Print

Black Velvet Cupcakes with Spooky Black Cocoa Frosting and Edible Eyeballs Recipe

Print Recipe

★★★★★

4.9 from 94 reviews

Indulge in these rich and decadent Black Velvet Cupcakes, featuring a unique blend of Dutch-processed and black cocoa powders that give the cake its dramatic dark color and deep chocolate flavor. Topped with a luscious black cocoa buttercream frosting, colorful sprinkles, and fun eyeball candies, these cupcakes are perfect for any festive occasion or just a special treat.

Ingredients

Scale

Cake

  • 3/4 cup + 3 tablespoons cake flour
  • 3/4 cup granulated sugar
  • 1/4 cup dark brown sugar (packed)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 4 tablespoons unsalted butter (cubed, room temperature)
  • 1/2 cup hot brewed coffee
  • 1/2 cup Dutch-processed cocoa powder
  • 1/4 cup black cocoa powder
  • 1/2 cup sour cream (room temperature)
  • 1/4 cup whole milk (room temperature)
  • 1 large egg (room temperature)
  • 4 tablespoons vegetable oil
  • 1 teaspoon vanilla extract

Frosting

  • 1 1/2 cups unsalted butter (room temperature)
  • 2 cups powdered sugar
  • 1/2 cup black cocoa powder (50 g)
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla paste or extract
  • Pinch fine sea salt

Decoration

  • Colored sprinkles for the sides
  • Eyeball candies for the tops

Instructions

  1. Prepare the Oven and Pan: Line a 12-cup cupcake pan with cupcake liners and preheat your oven to 350°F (180°C) to ensure it reaches the right temperature for even baking.
  2. Mix Dry Ingredients: In a mixing bowl, combine the cake flour, granulated sugar, dark brown sugar, baking powder, baking soda, and fine sea salt. Add the cubed unsalted butter and mix on low speed until the mixture resembles coarse sand with small butter lumps.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the hot brewed coffee, Dutch-processed cocoa powder, and black cocoa powder until smooth. Then whisk in the sour cream, whole milk, large egg, vegetable oil, and vanilla extract until fully incorporated.
  4. Incorporate Wet and Dry Ingredients: Add half of the wet ingredient mixture to the dry ingredients and mix on low speed just until combined. Scrape down the sides of the bowl, add the remaining wet ingredients, and mix again gently. Scrape down the bowl one final time to ensure an even batter.
  5. Fill Cupcake Liners: Using a scoop or spoon, divide the batter evenly among the cupcake liners, filling each approximately 3/4 full for perfect dome-shaped cupcakes. You should have enough batter for 12 cupcakes.
  6. Bake the Cupcakes: Place the cupcake pan in the preheated oven and bake for 18 to 25 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter. Allow the cupcakes to cool in the pan on a wire rack for 10 minutes, then transfer them to the rack to cool completely while you prepare the frosting.
  7. Make the Frosting: In a stand mixer fitted with the paddle attachment, beat the unsalted butter on medium speed until smooth and creamy. Gradually add the powdered sugar, beating on medium-low speed until the frosting becomes light and airy. Mix in the black cocoa powder, heavy cream, vanilla paste or extract, and a pinch of fine sea salt until fully combined and smooth.
  8. Decorate the Cupcakes: Fit a piping bag with a large round tip and fill it with the black cocoa buttercream. Pipe a swirl on top of each cooled cupcake. Gently roll the sides of each cupcake into colored sprinkles for a festive touch. Top each cupcake with an eyeball candy, then serve and enjoy your spooky, delicious cupcakes!

Notes

  • When measuring cake flour, spoon the flour into the measuring cup and level it off with a knife to avoid packing the flour.
  • Using room temperature ingredients helps ensure a smooth batter and even baking.
  • If you cannot find black cocoa powder, you can substitute with extra Dutch-processed cocoa powder, but the color and flavor may be less intense.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.

Keywords: black velvet cupcakes, chocolate cupcakes, black cocoa cupcakes, Halloween cupcakes, chocolate buttercream frosting, festive cupcakes

Find it online: https://recipeswithmia.com/black-velvet-cupcakes-with-spooky-black-cocoa-frosting-and-edible-eyeballs-recipe/