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

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 (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

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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