Presenting the latest instalment of the Blackout trend: Blackout Cupcakes! Inspired by the cool, jet-black tones of the blackout brownies, these blackout cupcakes make such a good continuation of the trend. Especially so for cake-lovers like me!

The blackout cupcakes get their deep-black tones through the use of black cocoa powder. Hence, these cocoa powder are much deeper in hues as compared to the regular cocoa.

However, I tend to prefer a mixture of cocoa powders to provide both flavour and colouration. Notably, I noticed that dark cocoa powder doesn’t taste as rich as the regular.

Furthermore, I crafted this recipe to keep the flavour profile in mind. I am sure we all can agree that we want our bakes to taste good, apart from looking good! Therefore, I can assure you that these are aboslutely moist and fluffy, with that nice luscious chocolate cream cheese frosting. These blackout cupcakes are sure to impress inside-out!

Needless to say, these are as easy to assemble as your typical chocolate cupcakes too (which I can’t wait to make someday).

Without further ado, I present recipe for these blackout cupcakes!

Blackout Cupcakes Recipe
by Javier Tan July-21-2021

These cool-toned Blackout Cupcakes will impress with both appearance and flavour! With a luscious cream cheese frosting, these nail the spot!

Ingredients

Cupcakes:

  • 1/2 Cup or 120g of Unsalted Butter, Melted (Or Veg Oil, or Half Butter, Half Veg Oil)
  • 1/2 Cup + 2 Tablespoons or 130g of Granulated White Sugar (I used 135g)
  • 3/4 Cup or 180g of Milk, Room Tempearture
  • 1/4 Cup or 80ml of Coffee (Or 80ml water + 2 teaspoons of dissolved coffee granules)
  • 2 Eggs, large, 55g each
  • 1 and 1/2 Teaspoon or 6g of Baking Powder
  • 3 Tablespoon or 22g of Black Cocoa Powder
  • 1 Tablespoons or 8g of Normal Cocoa Powder
  • 1 and 1/4 Cup or 145g of All-Purpose Flour, Sifted
  • 1 Teaspoon or 5ml of Vanilla Essence
  • Pinch of salt

Chocolate Cream Cheese Frosting:

  • 3/4 Cup or 170g of Cream Cheese, Softened at Room Temp
  • 1 Tablespoons or 14g of Unsalted Butter, Softened at Room Temp
  • 2 Cup or 220g of Powdered Sugar, Sifted
  • 1/3 Cup of Cocoa Powder, 30g
  • 1/2 Teaspoon or 2.5ml of Vanilla Essence (Optional)

Instructions

Cupcakes:

  1. Preheat your oven to 180 degrees C and place paper liners in your cupcake / muffin tin.
  2. Whisk together the cooled, melted butter and sugar together until well incorporated.
  3. Next, whisk in the two eggs.
  4. Then, whisk in the coffee, vanilla, pinch of salt, and milk until a single consistency is formed.
  5. In a separate bowl, mix together the flour, baking powder and cocoa powder separately (dry ingredidents).
  6. Sift in the flour, cocoa powder, and baking powder half at a time and fold until it is of a single consistency. Do not over mix.
  7. Distribute the batter evenly until its about 2/3 full and bake until it has fully risen, approx 18 – 22 minutes. The center should be bouncy to a light touch of a spoon.
  8. Next, set aside the cupcakes to cool for approx an hour or two before frosting.
  9. Serve and enjoy!

Chocolate Cream Cheese Frosting:

  1. Firstly, cream together the cream cheese, vanilla and butter.
  2. Secondly, sift and mix in the icing sugar and cocoa powder until it is whipped. If it’s too stiff, add some milk (approx 10ml) to loosen it.
  3. Finally, set aside to cool for 10 – 20 minutes before piping it!

Details

  • Prep time: 3 hours
  • Cook time: 20 mins
  • Total time: 3 hours 20 mins
  • Yield: 12 – 16 Cupcakes

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself) or in a fridge (up to a week)
  3. If storing the cupcake with no frosting in the freezer (up to a week), seal it in plastic wrap or an airtight container. Leave at room temperature for 40 minutes before serving!
  4. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan