Black Cupcakes
Black cupcakes are an enchanting dessert that stands out in every crowd. These little delights are not just your everyday treat; they exude a rich, deep flavor and a striking appearance that captivates anyone’s taste buds. Blending Dutch-process and black cocoa powders, they offer layers of chocolatey goodness that elevate the humble cupcake into something truly special. Each bite is a dance of moist, tender crumb paired with a luscious cream cheese frosting, delivering a delightful experience that’s both rich and subtly sweet.
Table of Contents
There’s something nostalgic about the first time I made black cupcakes; the memory still brings a smile to my face. It was a celebration—a friend’s birthday where I wanted to impress with something different yet comforting. The rich color, the tantalizing aroma wafting through the oven, and the joy on everyone’s faces as they took their first bites made it clear I had found a gem of a recipe. Whether for parties, family gatherings, or an indulgent treat for yourself, these cupcakes are impossibly easy and a guaranteed hit. You’re sure to find your new favorite dessert today!
Why You’ll Love This Recipe
- Simple & Quick: With just 25 minutes of prep time and under 30 minutes of baking, you can whip up these black cupcakes in no time.
- Irresistible Flavor: The combination of Dutch-process and black cocoa creates a deep chocolate flavor that’s perfectly balanced with the creamy frosting.
- Eye-Catching Appeal: These cupcakes are visually stunning, with rich black frosting and a sprinkle of elegance that catches the eye instantly.
- Flexible Serving: Perfect for birthday parties, coffee chats, or just a cozy night in, these treats fit any occasion beautifully.
- Diet-Friendly Options: Easily adaptable for gluten-free flour or low-sugar substitutes, making them accessible for various dietary preferences.
Ingredients You’ll Need
- 2 cups (400 grams) granulated sugar: This is the sweetness foundation of the cupcakes, providing a moist, tender crumb. You can substitute with coconut sugar for a lower-glycemic option.
- 1 3/4 cups (218-241 grams) flour: All-purpose flour works best here, but you can use gluten-free flour for a gluten-free version.
- 6 tablespoons (42 grams) Dutch-process cocoa powder: It adds a rich chocolate flavor and dark color. Always sift for lighter batter.
- 6 tablespoons (42 grams) black cocoa powder: This gives your cupcakes that distinctive, pitch-black hue and deep flavor. If unavailable, you can substitute with an equal amount of regular cocoa, though the flavor will be less intense.
- 1 1/2 teaspoons baking powder: This ensures your cupcakes rise beautifully for that delightful texture.
- 1 1/2 teaspoons baking soda: Works with the cocoa to create that lift; make sure it’s fresh for the best results.
- 1 teaspoon salt: Enhances the sweetness and balances flavors.
- 2 large eggs, room temperature: They help bind and provide rich moisture, so don’t forget to let them come to room temperature.
- 1 cup milk of choice: Milk adds moisture; almond, soy, or oat milk can be substituted if needed.
- 1/2 cup (120 ml) canola or vegetable oil: For added moisture, since oil keeps baked goods soft; avoid using olive oil here, as its flavor might overwhelm.
- 2 teaspoons vanilla extract: Pure vanilla extract makes all the difference in flavor; avoid imitation for best taste.
- 1 cup (236 ml) boiling water: This thin batter creates a moist cupcake that melts in your mouth.
- 1 pound (450 grams) full-fat cream cheese, room temp: This is the base for your frosting, adding richness and tanginess.
- 1/2 cup (155 grams) unsalted butter, room temp: Contributes creaminess and stability to the frosting. Ensure it’s soft but not melted.
- 2 1/2 cups (300 grams) powdered sugar: Essential for a sweet frosting, adjusting the quantity based on your desired sweetness level.
- 1 teaspoon vanilla extract: Just like in the batter, it adds flavor depth to your frosting.
- 1 pinch salt: Balances the sweetness in the frosting, enhancing the overall flavor.
- 1/3 cup (37 grams) black cocoa powder: Adds a touch of color and flavor to the frosting for a coordinated, delicious decoration.
How to Make Black Cupcakes
Preheat the oven: Begin by preheating your oven to 350 °F (175 °C). While it heats, line 2 muffin pans with 24 liners, ready for your batter to transform into delectable cupcakes.
Mix the dry ingredients: In a large mixing bowl, whisk together 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. This step is crucial as it evenly distributes the leavening agents which help your cupcakes rise.
Combine wet ingredients: Next, add in 2 large eggs, 1 cup milk of choice, 1/2 cup (120 ml) canola or vegetable oil, and 2 teaspoons vanilla extract. Whisk everything together until just combined, avoiding overmixing to keep your cupcakes light and fluffy.
Stir in boiling water: The magic happens here! Carefully stir in 1 cup (236 ml) boiling water. The batter will seem very thin, almost like liquid, but don’t worry—this is what keeps your cupcakes exceptionally moist.
