Introduction

Blackout Chocolate Cupcakes are intensely rich, deeply chocolatey treats that satisfy any chocoholic’s craving. With a blend of black cocoa and Dutch-processed cocoa powder, these cupcakes have a striking dark color and bold flavor. Topped with a luscious chocolate buttercream, they’re perfect for any celebration or indulgent snack.

The image shows dark chocolate cupcakes with one layer of rich, dark brown chocolate cake at the bottom topped with a generous swirl of smooth, medium brown chocolate frosting. Some cupcakes have colorful rainbow sprinkles on top of the frosting, adding a vibrant touch. The cupcakes are arranged on a white marbled surface, with a multicolored striped napkin and small containers filled with more rainbow sprinkles scattered nearby. One cupcake is partially unwrapped, with the dark cake and frosting clearly visible. The lighting highlights the creamy texture of the frosting and the deep color of the cake. 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

For the 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 Fahrenheit 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 granulated sugar, Dutch-processed cocoa powder, black cocoa, baking soda, baking powder, and kosher salt. Mix everything until combined.
Step 3: Add eggs, buttermilk, black coffee, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and runny.
Step 4: Fill each cupcake liner about two-thirds full with batter.
Step 5: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Allow cupcakes to cool completely before frosting.
Step 7: To make the chocolate buttercream, beat the softened butter with a hand or stand mixer until fluffy. Add cocoa powder and vanilla extract, mixing until well combined.
Step 8: Gradually add powdered sugar, about one cup at a time, alternating with heavy cream. Beat until smooth and spreadable.
Step 9: Transfer the buttercream to a piping bag to pipe frosting onto the cupcakes, or use an offset spatula for a rustic look. Decorate with sprinkles if desired.
Step 10: Serve and enjoy your rich blackout chocolate cupcakes!

Tips & Variations

Substitute brewed espresso for the black coffee to enhance the chocolate depth even more.
Ensure all ingredients are at room temperature for a smoother batter and frosting.
For a fudgier texture, add a tablespoon of sour cream to the batter.
Use sour cream or Greek yogurt instead of buttermilk for a slight tang and tender crumb.
Experiment with adding a pinch of cinnamon or cayenne for a spicy chocolate twist.

Storage

Store the frosted cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days, but bring to room temperature before serving to restore softness. You can also freeze unfrosted cupcakes in a sealed container for up to 3 months; thaw before frosting and serving.

How to Serve

This image shows a group of six dark chocolate cupcakes arranged closely on a black slate plate. Each cupcake has a thick swirl of shiny chocolate frosting on top, with small chocolate sprinkles scattered over the frosting. The cupcakes have a rich, moist texture and a deep black color. The background is a soft white marbled surface with a slightly blurred white cloth in the back. A woman's hand is gently holding one cupcake on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

Yes, substitute buttermilk with a dairy-free alternative like almond or soy milk mixed with a teaspoon of lemon juice or vinegar. Use dairy-free butter and make sure your cocoa powder is vegan-friendly for the buttercream.

Why is black cocoa powder used in this recipe?

Black cocoa powder is much darker and more intense in flavor than regular cocoa powder, giving the cupcakes their deep chocolate color and bold, almost bittersweet taste. It’s a key ingredient for achieving the “blackout” effect.