Black Cupcakes: 5 Irresistibly Dark Chocolate Delights

These black cupcakes are rich, dramatic, and irresistibly chocolate, perfect for Halloween or any chocolate craving.

Scale

Cook Mode Prevent your screen from going dark

Preheat your oven to 350 °F (175 °C). Line 2 muffin pans with 24 liners. In a large bowl, stir together the dry ingredients (sugar through salt).
Add the eggs, milk, oil and vanilla.
Mix until combined, then stir in the boiling water. The batter will be thin. Divide the batter between the muffin liners, using less than 1/4 cup per liner.
Bake for 17-25 minutes or until a toothpick comes out with moist crumbs.
Let cool for 5 minutes in the pans, then turn out onto a rack to cool completely before frosting.
In a large bowl, beat the cream cheese and butter together until well combined.
Gradually beat in the powdered sugar until combined, then beat in the vanilla and salt.
Beat in the black cocoa powder until well combined.
If the frosting is too soft to pipe, refrigerate until firm. Use a piping tip to swirl frosting on top of each cupcake.
Unfrosted cupcakes can be prepared up to 4 days in advance. Frosted cupcakes last up to 3 days in the fridge.