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 tbsp + 1 tsp) heavy cream
- 1 to 2 tsp 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