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4.73 from 11 votes
Homemade Black Cocoa Cupcakes are decorated with white meringue cream and topped with black, gold, and gold star sprinkles.
Black Cocoa Cupcakes
Prep Time
40 mins
Cook Time
25 mins
 

Dark, dramatic Black Cocoa Cupcakes are moist, tender, and a beautiful dessert to serve at your New Year's Eve party.

Course: Dessert
Cuisine: American
Servings: 18 cupcakes
Author: Dee Frances
Ingredients
  • 1 ½ cups (180 g/6 oz) all-purpose flour
  • 1 ¼ cups (250 g/9 oz) granulated sugar
  • ½ cup (45 g/1.5 oz) black cocoa
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs at room temperature
  • ¾ cup (180 ml/6 oz) half and half, at room temperature
  • ½ cup (120 ml/4 fl oz) vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml/4 fl oz) hot coffee
  • 1 cup (170 g/5.5 oz) mini chocolate chips
  • Swiss Meringue Frosting
Instructions
  1. Directions
  2. Preheat the oven to 350°F (180°C) and line 2 cupcake pans with 18 paper liners.

  3. Mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.

  4. Mix the eggs, half and half, vegetable oil, and vanilla extract in a separate bowl, then pour it over the dry mixture and stir to blend.

  5. Pour the hot coffee over the mixture and blend.

  6. Fold in the chocolate chips and divide the mixture between the cupcake liners. Each should be about ¾ full.

  7. Bake for about 25 minutes on the middle shelf until a toothpick comes out clean or with a few moist crumbs. Allow to cool completely before frosting them with Swiss Meringue Buttercream and decorating them with sprinkles.

  8. Store in an air-tight container at room temperature for up to 3 days.