Charcoal Vanilla Cupcakes with Glassy Sugar Garnish
Recipes developed by the BoxNCase culinary team
Bulky batch of black vanilla cupcakes using activated charcoal, finished with glassy sugar shards and boxed in white cake boxes for easy c-store packaging.
Estimated Cost
$0.30/serving
Ingredients
15 available on BoxNCasecups All-purpose flour (bulk)

Wingold All Purpose Flour 25lb
$NaN
cups Granulated sugar

SweetLeaf 50% Reduced Calorie Cane Sugar 16oz bag
$NaN
cup Cocoa powder, natural or dutched (unsweetened)

Dezaan Dezaan True Gold Natural Cocoa Powder 1kg
$NaN
tsp Baking powder

Krinos Vanillin .75 Oz Jar
$NaN
tsp Baking soda

Bobs Red Mill Baking Soda 16 Oz Bag
$NaN
tsp Fine salt

Sel Des Alpes Fine Salt 24.7 Oz Box
$NaN
Eggs (large)

Les Trois Egg Bite Egg Whites 2.5 oz
$NaN
cups Buttermilk

Five Acre Farms Buttermilk Whole 16oz
$NaN
cup Neutral oil

International Collection Grapeseed Oil 8.45 Oz Bottle
$NaN
tsp Pure vanilla extract

Crescendo Pure Tahitian Vanilla Extract
$NaN
tsp Kalustyan's Activated Charcoal Powder 1lb (for color and subtle earthy note)

Kalustyan's Activated Charcoal Powder 1lb
$NaN
tbsp Valrhona Structure Sheet Crystal (to create edible sugar shards for garnish (optional))

Valrhona Structure Sheet Crystal
$NaN
tbsp Water (for dissolving sugar shards if making glassy sugar garnish)

Acqua Panna Glass Bottled Water
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Evergreen 8" X 8" X 5" White Cake Box (packaging for 6 cupcakes per box; add inserts if needed)

Evergreen 8" X 8" X 5" White Cake Box
$NaN
cups Cream cheese frosting (prepared or bulk mix) (optional; enough to frost all cupcakes)

Lincet Delice De Bourgogne 7 Oz
$NaN
Instructions
- 1
Preheat oven to 350°F (175°C). Line 24 standard muffin cups with liners.
- 2
In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda and salt until well combined.
- 3
In a separate bowl, whisk eggs, buttermilk, oil and vanilla until smooth. Add the Activated Charcoal Powder and whisk until even in color.
- 4
Pour wet ingredients into dry ingredients and mix just until combined. Do not overmix.
- 5
Divide batter evenly among cups. Bake 18–22 minutes, or until a toothpick comes out clean. Cool completely.
- 6
Frost cupcakes as desired. If using sugar shards, melt a bit of Structure Crystal in a shallow pan with water (about 2 tbsp water for 1 tbsp crystals) and drape cooled shards over the frosting for a glassy garnish.
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