Description

These Black Cupcakes are simply delightful, featuring a rich chocolatey flavor thanks to Dutch and black cocoa powders. With a straight-forward preparation and common ingredients like sugar, eggs, and cream cheese, they are ideal for any dessert occasion.

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 (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
1 teaspoon vanilla extract
1 pinch salt
1/3 cup (37 grams) black cocoa powder

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Instructions

Preheat your oven to 350 °F (175 °C) and line 2 muffin pans with 24 liners.
In a large bowl, mix together the dry ingredients (sugar through salt).
Incorporate the eggs, milk, oil, and vanilla extract into the dry mix and combine.
Gradually stir in the boiling water until the batter is thin. Portion the batter into the muffin liners (about 1/4 cup or 56 grams each).
Bake for 17-25 minutes, checking for moist crumbs on a toothpick to assure doneness.
Cool the cupcakes in the pans for 5 minutes, then turn out onto a rack to cool completely before frosting.

Notes

Ensure all ingredients are at room temperature for the best texture in cupcakes.
Feel free to adjust the sweetness by adding more powdered sugar to the frosting as desired.
Store any leftovers in an airtight container at room temperature.

Nutrition

Serving Size: 1 cupcake
Calories: 260
Sugar: 22 g
Sodium: 220 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 45 mg