Black Joe Cupcakes
These Black Joe Cupcakes come from an old church cookbook of Pennsylvania Dutch recipes. They were one of the many recipes made in our house when I was growing up, and I still bake them today.
Made with cocoa and strong black coffee, these chocolate cupcakes are especially good with peanut butter frosting. I prefer using whole milk when baking them. The batter is very runny, so don’t be surprised by its thin consistency.
A Pennsylvania Dutch Family Favorite
Old church cookbooks bring together the kinds of recipes people make in their own kitchens and share with their communities. This Black Joe Cupcakes recipe is one of the Pennsylvania Dutch recipes from the church cookbook we used when I was growing up.
The name “Black Joe” comes from the strong black coffee in the batter—or “joe,” as it’s often called—according to the tradition passed down in our family and other PA Dutch families I know.
For me, these cupcakes are a familiar family favorite that I still enjoy baking today. Pairing them with peanut butter icing is my favorite way to finish them.
Ingredients for Black Joe Cupcakes
This recipe uses all-purpose flour and unsweetened cocoa powder. Check the cocoa label before measuring so you do not accidentally use a sweetened hot chocolate mix, which contains other ingredients and is not the same product.
Whisk the flour, cocoa, sugar, baking soda, baking powder, and salt together before adding the wet ingredients. Break up any visible cocoa lumps so you do not leave dry pockets in the finished batter.
I prefer whole milk when cooking and baking, so that is what I use here. The recipe also includes eggs, vegetable oil, and a cup of strong black coffee. Measure the coffee without adding cream or sugar.
Measure the flour carefully rather than packing it firmly into the measuring cup. Spoon it into the cup and level the top. Adding more flour than the recipe calls for can change the batter and the finished cupcakes.
Why Is the Batter So Runny?
The thin consistency can be surprising if you are used to thicker cupcake batters. For this recipe, a very runny batter is normal.
Check that you have measured the ingredients correctly, but do not add extra flour simply to make the mixture look thicker. That would change the balance of the recipe.
Scrape the sides and bottom of the bowl as you mix so all the dry ingredients are incorporated. Once everything is combined, check for any remaining pockets of flour or cocoa before filling the pans.
Filling the Cupcake Liners
Prepare your standard-size cupcake pans with paper liners before you begin filling them. Having the pans ready makes it easier to work with the thin batter.
A measuring cup with a pouring spout can help you transfer the batter into the liners with less dripping. Pour slowly and fill each liner about three-quarters full.
Try to keep the amount of batter consistent from one cupcake to the next. Similar portions help the cupcakes bake more evenly. This recipe makes about two dozen standard-size cupcakes; the exact yield depends on how much batter goes into each liner.
Baking Black Joe Cupcakes
Bake the cupcakes at 350°F for 20–22 minutes. Begin checking at 20 minutes because ovens and cupcake pans can vary.
Insert a toothpick into the center of a cupcake to check it. It should come out clean rather than coated with wet batter. If the cupcakes need more time, continue baking briefly and check again.
The stated baking time is for standard-size cupcakes. Mini or oversized cupcakes would require different baking times, so use the pan size specified for the closest match to this recipe.
Cooling and Adding Peanut Butter Icing
Let the cupcakes cool briefly in their pans before transferring them to a wire cooling rack. Give them time to cool completely before frosting.
A cupcake can feel cool on top while still holding warmth inside. Frosting too soon can soften the icing and cause it to slide or lose its shape.
My peanut butter icing recipe makes enough to generously frost about 24 cupcakes when spread on with a knife or spatula. That matches the approximate yield of this cupcake recipe. Piping tall swirls would use a different amount.
You can also finish these cupcakes with the frosting your family prefers. Looking for more familiar favorites? Browse all my recipes for more desserts and dishes from my kitchen.
Black Joe Cupcakes
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Line standard-size cupcake pans with about 24 cupcake liners.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, salt, and baking powder.
- Add the eggs, vegetable oil, strong black coffee, and milk. Mix until well combined. The batter will be very runny.
- Fill each cupcake liner about three-quarters full.
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool briefly in the pans, then transfer them to a wire rack to cool completely before frosting.
