• Place your 6 round tray on the top of your medium perforated baking sheet. 
• Preheat oven to 350F/180C.

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 6 round tray (3/4 full).
  

BAKE!

• Bake for 15 minutes at 350F/180C. (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 Colorant
  
• 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.
  sprinkles
  
• Once your Beetlejuice “Afterlife” Black Velvet Cake are ready, arrange them on your service platter. Enjoy! "BONE" Appétit & Happy HALLOWEEN!
• N.B. 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.