Description
Delightfully spooky Halloween Monster Black Velvet Cupcakes topped with a rich black Swiss meringue buttercream. These moist, chocolatey cupcakes are perfect for festive celebrations and feature monster-themed decorations to add a fun and eerie vibe.
Ingredients
Scale
Cupcakes
- 1 1/4 cup all-purpose flour
- 1/3 cup black cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 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 freshly brewed hot coffee
- Monster sprinkles for decoration
Black Swiss Meringue Buttercream
- 3 egg whites
- 3/4 cup granulated sugar
- 3/4 cup butter, softened
- 1/2 tsp vanilla extract
- 1/4 cup black cocoa powder
- 1 tbsp hot water (plus extra 1/2 tsp increments if needed)
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with cupcake liners. If necessary, you can bake in batches using two liners to make 13 cupcakes total.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, black cocoa powder, baking powder, baking soda, and salt. Add the granulated sugar and whisk to combine evenly.
- Add Wet Ingredients: Create a well in the center of the dry ingredients and add the oil, milk, egg, and vanilla extract. Whisk until the mixture is mostly combined, then stir in the hot freshly brewed coffee until smooth.
- Fill Cupcake Liners: Spoon the batter into each cupcake liner, filling about two-thirds full to allow room for rising during baking.
- Bake Cupcakes: Bake in the preheated oven for 14 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely before frosting.
- Prepare Swiss Meringue: In a heatproof bowl, whisk together egg whites and granulated sugar. Place this bowl over a saucepan with simmering water (ensuring the bowl does not touch the water) and whisk constantly until the mixture is thin, sugar is dissolved, and temperature reaches 160 degrees Fahrenheit.
- Whip Meringue: Transfer the hot mixture to a stand mixer and whip on high speed until stiff peaks form and the bowl feels cool to the touch. This process usually takes 10 to 15 minutes.
- Make Cocoa Paste: In a small bowl, combine black cocoa powder and hot water. Stir until you have a smooth paste, adding additional water 1/2 teaspoon at a time if needed. Set aside.
- Add Butter and Flavor: Using a paddle attachment on medium-high speed, add softened butter one tablespoon at a time, ensuring each is fully incorporated before adding the next. Once all butter is added, mix in vanilla extract, cocoa paste, and a pinch of salt, beating for an additional minute until smooth and fluffy.
- Frost and Decorate: Pipe or spread the black Swiss meringue buttercream onto the cooled cupcakes. Top with monster sprinkles and edible eyes to create a spooky Halloween effect. Serve and enjoy!
Notes
- Ensure cupcakes are completely cool before frosting to prevent buttercream from melting.
- If you don’t have black cocoa powder, substitute with extra dark cocoa powder for a similar effect, though color may be less intense.
- Use room temperature ingredients for better blending and texture.
- Check the meringue temperature carefully to avoid scrambling the eggs; use a candy thermometer for accuracy.
- Butter should be softened but not melted for best buttercream consistency.
- Baking time may vary slightly depending on oven; check cupcakes at 14 minutes and add extra time if needed.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
