Black Cocoa Cupcakes with Black Buttercream Frosting Recipe

ByLana Polati
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Introduction

These Black Cupcakes deliver a moist, rich chocolate experience with a strikingly dark appearance, perfect for Halloween or any special occasion. The combination of black cocoa powder and coffee enhances the deep chocolate flavor, while the silky buttercream frosting adds a luscious finish.

A close-up of three dark chocolate cupcakes on a white plate with a white marbled surface underneath, each topped with a large swirl of thick, rich dark chocolate frosting that is shiny and smooth with a slightly wavy texture. The frosting is decorated with small, thin, black sprinkles scattered on top. One cupcake is cut in half showing a moist, dense, and deep brown chocolate cake inside with a slightly crumbly texture. The background has a soft focus with a white and black striped cloth visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 Chocolate Cake Mix (16.5 ounce box)
  • 1 cup Water
  • ⅓ cup Canola Oil (can substitute butter)
  • 3 Eggs
  • ⅓ cup Coffee (moderately hot, can substitute hot water)
  • ¼ cup Black Cocoa Powder
  • 1 cup Butter (2 sticks, room temperature)
  • 3½ cups Powdered sugar (may need extra)
  • ⅔ cup Black Cocoa Powder
  • 1 tablespoon Coffee (may need an additional amount)
  • 4 ounces Semi-sweet chocolate chips
  • 1 tablespoon Milk
  • Black sprinkles
  • Halloween sprinkle mix

Instructions

  1. Step 1: Preheat the oven to 350°F. Line a muffin pan with cupcake liners.
  2. Step 2: In a small bowl, combine the black cocoa powder and hot coffee or water. Stir or whisk until the cocoa powder is fully dissolved.
  3. Step 3: In a large bowl or stand mixer, add the cake mix, water, oil, and eggs. Mix on low speed until combined, then increase to medium and beat for two minutes. Scrape down the sides of the bowl.
  4. Step 4: Pour the dissolved cocoa mixture into the cake batter and mix on medium speed for one minute. Scrape the bowl again to ensure even mixing.
  5. Step 5: Using a ¼ cup measure or large cookie scoop, fill each lined muffin cup about two-thirds full with batter. Place the pan in the center of the oven and bake for 18 minutes.
  6. Step 6: To make the frosting, melt the chocolate chips in a small bowl in the microwave, heating in three 20-second intervals. Stir between each interval until smooth, then set aside to cool.
  7. Step 7: Whisk together the powdered sugar and black cocoa powder in a large bowl.
  8. Step 8: In a stand mixer bowl, beat the butter until light and fluffy. Gradually add the powdered sugar and cocoa mixture one cup at a time, mixing on medium speed until incorporated.
  9. Step 9: Mix in the cooled melted chocolate. Add 1 tablespoon of coffee and 1 tablespoon of milk, then mix until the frosting is smooth and creamy. Add extra liquid, one teaspoon at a time, if needed for spreadability.
  10. Step 10: Once cupcakes have cooled completely, frost them generously and decorate with black sprinkles or Halloween sprinkle mix as desired.

Tips & Variations

  • Substitute canola oil with melted butter for a richer flavor.
  • Use hot water instead of coffee if you prefer a milder chocolate taste.
  • Add a teaspoon of vanilla extract to the frosting for extra depth.
  • For a vegan version, use egg substitutes and dairy-free butter and chocolate chips.
  • Try topping with fresh berries or edible glitter for an elegant twist.

Storage

Store the cupcakes in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days; bring to room temperature before serving. The frosting may firm up in the fridge, so you might want to lightly warm the cupcakes or soften the frosting before eating.

How to Serve

The image shows several chocolate cupcakes arranged on a black wire cooling rack over a white marbled surface. Each cupcake has a dark, moist chocolate base in white cupcake liners. On top of each cupcake is a thick swirl of smooth, dark chocolate frosting, richly textured with large, soft peaks and waves. Some cupcakes are lightly decorated with small, thin black chocolate sprinkles scattered on the frosting. The cupcakes are closely spaced, filling the frame with a warm and inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes from scratch without a cake mix?

Yes, you can use your favorite chocolate cupcake recipe and add black cocoa powder and coffee as directed to achieve a similar deep color and flavor.

What if I don’t have black cocoa powder?

You can substitute with natural unsweetened cocoa powder, but the cupcakes will have a lighter color and milder flavor. Adding a bit more coffee can help deepen the taste.

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Black Cocoa Cupcakes with Black Buttercream Frosting Recipe

★★★★★

4.4 from 150 reviews
  • Author: Lana
  • Total Time: 43 minutes
  • Yield: 16 servings 1x
Print Recipe

Description

Deliciously rich and deeply chocolatey black cupcakes made with a chocolate cake mix enhanced by black cocoa powder and coffee, topped with a luscious black buttercream frosting infused with semi-sweet chocolate and coffee. These cupcakes are perfect for Halloween or any occasion that calls for a dramatic and indulgent chocolate treat.

Ingredients

Scale

Cupcake Batter

  • 1 Chocolate Cake Mix (16.5 ounce box)
  • 1 cup Water
  • ⅓ cup Canola Oil (can substitute butter)
  • 3 Eggs
  • ⅓ cup Coffee (moderately hot; can substitute hot water)
  • ¼ cup Black Cocoa Powder

Black Buttercream Frosting

  • 1 cup Butter (2 sticks, room temperature)
  • 3½ cups Powdered Sugar (may need extra)
  • ⅔ cup Black Cocoa Powder
  • 4 ounces Semi-Sweet Chocolate Chips
  • 1 tablespoon Coffee
  • 1 tablespoon Milk or Cream
  • Black Sprinkles and Halloween Sprinkle Mix for decoration

Instructions

  1. Prepare Cupcake Liners and Oven: Preheat the oven to 350°F (175°C). Place cupcake liners into a muffin pan to prepare for baking.
  2. Dissolve Black Cocoa Powder: In a small bowl, mix the black cocoa powder with moderately hot coffee or hot water until the powder is fully dissolved, forming a smooth mixture.
  3. Mix Cake Batter: In a large mixing bowl or stand mixer bowl, combine the chocolate cake mix, water, canola oil, and eggs. Mix on low speed to incorporate, then increase to medium speed and beat for 2 minutes. Scrape down the sides of the bowl to ensure even mixing.
  4. Add Cocoa Mixture: Pour the dissolved black cocoa and coffee mixture into the cake batter. Beat for one minute on medium speed. Scrape the bowl again for full incorporation.
  5. Fill and Bake Cupcakes: Use a 1/4 cup measure or large cookie scoop to fill each cupcake liner about two-thirds full with batter. Place the muffin pan in the center of the preheated oven and bake for 18 minutes until a toothpick inserted in the center comes out clean.
  6. Melt Chocolate for Frosting: In a small microwave-safe bowl, melt the semi-sweet chocolate chips using three 20-second intervals in the microwave, stirring after each interval until smooth. Set aside to cool.
  7. Mix Frosting Dry Ingredients: Whisk together powdered sugar and black cocoa powder in a large bowl until well combined.
  8. Beat Butter: Using a stand mixer or electric mixer, beat the room temperature butter on medium speed until it becomes light and fluffy, about 2-3 minutes.
  9. Combine Frosting Ingredients: Gradually add the powdered sugar and cocoa mixture to the butter in 1 cup increments, mixing on medium speed until fully incorporated after each addition.
  10. Add Melted Chocolate and Liquids: Incorporate the cooled melted chocolate into the frosting, mixing until smooth. Then add 1 tablespoon coffee and 1 tablespoon milk or cream, continuing to mix until the frosting is smooth and spreadable. Add additional liquid 1 teaspoon at a time if needed to achieve desired consistency.
  11. Frost and Decorate Cupcakes: Once cupcakes have cooled completely, frost them with the black buttercream and decorate with black sprinkles and Halloween sprinkle mix as desired.

Notes

  • Using moderately hot coffee enhances the chocolate flavor but hot water can be used as a caffeine-free substitute.
  • If the buttercream is too thick, add liquid in small increments to make it spreadable; if too thin, add more powdered sugar.
  • Room temperature butter ensures a smooth and fluffy frosting.
  • Ensure cupcakes are completely cooled before frosting to prevent melting the buttercream.
  • Black cocoa powder is different from regular cocoa powder and gives the cupcakes their characteristic deep black color and unique flavor; it can be found online or in specialty baking stores.
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American

Keywords: black cupcakes, black cocoa powder, chocolate cupcakes, coffee chocolate cupcakes, Halloween cupcakes, black buttercream frosting, semi-sweet chocolate frosting

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