Description
These Halloween monster cupcakes are rich black velvet cupcakes topped with a decadent black Swiss meringue buttercream, decorated with fun monster sprinkles and edible eyes, perfect for holiday celebrations.
Ingredients
Scale
Black Velvet 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 freshly brewed hot coffee
- monster sprinkles for decoration
Black Swiss Meringue Buttercream
- 3 egg whites
- 3/4 cup granulated sugar
- 3/4 cup 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 the Oven: Preheat your oven to 350°F and line a muffin tin with cupcake liners. If you don’t have enough liners for all cupcakes, plan to bake in batches.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, black cocoa powder, baking powder, and baking soda. Add salt and granulated sugar, then whisk everything to combine evenly.
- Add Wet Ingredients: Make a well in the center of the dry ingredients. Add the oil, milk, egg, and vanilla extract, whisking to combine smoothly. Finally, stir in the freshly brewed hot coffee and mix once more.
- Fill and Bake Cupcakes: Pour the batter into the 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 the Cupcakes: Remove cupcakes from the oven and let them cool completely on a wire rack before frosting.
- Prepare Swiss Meringue Base: In a heatproof bowl, whisk together the egg whites and sugar. Place the bowl over a saucepan with simmering water, ensuring the bowl does not touch the water. Whisk constantly until the sugar dissolves, the mixture is thin, and it reaches 160°F on an instant-read thermometer.
- Whip the Meringue: Transfer the bowl to a stand mixer and whip on high speed until stiff peaks form and the mixture cools to room temperature. This usually takes 10 to 15 minutes. Test the bowl’s temperature by touching the outside: it should not feel warm before adding butter.
- Make Cocoa Paste: In a small bowl, mix the black cocoa powder with hot water until smooth. Add more water 1/2 teaspoon at a time if needed to form a paste. Set aside.
- Add Butter & Flavorings: Using the mixer fitted with a paddle attachment at medium-high speed, add the softened butter one tablespoon at a time, fully incorporating each before adding the next. Once all butter is added, mix in the vanilla extract, cocoa paste, and a pinch of salt. Beat for an additional minute until smooth and creamy.
- Frost and Decorate: Frost the cooled cupcakes generously with the black Swiss meringue buttercream. Decorate with monster sprinkles and edible eyes for a spooky Halloween effect.
Notes
- Ensure egg whites and sugar mixture reach 160°F for safe consumption and proper meringue stability.
- Test meringue temperature by touching mixing bowl to avoid melting the butter during incorporation.
- Use freshly brewed hot coffee to enhance the chocolate flavor in the cupcakes.
- If you don’t have black cocoa powder, you can substitute with high-quality Dutch-processed cocoa powder, but color and intensity will vary.
- Allow cupcakes to cool completely before frosting to prevent melting or sliding of buttercream.
- Adjust water quantity in cocoa paste for perfect consistency without thinning the frosting too much.
- Store frosted cupcakes in a cool place for best texture and flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg
