Black Beauty Cupcake Recipe at the Captain Freeman Inn

by Donna Cain, Innkeeper and owner

Our guest staying at the Captain Freeman Inn always look forward to our afternoon treat. Sunday’s was extra special, and I decided to share the recipe with our followers. It’s a decadent chocolate cupcake that we like to prepare in the smaller cupcake tins so that it is a perfect 2 bite chocolate delight! Our chef Nick made them with a light ganache chocolate frosting that was perfect.

Black Beauty Cupcakes by Nick
Black Beauty Cupcakes by Nick

Black Beauty Cupcakes- yields 16 cupcakes

1/4 cup unsalted butter, room temperature
1 cup sugar
2 ounces of your favorite chocolate
2 large eggs, room temperature
2 large egg yolks, room temperature
1/2 cup plus 1 tablespoon canola oil
2 teaspoons vanilla extract
1/3 cup sour cream
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cocoa powder (natural or dutch)
1/2 cup water

Preheat oven to 350
In medium size stand mixer, mix butter and sugar until blended

Melt the chocolate in the microwave or in a double boiler

Once the chocolate is cool, add to the sugar mixture

Mix in the eggs and yolks one at a time, just until blended

Mix in oil, vanilla and sour cream until blended.

Sift together dry ingredients and add to the liquid mixture in three intervals, mixing until just combined

Mix in water until just combined.

Fill cupcake liners 2/3 full.

Check for doneness in 18 minutes- a toothpick inserted in the center of the cupcake should come out clean. If they are not done, check every 3 minutes until they are done. Immediately remove cupcakes form the tins and let cool. They are delicious warm but we usually cool and add a light chocolate ganache frosting.

Thanks Nick for finding such a great recipe and Bon appetit to all of our guests, especially the ones that like chocolate like we do:)

Chef Nick
Chef Nick

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