The details
I love black cocoa. And I love Halloween. In an effort to bust out as many Halloween-themed recipes as possible this year (without being tacky, and while being very pregnant and just plain old tired), I bring you these Spooky Black Cocoa Cupcakes. They’re dark in color and flavor, delicious, rich, and obviously on-theme and ready for your fun Halloween decor/sprinkles of choice. This cake is a tweaked version of the my favorite chocolate cake recipe, as is the buttercream. The best part? Unlike a lot of recipes, this one is black the all-natural way, with no food coloring to stain your teeth. Cause that is not cute. Enjoy!
Why I love black cocoa
Earthy, rich, not too sweet, and decadent. All things black cocoa brings to the table. I love this ingredient to elevate your usual chocolate desserts and create some visual interest and awe in doing so. It pairs deliciously with creamy flavors like coffee (hello, Coffee Black Cocoa Cake) but also is just plain delish paired with more black cocoa in this here buttercream.
You can find black cocoa sold online. A little goes a long way, so one bag will last you quite some time. In this recipe, for the cake, I pair black cocoa in a half-n-half ratio with regular, unsweetened dutch-process cocoa. That way, the black cocoa flavor is prevalent without blowing your face off. I like it that way! As with all things chocolate, I do recommend a high quality cocoa powder. You would not believe the difference between a cake made with a great cocoa powder (see my faves, here and here) and the other guys (ahem, Hersheys). So invest for the best.
Calling dark chocolate lovers
I’ve got some recipes for you! As a proud member of this club, I think it is very important to have a good chocolate cake recipe in your repertoire, and then some. Happy Halloweenie!
Bake to this music
Spooky Black Cocoa Cupcakes
Deep, dark black cocoa cupcakes are sure to put you in the mood this Halloween! With rich, creamy buttercream and a moist chocolate cake, these are a favorite around spooky season.
Ingredients
For the black cocoa cupcakes:
- 1 1/2 cups granulated sugar
- 1/2 cup neutral oil (canola, vegetable, or grapeseed all work here)
- 3 eggs, room temp
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup black cocoa powder, sifted
- 1/2 cup dutch-process cocoa powder, sifted
- 2 tsp baking powder’
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup whole fat buttermilk, room temp
- 1 cup hot water
- 1/2 tsp espresso powder
For the black cocoa buttercream:
- 1 cup unsalted butter, room temp
- 8 oz cream cheese, room temp
- 2 tsp vanilla
- 1/4 tsp kosher salt
- 2 cup powdered sugar, sifted
- 1 cup black cocoa powder, sifted
- 4 tbsp heavy cream, room temp
Instructions
- Make your cupcakes. Preheat the oven to 325 degrees F and prepare a cupcake pan or two with nonstick cups.
- In a large mixing bowl fitted with a stand mixer, combine oil and sugar on medium for a minute or two. Add eggs one at a time, beating on medium. Add vanilla. Beat this mixture together on medium-high for 5 minutes until lightened, fluffy, and shiny.
- In a small bowl, combine espresso powder and hot water. Stir until the espresso powder dissolves. Set aside.
- In a separate mixing bowl, stir together the flour, sifted cocoa powders, baking soda, baking powder, and salt. Alternating between this dry ingredient mix and the buttermilk, reduce the mixer to low and add ingredients until the cake batter just comes together. The order will be 1/3 dry, 1/2 buttermilk, 1/3 dry, 1/2 buttermilk, 1/3 dry. Once combined, very slowly stream in the espresso powder/water mixture and combine on low until incorporated. The batter will be thin.
- Scoop batter into your cupcake pan, filling each cup about 2/3 of the way full. Bake at 325 degrees for about 20 mins, until a toothpick inserted comes out clean. Allow to cool completely on a wire cooling rack.
- Make your black cocoa buttercream. Cream together unsalted butter and cream cheese on medium-high speed until smooth and whipped.
- Add in sifted cocoa and powdered sugar. Mix on low speed until combined and smooth.
- Add vanilla and salt and mix on medium to combine.
- Add heavy cream on low speed, and once incorporated, increase speed to medium high and whip butter cream until fluffy and lightened in color.
- Pipe or spread your black cocoa buttercream on your cupcakes. I like to top these dark cupcakes with bright sprinkles for contrast or use a fun seasonal topper.
Notes
- Unfrosted cupcakes can be stored in an airtight container at room temp for up to 3 days before use. I like to make mine the day before.
- Store frosted cupcakes in an airtight container in the fridge for a couple days, or frozen tightly wrapped for up to 1 month. Cupcakes are always best enjoyed the day they are frosted, as they tend to dry out quickly in the fridge.