Blackout Chocolate Cupcakes Recipe

Introduction

These Blackout Chocolate Cupcakes are irresistibly rich and deeply chocolatey, perfect for any chocolate lover’s cravings. Moist and fluffy with a luscious chocolate buttercream frosting, they make a show-stopping dessert for any occasion.

Ingredients

• 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

Instructions

1. Step 1: Preheat the oven to 325 degrees Fahrenheit and line a muffin tin with cupcake liners. If you don’t have a 24-cavity tin, you can bake in batches.
2. Step 2: In a large mixing bowl, sift the flour. Add the sugar, dutch-processed cocoa powder, black cocoa, baking soda, baking powder, and salt to the bowl. Mix everything until combined.
3. Step 3: Add the eggs, buttermilk, coffee, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and runny.
4. Step 4: Fill each cupcake liner about two-thirds full with the batter.
5. Step 5: Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
6. Step 6: Allow the cupcakes to cool completely before frosting.
7. Step 7: To make the chocolate buttercream, beat the softened butter with a hand mixer or stand mixer until fluffy. Add cocoa powder and vanilla extract, beating until well combined.
8. Step 8: Gradually add powdered sugar, about a cup at a time, alternating with heavy cream. Continue beating until smooth and spreadable.
9. Step 9: Transfer the buttercream to a piping bag for neat frosting or use an offset spatula for a rustic look. Decorate with sprinkles if desired.
10. Step 10: Enjoy your decadent blackout chocolate cupcakes!

Tips & Variations

• Replace strong black coffee with brewed espresso for an even deeper chocolate flavor.
• Use dark chocolate chips folded into the batter for added texture.
• For a dairy-free option, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice and use a dairy-free butter alternative for the frosting.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Allow refrigerated cupcakes to come to room temperature before serving. The frosting can be gently re-whipped if it becomes too firm after chilling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of black cocoa?

Regular cocoa powder can be used, but black cocoa provides a deeper, almost black color and richer chocolate flavor, which is characteristic of blackout cupcakes.

How do I make these cupcakes vegan?

To make vegan blackout cupcakes, substitute eggs with flax eggs, use plant-based milk with a splash of vinegar instead of buttermilk, replace vegetable oil with a neutral oil, and use dairy-free butter for the frosting.