Moist chocolate cupcakes with a touch of activated charcoal for a striking midnight look, baked in standard cups and served on cake circles. Prep 20 min · Cook 18 min · Total 38 min · Serves 12 · Beginner Ingredients 2 1/2 cups All-purpose flour 1 3/4 cups Granulated sugar 3/4 cup Dutch-processed cocoa powder 1 tbsp Kalustyan's Activated Charcoal Powder 1lb (Adds midnight hue (optional for color effect)) 1 1/2 tsp Baking powder 1/2 tsp Salt 2 large Eggs 1 cup Milk (or dairy-free alternative) 1/2 cup Unsalted butter, melted (or 1 stick, melted and cooled) 2 tsp Vanilla extract 1/2 cup Boiling water (for depth of flavor) 12 Imperial Bag Baking Cups 4.5 In (standard cupcake liners for baking) 12 Imperial Bag 10" Cake Circles (for serving foundation under cupcakes) Instructions Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with Imperial Bag Baking Cups 4.5 In. Whisk flour, sugar, cocoa powder, activated charcoal (if using), baking powder, and salt in a large bowl. In a separate bowl, whisk eggs, milk, melted butter, and vanilla until smooth. Stir in boiling water until fully combined. Add wet mix to dry mix; fold until just combined. Do not overmix. Divide batter evenly among cups; bake 18 minutes or until a toothpick comes out with a few moist crumbs. (18 min) Cool cupcakes in pan 5 minutes, then transfer to a rack to cool completely. If desired, dust with a light cocoa powder for presentation. Serve on Imperial Bag 10" Cake Circles for a clean, professional plate presentation. Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.
