• Line a 4-inch | 10 cm (x6) round cake molds like you would usually do and set aside. NOTE: For this recipe, I used my 6-Round Tray placed on top of a medium perforated baking sheet. Set aside.
• Preheat oven to 350℉/180℃.

BLACK VELVET CHOCOLATE CAKES PREPARATION

• In a mixing bowl, whisk together the dry ingredients (All-purpose flour, baking powder, sugar, Cocoa powders and sea salt). Make a well, add the eggs, sour cream, vegetable oil and vanilla bean paste. Mix until combined.
  6.70 oz all-purpose flour, 1/2 Tbsp baking powder, 5.29 oz granulated sugar, 1.40 oz unsweetened cocoa powder, 1/8 tsp sea salt, 3 eggs, 9.35 oz sour cream, 5.82 oz vegetable oil, 1 Tbsp vanilla bean paste, 1.60 oz black cocoa powder
  
• Scoop the batter into each well of your x 6 round mold tray (3/4 full).
  

BAKE!

• Bake for 15 minutes at 350℉/180℃. (Every oven heats differently, monitor your Muffins from 12 minutes) It is ready when the toothpick inserted comes out almost clean or with little to no crumbs.
  
• Once your Black Velvet Cakes are out of the oven, demold right away onto your cooling rack. Place a parchment paper over the cakes and a couple of baking sheets to add a little weight on top NOTE: This will flatten them a little while preparing the frosting.
  

CREAM CHEESE FROSTING PREPARATION

• In a mixing bowl, add the softened butter and beat on high until light and fluffy. Mix in the cold cream cheese and vanilla bean paste, beat for about 3 minutes. Then, add the powdered sugar a little at a time on high speed until light and fluffy. Divide the cream cheese frosting into 2: Place one half in a piping bag, set aside. Add the black cocoa powder along with the black colorant to the other half which is in the mixing bowl. Mix until combined and transfert to a piping bag.
  4 oz butter, 8 oz cream cheese, 1 tsp vanilla bean paste, 10.05 oz powdered sugar, 4 tsp black cocoa powder, Food Coloring
  
• Snip both tips and carefully place in another piping bag. Refrigerate until ready to use. Then, snip the tip off. NOTE: You will have about 1/2 cup left of frosting after piping your cakes.
  

ASSEMBLY

• Once your cakes had cooled down, slice each cake in half.
  
• Pipe a single layer of frosting onto the sliced cake in a spiral motion starting from the center. Then place the second half of the cake on top. Pipe the frosting in the same spiral motion and add sprinkles on top.

  Once your Beetlejuice “Afterlife” Black Velvet Cake are ready, arrange them on your service platter. Enjoy! "BONE" Appétit & Happy HALLOWEEN!

  NOTE: These cupcakes are best enjoyed the day of. However, you can store the muffins wrapped at room temperature and the frosting in the refrigerator up to 3 days for assembly.
  sprinkles