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Mini black cupcakes on a yellow cake stand
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Mini Dark Chocolate Cupcakes

Enjoy bite sized cupcakes that combine dark and black cocoa powder for an smooth, yet intense, chocolate flavor.
Course Dessert
Cuisine American
Keyword Birthday, Chocolate, Cupcakes, Frosting, Mini
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 48 Mini Cupcakes
Calories 91kcal

Ingredients

Dark Chocolate Cupcakes

  • 7 oz sugar 1 cup
  • 2.25 oz all- purpose flour 1/2 cup
  • 2 oz cake flour 6 Tbsps
  • 3 Tbsps dark cocoa powder
  • 3 Tbsps black cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 4 fl oz buttermilk 1/2 cup
  • 2 fl oz canola oil 1/4 cup
  • 1 tsp vanilla
  • 4 fl oz hot black coffee 1/2 cup
  • 4 drops black gel color optional

Dark Chocolate Frosting

  • 8 oz unsalted butter softened
  • 8- 10 drops black gel color
  • 12- 14 oz powdered sugar sifted
  • 4 Tbsps dark cocoa powder sifted
  • 4 Tbsps black cocoa powder
  • 1/2 tsp vanilla
  • 2- 4 Tbsps cream or milk

Instructions

Mini Cupcakes

  • Preheat the oven to 350℉.  Fill your mini cupcake pans with liners and set aside.
  • Sift together the sugar, flours, cocoa, baking powder, baking soda, and salt in a large bowl. Whisk to make sure the ingredients are evenly distributed. 
  • Add egg, buttermilk, oil, and vanilla. Beat with a hand mixer on low speed for 1- 2 minutes. Scrape the bowl down and add the hot coffee and black gel color. Whisk until combined. The batter will be thin.
  • Use a tablespoon to distribute the batter in the mini cupcake pans. 
  • Bake for 12- 15 minutes or until the tops spring back when poked.  Let them cool in the cupcake pan for 5 minutes before transferring to a rack to cool completely.

Buttercream

  • While the cupcakes cool, you can make your frosting.  Begin by beating the butter and black gel color until light and creamy.
  • Add half of the sugar, all of the cocoa, vanilla, and half of the cream.  Beat, start on low and work up to medium, for several minutes.
  • Add the remaining sugar and beat until light and fluffy.  If necessary, add more cream or milk if the frosting is too thick.

Notes

  • You can make the frosting in advance.  Store it in an airtight container in the fridge.  When you want to use it, left it sit on the counter for an hour or two before beating it smooth with a spatula.
  • Calorie count only includes half of the frosting.  You will not need it all.
  • You can use hot water instead of hot coffee.
  • Next time I might try to omit the baking soda to eliminate the bubbles on top of the cupcakes.
  • Fill 4 inch cake pans with 5.5 oz of batter and bake for 26- 28 minutes.