Ingredients
Scale
- 3/4 cup + 3 tablespoons cake flour
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar (packed)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 4 tablespoons unsalted butter (cubed, room temperature)
- 1/2 cup hot brewed coffee
- 1/2 cup Dutch-processed cocoa powder
- 1/4 cup black cocoa powder
- 1/2 cup sour cream (room temperature)
- 1/4 cup whole milk (room temperature)
- 1 large egg (room temperature)
- 4 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups unsalted butter (room temperature)
- 2 cups powdered sugar
- 1/2 cup black cocoa powder (50 g)
- 3 tablespoons heavy cream
- 1 teaspoon vanilla paste or extract
- Pinch fine sea salt
- Colored sprinkles for the sides
- Eyeball candies for the tops
Instructions
- Preheat your oven to 350°F (180°C) and line a 12-cup cupcake pan with liners.
- In a mixing bowl, combine cake flour, granulated sugar, dark brown sugar, baking powder, baking soda, and fine sea salt.
- Mix in cubed unsalted butter until it resembles coarse sand.
- In another bowl, whisk hot coffee and both cocoa powders until smooth; add sour cream, milk, egg, oil, and vanilla.
- Gradually mix wet ingredients into dry until just combined.
- Fill cupcake liners three-quarters full with batter.
- Bake for 18-25 minutes or until a toothpick comes out clean; cool in the pan briefly before transferring to a wire rack.
- For frosting, beat softened butter until smooth; gradually mix in powdered sugar and black cocoa powder followed by heavy cream and vanilla.
- Once cupcakes are cooled completely, frost generously and decorate as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg