Black Cupcakes
Black Cupcakes have a charm that’s hard to resist. Their dark, rich exterior and moist, tender crumb make for a delightful treat, whether you’re enjoying one on a quiet afternoon or serving a platter at a gathering. The unique blend of dutch-process and black cocoa powder not only creates a visually striking dessert, but also offers a deep chocolaty flavor that’s much more intriguing than your typical vanilla cupcake. Trust me; you won’t want to go back to store-bought once you’ve baked a batch of these!
Table of Contents
I first stumbled upon the allure of Black Cupcakes while experimenting in my kitchen, hoping to create something that would stand out at my friend’s party. When I brought these beauties out, the reaction was priceless! The combination of rich chocolate paired with a silky cream cheese frosting took everyone by surprise. Moreover, with this easy-to-follow recipe, you can whip up 24 servings in under 90 minutes. Who can resist that? Get ready to fall in love with these charming cupcakes and take your baking game to the next level!
Why You’ll Love This Recipe
- Simple & Quick: You can whip up a batch in just 25 minutes of prep, making it perfect for spontaneous cravings or last-minute get-togethers.
- Irresistible Flavor: The deep, chocolatey taste, enhanced by unique black cocoa powder, creates a luxurious mouthfeel that will have everyone coming back for more.
- Eye-Catching Appeal: Their stunning dark color makes them look impressive, turning any occasion into a fancy affair.
- Flexible Serving: Ideal for birthday parties, bake sales, or even just for a cozy night in with a cup of coffee.
- Diet-Friendly Options: For those with dietary restrictions, these can be easily adapted by using gluten-free flour or dairy-free options.
Ingredients You’ll Need
- 2 cups granulated sugar: Sweetens the cupcakes while helping achieve a moist texture.
- 1 ¾ cups flour: Provides the structure; all-purpose works best here for lightness.
- 6 tablespoons dutch-process cocoa powder: Gives a rich chocolate flavor; ensures a deep color.
- 6 tablespoons black cocoa powder: This unique ingredient enhances the color and flavor of the cupcakes; it’s worth finding!
- 1 ½ teaspoons baking powder: Helps the cupcakes rise properly and creates a fluffy texture.
- 1 ½ teaspoons baking soda: Works in synergy with baking powder for extra lift.
- 1 teaspoon salt: Balances sweetness and enhances the overall flavor.
- 2 large eggs, room temperature: Adds moisture and richness; using room temperature eggs helps them whisk better.
- 1 cup milk: Choose any milk of your liking, but steer clear of canned coconut milk for the best results.
- ½ cup canola or vegetable oil: Ensures the cupcakes stay moist without adding too much heaviness.
- 2 teaspoons vanilla extract: Infuses warmth and flavor into the batter.
- 1 cup boiling water: This makes the batter thinner, which leads to a more tender cupcake.
- 1 pound full-fat cream cheese, room temperature: The star of your frosting! It adds creaminess and tang.
- ½ cup unsalted butter, room temperature: Contributes to the smooth texture of your cream cheese frosting.
- 2 ½ cups powdered sugar: Sweetens the frosting and gives it structure; adjust for your desired sweetness.
- 1 teaspoon vanilla extract: Just like in the cupcakes, vanilla enhances flavor in the frosting too.
- 1 pinch salt: Just a tiny bit can elevate the frosting’s flavor.
- ⅓ cup black cocoa powder: This will deepen the flavor of the frosting, making it irresistibly rich.
How to Make Black Cupcakes
Preheat the Oven: Start by preheating your oven to 350 °F (175 °C). Line two muffin pans with 24 liners to save time during baking.
Combine the Dry Ingredients: In a large bowl, whisk together 2 cups granulated sugar, 1 ¾ cups flour, 6 tablespoons of dutch-process cocoa powder, 6 tablespoons of black cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt. This will be the foundation for your cupcakes.
Add Wet Ingredients: Now, add 2 large eggs, 1 cup of milk, ½ cup canola oil, and 2 teaspoons vanilla extract to your dry mix. Stir gently until combined, being careful not to overmix.
Incorporate Boiling Water: Slowly mix in 1 cup of boiling water. Don’t be alarmed if the batter seems more liquid than usual; this is how it’s supposed to be.
Fill Muffin Liners: Carefully divide the batter evenly among the 24 muffin liners, using a little less than ¼ cup or 56 grams per liner.
