Black Cocoa Cupcakes (Easy Cake Mix Recipe)

These Black Cupcakes get their deep, dark color from black cocoa powder, with no black food coloring needed. They start with a boxed chocolate cake mix for easy baking and are topped with a creamy black cocoa buttercream frosting. Add some Halloween sprinkles, and you’ve got a spooky chocolate treat that’s perfect for parties.

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I’ve made these cupcakes for parties, and they’re always a hit. The black cocoa gives them such a dramatic look, but here’s a warning from experience: that powder can make quite a mess! I’ve managed to get it on a white shirt and my new apron, but thankfully, it all washed out.

Planning a Halloween party? These black cupcakes are just one of the treats you can make. Check out my Easy Halloween Treats for Parties for more fun recipes, including decorated cookies, candy corn Jell-O cups, and no-bake sweets.

Why Use Black Cocoa Powder

Black cocoa powder is the secret to making these cupcakes almost black without adding food coloring. It’s an ultra-Dutch-processed cocoa powder with a very dark color and a mild chocolate flavor.

I use it in both the cupcake batter and the buttercream frosting. The chocolate cake mix and melted chocolate in the frosting provide the familiar chocolate flavor, while the black cocoa gives everything that dramatic color.

If you’re new to baking with black cocoa, read my guide to cocoa powder to learn how it differs from natural and regular Dutch-processed cocoa.

Recipe Highlights

Black Cupcake Ingredients

The cake ingredients

• Chocolate cake mix: Use your favorite chocolate cake mix. I like Hines Devil’s Food cake mix for these cupcakes.
• Water: Used to prepare the boxed cake mix.
• Large eggs: Use three large eggs, as directed in the recipe card.
• Canola or vegetable oil: Adds moisture to the cupcakes.
• Black cocoa powder: This is the secret to getting that deep, dark black color without using food coloring. It’s an ultra-Dutch-processed cocoa powder with a mild chocolate flavor. I use black cocoa powder in both the cupcake batter and the buttercream frosting. Regular cocoa powder won’t give you the same dramatic black color.
• Coffee: Use hot brewed coffee to bloom the black cocoa powder, helping it mix smoothly into the batter. You can substitute hot water.

The buttercream frosting ingredients

• Powdered sugar: Sweetens and thickens the buttercream frosting.
• Butter: Use softened, room-temperature butter. Salted or unsalted will work.
• Black cocoa powder: Gives the buttercream its dark color without black food coloring.
• Milk: Helps make the frosting smooth and creamy. You can substitute cream.
• Chocolate: Semisweet chocolate chips add chocolate flavor to the buttercream. Dark chocolate also works.
• Coffee: A little brewed coffee enhances the chocolate flavor without making the frosting taste like coffee. You can substitute milk or cream and add a splash of homemade vanilla extract if you like.

How To Bake Black Cupcakes

Step 1. Whisk the black cocoa powder into the hot coffee until smooth. This is called blooming the cocoa, and it helps bring out the chocolate flavor and break up any lumps. You can use hot water instead of coffee.

Step 2. Add the dry chocolate cake mix, water, eggs, and oil to a large mixing bowl. Using a handheld mixer or stand mixer, mix on low until combined, then increase to medium speed and beat for 2 minutes. Scrape the sides and bottom of the bowl.

Step 3. Add the bloomed black cocoa to the cake batter and mix again for about 1 minute, until the batter is thoroughly combined, then scrape the bowl again.

Step 4. Pour the batter into lined muffin tins, filling 2/3 full. 

Step 5.  Bake the cupcakes in the center of the oven at 350˚F for 18 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then remove cupcakes to a wire rack to cool completely.

How To Make Black Buttercream Frosting

Step 6. Melt the chocolate in the microwave in 20-second intervals, stirring between intervals. I did this three times. Set aside to cool while mixing the other frosting ingredients.

Step 7. Whisk the powdered sugar and the black cocoa powder together in a large bowl. This helps break up lumps and combine the two ingredients.

Step 8. In a large mixing bowl or the bowl of a stand mixer, whip the room-temperature butter for about a minute, until light and fluffy. Then, add the powdered sugar/cocoa powder mixture to the butter in one-cup increments. If you add this all at once, powder will fly everywhere.

Step 9. Mix in the cooled melted chocolate until combined. Add 1 tablespoon of coffee and 1 tablespoon of milk, then beat for 1 minute until smooth and creamy. If the frosting is too thick, add more milk or coffee, 1 teaspoon at a time, until it’s easy to spread or pipe.

Step 10. Frost the completely cooled cupcakes using a knife or piping bag. I used a #2D rosette tip to make the frosting swirls. Add the sprinkles immediately so they stick to the buttercream.

How to Store Black Cupcakes

I’ve made these cupcakes ahead of time and stored them in an airtight container for several days. Keep them covered so they don’t dry out, and use a container tall enough that the lid won’t touch the frosting.

For frosted cupcakes, I recommend refrigerating them for storage beyond a day, especially in warm weather. Let them sit at room temperature briefly before serving so the cake and buttercream can soften.

Decorating Ideas and Variations

• Halloween cupcakes: Decorate with orange, purple, or green sprinkles for a spooky party dessert.
• Black and gold cupcakes: Add gold-colored edible sprinkles or sugar pearls to the black buttercream for an elegant birthday or New Year’s Eve dessert.
• Black and white cupcakes: Use vanilla buttercream instead of black cocoa frosting for a classic black-and-white combination.
• Valentine’s Day cupcakes: Add red heart sprinkles for a simple holiday makeover, or a Valentine’s Day sprinkle mix.

More Recipes

I love how a boxed cake mix can make baking a little easier, especially when you’re short on time. Here are a few more desserts that start with a mix and turn into something special.

• This Banana Cake with Caramel is flavored with vanilla bean seeds for major flavor. This recipe uses a boxed yellow cake mix.
• The kids love making this Mountain Dew Bundt Cake for their parties. For a very lemony cake, grab a boxed lemon cake mix and a can of Mountain Dew.
• We have made these Peanut Butter Cup Brownies so many times I’ve lost count. You need a brownie mix and peanut butter cups.

Recipe

Tried it? Rate ⭐⭐⭐⭐⭐ & comment below—your feedback keeps the oven mitts flying here at One Hot Oven.

First published: August 14, 2022, Last updated: October 20, 2026 for better readability.

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About Jere’ Cassidy

From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. My happy place is turning on my oven to bake something for friends and family. I am glad to share sweet, savory, family-friendly recipes for your cooking and baking inspiration.

About Jere’