Black Cupcakes with Black Cocoa

Three chocolate cupcakes with chocolate frosting are on a plate. One cupcake is cut in half to show its interior.

Black Cupcakes with Black Cocoa

These Black Cupcakes start with a boxed chocolate cake mix and black cocoa powder for a deep, dark color without food coloring. Topped with creamy black cocoa buttercream, they're easy to make and perfect for Halloween parties or special occasions.

Course Desserts

Cuisine American

Prep Time 15

Cook Time 18

Making the icing 10

Total Time 43

Servings cupcakes

Calories 434kcal

Author Jere' Cassidy

Equipment

Ingredients

Cupcakes

¼ cup Black Cocoa Powder
⅓ cup Hot brewed coffee Hot water may be substituted
15.2 ounce Box Chocolate Cake Mix
1 cup Water
⅓ cup Canola oil or vegetable oil
3 large Eggs

Icing

4 ounces Semi-sweet chocolate chips
⅔ cup Black Cocoa Powder
3½ cups Powdered sugar
1 cup Butter softened, room temperature
1 tablespoon Coffee cooled, brewed coffee
1 tablespoon Milk

Sprinkles

Black sprinkles optional, as desired
Halloween sprinkle mix optional, as desired

Instructions

Cupcake batter

Preheat the oven to 350°F. Line a muffin pan with cupcake liners.
In a small bowl, whisk together the black cocoa powder and hot coffee until smooth, with no dry lumps remaining. You can substitute hot water for the coffee.
¼ cup Black Cocoa Powder, ⅓ cup Hot brewed coffee
In a large mixing bowl or the bowl of a stand mixer, combine the cake mix, water, oil, and eggs. Mix on low speed until combined, then increase to medium speed and beat for 2 minutes. Scrape the sides and bottom of the bowl with a rubber spatula.
15.2 ounce Box Chocolate Cake Mix, 1 cup Water, ⅓ cup Canola oil, 3 large Eggs
Add the black cocoa mixture to the cake batter and mix for 1 minute, until completely combined. Scrape the sides and bottom of the bowl again.
Fill the cupcake liners about ⅔ full, using approximately ¼ cup of batter per cupcake. A large cookie scoop works well.
Bake on the center oven rack for approximately 18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Black Cocoa Buttercream Frosting

Place the chocolate chips in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each interval, until melted and smooth. Set aside to cool.
4 ounces Semi-sweet chocolate chips
In a separate bowl, whisk together the powdered sugar and black cocoa powder to remove any lumps.
3½ cups Powdered sugar, ⅔ cup Black Cocoa Powder
In a large mixing bowl or the bowl of a stand mixer, beat the softened butter until light and fluffy, about 1 minute.
1 cup Butter
Gradually add the powdered sugar and cocoa mixture, about 1 cup at a time, mixing on low speed until incorporated. Scrape the bowl as needed.
Add the cooled melted chocolate and mix until combined.
Add 1 tablespoon of coffee and 1 tablespoon of milk. Beat until the frosting is smooth and creamy. If needed, add more liquid, 1 teaspoon at a time, until the frosting is easy to spread or pipe.
1 tablespoon Coffee, 1 tablespoon Milk
Frost the completely cooled cupcakes using a knife or piping bag fitted with a #2D tip. Add sprinkles immediately so they stick to the frosting.
Black sprinkles, Halloween sprinkle mix

Notes

Notes:

Black Cocoa Powder: This gives the cupcakes and frosting their deep black color without using food coloring. Regular cocoa powder won't produce the same dark color.

Frosting Color: The black cocoa buttercream gets darker as it sits, so don't worry if it looks dark gray when you first mix it.

Frosting Consistency: If the buttercream is too thick to spread or pipe, add milk or coffee, 1 teaspoon at a time, until creamy.

Make Ahead and Storage: Store the cupcakes in an airtight container. I have kept them for several days, but recommend refrigerating frosted cupcakes for storage beyond a day, especially in warm weather. Let refrigerated cupcakes soften at room temperature before serving.

Decorating: Add sprinkles immediately after frosting so they stick to the buttercream.

Cooling: Allow extra time for the cupcakes to cool completely before frosting. This cooling time is not included in the total recipe time.

Nutrition