Description
Moist dark chocolate cupcakes crowned with midnight-black buttercream and eerie toppers—perfect for a dramatic Halloween dessert tray.
Ingredients
1 1/2 cups (190 g) all-purpose flour
1 cup (200 g) granulated sugar
1/2 cup (45 g) dark cocoa powder (Dutch-process or black)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine salt
2 large eggs, room temperature
3/4 cup (180 ml) buttermilk
1/2 cup (120 ml) vegetable oil
1/2 cup (120 ml) hot brewed coffee
1 tsp vanilla extract
1 1/2 cups (340 g) unsalted butter, softened
4 cups (480 g) powdered sugar
2 tsp vanilla extract (frosting)
3–4 tbsp heavy cream
Black gel food coloring
Optional: 1/2 cup seedless raspberry or cherry jam (vampire filling)
Optional: black fondant roses, edible pearls, silver luster dust, lace wrappers
Instructions
1. Heat oven to 350°F (175°C) and line a 12-cup muffin tin with black or lace cupcake liners.
2. Whisk flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
3. In another bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
4. Pour wet into dry, whisk just combined, then stir in hot coffee to loosen the batter.
5. Divide batter among liners (about 2/3 full) and bake 18–20 minutes until a toothpick comes out clean.
6. Cool in pan 5 minutes, then transfer cupcakes to a rack to cool completely.
7. For frosting: beat butter until creamy, add powdered sugar gradually, then vanilla and cream to a smooth, pipeable consistency.
8. Tint frosting with black gel food coloring until a deep ebony shade is reached.
9. Optional filling: core each cupcake, spoon in jam, and replace the cake cap.
10. Pipe dramatic swirls or roses; dust lightly with silver luster and add pearls or black fondant roses.
11. Optional: drip a little warmed jam over swirls for a subtle “vampire bite” effect.
12. Serve on dark trays with candles for a gothic look; store covered at room temp up to 24 hours.
- Prep Time: 20 minutes
- Cook Time: 18–20 minutes