Description
These Black Velvet Ghost Cupcakes are a spooky yet delicious treat perfect for Halloween or any festive occasion. Featuring a moist and tender black velvet cupcake base made with black cocoa powder, topped with a creamy, tangy cream cheese frosting adorned with candy eyes, these cupcakes combine classic flavors with a fun and eerie presentation.
Ingredients
Scale
Cupcake Ingredients
- 1 cup cake flour (substitute all purpose flour)
- 1/2 cup black cocoa powder (substitute dutch cocoa powder)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/3 cup vegetable oil
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1/2 cup buttermilk (substitute whole milk + 2 teaspoons white vinegar)
- 1 teaspoon white vinegar
Frosting Ingredients
- 1/2 cup unsalted butter (room temperature)
- 8 ounces cream cheese (room temperature)
- 4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch kosher salt
- 1-2 tablespoons heavy cream (if needed for consistency)
Decoration
- Candy eyes
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners to ensure even baking and easy removal.
- Combine Dry Ingredients: In a medium bowl, sift together the cake flour, black cocoa powder, baking powder, baking soda, and kosher salt. This ensures the dry ingredients are well mixed and the batter is light.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil, eggs, vanilla extract, and granulated sugar until the mixture is smooth and slightly thickened.
- Add Buttermilk and Vinegar: Stir in the buttermilk and white vinegar to the wet ingredients, combining thoroughly to create a smooth batter base.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to maintain cupcake tenderness.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for approximately 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely before frosting.
- Prepare the Cream Cheese Frosting: In a mixing bowl, beat the unsalted butter and cream cheese together until smooth and creamy. Add powdered sugar gradually, beating until light and fluffy. Mix in vanilla extract and a pinch of kosher salt. If the frosting is too thick, add 1-2 tablespoons of heavy cream to reach desired consistency.
- Frost the Cupcakes: Using a spatula or piping bag, generously frost the cooled cupcakes with the cream cheese frosting, creating a smooth or whimsically swirled ghostly appearance.
- Decorate with Candy Eyes: Place candy eyes on each cupcake immediately after frosting to resemble fun ghost faces. Chill if desired to set the frosting slightly before serving.
Notes
- Use black cocoa powder for the characteristic dark color and rich chocolate flavor; Dutch-process cocoa powder can be used as a substitute but may alter color.
- Room temperature eggs and butter help achieve a smoother batter and frosting texture.
- If buttermilk is unavailable, substitute with whole milk mixed with 2 teaspoons white vinegar and let sit for 5 minutes.
- Adjust the frosting thickness with heavy cream to achieve your preferred consistency for piping or spreading.
- These cupcakes are best enjoyed within 2-3 days when stored in the refrigerator due to the cream cheese frosting.
- For an extra spooky effect, consider adding a few drops of black food coloring to the frosting before decorating.
Nutrition
- Serving Size: 1 cupcake
- Calories: 424 kcal
- Sugar: 57 g
- Sodium: 192 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 68 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 73 mg
