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Black Cocoa Cupcakes

prep 20 minutes
cook 20 minutes
1 hour
total 1 hour 40 minutes
Serves 12 servings
The fluffiest dark chocolate cupcakes made with black cocoa powder and frosted with a whipped black cocoa frosting.  
Servings 12 servings

Equipment

Ingredients

Cupcakes

  • 120 grams cake flour, spooned and leveled
  • 40 grams black cocoa powder
  • 1/4 tsp fine sea salt
  • 1/2 tbsp baking powder
  • 175 grams granulated sugar
  • 80 mL canola oil, or any neutral oil
  • 1 large eggs
  • 75 grams sour cream or greek yogurt
  • 120 mL hot coffee, I use Americano

Black Cocoa Frosting

  • 227 grams unsalted butter, room temperature (NOT SOFT)
  • 360 grams powdered sugar
  • 40 grams (black cocoa powder
  • tiny pinch of fine sea salt
  • 2 tsp vanilla bean paste, or vanilla beans from 1/2 pod or extract
  • 60-120 mL heavy whipping cream, cold
  • flakey sea salt or fruit , for topping *optional

Method

Black Cocoa Cupcakes

  1. Preheat the oven to 325F (I use convection cuz my oven runs really hot at the bottom - conventional is also fine) and line 12 muffin tins.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder and salt until they’re evenly distributed.
    120 grams cake flour spooned and leveled, 40 grams black cocoa powder, 1/4 tsp fine sea salt, 1/2 tbsp baking powder
  3. In a separate large bowl, whisk the sugar, oil, eggs and sour cream until they’re well combined and smooth.
    175 grams granulated sugar, 80 mL canola oil or any neutral oil, 1 large eggs, 75 grams sour cream or greek yogurt
  4. Sift the dry ingredients over the wet and whisk them together, just a little - about halfway or so.
  5. Pour in the hot coffee and whisk until the batter is completely smooth and all the dry ingredients are combined.
    120 mL hot coffee I use Americano
  6. Scrape the edge of the bowl and give it a good mix. Fill each cupcake tin about 2/3-3/4 - I measure up to 50 grams.
  7. Bake for 16-19 minutes, until the cupcake no longer looks wet and the tallest part, in the center, springs back when you press on it. If you’re hesitant, give it another minute or so.
  8. Let the cupcakes rest for 10 minutes in the pan, then remove them and allow them to cool completely before frosting.

Black Cocoa Frosting

  1. Beat the butter with the whisk attachment until it’s pale, fluffy and creamy looking.
    227 grams unsalted butter room temperature (NOT SOFT)
  2. Add the powdered sugar, cocoa powder, salt and vanilla bean paste and turn the mixer to LOW speed just until the sugar is dissolved. Increase the speed to medium-high until the sugar is mixed in well. 
    360 grams powdered sugar, 40 grams (black cocoa powder, tiny pinch of fine sea salt, 2 tsp vanilla bean paste or vanilla beans from 1/2 pod or extract
  3. Stream in half of the heavy whipping cream SLOWLY with the mixer on low speed or in 4-5 increments, stopping to scrape the edge of the bowl each time so it all gets mixed in. Check the consistency/texture and add more cream if you need the frosting softer.
    60-120 mL heavy whipping cream cold
  4. Use a rubber spatula to smooth the frosting out a little when it’s done and then pipe onto cupcakes and top with fresh fruit or flakey sea salt.
    flakey sea salt or fruit for topping *optional

Nutrition

Calories: 394kcalCarbohydrates: 57gProtein: 4gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 46mgSodium: 62mgPotassium: 143mgFiber: 3gSugar: 45gVitamin A: 403IUVitamin C: 0.1mgCalcium: 29mgIron: 1mg
Course: Cupcakes
Cuisine: American
Keyword: american buttercream, black cocoa cake, chocolate cupcake