjust the amount of powdered sugar for desired frosting sweetness.
Store frosted cupcakes in the refrigerator to maintain freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
