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
- 4–5 cups powdered sugar
- 3/4 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 2/3 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.
– 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.