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Blackout Chocolate Cupcakes

Blackout Chocolate Cupcakes

  • Author: Quin Liburd
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 24 1x
  • Category: Desserts & Sweets
  • Method: Baking
  • Cuisine: American


Supremely moist, rich in chocolate flavor, and almost too luscious to eat are these blackout chocolate 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
  • 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
  • Chocolate Buttercream
  • 1 1/2 cups unsalted butter, softened
  • 45 cups powdered sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 4 tbsp heavy cream


  1. 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.
  2. 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.
  3. Add in eggs, buttermilk, coffee, oil, and extract. Again, mix until everything is well incorporated. The batter should be runny.
  4. Fill each cupcake liner about 2/3 of the way full.
  5. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  6. Once cupcakes are done, let cupcakes cool completely before frosting.
  7. 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.
  8. Transfer buttercream to a piping bag to pipe frosting or simply use an offset spatula to frost for a more rustic look.
  9. Decorate with sprinkles, if desired.
  10. Enjoy!


– The coffee cannot be tasted whatsoever in this recipe; it does, however, add more flavor notes, richness, and depth to the cupcakes.
– 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.