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–+ servings
Black Velvet Cupcakes

Black Velvet Cupcakes

These cutely spooky cupcakes are velvety, moist, fluffy, and hands down delicious!
5 from 4 votes
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Dessert
Cuisine American
Servings 12 Cupcakes
Calories 57 kcal

Equipment

  • Skull Chocolate Molds

Ingredients
 

For The Cupcakes

  • 1½ cups All-purpose flour, Spooned and levelled
  • ¼ cup Cocoa powder, Black
  • ½ teaspoon Baking powder
  • 1 teaspoon Baking soda
  • ¼ teaspoon Salt
  • 1 tablespoon Butter, Melted
  • ½ cup Oil
  • 1 cup Sugar
  • 1 tablespoon White vinegar
  • 1 Egg, Room temperature
  • 1 cup Coffee, Brewed
  • 2 teaspoon Vanilla extract

For The Frosting

  • 1 cup Butter, Room temperature
  • 3 cups Powdered sugar, Sifted
  • ½ teaspoon Meringue powder
  • ½ cup Cocoa powder, Black
  • 4 ounce Cream cheese, Room temperature
  • 1 tablespoon Vanilla extract
  • 2-3 tablespoon Heavy cream

For The Chocolate Skulls

  • 12 ounce Semi-sweet chocolate

Instructions
 

How To Make The Cupcakes

  • Preheat the oven to 350℉. Line 12 cupcake cavities with liner, and set aside.
  • Sift all dry ingredients, including the Cocoa Powder, which tends to clump up.
    1½ cups All-purpose flour, ¼ cup Cocoa powder, ½ teaspoon Baking powder, 1 teaspoon Baking soda, ¼ teaspoon Salt
  • Melt the Butter and beat it with sugar.
    1 tablespoon Butter, 1 cup Sugar
  • Add the Oil and White Vinegar and keep mixing until the mixture is smooth.
    1 tablespoon White vinegar, ½ cup Oil
  • Add in the Egg, and vanilla extract, At this point, we need to beat the mixture for a good 2-3 minutes. The mixture will turn into a smooth, creamy mixture!
    1 Egg, 2 teaspoon Vanilla extract
  • Start adding the dry ingredients, alternating with the brewed coffee. Do this in three passes. Start and finish with dry ingredients. Do not overmix.
    1 cup Coffee
  • Fill the lined cupcake cavities to ⅔ of their capacity. Bake them for 15-18 minutes or until an insert comes out clean. Let them cool down before frosting.

How To Make The Frosting

  • Using the paddle attachment, beat the butter until it is creamy, pale, and fluffy.
    1 cup Butter
  • Sift the powdered sugar and mix ½ teaspoon of Meringue Powder into it. Lower the speed of your mixer and start adding the sugar to the butter ¼ cup at a time, and beat well after each addition.
    3 cups Powdered sugar, ½ teaspoon Meringue powder
  • After adding all the powdered sugar, add the cocoa powder and vanilla extract and mix well. Beat the mixture until it is creamy and smooth.
    ½ cup Cocoa powder, 1 tablespoon Vanilla extract
  • On medium speed, start adding the cream cheese one tablespoon at a time until all the cream cheese is incorporated.
    4 ounce Cream cheese
  • Bring the speed down and let the mixture run for a few minutes. This will remove any air pockets in the mixture!
  • If you find the mixture is not smooth and spreadable enough, add one or two tablespoons of heavy cream. Use your desired piping tip to frost the cupcakes.
    2-3 tablespoon Heavy cream

How To Make The Chocolate Skulls

  • Melt about 350 grams of dark or semi-sweet chocolate in a double boiler. Stir constantly to avoid seizing the chocolate. Fill up the Skull Molds with melted chocolate. Gently tap the mold on the counter to release the air bubbles. Let them firm up at room temperature, and place one on top of the frosting.
    12 ounce Semi-sweet chocolate

Nutrition

Calories: 57kcalCarbohydrates: 12gProtein: 2gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 0.3mgPotassium: 17mgFiber: 0.4gSugar: 0.04gCalcium: 2mgIron: 1mg
Keyword BLACK CUPCAKES, CHOCOLATE CUPCAKE, CHOCOLATE CUPCAKES, Hallowen Cupcake
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