Description
These Black Cupcakes are a delightful treat with an irresistible blend of cocoa flavors, easy to prepare, and perfect for any occasion.
Ingredients
Scale
- 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
Instructions
- Preheat your 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.
- Add the eggs, milk, oil, and vanilla to the mixture and mix until just combined.
- Carefully stir in the boiling water; the batter will be very thin.
- Evenly distribute the batter into the muffin liners, using about 1/4 cup or 56 grams per liner.
- Bake for 17-25 minutes or until a toothpick inserted comes out with some moist crumbs.
- Allow the cupcakes to cool in the pans for 5 minutes, then transfer to a wire rack and let them cool completely before frosting.
Notes
For a richer flavor, consider using high-quality cocoa powders.
Ensure that the eggs and cream cheese are at room temperature for a smoother batter.
Store any leftovers in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg