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black cocoa cupcakes

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

Units Scale

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

  1. Make your cupcakes. Preheat the oven to 325 degrees F and prepare a cupcake pan or two with nonstick cups.
  2. 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.
  3. In a small bowl, combine espresso powder and hot water. Stir until the espresso powder dissolves. Set aside.
  4. 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.
  5. 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.
  6. Make your black cocoa buttercream. Cream together unsalted butter and cream cheese on medium-high speed until smooth and whipped.
  7. Add in sifted cocoa and powdered sugar. Mix on low speed until combined and smooth.
  8. Add vanilla and salt and mix on medium to combine.
  9. Add heavy cream on low speed, and once incorporated, increase speed to medium high and whip butter cream until fluffy and lightened in color.
  10. 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.
  • Author: Caroline Crockett