How I Made All Black Everything Halloween Cupcakes
Halloween is more than just a ghostly day of trick or treat….Its MY BIRTHDAY!!! Cupcakes are just one of those fun and practical desserts to make and everyone loves mini cakes! Fully stocked with black food coloring gel and black candy melts meant only one thing…time to play with all black everything!
Treats Over Tricks
This year feels more special than any other year because my mini is one and big enough to play dress up and have fun!
Besides never being the susie homemaker type, I wanted to challenge myself with making Halloween themed treats with a more mature approach. In addition I recently purchased Heart and icicle molds, using them to create something fun and festive.
All black everything came to mind because black is sexy, it’s mysterious and I really wanted to try and work with more moody styled photos.
The Black Velvet Cupcakes
First off, there are quite a bit of black cupcake recipes flying about but the best one hands down is this Black Velvet recipe from Mamas Guide Recipes. These cupcakes right here! Rich, chocolatey, moist and incredibly addictive.
Alternatively, putting my own twist on them a black chocolate cream cheese frosting was created which is off the charts good! Finally finished off with Trick or Treat sprinkles and a few experimental cake hearts.
The Cake Hearts
Keeping in the Velvet cake theme, the cake hearts were made from a classic red velvet mixed with vanilla buttercream encased in black chocolate.
To Note, PME Black Candy Buttons and Midnight Black Food Paste were both used for the cupcakes and cake hearts. They produced a super rich black color and the flavor was amazing with no aftertaste.
Last but not least, These cupcakes will not be reserved just for Halloween. NYE or any fancy event can easily use this palate minus the trick or treat colors.
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
I’d Love to hear from you!
How to Make Black Velvet Cupcakes
These All black velvet cupcakes are rich and decadent and not to mention sexy! They are then finished with Black Cream cheese Buttercream and topped with Black Cake hearts filled with Red Velvet cake.
(From Mama's Guide Recipes)
1. Preheat the oven to 350°F (180°C).
Prepare a 12 standard muffin tin or cups and place cupcake liners.
2. For the cupcakes:
In a stand mixer bowl, mix sugar, butter, oil, black colour, vanilla, and salt at a medium speed. Beat mixture until very light and fluffy for about 5 minutes.
3. Add the egg and continue to beat over medium speed until just incorporated.
4. In another bowl, sift together the cake flour and cocoa powder.
5. Gradually add 1/3 of the dry ingredients to the mixer and blend it again until just combined. Pour in 1/2 of the buttermilk and continue to beat. Continue to alternate dry ingredients with buttermilk until all used up in the mixture.
6. In a small bowl, mix the vinegar and baking soda until dissolved. Pour it into the batter and fold it until incorporated.
7. Transfer the batter on the cupcake tins with liner. Bake for about 22 minutes or until a toothpick comes out with a few crumbs on the side.
8. Once done, remove from oven and set it aside on a wire rack to cool.
9. Prepare your frosting and use your favorite piping tips. Make sure that your cupcakes are cooled before frosting it. You don’t want to melt off your frosting if its hot.
In a mixer bowl, cream butter and cream cheese for a few minutes using medium speed.
Next, add sifted powdered sugar and cocoa into the mixing bowl and mix at the lowest speed until fully incorporated.
Finally, adjust the speed of mixer to medium and then pour in vanilla essence and heavy cream. Continue to beat for 3 more minutes then include the melted black chocolate and extra food coloring.
To Substitute the cake flour: Add 2 tablespoons cornstarch to the desired measuring cup. Fill the remaining space with all-purpose flour then whisk to combine.
To substitute the Buttermilk: Milk and White Vinegar: Measure out milk and then add 1 tablespoon of white vinegar. Stir and let stand for 5 minutes before using.
Ingredients
Directions
(From Mama's Guide Recipes)
1. Preheat the oven to 350°F (180°C).
Prepare a 12 standard muffin tin or cups and place cupcake liners.
2. For the cupcakes:
In a stand mixer bowl, mix sugar, butter, oil, black colour, vanilla, and salt at a medium speed. Beat mixture until very light and fluffy for about 5 minutes.
3. Add the egg and continue to beat over medium speed until just incorporated.
4. In another bowl, sift together the cake flour and cocoa powder.
5. Gradually add 1/3 of the dry ingredients to the mixer and blend it again until just combined. Pour in 1/2 of the buttermilk and continue to beat. Continue to alternate dry ingredients with buttermilk until all used up in the mixture.
6. In a small bowl, mix the vinegar and baking soda until dissolved. Pour it into the batter and fold it until incorporated.
7. Transfer the batter on the cupcake tins with liner. Bake for about 22 minutes or until a toothpick comes out with a few crumbs on the side.
8. Once done, remove from oven and set it aside on a wire rack to cool.
9. Prepare your frosting and use your favorite piping tips. Make sure that your cupcakes are cooled before frosting it. You don’t want to melt off your frosting if its hot.
In a mixer bowl, cream butter and cream cheese for a few minutes using medium speed.
Next, add sifted powdered sugar and cocoa into the mixing bowl and mix at the lowest speed until fully incorporated.
Finally, adjust the speed of mixer to medium and then pour in vanilla essence and heavy cream. Continue to beat for 3 more minutes then include the melted black chocolate and extra food coloring.
To Substitute the cake flour: Add 2 tablespoons cornstarch to the desired measuring cup. Fill the remaining space with all-purpose flour then whisk to combine.
To substitute the Buttermilk: Milk and White Vinegar: Measure out milk and then add 1 tablespoon of white vinegar. Stir and let stand for 5 minutes before using.
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