Description
These Halloween monster black velvet cupcakes feature rich black cocoa cupcakes topped with a smooth and decadent black Swiss meringue buttercream. Decorated with fun monster sprinkles and edible eyes, they make a spooky and delicious treat perfect for Halloween parties and festive gatherings.
Ingredients
Scale
Cupcakes
- 1 1/4 cup all-purpose flour
- 1/3 cup black cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/4 cup oil
- 1/3 cup milk at room temperature
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1/2 cup hot freshly brewed coffee
- Monster sprinkles and edible eyes for decoration
Black Swiss Meringue Buttercream
- 3 egg whites
- 3/4 cup granulated sugar
- 3/4 cup unsalted butter, softened
- 1/2 tsp vanilla extract
- 1/4 cup black cocoa powder
- 1 tbsp hot water (plus extra 1/2 tsp increments if needed)
- Pinch of salt
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with cupcake liners. If your liners cannot fit all 13 cupcakes, bake in batches.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, black cocoa powder, baking powder, baking soda, then add salt and granulated sugar. Whisk to combine evenly.
- Add wet ingredients: Make a well in the center of the dry ingredients and add the oil, milk, egg, and vanilla extract. Whisk the mixture until smooth. Finally, add the hot freshly brewed coffee and mix gently once more until incorporated.
- Fill cupcake liners and bake: Spoon the batter into cupcake liners filling each about two-thirds full. Bake in the preheated oven for 14 minutes or until a toothpick inserted in the center comes out clean.
- Cool cupcakes: Remove cupcakes from the oven and allow them to cool completely before frosting.
- Prepare Swiss meringue: In a heatproof bowl, whisk together the egg whites and granulated sugar. Place the bowl over a pan of simmering water ensuring the bowl does not touch the water. Whisk constantly until the sugar is dissolved, the mixture is thin, and reaches 160 degrees Fahrenheit.
- Whip meringue: Transfer the bowl to a stand mixer and whip the egg white mixture on high speed until stiff peaks form and the mixture cools to room temperature, about 10-15 minutes. Test by touching the mixing bowl; it should feel cool to the touch before proceeding.
- Make cocoa paste: In a small bowl, combine the black cocoa powder with hot water, stirring to create a smooth paste. Add additional water 1/2 teaspoon at a time if needed to achieve a spreadable consistency.
- Add butter and flavorings: Switch to a paddle attachment on the mixer. Add the softened butter one tablespoon at a time on medium-high speed, ensuring each addition is fully incorporated before adding more. Once all butter is added, blend in the vanilla extract, black cocoa paste, and a pinch of salt. Beat for one more minute until smooth and fluffy.
- Frost and decorate: Frost the cooled cupcakes evenly with the black Swiss meringue buttercream. Decorate with monster sprinkles and edible eyes to create a spooky Halloween effect.
Notes
- Make sure all ingredients, especially the egg and milk, are at room temperature for best results in batter and meringue.
- Do not let the mixing bowl with egg whites touch the simmering water to avoid cooking the egg unnaturally.
- Whipping the meringue until completely cool prevents the butter from melting when added.
- Adjust the water in the cocoa paste carefully to avoid thinning the buttercream too much.
- If you do not have black cocoa powder, you can substitute with dark Dutch-processed cocoa powder, though color may vary slightly.
- Use unsalted butter for the buttercream to control the salt level.
- These cupcakes are best served the day they are made but can be stored covered in the refrigerator for up to 3 days.
- For a stronger coffee flavor, use a freshly brewed espresso instead of regular coffee.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
