There’s something undeniably comforting about the smell of chocolate cake baking in the oven—a scent that reaches back through the years, reminding us of family gatherings, quiet Sunday afternoons, and the simple magic of homemade treats. These old-fashioned black cocoa cupcakes are a rich, bittersweet twist on a nostalgic classic. Deep in flavor with a touch of espresso and crowned with a cloud of tangy cream cheese frosting, they’re the kind of dessert that feels both familiar and just a little bit special.
Ingredients
For the Cupcakes:
- 5 oz (142g) bittersweet baking chocolate, finely chopped
- 1/3 cup (28g) Dutch-process cocoa
- 1 tsp instant espresso powder
- 1/2 cup boiling water
- 3/4 cup (95g) all-purpose flour
- 1/2 cup (100g) raw cane sugar
- 1/2 cup (100g) packed light brown sugar
- 1/2 tsp fine sea salt
- 1/2 tsp baking soda
- 1/2 cup (113g) sour cream, room temperature
- 1/4 cup light olive oil
- 2 large eggs + 1 egg yolk, room temperature
- 2 tsp white vinegar
- 1 tsp pure vanilla extract
For the Cream Cheese Frosting:
- 1/2 cup (113g) unsalted butter, softened
- 8 oz (226g) brick-style cream cheese, softened
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 3 cups powdered sugar
Directions
To Bake the Cupcakes:
- Begin by blooming the chocolate. In a heatproof mixing bowl, combine chopped bittersweet chocolate, cocoa powder, and espresso powder. Pour the boiling water over the top, cover the bowl, and let it rest for about 5 minutes. Then whisk gently until smooth and glossy. Set aside to cool slightly.
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. If you have a bit of extra batter (as often happens), keep a second 6-cup tin handy just in case.
- In a small bowl, stir together the flour, both sugars, salt, and baking soda until well blended.
- To the cooled chocolate mixture, whisk in the sour cream, olive oil, eggs and yolk, vinegar, and vanilla until silky and uniform. Scrape the bowl as needed to ensure everything is well incorporated.
- Fold in the dry ingredients with a gentle hand, mixing just until no flour remains. Be mindful not to overmix—the batter should remain tender and smooth.
- Spoon the batter into your prepared cupcake liners, filling each about 3/4 of the way full. A spring-loaded scoop makes this easy and mess-free.
- Bake for 17 to 18 minutes, or until the tops are set and bounce back to the touch. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely—about an hour.
Tip: Once fully cooled, the cupcakes can be stored at room temperature in an airtight container for up to a day before frosting.
To Make the Frosting:
- In the bowl of a stand mixer (or using a handheld mixer), cream the softened butter and cream cheese together until fluffy and free of lumps.
- Add the vanilla and salt, blending well.
- With the mixer on low, gradually add the powdered sugar a cup at a time, mixing until smooth and creamy. Once incorporated, whip the frosting on medium-high for a minute or two until light and spreadable.
- Frost the cooled cupcakes generously with the cream cheese frosting. You can use a piping bag for a more polished finish—or a butter knife for a rustic, homespun look.
Whether shared at a potluck, served at a cozy gathering, or savored quietly with a cup of coffee, these cupcakes are sure to earn their place in your handwritten recipe box.
Estimated Nutrition per Frosted Cupcake (1 of 15 servings):
- Calories: ~325 kcal
- Total Fat: ~20 g
- Saturated Fat: ~10 g
- Cholesterol: ~65 mg
- Sodium: ~220 mg
- Total Carbohydrates: ~35 g
- Dietary Fiber: ~2 g
- Sugars: ~25 g
- Protein: ~3.5 g
Lorena's Kitchen 
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