Name: Blackout Chocolate Cupcakes Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cups granulated sugar; 1 1/2 cups all-purpose flour; 3/4 cup Dutch-processed cocoa powder; 1/4 cup black cocoa powder; 1 1/2 tsp baking soda; 3/4 tsp baking powder; 1 tsp kosher salt; 2 large eggs; 3/4 cup buttermilk; 1 cup strong black coffee; 1/4 cup vegetable oil; 1 tsp vanilla extract; 1 1/2 cups unsalted butter, softened; 4-5 cups powdered sugar; 3/4 cup unsweetened cocoa powder; 2 tsp vanilla extract; 4 tbsp heavy cream

Introduction

These Blackout Chocolate Cupcakes are intensely rich and deeply chocolatey, perfect for any chocolate lover. Moist cupcakes layered with a luscious chocolate buttercream make for an irresistible treat. Whether for a special occasion or a sweet everyday indulgence, these cupcakes deliver on flavor and texture.

The image shows several dark chocolate cupcakes, each topped with one thick, smooth swirl of glossy chocolate frosting. Some of the cupcakes have bright, multicolored sprinkle toppings, creating a playful contrast against the dark frosting. The cupcakes sit on a dark surface scattered lightly with some sprinkles, with a few silver foil cupcake liners filled with more colorful sprinkles and a striped cloth with green, blue, white, yellow, and red lines placed nearby. In the background, a bowl of chocolate frosting is slightly blurred. The overall look is rich and inviting with a focus on the layers and texture of the cupcakes and frosting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups granulated sugar

1 1/2 cups all-purpose flour

3/4 cup dutch-processed cocoa powder

1/4 cup black cocoa

1 1/2 tsp baking soda

3/4 tsp baking powder

1 tsp kosher salt

2 large eggs

3/4 cup buttermilk

1 cup strong black coffee

1/4 cup vegetable oil

1 tsp vanilla extract

Chocolate Buttercream:

1 1/2 cups unsalted butter, softened

4-5 cups powdered sugar

3/4 cup unsweetened cocoa powder

2 tsp vanilla extract

4 tbsp heavy cream

Instructions

Step 1: Preheat the oven to 325 degrees and line a muffin tin with cupcake liners. If you don’t have a 24-cavity tin, you can bake in batches.

Step 2: In a large mixing bowl, sift the flour then add all dry ingredients: sugar, cocoa powder, black cocoa, baking soda, baking powder, and salt. Mix everything until combined.

Step 3: Add in eggs, buttermilk, coffee, oil, and vanilla extract. Mix until everything is well incorporated. The batter should be runny.

Step 4: Fill each cupcake liner about 2/3 of the way full.

Step 5: Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Step 6: Once cupcakes are done, let them cool completely before frosting.

Step 7: To make the chocolate buttercream, beat the softened butter until fluffy. Add cocoa powder and vanilla extract, beating until combined.

Step 8: Slowly add powdered sugar, one cup at a time, alternating with the heavy cream, mixing well after each addition.

Step 9: Transfer the buttercream to a piping bag to pipe frosting or use an offset spatula for a rustic look. Decorate with sprinkles, if desired.

Step 10: Enjoy your decadent Blackout Chocolate Cupcakes!

FAQs

Can I make the batter ahead of time?

It’s best to bake the cupcakes immediately after preparing the batter for optimal rise and texture, but you can store the batter in the refrigerator for up to 24 hours. Mix gently before using.

What if I don’t have black cocoa?

You can substitute black cocoa with an equal amount of dutch-processed cocoa powder. The cupcakes might be slightly lighter in color but will still be delicious.