Description
Rich, moist cupcakes with velvety dark chocolate frosting, perfect for Halloween festivities.
Ingredients
Scale
- ¾ cup all-purpose flour
- â…“ cup black cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs
- 1 cup sugar
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 teaspoon white vinegar
- 2 sticks unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 3 cups confectioners’ sugar
- ¼ cup heavy cream
- ¾ cup black cocoa powder
Instructions
- Preheat your oven to 350°F (175°C) and place 12 cupcake liners in your muffin tray.
- In a large bowl, whisk together the flour, black cocoa powder, baking soda, and salt. Set aside.
- In a large jug, whisk the eggs, oil, buttermilk, vanilla, vinegar, and sugar until smooth.
- Pour the wet mixture into the flour and stir gently until it’s just about smooth—be careful not to overmix!
- Fill the cupcake liners halfway with this luscious batter, and then slide them into the oven. Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Once baked, cool the cupcakes in the tray for 15 minutes before moving them to a wire rack to cool completely.
- In a stand mixer, beat the butter and confectioners’ sugar on low speed until combined.
- Increase the speed to medium-high and watch as it thickens—keep mixing for 2 glorious minutes.
- Add in the vanilla, salt, and black cocoa powder, mixing slowly at first, then beating for another 2 minutes until you have a thick, luscious frosting.
- Turn the mixer down low and gently pour in the heavy cream, beating until creamy and spreadable.
- Finally, let your imagination run wild! Pipe or spread the frosting atop the cooled cupcakes and decorate as desired.
Notes
For a lighter version, consider substituting some of the sugar with applesauce or using a gluten-free flour blend.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg