Description

These Black Cupcakes are a delight with their rich flavor and easy preparation. Made with black cocoa and topped with cream cheese frosting, they are 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

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Instructions

Preheat your oven to 350 °F (175 °C). Line 2 muffin pans with 24 liners. In a large bowl, stir together the dry ingredients (sugar through salt).
Add the eggs, milk, oil, and vanilla to the dry mixture.
Mix until combined, and then stir in the boiling water until the batter is thin. Divide the batter between the muffin liners, using a little less than 1/4 cup or 56 grams per liner.
Bake for 17-25 minutes or until a toothpick comes out with some moist crumbs, but no uncooked liquid.
Let cool for 5 minutes in the pans, then carefully turn out onto a rack to cool completely before frosting.

Notes

For extra flavor, consider adding a splash more vanilla extract into the batter.
Make sure to let the cupcakes cool completely before applying frosting to prevent melting.
The thickness of the batter can vary; it should be quite thin but not watery.

Nutrition

Serving Size: 1 cupcake
Calories: 250
Sugar: 20g
Sodium: 180mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg