Description
These Blackout Chocolate Cupcakes are rich, intensely chocolatey treats featuring a combination of Dutch-processed and black cocoa powders for a deep, dark color and flavor. Moist and tender cupcakes are topped with a luscious chocolate buttercream frosting, perfect for chocolate lovers seeking an indulgent dessert.
Ingredients
Scale
Cupcakes
- 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
Chocolate Buttercream Frosting
- 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
- Preheat and prepare muffin tin: Preheat your oven to 325°F (163°C) and line a 24-cavity muffin tin with cupcake liners. If you don’t have a 24-cavity tin, plan to bake in batches.
- Mix dry ingredients: In a large mixing bowl, sift together the all-purpose flour. Add the granulated sugar, Dutch-processed cocoa powder, black cocoa powder, baking soda, baking powder, and kosher salt. Whisk until all dry ingredients are thoroughly combined.
- Add wet ingredients: Into the dry mixture, add the eggs, buttermilk, strong black coffee, vegetable oil, and vanilla extract. Mix well until the batter is smooth and runny, ensuring all ingredients are fully incorporated.
- Fill cupcake liners: Distribute the batter evenly by filling each cupcake liner about two-thirds full to allow room for rising.
- Bake the cupcakes: Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool the cupcakes: Remove the cupcakes from the oven and allow them to cool completely in the tin or on a wire rack before frosting to prevent melting the buttercream.
- Prepare the chocolate buttercream: Using a hand mixer or stand mixer, beat the softened unsalted butter on medium speed until fluffy, about 2-3 minutes. Add the unsweetened cocoa powder and vanilla extract and mix until fully combined.
- Add powdered sugar and cream: Gradually add powdered sugar, one cup at a time, alternating with a tablespoon of heavy cream. Beat on low speed after each addition until fully incorporated, then increase speed to medium to achieve a smooth, spreadable consistency. Adjust the amount of powdered sugar and cream to reach desired frosting thickness.
- Frost the cupcakes: Transfer the buttercream to a piping bag to pipe decorative swirls on each cupcake or use an offset spatula for a rustic, homemade look.
- Decorate and serve: Optionally, decorate with sprinkles or chocolate shavings. Serve and enjoy the rich, decadent chocolate blackout cupcakes!
Notes
- Using both Dutch-processed and black cocoa powders gives these cupcakes their signature deep black color and intense chocolate flavor.
- Strong brewed coffee enhances the chocolate flavor without adding a coffee taste.
- Make sure cupcakes are completely cooled before frosting to prevent the buttercream from melting.
- The buttercream can be adjusted in sweetness and consistency by varying the powdered sugar and heavy cream quantities as needed.
- If you don’t have buttermilk, you can substitute with regular milk mixed with 1 tablespoon of vinegar or lemon juice per cup. Let it sit for 5 minutes before using.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cupcakes, blackout cupcakes, chocolate buttercream, rich chocolate dessert, chocolate cupcake recipe
