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–+ servings
black velvet cupcakes 84609245

Midnight Black Velvet Cupcakes

Rich black velvet cupcakes with a hidden cherry center, dark cocoa buttercream, and bat toppers, perfect for Halloween celebrations.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 1
Course: Baking, Desserts
Cuisine: American
Calories: 372
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 3/4 cups cake flour
  • 1 1/2 cups granulated sugar
  • 3 tablespoons dark baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • black gel food coloring as needed
  • nonstick cooking spray for the pans
  • 1 cup unsalted butter softened
  • 3 1/2 cups confectioners sugar
  • 1/4 cup dark cocoa powder
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
  • black gel food coloring as needed
  • 1/2 cup cherry preserves optional, for filling
  • black sprinkles for topping
  • 24 pieces gummy bats for topping

Method
 

Cupcakes
  1. Preheat the oven to 350 degrees F and position a rack in the center.
  2. Sift the cake flour, granulated sugar, dark baking cocoa, baking soda, and salt into a large mixing bowl, then whisk them together until well blended.
  3. In a separate bowl, whisk the vegetable oil, buttermilk, vinegar, vanilla extract, and eggs until combined. Pour the wet mixture into the dry ingredients and whisk just until smooth.
  4. Stir in the black gel food coloring until the batter reaches your desired deep black shade. The batter will be thinner than standard cupcake batter, which is correct.
  5. Line standard muffin tins with paper cupcake liners and mist lightly with nonstick cooking spray.
  6. Fill each liner about three quarters full with the batter.
  7. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Frosting
  1. In a mixing bowl, beat the softened butter and dark cocoa powder together with a hand or stand mixer until smooth and creamy.
  2. Gradually add the confectioners sugar, beating on low speed after each addition, then increase the speed and beat until fluffy.
  3. Mix in the vanilla extract, whole milk, and black gel food coloring. Beat until smooth and spreadable. If the frosting seems too thin, add a little more confectioners sugar; if too thick, add an extra splash of milk.
Assembly
  1. Once the cupcakes are completely cool, use a small knife to cut a 1 inch plug out of the center from the top of each cupcake. Discard the plugs or enjoy them as a snack.
  2. Spoon a small amount of cherry preserves into each hole.
  3. Fit a piping bag with a large decorating tip and pipe the dark frosting generously over each cupcake.
  4. Top each cupcake with black sprinkles and one gummy bat.

Nutrition

Calories: 372kcalCarbohydrates: 47gProtein: 3gFat: 18gSaturated Fat: 7gCholesterol: 44mgSodium: 123mgFiber: 1gSugar: 40g

Notes

Substitute cake flour with 2 1/2 cups all-purpose flour plus 2 tablespoons cornstarch if needed. For a different filling, raspberry jam or chocolate spread works well in place of cherry preserves. Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving. The batter is intentionally thin, so avoid adding extra flour or the crumb will be dry. Use gel food coloring instead of liquid drops to achieve an intense black shade without thinning the batter. Pipe the frosting only after the cupcakes have cooled completely to prevent melting. For a more dramatic Halloween look, press chocolate wafer crumbs into the frosting before adding the bat.

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