Scary Good Black Cocoa Cupcakes
Ingredients
Black Cocoa Cupcakes
- 1 cup all-purpose flour
- 6 tablespoons black cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ⅓ cup vegetable oil
- 2 eggs
- ¼ cup milk
- ¼ cup strongly brewed coffee, cooled
- 2 teaspoons vanilla extract
Black Cocoa Frosting
- ¾ cup unsalted butter, softened
- ½ cup black cocoa powder
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 4-6 tablespoons heavy cream
- Pinch of salt
Instructions
- Preheat your oven to 350°F. Line a cupcake pan with 12 liners. Set aside.
- In a large bowl, whisk together the flour, black cocoa powder, baking powder, salt, and granulated sugar. Then, add in the vegetable oil, eggs, milk, coffee, and vanilla extract. Whisk until the cupcake batter is smooth.
- Fill the 12 cupcake liners equally with all of the batter. They should each be around ⅔-¾ full. Bake for 19-22 minutes. Once done baking, they should spring back to the touch and a toothpick should come out clean. Allow the cupcakes to cool in the pan for about 10 minutes, then transfer them to a cooling rack to finish cooling completely.
- For the frosting, in a large bowl or mixer, beat together the softened butter and cocoa powder until smooth, about 1-2 minutes. Add in the heavy cream, vanilla extract, and pinch of salt. Mix again, adding in the powdered sugar about a cup at a time. Once everything is combined, Beat the frosting again for another 2-3 minutes until light and fluffy.
- Using a knife or a piping bag, frost the cupcakes. Enjoy as is or top with sprinkles!
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