Ingredients
Cupcake Batter
- 3/4 cup + 3 tablespoons (115 g) cake flour
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) dark brown sugar, packed
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 4 tablespoons (56 g) unsalted butter, cubed, room temperature
- 1/2 cup (110 g) hot brewed coffee
- 1/2 cup (50 g) Dutch-processed cocoa powder
- 1/4 cup (25 g) black cocoa powder
- 1/2 cup (113 g) sour cream, room temperature
- 1/4 cup (56 g) whole milk, room temperature
- 1 large egg (50 g), room temperature
- 4 tablespoons (45 g) vegetable oil
- 1 teaspoon vanilla extract
Black Cocoa Buttercream
- 1 1/2 cups (339 g) unsalted butter, room temperature
- 2 cups (240 g) powdered sugar
- 1/2 cup (50 g) black cocoa powder
- 3 tablespoons heavy cream
- 1 teaspoon vanilla paste or extract
- Pinch fine sea salt
- Colored sprinkles for the sides
- Eyeball candies for the tops
Instructions
- Prepare the Pan and Oven: Line a 12-cup cupcake pan with liners and preheat the oven to 350°F (180°C) to ensure it's at the correct temperature for baking the cupcakes evenly.
- Mix Dry Ingredients and Butter: Combine the cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt in a mixing bowl. Add the cubed room temperature butter and beat on low speed until the texture resembles coarse sand, ensuring even distribution of fat throughout the dry ingredients.
- Prepare Wet Mixture: In a separate bowl, whisk together hot brewed coffee with both Dutch-processed and black cocoa powders until smooth. Incorporate sour cream, milk, egg, vegetable oil, and vanilla extract, mixing thoroughly to create a cohesive wet mixture.
- Combine Wet and Dry Ingredients: Add half of the wet mixture to the dry ingredients and mix on low speed just until incorporated to avoid overmixing. Scrape down the sides of the bowl, then add the remaining wet ingredients and mix again briefly. Scrape down the bowl one last time to ensure a uniform batter.
- Fill Cupcake Liners: Using a scoop or spoon, fill each cupcake liner about 3/4 full with batter. This amount will prepare 12 cupcakes.
- Bake the Cupcakes: Bake in the preheated oven for 18 to 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. This ensures the cupcakes are fully baked but still moist.
- Cool the Cupcakes: Allow the cupcakes to cool in the pan on a wire rack for 10 minutes. Then remove the cupcakes from the pan and transfer them to the wire rack to cool completely before frosting.
- Make the Black Cocoa Buttercream: Cream the unsalted butter in a mixing bowl until smooth and fluffy. Gradually add powdered sugar and beat on medium-low speed until light and airy. Mix in black cocoa powder, heavy cream, vanilla paste or extract, and a pinch of salt until fully combined and smooth.
- Pipe and Decorate: Fit a piping bag with a large round tip and fill it with the black cocoa buttercream. Pipe a swirl on top of each cooled cupcake, then roll the sides in colored sprinkles. Finish by placing eyeball candies on top for a fun, spooky look.
Notes
- For best results, ensure all dairy ingredients (butter, sour cream, milk, egg) are at room temperature before mixing to improve batter consistency and rise.
- The black cocoa powder provides the deep black color naturally; avoid substituting with regular cocoa powder or food coloring.
- Hot brewed coffee enhances the chocolate flavor and moisture—do not skip or replace with cold liquids.
- Watch baking times closely since ovens vary; check doneness with a toothpick to prevent overbaking.
- Use a stand mixer or a hand mixer for easier creaming and incorporation of ingredients.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
