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

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
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

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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