Where can I buy black cocoa powder for baking cupcakes?

Black cocoa powder is available from several sources. Brands like KAF (King Arthur Flour) offer high-quality black cocoa sold on their website and through retailers like Amazon. Check specialty baking stores or large supermarkets with a baking section as well. Buying online usually provides the best selection and freshest stock.

Can I substitute regular cocoa powder if I don’t have black cocoa?

Yes, you can substitute with Dutch-processed cocoa powder for a similar color and richer flavor. However, natural cocoa powder is not recommended because it results in lighter-colored cupcakes with different texture and taste. Note that using Dutch-processed cocoa will produce a more traditional chocolate flavor and brown color, unlike the deep black hue of black cocoa.

How should I store black cocoa cupcakes to keep them fresh?

Store unfrosted black cocoa cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, freeze cupcakes and frosting separately in airtight containers—cupcakes last up to 2 months, frosting up to 6 months. To serve, thaw first in the fridge, then bring to room temperature. Fully frosted cupcakes can be frozen for about one week but may lose some texture and flavor.

Why did my black cocoa cupcakes sink in the middle?

Cupcakes can sink if the batter is either overmixed or undermixed. Overmixing incorporates too much air leading to collapse, while undermixing can cause uneven distribution of leavening agents like baking soda, resulting in sinking. Make sure to mix ingredients just until combined and avoid opening the oven door early, which can also cause sinking.

Can I make frosting alternatives for black cocoa cupcakes?

Yes, you can swap cream cheese frosting with regular buttercream by replacing cream cheese with an equal amount of butter. If you prefer less tang, buttercream offers a sweeter, smoother option. For the chocolate drip, you can use dark chocolate chips or chopped chocolate instead of candy melts for a natural flavor. Cherry filling can be omitted if you prefer a classic cupcake without extra layers.

Black Cocoa Cupcakes with Creamy Frosting Recipe

Description

🖤 Enjoy an intense chocolate experience with these Black Cocoa Cupcakes, irresistibly soft and moist with every bite.
🍫 Each cupcake is topped with creamy, rich black cocoa cream cheese frosting, perfect for chocolate lovers.

Ingredients

Scale

½ cup unsalted softened butter (113g)
1 cup granulated sugar (200g)
½ teaspoon fine sea salt
1 teaspoon pure vanilla extract
2 large eggs (room temperature)
½ teaspoon baking soda
½ cup black cocoa powder
1 ¼ cups cake flour
¾ cup kefir or buttermilk
Optional: ½ cup hot coffee or hot water

Black Cocoa Cream Cheese Buttercream:
1 ½ sticks unsalted butter, softened (6 oz / ¾ cup)
4 oz cream cheese, softened
¼ teaspoon fine sea salt
1 teaspoon pure vanilla extract
2 ½ cups powdered sugar
⅓ cup black cocoa powder

Instructions

1. Preheat the oven to 375°F (190°C) and line muffin tins with cupcake liners.
2. Beat the softened butter and granulated sugar until light and fluffy, about 5 minutes.
3. Add eggs one at a time, beating well after each addition. Mix in baking soda, vanilla, and salt.
4. Sift black cocoa powder and cake flour together, and gradually add to the batter.
5. Slowly pour in kefir or buttermilk while mixing just until smooth. Avoid overmixing.
6. Fill cupcake liners halfway to two-thirds full and bake for 15 to 20 minutes, until a toothpick comes out clean.
7. Cool cupcakes on a wire rack completely before frosting.
8. For the frosting, beat butter and cream cheese until smooth. Add powdered sugar, black cocoa, salt, and vanilla, and beat until smooth.
9. Frost cooled cupcakes with the black cocoa cream cheese buttercream.

Notes

🧁 Cake flour offers a light crumb compared to regular flour.
⚫ Use black cocoa powder for a deeper flavor, reminiscent of Oreos.
🌡️ Bring all ingredients to room temperature for smoother blending.

Prep Time: 30-45 minutes
Cooling & Frosting: 30-45 minutes
Cook Time: 15-20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 450-490
Sugar: 40-45g
Sodium: 200-250mg
Fat: 25-30g
Carbohydrates: 55-60g
Fiber: 2-3g
Protein: 5-6g

Keywords: Black Cocoa Cupcakes, Rich Black Velvet, Creamy Frosting, Chocolate Lovers