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–+ servings
dreamcaketrue

Halloween Black Cupcakes

The most delicious, moist, and fluffy Halloween Black Cupcakes with no use of artificial color.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast, Dessert
Cuisine American
Servings 24
Calories 188 kcal

Ingredients
 

For The Cupcakes

  • 1¼ cup  All-purpose flour, Spooned & leveled
  • ½ teaspoon  Baking soda
  • ½ teaspoon Espresso powder
  • ¼ teaspoon Salt
  • ½ cup Dark cocoa powder, Dutch-processed/ Sifted
  • 1¼ cup Sugar
  • ¼ cup Butter, Melted
  • 1 cup Olive oil
  • 2 Eggs, Room temperature
  • 1 Egg yolk, Room temperature
  • ⅓ cup Sour cream, Room temperature
  • ¼ cup Semi-sweet chocolate , Melted
  • 1 tablespoon Vanilla extract
  • ½ cup Brewed coffee, Cold

For The Frosting

  • 1 cup Butter, Room temperature
  • 3 cups Powdered sugar, Sifted
  • 2 tablespoon Heavy cream
  • 1 teaspoon Vanilla extract
  • 2 drops Orange gel food coloring

Instructions
 

Ho To Make The Cupcakes

  • Melt the chocolate over a double boiler and set aside to cool down.
    ¼ cup Semi-sweet chocolate
  • Melt the butter in the microwave at 20-sec intervals, and set it aside.
    ¼ cup Butter
  • Preheat the oven to 350°F nd line a muffin tray with 24 cavities and set it aside.
  • Sift all dry ingredients and set aside.
    1¼ cup  All-purpose flour, ½ teaspoon  Baking soda, ½ teaspoon Espresso powder, ¼ teaspoon Salt, ½ cup Dark cocoa powder
  • Using a whisk attachment whisk the melted butter, oil, and sugar until well mixed and lighter.
    1¼ cup Sugar, 1 cup Olive oil, ¼ cup Butter
  • Add in vanilla extract, eggs, and egg yolk, one at a time. Mix well
    2 Eggs, 1 Egg yolk, 1 tablespoon Vanilla extract
  • Add in the sourcream and mix.
    ⅓ cup Sour cream
  • Switch to a rubber spatula, start with dry ingredients, and alternate with brewed coffee. Three passes of dry ingredients and two passes of coffee. Start and finish with dry ingredients.
    ½ cup Brewed coffee
  • Do not overmix. Scoop the batter into the ⅔ of the cupcake liners. Bake for 15-18 minutes. Let cool down for 10 minutes before transferring it to the cooling rack.

How To Make The Frosting

  • Using the paddle attachment beat the butter until fluffy and light in color, almost white. Scrape the sides as needed.
    1 cup Butter
  • Sift the powdered sugar and add to the butter in spoonfuls. At this point beat the buttercream for good minutes.
    3 cups Powdered sugar
  • Add the vanilla extract, and heavy cream to smooth out the buttercream. Add the food coloring and mix.
    2 tablespoon Heavy cream, 1 teaspoon Vanilla extract, 2 drops Orange gel food coloring
  • Using a piping tip, frost the cupcakes. I used Wilton 1M. Decorate the top with the desired topping.

Nutrition

Calories: 188kcalCarbohydrates: 32gProtein: 2gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 51mgSodium: 218mgPotassium: 38mgFiber: 1gSugar: 11gVitamin A: 387IUVitamin C: 0.04mgCalcium: 15mgIron: 1mg
Keyword BLACK CUPCAKES, CHOCOLATE CUPCAKES, CUPCAKES, HALLOWEEN CUPCAKES
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