Black Cocoa Sour Cream Cupcakes

If you want to give your halloween treats an extra spooky feel, try out these black cocoa cupcakes. They get their dark color naturally from black cocoa powder, and have a deep chocolatey flavor similar to oreos. If you haven’t used sour cream in baking before, it makes the cupcakes extra fluffy and moist.

 

Print

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Serves: 16-18 cupcakes

Ingredients

• For the cake:
• 2 cups all-purpose flour
• ½ cup black cocoa powder
• 1½ teaspoons baking soda
• 1 teaspoon kosher salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs, at room temperature
• ½ cup vegetable oil
• 1 teaspoon vanilla
• 1 cup full fat sour cream, at room temperature
• For the frosting:
• 1 cup unsalted butter, softened to room temperature
• 3½ cups powdered sugar
• ⅓ cup black cocoa powder
• 2 tablespoons heavy cream
• 2 teaspoons vanilla
• Generous pinch of kosher salt

Instructions

1. To make the cake:
2. Preheat oven to 350 degrees F. Line 18 cupcake tins with cupcake liners.
3. In a medium bowl, whisk together flour, black cocoa powder, baking soda, and salt. Set aside.
4. In a large bowl, cream together sugar and butter until light and fluffy, about 3-4 minutes. Add eggs, one at a time, beating after each addition. Add in oil and vanilla. Alternate adding in flour mixture and sour cream in 2-3 additions, starting and ending with the dry ingredients and mixing until just combined.
5. Divide into lined cupcake tins, filling about ⅔ of the way full. Bake in preheated oven for about 14-18 minutes, until a toothpick inserted in the center comes out clean. Remove from oven. Once cool enough to handle, transfer cupcakes to a wire cooling rack and let cool completely.
6. To make the frosting:
7. While the cupcakes cool, make the frosting. In a large bowl or stand mixer, beat butter until light and fluffy, about 3-4 minutes. Add powdered sugar gradually, beating until well combined. Add black cocoa powder, heavy cream, vanilla, and salt. Beat until fluffy, about 3-4 minutes. Frost cooled cupcakes as desired.

3.5.3251