Description
These rich, tender cupcakes deliver a bittersweet chocolate experience with their jet-black color and velvety texture. Lightened with sour cream and hot coffee, they’re a modern, Halloween-ready twist on a Victorian classic—perfect for cozy autumn gatherings.
Ingredients
1 ½ cups cake flour
¾ cup granulated sugar
½ cup unsweetened cocoa powder (use black cocoa for true color)
¾ tsp baking powder
¼ tsp baking soda
½ tsp salt
½ cup melted unsalted butter
2 large eggs, room temperature
1 cup sour cream
10 oz hot brewed black coffee (strong, no sugar)
1 cup buttermilk, room temperature
Confectioners’ sugar for dusting (optional)
Instructions
Preheat oven to 350°F (175°C). Line cupcake tin with paper liners.
Whisk cake flour, sugar, cocoa powder, baking powder, baking soda, and salt in a bowl.
In another bowl, mix melted butter, eggs, and sour cream until smooth.
Gradually add dry ingredients to wet, alternating with hot coffee (mix in half at a time). Fold in buttermilk until just combined, avoiding overmixing.
Divide batter into prepared cups (about ¾ full). Bake 18-20 minutes, until a toothpick inserted comes out clean.
Cool completely before dusting with confectioners’ sugar and adding optional Halloween-themed decorations.
Notes
For best color, use Dutch-processed black cocoa powder.
Substitute buttermilk with ¼ cup milk + 1 tbsp lemon juice (set 5 mins) if unavailable.
Store cupcakes airtight at room temperature for 2-3 days. Freeze unbaked batter for up to 3 months.
Top with ghost-shaped sugar cookies or edible glitter for a themed presentation.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg