Halloween Black Velvet Mini Cupcakes
During Halloween time, one ingredient I love to use is black cocoa powder! So I made these beautiful and delicious black velvet cupcakes!
Check out more Halloween Recipes HERE!
I hope you will enjoy this recipe as much as I did. Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Halloween Black Velvet Mini Cupcakes
These Halloween Black Velvet Mini Cupcakes are devilishly good and super fluffy! Everyone will want to have more than one!
Equipment
Ingredients
BLACK VELVET CAKE BATTER
- 3 tbsp (40 g) black cocoa powder (unsweetened)
- 1/3 cup (65 g) sugar
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1/8 tsp (0.75 g) salt
- 2 eggs
- 3/4 cup (175 g) sour cream
- 1/2 cup (110 g) Vegetable Oil
- 1 tsp (4 g) vanilla paste
BLACK VELVET CREAM CHEESE FROSTING
- 4 tbsp (55 g) butter (At Room Temperature, Softened)
- 4 oz (115 g) cream cheese (At Room Temperature, Softened)
- 1/2 tsp vanilla bean paste
- 1/8 tsp (0.75 g) sea salt
- 2 cups (240 g) confectioners sugar
- 3/4 cup (65 g) black cocoa powder (Unsweetened)
- 1/4 cup (60 g) heavy whipping cream
DECORATIONS
- 1/4 cup white chocolate chips (Melted – For Spider Webs)
- 2 tbsp (20 g) Halloween Themed Sprinkles
Instructions
- First melt the white chocolates in the microwave – 15 seconds at a time until melted. Transfer it to your pastry bag to design your spider webs. Refrigerate.
BLACK VELVET CAKE
- Preheat oven to 350F/180C. Place your Mini Muffin Flexipan® Tray on the top of your Medium Perforated Baking Sheet.
- In a mixing bowl, whisk together all the dry ingredients (Cocoa Powder, Sugar, All-purpose Flour, Baking Powder and Salt). Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the sour cream, vegetable oil and vanilla bean paste. Mix until it is all incorporated.
- Using your mini Ladle, scoop the batter into each well of your Flexipan®.
BAKE!
- Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your Mini Muffins from 10min). It is ready when the toothpick inserted into the center comes out clean.
- Once your Halloween Black Velvet Muffins are out of the oven, let them cool down for about 10min before unmolding. Set aside on your cooling rack while preparing your black velvet frosting.
BLACK VELVET CREAM CHEESE FROSTING
- In your mixing bowl, beat the softened butter and cream cheese together until creamy. Add the vanilla paste and sea salt. Stir until combined. Gradually add the confectioners sugar. Then, add the black cocoa powder together with the heavy whipping cream. Mix until completely combined.
- Transfer your Frosting to a piping bag with the star tip on. Pipe your frosting into a Swirl. Add Sprinkles and your Halloween decorations on top. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Halloween Black Velvet Mini Cupcakes
Amount Per Serving
Calories 178
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 38mg13%
Sodium 106mg5%
Potassium 103mg3%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 17g19%
Protein 3g6%
Vitamin A 268IU5%
Vitamin C 1mg1%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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