The most delicious, moist, and fluffy Halloween Black Cupcakes with no use of artificial color.

This Halloween Black Cupcakes recipe is my Ultimate Chocolate Cupcakes recipe, but I am using extra dark cocoa powder instead of regular cocoa powder. Dark cocoa powder is a Dutch-processed cocoa powder. This specific ingredient creates a deep brown almost black color in the baking goods.

Halloween Cupcakes — Halloween Black Cupcakes

About These Halloween Black Cupcakes

These cupcakes are super moist, flavorful, and tender with a well-balanced sweetness! oh and with no use of any black artificial color.
All that black in this Halloween Black Cupcakes recipe is coming from the dar dutch processed Cocoa Powder. Dark cocoa powder is losing acidity in the process of making, and as a result, it has a slightly chocolaty flavor and is more used for its black color.

This recipe has the basic dry ingredients such as flour, baking powder, and salt, and in these cupcakes, dark cocoa powder, and espresso powder. Espresso enhances the cocoa and chocolate flavor.
We also use melted chocolate in this recipe to add extra rich and decadent flavor.
I have added both sugar and butter to the recipe, both have fat content. Butter adds a ton of flavor, and oil contributes to moisture and a fluffy cupcake.
let's talk about sour cream. Sour cream is an ingredient that adds a tangy flavor to the recipe and balances out the sweetness.
Eggs, of course, create a structure and bond between the different ingredients.

This Halloween Black Cupcake recipe can make 2 X 8-inch round cakes or 3X 6-inch cakes.
This recipe makes perfect dark cupcakes for Halloween, and if using just regular cocoa powder, you will have the most delicious chocolate cake.

These cupcakes are frosted with a silky, soft, and creamiest American Buttercream with just a couple of drops of orange gel food coloring.

📖 Recipe

Halloween Black Cupcakes

The most delicious, moist, and fluffy Halloween Black Cupcakes with no use of artificial color.

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Prep Time 10

Cook Time 18

Total Time 28

Course Breakfast, Dessert

Cuisine American

Servings

Calories 188 kcal

Ingredients

For The Cupcakes

1¼ cup All-purpose flour, Spooned & leveled
½ teaspoon Baking soda
½ teaspoon Espresso powder
¼ teaspoon Salt
½ cup Dark cocoa powder, Dutch-processed/ Sifted
1¼ cup Sugar
¼ cup Butter, Melted
1 cup Olive oil
2 Eggs, Room temperature
1 Egg yolk, Room temperature
⅓ cup Sour cream, Room temperature
¼ cup Semi-sweet chocolate , Melted
1 tablespoon Vanilla extract
½ cup Brewed coffee, Cold

For The Frosting

1 cup Butter, Room temperature
3 cups Powdered sugar, Sifted
2 tablespoon Heavy cream
1 teaspoon Vanilla extract
2 drops Orange gel food coloring

Instructions

Ho To Make The Cupcakes

Melt the chocolate over a double boiler and set aside to cool down.
¼ cup Semi-sweet chocolate
Melt the butter in the microwave at 20-sec intervals, and set it aside.
¼ cup Butter
Preheat the oven to 350°F nd line a muffin tray with 24 cavities and set it aside.
Sift all dry ingredients and set aside.
1¼ cup All-purpose flour, ½ teaspoon Baking soda, ½ teaspoon Espresso powder, ¼ teaspoon Salt, ½ cup Dark cocoa powder
Using a whisk attachment whisk the melted butter, oil, and sugar until well mixed and lighter.
1¼ cup Sugar, 1 cup Olive oil, ¼ cup Butter
Add in vanilla extract, eggs, and egg yolk, one at a time. Mix well
2 Eggs, 1 Egg yolk, 1 tablespoon Vanilla extract
Add in the sourcream and mix.
⅓ cup Sour cream
Switch to a rubber spatula, start with dry ingredients, and alternate with brewed coffee. Three passes of dry ingredients and two passes of coffee. Start and finish with dry ingredients.
½ cup Brewed coffee
Do not overmix. Scoop the batter into the ⅔ of the cupcake liners. Bake for 15-18 minutes. Let cool down for 10 minutes before transferring it to the cooling rack.

How To Make The Frosting

Using the paddle attachment beat the butter until fluffy and light in color, almost white. Scrape the sides as needed.
1 cup Butter
Sift the powdered sugar and add to the butter in spoonfuls. At this point beat the buttercream for good minutes.
3 cups Powdered sugar
Add the vanilla extract, and heavy cream to smooth out the buttercream. Add the food coloring and mix.
2 tablespoon Heavy cream, 1 teaspoon Vanilla extract, 2 drops Orange gel food coloring
Using a piping tip, frost the cupcakes. I used Wilton 1M. Decorate the top with the desired topping.

Nutrition

Calories: 188kcalCarbohydrates: 32gProtein: 2gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 51mgSodium: 218mgPotassium: 38mgFiber: 1gSugar: 11gVitamin A: 387IUVitamin C: 0.04mgCalcium: 15mgIron: 1mg

Keyword BLACK CUPCAKES, CHOCOLATE CUPCAKES, CUPCAKES, HALLOWEEN CUPCAKES

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