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Black Cocoa Cupcakes

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These Black Cocoa Cupcakes are rich, moist, and packed with deep chocolate flavor. Made with black cocoa powder for their signature dark color and delicious flavor, they're topped with a smooth and creamy black cocoa frosting and finished with festive sprinkles. They're easy to make and perfect for Halloween, birthdays, or any chocolate lover!

  • Author: Marisa Guerra
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Category: Dessert

Ingredients

Black Cocoa Cupcakes

  • 120 grams (1 cup) all purpose flour
  • 31 grams (1/4 cup, 2 tbsp) black cocoa
  • 10 grams (2 tbsp) black cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 150 grams (3/4 cup) granulated sugar
  • 100 grams (1/2 cup) vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 120 grams (1/2 cup) buttermilk
  • 120 grams (1/2 cup) hot coffee or 1 tsp instant espresso mixed with 120 grams (1/2 cup) hot water

Black Cocoa Frosting

  • 8 oz unsalted butter, softened
  • 454 grams (4 cups) powdered sugar
  • 1 tsp vanilla extract
  • 98 grams (¼ cup and 3 tbsp) heavy cream
  • 63 grams (¾ cup) black cocoa powder
  • sprinkles, for topping

Instructions

Black Cocoa Cupcakes

  1. Preheat oven to 350º F.
  2. Whisk together the flour, black cocoa, baking powder, baking soda, and salt in a medium bowl and set aside.
  3. In a stand mixer fitted with a paddle attachment, cream the sugar and oil together on medium speed until well combined.
  4. Add the egg and vanilla with the mixer on medium speed and scrape down the sides of the bowl as needed.
  5. With the mixer on low, add in the flour mixture, buttermilk, and coffee. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
  6. Line a cupcake pan with 12 cupcake liners and carefully divide the batter evenly among them, filling each only about two thirds of the way. The batter will be pretty thin.
  7. Bake for 19-21 minutes until a toothpick inserted into the center of the cupcakes comes out clean.
  8. Cool for 5-10 minutes in the pan before gently pulling the cupcakes out of the pan to cool completely on a cooling rack.

Black Cocoa Frosting

  1. Cream the butter until smooth.
  2. Sift in the powdered sugar and black cocoa. Add the vanilla and cream.
  3. Mix on low just until combined. Cover the bowl with plastic wrap and chill until ready to use.

Assembly

  1. Once the cupcakes have cooled, scoop the frosting into a pastry bag fitted with a Wilton 1M or similar piping tip.
  2. Starting at the outside rim of the cupcake, begin to pipe the frosting in a clockwise motion, moving to the center until you have covered the entire top in a beautiful swirl design. Repeat this with the remaining cupcakes.
  3. Top each cupcake with sprinkles. Enjoy!

Notes

  • These cupcakes can be placed in an airtight container and kept in the fridge for up to four days. However, they’re best enjoyed fresh or slightly warmed.

Find it online: https://marisabakes.com/2026/10/22/black-cocoa-cupcakes/