Go Back
+ servings
Halloween monster cupcakes | Black velvet cupcakes
Print Recipe
5 from 1 vote

Halloween monster cupcakes - black velvet cupcakes

These black velvet cupcakes make for the best Halloween monster cupcakes ever. They are moist, chocolatey, and taste out of this world.
Prep Time30 mins
Cook Time14 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: black cocoa cupcakes, black velvet cupcakes, halloween monster cupcakes, monster cupcakes
Servings: 13 cupcakes
Calories: 326kcal

Ingredients

  • 1 & 1/4 cup AP flour
  • 1/3 cup black cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 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 coffee hot,freshly brewed
  • monster sprinkles

Black Swiss meringue buttercream

Instructions

  • Preheat the oven to 350F and line a muffin tin with cupcake liners. If you don't have two cupcake liners to fit 13 cupcakes, you can bake these in batches.
  • In a large bowl, sift the flour, cocoa powder, baking powder, baking soda, then add in the salt, and granulated sugar, and whisk to combine.
  • Make a well in the center, and add in the oil, milk, egg, and vanilla, and whisk to combine. Add in the hot brewed coffee and mix one last time.
  • Fill each cupcake liner about 2/3 of the way full and bake in the preheated oven for 13-14 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cupcakes cool down fully before frosting them.

Chocolate swiss meringue buttercream*

  • Start by whisking the egg whites and sugar together in a heatproof mixing bowl, then place that over a medium saucepan filled with simmering water. Make sure the bowl is not touching the water. Whisk the egg whites and sugar mixture constantly until the mixture is thin, the sugar has dissolved, and the temperature has reached 160F.
  • Transfer the bowl to the stand mixer and start whipping the egg white mixture on high speed right away, make sure not to let it cool before whipping. The meringue will need to reach stiff peaks and cool down to room temperature. This can take anywhere between 10-15 minutes. A little trick I learned in my pastry internship is to touch the outside of the mixing bowl to see if the meringue is still warm. If the bowl is still warm, keep mixing before adding the butter. This way the butter won't melt once added in.
  • While the meringue is cooling down, in a small bowl, mix the black cocoa powder with the hot water until you have a smooth paste. You might need a little more water, just add 1/2 tsp at a time. Set aside.
  • Switch to a paddle attachement and on medium-high speed start adding the butter 1 tablespoon at a time. Wait until the butter is fully incorporated before adding more. Once you're done with the butter, add in the vanilla, cocoa powder paste and the pinch of salt, then beat for 1 minute.
  • Frost the cupcakes, decorate with little eyes and sprinkles, and enjoy!

Nutrition

Calories: 326kcal | Carbohydrates: 41g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 350mg | Potassium: 129mg | Fiber: 2g | Sugar: 28g | Vitamin A: 361IU | Calcium: 52mg | Iron: 1mg