Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons black food coloring or black gel icing coloring
- 1 teaspoon distilled white vinegar
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake pan with dark-colored paper liners.
- Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
- In another bowl, whisk the buttermilk, vegetable oil, eggs, vanilla extract, vinegar, and black food coloring until smooth.
- Gradually add dry ingredients to the wet mixture, stirring gently until combined. Do not overmix.
- Fill cupcake liners about two-thirds full with batter. Bake for 18-20 minutes until a toothpick comes out clean.
- Allow cupcakes to cool completely on a wire rack before frosting or serving.
Notes
- You can substitute gluten-free flour blends for all-purpose flour for a gluten-free version.
- Use gel food coloring for a deep, vibrant black hue.
- Enhance flavor with chocolate ganache or cream cheese frosting.
- Store in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake (about 80g)
- Calories: 290 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg