Ingredients
Scale
For the Cupcakes:
- 1 cup all-purpose flour
- ½ cup black cocoa powder (or Dutch-process cocoa for a milder color)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil (or melted butter for a richer flavor)
- 2 large eggs
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ½ teaspoon black gel food coloring (optional, for an even darker hue)
For the Frosting (Choose One):
1. Classic Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
2. Black Cocoa Buttercream (For a Dark & Dramatic Look):
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup black cocoa powder
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
1. Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
2. Mix the Dry Ingredients
- In a large bowl, whisk together flour, black cocoa powder, baking soda, salt, granulated sugar, and brown sugar.
3. Add the Wet Ingredients
- Make a well in the center and add oil, eggs, buttermilk, vanilla extract, and vinegar.
- Stir gently until everything is just combined—do not overmix!
4. Add Food Coloring (Optional)
- If you want an even deeper black color, mix in ½ teaspoon black gel food coloring.
5. Fill the Cupcake Liners & Bake
- Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool Completely
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack.
- Allow them to cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
Nutrition
- Calories: 230
- Sugar: 20g
- Fat: 10g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g