These Pumpkin Black Velvet Cupcakes are a fun twist on a classic treat! With rich chocolate and warm pumpkin flavors, they are perfect for fall celebrations.
Honestly, what’s better than tasty cupcakes? Plus, the cream cheese frosting makes them feel extra special. I could eat a dozen—who’s with me? 😄
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience. If you prefer fresh, roast pumpkin, scoop out the flesh, and blend until smooth. Applesauce can be an alternative for a slightly sweeter flavor.
Cocoa Powder: Unsweetened cocoa is essential for the chocolatey flavor. If you want a deeper color, you can add black cocoa powder. In a pinch, dark chocolate cocoa can work well too.
Black Cocoa Powder or Activated Charcoal: This ingredient gives cupcakes their dark color. If unavailable, substituting with extra unsweetened cocoa powder will still give good results, although the color won’t be as vivid.
Buttermilk: If you don’t have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice, let it sit for a few minutes, and it’s good to go!
Cream Cheese: You can replace cream cheese with mascarpone for a lighter frosting. If you need a vegan option, try using coconut cream blended until smooth.
What’s the Best Way to Ensure My Cupcakes Rise Well?
To get perfectly risen cupcakes, start with room temperature ingredients. Softened butter and eggs mix better, creating a fluffier texture. When mixing, beat the butter and sugar until light and fluffy. Gradually add the eggs and mix in the dry ingredients alternately with the buttermilk for a smooth batter.
- Preheat your oven to the right temperature and be sure not to overcrowd the cupcake tin.
- Fill each cupcake liner about 2/3 full to allow room for the cupcakes to rise without overflowing.
- Use a toothpick to check for doneness—if it comes out clean or with a few moist crumbs, your cupcakes are ready!
With these tips, your Pumpkin Black Velvet Cupcakes will turn out delightful! Enjoy baking! 🎃
Pumpkin Black Velvet Cupcakes
Ingredients:
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup buttermilk
- 1 tablespoon black cocoa powder or activated charcoal powder (for deep black color)
For the Black Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1-2 teaspoons black cocoa powder or activated charcoal powder (to color frosting black)
- A pinch of salt
For Decoration:
- Mini pumpkin candy toppers or marzipan pumpkins
- Black sprinkles, pumpkin seeds, or edible glitter
Time Needed:
The total time for this recipe is roughly 45 minutes to an hour. You’ll need about 15 minutes for prep work and 18-22 minutes for baking. After baking, let the cupcakes cool for a few minutes before frosting, which takes around another 10-15 minutes. Allow some chilling time for the frosting if it’s too soft.
Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with orange or Halloween-themed cupcake liners to get into the festive spirit!
2. Mix Dry Ingredients:
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Stir well to ensure everything is evenly mixed.
3. Cream Butter and Sugar:
In a large bowl, use a mixer to cream together the softened butter and granulated sugar. Beat it until the mixture is light and fluffy, which should take about 3-4 minutes.
4. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Then stir in the delicious vanilla extract to enhance the flavor.
5. Incorporate Pumpkin:
Add the pumpkin puree and mix until everything is well combined. The mixture should be smooth and creamy.
6. Prepare the Buttermilk Mixture:
In a small bowl, whisk together the buttermilk and black cocoa powder or activated charcoal. This will create a deep black liquid that adds color and moisture to the cupcakes.
7. Combine Ingredients:
Now, alternately add the dry ingredient mixture and the buttermilk mixture to the pumpkin mixture. Start and end with the dry ingredients. Mix just until combined—do not overmix!
8. Fill Cupcake Liners:
Carefully divide the batter evenly among the lined cupcake cups, filling each about 2/3 full for the best rise.
9. Bake the Cupcakes:
Place the tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them towards the end!
10. Cool the Cupcakes:
Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
11. Make the Frosting:
In a large mixing bowl, beat the softened cream cheese and butter together until creamy. Gradually add powdered sugar, mixing well after each addition until the frosting becomes thick and fluffy.
12. Color the Frosting:
Add the vanilla extract, black cocoa powder or activated charcoal, and a pinch of salt. Mix until the frosting is a brilliant black and smooth. If needed, adjust with a little milk to reach your desired consistency.
13. Frost the Cupcakes:
Once the cupcakes are completely cool, pipe or spread the black cream cheese frosting generously on top.
14. Decorate:
Add festive decorations like mini pumpkin candies, black sprinkles, or pumpkin seeds to give your cupcakes that spooky Halloween touch.
15. Serve and Enjoy!
Your Pumpkin Black Velvet Cupcakes are now ready to impress! Serve them at your next gathering, and watch as they disappear quickly!
These delightful cupcakes combine rich chocolatey flavor with warm pumpkin spice, topped with a stunning black cream cheese frosting—a perfect treat for the fall season! Enjoy every bite! 🎃🖤
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, simply roast it until tender, scoop out the flesh, and blend it until smooth. Just be sure to drain any excess moisture so it doesn’t affect the cupcake texture.
Can I Make These Cupcakes Gluten-Free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 replacement to achieve similar results. You may also want to add a bit of xanthan gum if your blend doesn’t include it.
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. For best taste and texture, bring them to room temperature before serving. You can also freeze them without frosting for up to a month; just thaw overnight in the fridge before enjoying.
Can I Decorate These Cupcakes in Advance?
Yes, you can frost the cupcakes up to a day in advance. Just keep them covered in the fridge to maintain freshness. Add any delicate decorations, like mini pumpkin candies, on the day of serving for the best presentation.