Bake: Place the muffin pans in your preheated oven and bake for 17–25 minutes. Check for doneness by inserting a toothpick; it should come out with a few moist crumbs.
Cool the Cupcakes: Once baked, let the cupcakes cool in the pans for about 5 minutes before transferring them to a rack to cool completely. Make sure they’re fully cool before you start frosting them.
Make the Cream Cheese Frosting: In a large bowl, beat together 1 pound of room temperature full-fat cream cheese and ½ cup of room temperature unsalted butter using an electric mixer at medium speed. It’s okay if it looks a bit crumbly at first.
Add Powdered Sugar: Gradually incorporate 2 ½ cups of powdered sugar until everything is well combined. Beat in 1 teaspoon of vanilla and a pinch of salt for good measure.
Mix in Black Cocoa: Finally, whisk in ⅓ cup of black cocoa powder until it’s fully integrated. If you find the frosting too soft, pop it in the fridge for a quick chill.
Frost the Cupcakes: Use a Wilton Tip 1M (or another preferred tip) to pipe a lovely swirl of frosting atop each cupcake, aiming for about 41 grams (3 tablespoons) per cupcake to ensure a generous helping.
Storing & Reheating
To keep your cupcakes fresh, store unfrosted black cupcakes in an airtight container at room temperature for up to 4 days. After two days, for extra freshness, consider refrigerating them. Frosted cupcakes will maintain their glory in the fridge for up to 3 days. If you want to freeze them for long-term enjoyment, either unfrosted or frosted, use an airtight container and they can last up to 3 months. Keep in mind that while the flavor remains delightful, the texture and appearance of the liners may change slightly upon thawing.
Chef’s Helpful Tips
- Be sure to use room temperature eggs and butter for a better emulsion, leading to a more tender cupcake.
- Avoid overmixing the batter; this can lead to tough cupcakes.
- For more intense flavor, consider adding a splash more vanilla extract into your frosting.
- When decorating, a quick chill of the frosted cupcakes can help the frosting hold its shape better in warmer conditions.
- Want a richer chocolate taste? Feel free to increase the amount of black cocoa in the frosting slightly.
Baking these Black Cupcakes is a delightful experience that invites creativity and indulgence. The richness of chocolate, combined with a luscious frosting, feels just right for any occasion—or simply as a reward for a long day’s work. Feel free to tweak the recipe to suit your preferences or throw in some chocolate chips for added decadence!
Recipe FAQs
Can I use different types of cocoa powder?
Absolutely! While the combination of dutch-process and black cocoa gives the best flavor and color, you can replace them with a high-quality unsweetened cocoa powder if needed. Just keep in mind that the color won’t be as dark, and the flavor might be a touch milder.
How do I make these cupcakes gluten-free?
You can easily substitute the all-purpose flour with a gluten-free all-purpose blend that contains xanthan gum. Just ensure the brand you choose is a 1:1 replacement for optimal results.
Can I use less sugar in the recipe?
While it’s tempting, sugar not only sweetens but also contributes to texture and moisture. Reducing it may affect the final result, but you could experiment with substituting some of the granulated sugar for a lower-calorie sugar alternative. Just be cautious, as it may affect the overall flavor and texture.
What should I do if the frosting is too thick?
If your frosting turns out too thick to pipe, simply add a teaspoon of milk gradually until you reach the desired consistency. This will make it easier to work with while still keeping it deliciously creamy!
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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 & Appetizers
- Method: Baking
- Cuisine: American
Description
These Black Cupcakes offer an irresistible flavor profile with their rich cocoa and smooth cream cheese frosting. Perfect for a dessert or celebration, they are easy to make 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, room temp
- 1 cup milk of choice (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
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/3 cup (37 grams) black cocoa powder
Instructions
- Preheat the oven to 350 °F (175 °C). 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.
- Add in the eggs, milk, oil, and vanilla. Mix until just combined.
- Slowly stir in the boiling water— the batter will be very thin.
- Distribute the batter evenly among the muffin liners, about 1/4 cup or 56 grams per liner.
- Bake for 17-25 minutes, checking with a toothpick for moist crumbs.
- Allow to cool in the pans for 5 minutes before transferring to a wire rack. Cool completely before frosting.
Notes
Ensure eggs and cream cheese are at room temperature for better mixing.
You can adjust the sugar based on your sweetness preference and the desired cream cheese frosting consistency.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
