Description

These black cupcakes offer a rich chocolate flavor that’s irresistible. With simple prep and key ingredients like cocoa and cream cheese, they make a comforting treat for any 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 (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). 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.
Add the eggs, milk, oil, and vanilla to the dry mixture and mix until well combined.
Gradually stir in the boiling water until the batter is smooth and thin.
Divide the batter evenly among the muffin liners, using a little less than 1/4 cup for each.
Bake for 17-25 minutes. Check doneness with a toothpick; it should come out with some moist crumbs.
Allow to cool in the pans for 5 minutes, then turn out onto a rack and let cool completely before frosting.

Notes

Ensure the cream cheese and butter are at room temperature for easier mixing.
For a richer frosting, you can add an additional 1/2-1 cup of powdered sugar as desired.
Keep the cupcakes stored in an airtight container to maintain freshness.

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 36g
Sodium: 210mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg