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Black cocoa powder cupcakes
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Black Cupcakes

Whether you are wanting a spooky dessert or an elegant dessert, these Black Cocoa Cupcakes are perfect and so easy to make. Grab a boxed cake mix and black cocoa powder to make these awesome chocolate cupcakes and don't forget to add the decorative sprinkles.
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Making the icing 10 minutes
Total Time 43 minutes
Servings 16 cupcakes
Calories 118kcal

Ingredients

Cupcakes

Icing

Instructions

Cupcake batter

  • Heat the oven to 350° F. Place the cupcake liners in the muffin pan.
  • In a small bowl add the black cocoa powder and the hot coffee, or water, then stir or whisk this until the cocoa powder is dissolved.
  • In a large mixing bowl, or the bowl of a stand mixer, add the cake mix, water, oil, and eggs then mix on low speed to combine. Increase the speed to medium and beat for two minutes. With a rubber scraper, scrape the sides of the bowl.
  • Add the dissolved cocoa powder to the cake batter and mix for one minute. Scrape the bowl again.
  • Pour the batter into lined muffin tins, filling ⅔ full. This should be a ¼ cup and you can use a large cookie scoop to scoop the batter. Please the pan in the center of the oven and bake for 18 minutes.

Black Buttercream

  • In a small bowl add the chocolate chips and melt in the microwave at (3) 20-second intervals until melted, stir the chocolate between each interval to help it melt. Set this aside to cool.
  • In a large bowl add the powdered sugar and the black cocoa powder then whisk together.
  • In a large mixing bowl, or the bowl of a stand mixer, beat the butter until it is light and fluffy.
  • Add the powdered sugar/cocoa powder mixture in 1 cup increments and mix on medium speed until totally mixed in with the butter. Mix in the cooled melted chocolate and mix until combined.
  • Add 1 tablespoon of coffee and 1 tablespoon of cream and mix until the icing becomes smooth and creamy. You may need to add extra liquid 1 teaspoon at a time to achieve a spreadable icing.

Notes

About the coffee for the cake batter
  • You can use leftover coffee.
  • You can make a small amount of coffee using instant coffee
  • You can omit the coffee and use water instead
About the coffee and cream for the icing
  •  You can use all coffee for the liquid or all cream in the icing.
  • As you mix the icing you may find it is too thick, if so, add additional liquid 1 teaspoon at a time.
The cupcakes
This recipe makes 16 cupcakes, so if you only have a 12-cup muffin pan, or even a 6-cup muffin pan, just bake the cupcakes in batches. 
 

Nutrition

Serving: 1cupcake | Calories: 118kcal | Carbohydrates: 25g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 32mg | Sodium: 30mg | Potassium: 91mg | Fiber: 1g | Sugar: 23g | Vitamin A: 71IU | Calcium: 28mg | Iron: 1mg