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Blackout Chocolate Cupcakes Recipe

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★★★★★

4.6 from 122 reviews

Delight in these rich and intensely chocolatey Blackout Chocolate Cupcakes, perfect for chocolate lovers craving a moist, decadent treat. Made with a blend of dutch-processed and black cocoa powders, these cupcakes are paired with a luscious, creamy chocolate buttercream frosting for an indulgent dessert experience.

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 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 3/4 cup buttermilk
  • 1 cup strong black coffee
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

Chocolate Buttercream

  • 1 1/2 cups unsalted butter, softened
  • 4–5 cups powdered sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 4 tablespoons heavy cream

Instructions

  1. Preheat the oven and prepare pan: Preheat your oven to 325°F (163°C) and line a 24-cup muffin tin with cupcake liners. If your tin has fewer cavities, plan to bake the cupcakes in batches to ensure even cooking.
  2. Mix dry ingredients: In a large mixing bowl, sift the all-purpose flour to avoid lumps. Add granulated sugar, dutch-processed cocoa powder, black cocoa powder, baking soda, baking powder, and kosher salt. Stir until all dry ingredients are thoroughly combined.
  3. Add wet ingredients: To the dry mixture, add the eggs, buttermilk, strong black coffee, vegetable oil, and vanilla extract. Mix thoroughly until the batter is smooth and runny, ensuring all ingredients are well incorporated.
  4. Fill cupcake liners: Spoon the batter into each cupcake liner, filling approximately two-thirds full to allow room for rising during baking.
  5. Bake the cupcakes: Place the muffin tin in the oven and bake for 20-25 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean without batter clinging.
  6. Cool the cupcakes: Remove the cupcakes from the oven and allow them to cool completely in the tin before proceeding to frosting to prevent melting the buttercream.
  7. Prepare the chocolate buttercream: Using a hand or stand mixer, beat the softened unsalted butter until fluffy. Add the unsweetened cocoa powder and vanilla extract, mixing until well blended. Gradually add powdered sugar one cup at a time, alternating with a tablespoon of heavy cream, beating thoroughly after each addition until you reach a smooth, spreadable consistency.
  8. Frost the cupcakes: Transfer the buttercream to a piping bag to pipe decorative swirls or apply with an offset spatula for a rustic finish. This offers flexibility depending on your desired presentation style.
  9. Decorate: Optionally, finish with sprinkles or any other toppings of your choice for added visual appeal.
  10. Enjoy your cupcakes: Serve and savor these decadent Blackout Chocolate Cupcakes, perfect for any chocolate craving or celebration.

Notes

  • Use strong brewed black coffee to deepen the chocolate flavor without adding a coffee taste.
  • Ensure cupcakes are completely cooled before frosting to prevent buttercream from melting.
  • If black cocoa powder is unavailable, you can substitute with a mix of regular cocoa powder and additional dutch-processed cocoa powder but expect a slight difference in color and flavor intensity.
  • Adjust powdered sugar in the buttercream to achieve desired sweetness and consistency.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Bring refrigerated cupcakes to room temperature before serving for best texture and flavor.

Keywords: blackout chocolate cupcakes, chocolate cupcakes, chocolate buttercream, rich chocolate dessert, moist chocolate cupcakes, baking with coffee

Find it online: https://nataliereeve.com/blackout-chocolate-cupcakes-recipe/