Fill muffin liners: Using a measuring cup or a kitchen scale, pour the batter into your prepared liners, filling each about 3/4 full. Aim for just under 1/4 cup or 56 grams per liner for uniform baking.
Bake: Place the pans in your preheated oven, baking for 17-25 minutes. You’ll know they’re ready when a toothpick inserted comes out with a few moist crumbs rather than wet batter. This ensures you’ve got that perfect texture.
Cool: Allow the cupcakes to cool in their pans for about 5 minutes before transferring them to a wire rack. It’s vital to let them cool completely before frosting to prevent a melt-down of your carefully made frosting.
Prepare the frosting: In a large mixing bowl, beat together 1 pound (450 grams) room temperature full-fat cream cheese and 1/2 cup (155 grams) room temperature unsalted butter using an electric mixer on medium speed until combined and creamy, even if slightly crumbly.
Add the powdered sugar: Gradually incorporate 2 1/2 cups (300 grams) powdered sugar into your cream cheese mixture. Blend until completely combined and fluffy before mixing in 1 teaspoon vanilla extract and a pinch of salt for flavor.
Incorporate black cocoa: Slowly mix in 1/3 cup (37 grams) black cocoa powder until fully combined, adjusting the consistency with additional powdered sugar if needed. If your frosting feels too soft to pipe, chill it briefly in the refrigerator.
Frost the cupcakes: Using a Wilton Tip 1M or your preferred piping tool, frost each cupcake generously, aiming for about 41 grams (3 tablespoons) of frosting per cupcake. Achieving these whimsical swirls will not only taste amazing but also make your cupcakes visually enticing.
Storing & Reheating
Store unfrosted black cupcakes at room temperature, in an airtight container for up to 4 days; refrigerate after that for freshness. For frosted cupcakes, they last in the refrigerator for about 3 days. You can freeze both unfrosted and frosted cupcakes for up to 3 months. Just make sure to wrap them tightly to prevent freezer burn. Reheat them in the microwave for about 10-15 seconds to bring them back to life, but note that the texture may change slightly once frozen.
Chef’s Helpful Tips
- Ensure your eggs and milk are at room temperature before mixing; this helps create a more consistent batter.
- Avoid overmixing once you add the dry ingredients to prevent tough cupcakes; mixing until just combined is key.
- If you want to amp up the chocolate flavor, consider adding chocolate chips to the batter before baking.
- Want a more intense cocoa flavor? Increase the black cocoa powder slightly, but be mindful that too much can overpower the other flavors.
- Cool your cupcakes completely before frosting them to avoid melting your frosting and creating a gooey mess.
- For a decorative touch, top your cupcakes with colorful sprinkles or edible glitter before serving.
These black cupcakes promise heavenly bites filled with rich chocolate goodness. You’ll surely want to share them with friends and family, or keep them all to yourself for an indulgent treat after a long day. They’re bound to please even the pickiest of eaters!
Recipe FAQs
Can I use different types of cocoa powder?
Absolutely! While using Dutch-process and black cocoa powder gives the best flavor, you can substitute with regular cocoa powder. Just be aware that the cupcakes may not be as dark, and the flavor may be slightly milder.
How do I store leftover cupcakes?
Unfrosted cupcakes can be stored at room temperature in an airtight container for up to 4 days. If you frost them, place them in the fridge for up to 3 days. They can also be frozen for up to 3 months, just ensure they’re wrapped properly.
Can I make these cupcakes gluten-free?
Yes! You can use your favorite gluten-free all-purpose flour blend, which usually works well in cupcake recipes. Just ensure it contains xanthan gum for the best texture.
What can I do if my frosting is too runny?
If your frosting is too soft to pipe, chill it in the refrigerator for about 15-20 minutes. If it’s still too runny, gradually add more powdered sugar until you get the right consistency.
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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: Desserts
- Method: Baking
- Cuisine: American
Description
These Black Cupcakes offer an irresistible flavor with a deep cocoa richness that’s hard to resist. Perfect for celebrations or just a sweet treat, these homemade delights are quick to prepare, featuring simple ingredients like sugar, eggs, and cream cheese for an indulgent frosting. Bake up a batch for your next gathering!
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
- 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 + 1/2–1 cup (60–120 grams) 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 2 muffin pans with 24 liners.
- In a large bowl, combine the dry ingredients: sugar, flour, cocoa powders, baking powder, baking soda, and salt.
- Mix in the eggs, milk, oil, and vanilla until smooth.
- Gradually stir in the boiling water until the batter is thin. Divide the batter among the muffin liners, using about 1/4 cup per liner.
- Bake for 17-25 minutes or until a toothpick inserted comes out with moist crumbs.
- Allow to cool for 5 minutes in the pans, then turn out onto a cooling rack. Cool completely before frosting.
Notes
Ensure all ingredients are at room temperature for best results.
Adjust powdered sugar for the frosting to your desired sweetness.
For extra richness, consider adding dark chocolate chips to the batter.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 26g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
