Name: Black Cupcakes
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 2 cups (400 grams) granulated sugar; 1 3/4 cups (218-241 grams) flour see notes; 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 but 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 – see notes; 1 teaspoon vanilla extract; 1 pinch salt; 1/3 cup (37 grams) black cocoa powder

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The enchanting world of black cupcakes invites you in with its rich, decadent flavor and striking visual appeal. With a deep chocolatey hue that captivates the eye, these cupcakes are not just a treat; they’re an experience. Whether you’re savoring one at a gathering or enjoying a quiet moment with a cup of coffee, their moist texture paired with a subtly sweet cream cheese frosting makes them irresistible.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Black Cupcakes
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Black Cupcakes

This recipe for black cupcakes is an easy victory for bakers of any level. It combines everyday ingredients, transforming them into something truly extraordinary. The beauty of these cupcakes lies not only in their flavor but also in how simple they are to create. You’ll feel accomplished when you share them with friends and family, spreading happiness one bite at a time. Let’s get baking!

Why You’ll Love This Recipe

Simple & Quick: Whip these up in just about 25 minutes of prep time, and they bake in under half an hour.
Irresistible Flavor: The combination of dutch-process and black cocoa powders delivers a deep chocolate flavor that’s hard to resist.
Eye-Catching Appeal: Their unique color and creamy frosting make them a standout at any event—perfect for birthdays or celebrations.
Flexible Serving: Enjoy them as a delightful dessert, snack, or even a decadent breakfast treat on a special morning.
Diet-Friendly Options: With a few substitutions, these can cater to gluten-free or vegan diets, ensuring everyone can indulge.

Ingredients You’ll Need

2 cups granulated sugar: Sweetness is key, and this amount creates a perfectly balanced flavor for your cupcakes.
1 3/4 cups flour: All-purpose flour works well; for a gluten-free option, substitute with a quality gluten-free blend.
6 tablespoons dutch-process cocoa powder: This provides a rich chocolate taste; ensure it’s good quality for the best results.
6 tablespoons black cocoa powder: The star of the show! It’s responsible for the deep color and unique flavor. If you can’t find it, you can replace it with more dutch-process cocoa, but the taste will differ.
1 1/2 teaspoons baking powder: This helps your cupcakes rise beautifully.
1 1/2 teaspoons baking soda: Enhances the leavening for a light texture.
1 teaspoon salt: Balances sweetness and heightens chocolate flavor.
2 large eggs, room temperature: Ensures the batter mixes evenly, leading to a fluffy cupcake.
1 cup milk: Use your choice of milk (full-fat is best) to keep the cupcakes moist.
1/2 cup canola or vegetable oil: Adds richness and keeps the cupcakes soft.
2 teaspoons vanilla extract: Elevates the overall flavor profile.
1 cup boiling water: This step is crucial; it activates the cocoa and brings everything together.

For the frosting:

1 pound full-fat cream cheese, room temperature: Cream cheese adds a tangy flavor and pairs wonderfully with the black cupcakes.
1/2 cup unsalted butter, room temperature: Aids in achieving a creamy texture in the frosting.
2 1/2 cups powdered sugar: Sweetens the frosting; adjust to taste if you want it sweeter.
1 teaspoon vanilla extract: Adds depth to the frosting flavor.
1 pinch salt: Enhances sweetness and balances flavors.
1/3 cup black cocoa powder: Adds an extra layer of richness to your frosting.

How to Make Black Cupcakes

Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking while you mix up your batter. Line two muffin pans with 24 liners so they’re ready for the goodness to come.

Mix Dry Ingredients: In a large bowl, mix together 2 cups granulated sugar, 1 3/4 cups flour, 6 tablespoons dutch-process cocoa powder, 6 tablespoons black cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt. Stir them well until evenly combined for the ultimate flavor blend.

Combine Wet Ingredients: Add 2 large eggs, 1 cup milk, 1/2 cup canola oil, and 2 teaspoons vanilla extract to the dry ingredients. Mix until just combined; don’t worry about over-stirring.

Incorporate Boiling Water: Gradually stir in 1 cup of boiling water. This batter will be quite thin, and that’s perfectly okay! Thin batter makes for extra moist cupcakes. Using a scale, fill the muffin liners with a little less than 1/4 cup or about 56 grams of batter each.

Bake the Cupcakes: Place them in the oven and bake for 17-25 minutes. You’re looking for a toothpick inserted in the center to come out with some moist crumbs—not wet batter.

Cool Them Down: After baking, let the cupcakes cool in the pans for about 5 minutes. Then carefully turn them out onto a wire rack to cool completely before frosting.

Make the Cream Cheese Frosting: In a large mixing bowl, beat together 1 pound of room temperature cream cheese and 1/2 cup of room temperature unsalted butter using an electric hand mixer on medium speed. Even if it appears slightly crumbly, that’s alright!

Add the Powdered Sugar: Gradually add 2 1/2 cups of powdered sugar until it is fully combined. Then beat in 1 teaspoon of vanilla extract and a pinch of salt to enhance the flavors.

Incorporate Black Cocoa: Mix in 1/3 cup of black cocoa powder until everything is well blended. If the frosting is too soft to pipe, pop it in the refrigerator for a bit to firm up; it makes piping a breeze.

Frost the Cupcakes: With a piping bag and Wilton Tip 1M, swirl the frosting on top of each cupcake. Aim for about 41 grams (3 tablespoons) per cupcake, creating an appealing look.

Storing & Reheating

Store unfrosted cupcakes at room temperature in an airtight container for up to 4 days. After that, it’s best to refrigerate them for safety. If you’ve frosted your cupcakes, they can last in the fridge for up to 3 days, but ensure they’re well covered to prevent drying out. For longer storage, freeze either unfrosted or frosted cupcakes in an airtight container for up to 3 months. Just remember that while the texture will remain acceptable, the liners might soften a bit. To refresh frozen cupcakes, thaw them overnight in the fridge and bring to room temperature before serving.

Chef’s Helpful Tips

Ensure your ingredients are at room temperature, especially eggs and butter, for better mixing and texture.
If your batter seems too thick, initially it may appear so—adding the boiling water should help.
Avoid overbaking; check for doneness a few minutes early to ensure moist, soft cupcakes.
If the frosting is too sweet for your taste, add a bit more cream cheese for balance.
Feel free to experiment with different toppings, like sprinkles or chocolate shavings, to enhance the visual appeal.

These black cupcakes are a delightful treat that can easily impress at any occasion, whether it’s a casual get-together or a special celebration.

Remember, the chocolate lovers in your life will adore the depth of flavor and moist texture that these cupcakes provide. Enjoy the process and savor every sweet bite!

Recipe FAQs

How can I make these black cupcakes gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend. Make sure it includes xanthan gum for better texture. You might also need to adjust the baking time slightly.

Can I make these cupcakes ahead of time?

Absolutely! You can prepare the unfrosted cupcakes up to 4 days in advance. Just remember to keep them stored in an airtight container to maintain freshness.

What can I use if I don’t have black cocoa powder?

While black cocoa powder is unique and contributes to the color and flavor, you can substitute additional dutch-process cocoa. However, the cupcakes won’t have the same intense dark color and flavor profile.

How should I store leftover cupcakes?

Store unfrosted cupcakes at room temperature for up to 4 days and frost them just before serving. If already frosted, refrigerate for up to 3 days in an airtight container. Enjoy!