The Best Black Cocoa Cupcakes

Close up of a black cocoa cupcake with white vanilla buttercream frosting piped to look like a ghost with two candy eyes against a black backdrop.

5 from 2 votes

The Best Black Cocoa Cupcakes

These spooky black cocoa cupcakes are as close to black cakes as you can get, making them the most perfect Halloween treat. These incredibly moist cupcakes are topped with a classic vanilla buttercream to make adorable ghosts.

Prep Time25

Cook Time20

Total Time45

Course: Dessert

Cuisine: American

Keyword: chocolate cupcakes, halloween desserts, halloween food

Servings: cupcakes

Calories: 193kcal

Author: Kathryn

Ingredients

3 ounces bittersweet chocolate
1 cup hot water
½ cup sour cream
½ cup whole milk
½ cup canola oil
3 large eggs room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 cups granulated sugar
¾ cup black cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt

For the vanilla buttercream frosting

1 cup unsalted butter room temperature
3-4 cups confectioner's sugar
3 Tablespoons milk
2 teaspoons clear vanilla extract feel free to use pure vanilla extract as well
½ teaspoon salt
candy eyes

Instructions

For the cupcakes

Adjust an oven rack to the middle position. Preheat the oven to 350F. Place cupcake liners in muffin pan. Set aside.
Put the bittersweet chocolate in a small bowl. Pour the hot water over it and cover with a piece of plastic wrap. Let sit for 2 minutes before stirring and making sure the chocolate is melted.
Meanwhile, in a medium bowl or liquid measuring cup, whisk the sour cream, milk, canola oil, eggs, and vanilla.
In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, sugar, cocoa powder, baking soda, baking powder, and salt on low until combined. With the mixer running on low, slowly add the sour cream mixture. Increase the speed to medium and beat until combined.
Slowly pour the chocolate mixture into the batter and mix until just combined. Using a spatula, give the batter a couple of turns to make sure it is fully mixed.
Fill the cupcake liners with batter about ¾ full. Bake 18-20 minutes, until a toothpick comes out clean.
Transfer the cakes to a wire rack and let cool for 30 minutes.

For the frosting

Whip the butter in a stand mixer with whisk attachment or with a hand mixer until light and fluffy (about 3-4 minutes). Slowly add in the first 3 cups of confectioner's sugar. Add milk, vanilla extract, and salt. Whisk until well combined. If you need the frosting to be a bit stiffer to pipe, slowly add a bit more confectioner's sugar.
Place the frosting in a gallon sized freezer bag. Cut the tip of the bag off so it has a ½" hole. Pipe concentric circles around each of the cupcakes to make your ghost. Add eyes.

Notes

Storage: Store the cupcakes at room temperature in an airtight container. The black cocoa cupcakes will stay fresh for 3-4 days if stored properly.

To freeze, plastic unfrosted cupcakes in a freezer-safe bag. Take cupcakes out of the freezer and let them thaw in the refrigerator overnight before frosting them. Let them sit out to room temperature before serving.

Nutrition