Black Cupcakes

5 from 1 vote

Black Cupcakes with a moist black cocoa powder sponge, a smooth black cocoa buttercream and decorated with Halloween sprinkles, some deliciously frightful treats that will go down well with absolutely everyone in the family. Rich and decadent, these black velvet cupcakes are very easy to make with a few simple ingredients.

Prep Time15

Cook Time20

Cooling Time1

Total Time1 35

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 430kcal

Author: Daniela Apostol

Equipment

1 6-hole muffin tin
1 food processor
Oven

Ingredients

To make the sponges

75 g plain flour
25 g black cocoa powder
50 g butter
65 ml full-fat milk
1 egg
75 g caster sugar
1 teaspoon vanilla extract
1 teaspoon baking powder

To make the black buttercream

175 g icing sugar
25 g black cocoa powder
1 teaspoon vanilla extract
2 tablespoon full-fat milk
100 g butter, soft
Halloween sprinkles (optional)

Metric - US Customary

Instructions

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit, 160 degrees fan oven).
To make the sponges, add the milk and butter to a pan set over a low heat, and leave them to heat up for the butter to melt.
Remove from the heat and set aside.
In a large bowl, use a hand mixer to cream together the egg and sugar until you get a smooth pale yellow paste.
Pour in the milk mixture.
Sift in the flour, cocoa powder and baking powder, add the vanilla extract and use a spatula to combine all the ingredients into a smooth batter.
Line a 6-hole muffin tin with paper cases, and divide the batter evenly.
Bake for 20 minutes or until a skewer inserted in the middle comes out clean.
Remove the cupcakes from the oven and leave them to cool down completely.
When the cupcakes are cool, make the buttercream.
Sift the icing sugar and black cocoa powder, and add them to a food processor together with the vanilla extract, butter and milk.
Blitz to get a smooth buttercream.
Use a piping bag fitted with a large star nozzle to decorate the cupcakes, then sprinkle some Halloween sprinkles over.

Video

Notes

Click on the US Customary link to see the measurements displayed in cups and ounces.
The servings can be adjusted by clicking the number next to Servings.
Make sure you leave the cupcakes to cool down completely after taking them out of the oven. If they are still warm when you decorate them with the buttercream, this will melt and make a big mess.
I prefer making the buttercream just before I need to pipe the cupcakes, as this tends to harden if left aside for too long, and the piping won't look as smooth and tidy.
Wait until the cupcakes are cold to peel off the cupcake paper, as the sponge would have stuck to the paper. A few hours later will be a lot easier to remove them.

Nutrition