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Black Cupcakes

a black cupcake sitting on a plate with more black cupcakes in the background.
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These black cupcakes are rich, dense, and packed with chocolate flavor. They're topped with a thick black frosting, making the perfectly moist black velvet cupcakes. If you love any sort of dark chocolate cake, this black velvet cupcake recipe will be one of your favorite baked goods recipes!

Ingredients

Units Scale

For the cupcakes:

  • 1 cup (132) cake flour, sifted
  • 1/3 cup (47g) black cocoa powder, sifted
  • 2 1/2 Tablespoons Dutch-processed cocoa powder, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup (60g) olive oil
  • 1/2 cup (156g) pure maple syrup
  • 1/3 cup (96g) low-fat plain Kefir, room temperature
  • 1/2 Tablespoon pure vanilla extract
  • 1 ripe banana, mashed (90g)
  • 2 large eggs, room temperature
  • 1/4 cup (46g) brewed coffee, room temperature

For the frosting:

  • 2 ripe avocados
  • 1 1/5 cups (174g) powdered sugar
  • 1/4 cup (31g) black cocoa powder
  • 1/4 cup (27g) Dutch-processed cocoa powder
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon salt

Instructions

For the cupcakes:

  1. Preheat oven to 350 degrees Fahrenheit. Prepare a cupcake tin by lining with paper liners & spraying with nonstick cooking spray.
  2. In a medium bowl, combine flour, cocoa powders, baking soda, baking powder, and salt. Set aside.
  3. In a large mixing bowl or stand mixer bowl, add oil, syrup, kefir, vanilla extract, and mashed banana. Mix until combined.
  4. Add eggs and stir until combined.
  5. Slowly add dry ingredients to wet, and mix by hand until just combined.
  6. Stir in coffee.  Be careful not to overmix! Batter will be thin.
  7. Using a 1/4 measuring cup or cookie scoop, fill each cupcake tin 1/2 of the way full.
  8. Bake 18-20 minutes or a until an inserted toothpick comes out clean.

For the frosting:

  1. Combine all ingredients in a blender, food processor, or large mixing bowl using a hand mixer (if using a bowl, be sure it's large - ingredients may splatter!).
  2. Scrape the sides and bottom of the bowl as needed to ensure thorough mixing.
  3. Generously frost the cupcakes. Enjoy!

Notes

  • Cupcakes will last in an air-tight container in the fridge for up to 5 days (the longer they sit, the drier they become) or freezer for up to 2 months.
    • If you freeze the cupcakes, I suggest waiting to frost them until they're ready to be eaten.
  • I love using a piping bag to pipe black frosting on top of these black cocoa cupcakes but you can easily dollop of a scoop of frosting on and spread it with a rounded knife.
  • If your avocados and/or banana aren't ripe enough, I recommend placing them in a paper bag with each other and some apples for 2-3 days on the counter at room temperature. The gases from the apples and bananas will expedite ripening!
  • The frosting is better the next day so I recommend making the frosting ahead of time.

 

Nutrition

Find it online: https://the-perfect-pear.com/double-dark-chocolate-cupcakes-halloween-treat/