Ingredients
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder (dark or black cocoa preferred)
- Baking soda
- Baking powder
- Salt
- Eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
- White vinegar
- Black food coloring (gel or powder preferred)
- Optional: Cream cheese or buttercream frosting
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, beat the eggs. Add buttermilk, oil, vanilla extract, vinegar, and black food coloring. Mix well.
- Pour the wet ingredients into the dry mixture and stir until just combined—do not overmix.
- Divide batter evenly into the cupcake liners, filling each about ⅔ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Frost with cream cheese frosting or vanilla buttercream once fully cooled.
Notes
- Natural coloring option: Use only black cocoa for a dark chocolate hue without food coloring.
- Flavor boost: Add a pinch of espresso powder to deepen the cocoa flavor.
- Filling ideas: Try ganache or raspberry jam for a surprise center.
- Decorating tip: Top with Halloween sprinkles or edible glitter for a festive touch.
- Mini or jumbo: Bake 10–12 minutes for minis, 25–28 for jumbo cupcakes.
Nutrition
- Serving Size: 1 cupcake (unfrosted)
- Calories: 220
- Sugar: 16g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg