Black cocoa cupcakes are soft, moist chocolate cupcakes topped with black cocoa mascarpone frosting and a rich chocolate drip.
These black cocoa cupcakes are soft, moist chocolate cupcakes made with black cocoa powder for a rich flavor and naturally dark color.
I tested this recipe to create tender bakery-style cupcakes topped with a light black cocoa mascarpone frosting instead of traditional buttercream.
Why you’ll love this recipe
- Rich black cocoa flavor - Deep chocolate flavor with notes similar to chocolate sandwich cookies.
- Soft and moist - Light, tender cupcakes with a soft crumb.
- Bakery-style finish - Topped with black cocoa frosting and a chocolate drip.
Ingrediens you need
- Butter: Unsalted butter softened to room temperature.
- Sugar: Granulated sugar and powdered sugar.
- Eggs: Use room-temperature eggs.
- Vanilla extract and salt
- Cake flour
- Black cocoa powder and unsweetened cocoa powder
- Baking powder and baking soda
- Buttermilk: Keeps the cupcakes moist and tender.
- Mascarpone cheese: Use cold mascarpone.
- Heavy cream: Full-fat and very cold.
- Baking chocolate: Semi-sweet chocolate or dark chocolate.
Tips before you start
- Use softened butter: Soft, not melted.
- Sift the dry ingredients: For a smoother batter and frosting.
- Use cold frosting ingredients: Cold mascarpone and cream whip up best.
- Don’t overmix the batter: Mix just until combined.
- Cool completely before decorating: The frosting and drip will hold their shape better.
How to Make Black Cocoa Cupcakes
This recipe is based on my chocolate cupcakes, with black cocoa powder added for a darker color and a more intense chocolate flavor.
Beat the softened butter and sugar until light and creamy.
Add the eggs and vanilla extract and mix until combined.
Sift the flour, black cocoa powder, cocoa powder, baking powder, baking soda, and salt into a bowl.
Incorporate the dry ingredients and buttermilk, mixing just until the batter is smooth.
Fill the cupcake liners about ⅔ to ¾ full with batter.
Bake in a preheated oven at 350°F (180°C) for 18 to 20 minutes, then cool completely.
These cupcakes are topped with my black cocoa frosting for a rich chocolate finish.
Place the mascarpone, heavy cream, vanilla, powdered sugar, and cocoa mixture in a large bowl.
Beat until thick, smooth, and fluffy.
Melt the chocolate, heavy cream, and black cocoa powder until smooth.
Pipe the frosting onto the cooled cupcakes.
Drizzle the chocolate drip over the frosting before serving.
Storage
Store the cupcakes in an airtight container in the refrigerator for up to 3 days and bring them to room temperature before serving.
Recipe Variations
- Black velvet cupcakes: Add a little black food coloring for an even darker finish.
- Halloween cupcakes: Decorate with Halloween sprinkles or candy eyes.
- Chocolate filling: Add a chocolate ganache center before frosting.
- Cookies and cream cupcakes: Top with crushed chocolate sandwich cookies.
For a Halloween twist, try my Ghost Cupcakes made with a soft chocolate base and adorable ghost decorations.
Recipe Questions
What does black cocoa taste like?
It has a smooth chocolate flavor with notes similar to chocolate sandwich cookies.
Can I replace black cocoa powder with regular cocoa powder?
Yes, but the cupcakes will be lighter in color and flavor.
Do black cocoa cupcakes need to be refrigerated?
Yes, because of the mascarpone frosting.
More Cupcake Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Black Cocoa Cupcakes
- Total Time: 40 minutes
- Yield: 12-14 cupcakes
Description
These Black Cocoa Cupcakes are soft, rich, and deeply chocolatey with the distinctive flavor of black cocoa. They’re topped with a creamy black cocoa mascarpone frosting and finished with a glossy chocolate drip for a striking bakery-style look. Perfect for Halloween, birthdays, or any chocolate lover.
Ingredients
Black cocoa cupcakes
- 115 g (½ cup) unsalted butter, softened
- 170 g (¾ cup + 2 tbsp) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 130 g (1 cup + 1 tbsp) cake flour
- 35 g (⅓ cup) black cocoa powder
- 15 g (2 tbsp) unsweetened cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- 1 pinch salt
- 130 ml (½ cup + 1 tbsp) buttermilk, room temperature
Black cocoa mascarpone frosting
- 250 g (1 cup) mascarpone cheese, cold
- 240 ml (1 cup) heavy cream, cold
- 60 g (½ cup) powdered sugar, sifted
- 40 g (⅓ cup + 1 tbsp) black cocoa powder, sifted
- 1 tsp vanilla extract
Black drip
- 50 g (1.8 oz) dark baking chocolate, finely chopped
- 50 ml (3 tablespoon + 1 tsp) heavy cream
- 1 to 2 teaspoon black cocoa powder, sifted
Instructions
Black Cocoa Cupcakes
- Preheat the oven to 350°F (180°C) and line a 12-cup muffin pan with cupcake liners.
- Sift together the cake flour, black cocoa powder, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- Beat the softened butter and granulated sugar with an electric mixer for 2 to 3 minutes until light and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the dry ingredients and buttermilk in alternating additions, mixing on low speed until the batter is smooth and combined.
- Fill the cupcake liners about ⅔ to ¾ full with batter.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes in the pan for a few minutes, then transfer them to a wire rack and let them cool completely.
Black Cocoa Mascarpone Frosting
- Sift the powdered sugar and black cocoa powder into a small bowl.
- Place the cold mascarpone cheese, cold heavy cream, vanilla extract, powdered sugar, and black cocoa mixture into a large mixing bowl.
- Beat with an electric mixer, starting on low speed and gradually increasing to medium speed, until the frosting becomes thick, smooth, and holds its shape.
- Transfer the frosting to a piping bag fitted with your favorite piping tip.
Black Cocoa Chocolate Drip
- Place the chopped chocolate, heavy cream, and black cocoa powder in a microwave-safe bowl.
- Heat in short intervals, stirring between each one, until the mixture is smooth and glossy.
- Let the drip cool slightly until it reaches a pourable consistency.
Assemble the Cupcakes
- Pipe the black cocoa mascarpone frosting onto the cooled cupcakes.
- Drizzle the chocolate drip over the frosting.
- Serve immediately or chill in the refrigerator until ready to enjoy
Notes
Storage:
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for 15 to 20 minutes before serving for the best texture.
Tips:
- Use room temperature eggs for a smoother batter.
- Make sure the butter is softened but not melted.
- Sift the cocoa powder and powdered sugar to avoid lumps.
- Use cold mascarpone and cold heavy cream for a stable frosting.
- Allow the cupcakes to cool completely before frosting.
- Let the chocolate drip cool slightly before decorating the cupcakes.
- Fill the cupcake liners no more than ¾ full for an even rise.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Cupcakes
- Cuisine: American
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