Description

These Black Cupcakes are a delight with their rich chocolate flavor and creamy frosting. Made with simple ingredients, they are perfect for any celebration or cozy treat at home!

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) 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.
Incorporate the eggs, milk, oil, and vanilla. Stir until well mixed.
Gradually add the boiling water, mixing until the batter is thin. Distribute the batter into the muffin liners, around 1/4 cup per liner.
Bake for 17-25 minutes until a toothpick inserted comes out with moist crumbs. Allow to cool in the pans for 5 minutes before transferring to a cooling rack. Let cool completely before frosting.

Notes

Make sure all your ingredients are at room temperature for best results.
Check your cupcakes around the 17-minute mark to prevent overbaking.
Feel free to adjust the sweetness of the frosting by adding more powdered sugar as desired.

Nutrition

Serving Size: 1 cupcake
Calories: 345
Sugar: 34g
Sodium: 240mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg