Supremely moist, rich in chocolate flavor, and almost too luscious to eat are these blackout chocolate cupcakes!
I’m so dang happy to bring you another baking recipe!
In case you didn’t know, October 11th is National Coming Out Day. This day holds a special place in my heart for the simple fact that I am a part of the LGBTQ+ community. We celebrate NCOD because though we have made many strides for equal rights for all individuals in this nation, we still do not have the same protections as our straight allies. Last year I wrote this extra lengthy post for NCOD as well; give it a read if you have an hour to waste, ha! So, this is sort of a little tradition here, I guess. But I promise to keep this year’s post much shorter and to the point for you.
Yeah, I see you eyeing these cupcakes. Trust me when I tell you that I had to rush when taking the photos for these babies, ugh. These blackout chocolate cupcakes have got to be my favorite cupcakes of them all. I promise I’m not kidding with you. You see, if I’m being entirely honest with you, I’m not much of a dessert person. I bake a ton but rarely eat a whole lot of sweets. Oh, but when I do, it’s almost always chocolate cupcakes! Starbucks has this super rich chocolate cupcake that I get every once and a while and it is hella good.
But not better than these blackout chocolate cupcakes, of course. You know I had to give you a shameless plug, right? Whenever I eat these cupcakes, I think of that scene in the movie, Matilda, where the little boy has to eat a huge chocolate cake for punishment. Ms. Trunchbull was seriously not playing with homeboy. Anyways, these cupcakes have that similar dark, deep, and decadent touch to them too.
What sets these blackout chocolate cupcakes apart from a traditional chocolate cupcake is the use of black cocoa. While not entirely necessary for this recipe, black cocoa adds more depth, flavor, and color to these cupcakes; hence the name “blackout.” If you’ve ever seen intensely dark chocolate desserts, black cocoa was probably used. A little goes a long way when using it too, trust me. I also pair these cupcakes with a super easy and simple chocolate buttercream that completes the overall chocoholic concept I was going for, ha! They’re sweet but not too sweet, they’re so wonderfully moist, and they’re perfect for any occasion. I already know you’ll love this one, friends!
- 1½ cups granulated sugar
- 1½ cups all-purpose flour
- ¾ cup dutch-processed cocoa powder
- ¼ cup black cocoa
- 1½ tsp baking soda
- ¾ tsp baking powder
- 1 tsp kosher salt
- 2 large eggs
- ¾ cup buttermilk
- 1 cup strong black coffee
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- Chocolate Buttercream
- 1½ cups unsalted butter, softened
- 4-5 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp vanilla extract
- 4 tbsp heavy cream
- Preheat the oven to 325 degrees and line a muffin tin with cupcake liners. If you don't have a 24-cavity tin, you can bake in batches.
- In a large mixing bowl, sift the flour then add all dry ingredients into same bowl; sugar, cocoa powder, black cocoa, baking soda, baking powder, and salt. Mix everything until combined.
- Add in eggs, buttermilk, coffee, oil, and extract. Again, mix until everything is well incorporated. The batter should be runny.
- Fill each cupcake liner about ⅔ of the way full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Once cupcakes are done, let cupcakes cool completely before frosting.
- To make the chocolate buttercream you can either use a hand mixer or a stand mixer. Beat butter until fluffy then add in cocoa powder and vanilla extract. Be sure to beat all until well combined. Slowly add in powdered sugar, a cup at a time, alternating with the heavy cream.
- Transfer buttercream to a piping bag to pipe frosting or simply use an offset spatula to frost for a more rustic look.
- Decorate with sprinkles, if desired.
- You do not have to use black cocoa if you do not want to, feel free to use all cocoa powder or all dark cocoa powder.
- My recipe calls for 4-5 cups of powdered sugar, after 4 cups, give the frosting a taste test. If you feel the buttercream is too buttery, add the 5th cup of powdered sugar.