These black cupcakes are as spooky as they are delicious.

Their ominous colour comes from dark, dark, dark Hershey’s chocolate and strong coffee teamed with BLACK food colouring. They’re rich and delicious, and a total conversation starter. They’ll please the chocoholics out there and they’re great for themed parties, especially Halloween!

Kara from Kara’s Couture Cakes is responsible for the sweet treats, and you can check out the full recipe here, or scroll down.

Blackout-Chocolate-Cupcake-Recipe-Close Blackout-Chocolate-Cupcakes-with-Dragees Blackout-Chocolate-Cupcake-Recipe-Stand

  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or line 28 to 30 muffin cups (2-1/2 inches in diameter) with paper bake cups.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
  3. Combine milk and lime juice in a bowl and allow to sit for 5 minutes to thicken. Then add eggs and vanilla and whisk together.
  4. Add milk mixture and oil to the dry mix in the mixer and beat on medium speed for 2 minutes.
  5. Sowly pour the coffee down the side of the bowl with the mixer set to it’s lowest setting. The batter will be thin. Pour batter into prepared cups. 2/3 full for large liners or cups, 1/2 full for all other cup or liner sizes.
  6. Bake 22 to 25 minutes for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.