Midnight Charcoal Chocolate Cupcakes

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

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with Imperial Bag Baking Cups 4.5 In.
2. Whisk flour, sugar, cocoa powder, activated charcoal (if using), baking powder, and salt in a large bowl.
3. In a separate bowl, whisk eggs, milk, melted butter, and vanilla until smooth. Stir in boiling water until fully combined.
4. Add wet mix to dry mix; fold until just combined. Do not overmix.
5. Divide batter evenly among cups; bake 18 minutes or until a toothpick comes out with a few moist crumbs. (18 min)
6. Cool cupcakes in pan 5 minutes, then transfer to a rack to cool completely. If desired, dust with a light cocoa powder for presentation.
7. Serve on Imperial Bag 10" Cake Circles for a clean, professional plate presentation.

Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.