Black Velvet Cupcakes With Haunted

Do you ever feel like you can’t see the forest for the tree’s?

I’m so sorry. I couldn’t resist.

There’s all sorts of fantastic news and gossip to catch you up on, like how at exactly 4:44 today my entire house was clean for a single, perfect second. And how I totally lived this moment while playing chaperone at my son’s 7th grade dance last Friday. And how I picked up a handful of rainbow colored leaves while on a midafternoon jog, then tossed them in the air because I couldn’t smile big enough over the sheer wonder that is autumn.

But, how could we possibly waste a moment of breath on gossip when there are Black Velvet Cupcakes to gawk? I want so much to say something…anything about these cupcakes. But, I think they are so utterly clever and adorable, I can think of only one thing to do with them.

Bake ‘em. Share ‘em. Eat ‘em up.

Happy Cupcake-o-ween!

laura

Black Velvet Cupcakes With Haunted

Red velvet cupcakes are okay for Valentine's Day and vampires. But, if you want a truly spookalicious way to celebrate Hallow's eve, then try these delicious Black Velvet Cupcakes. Full of cocoa flavor, topped with a luscious cream cheese frosting. This recipe is so delicious, it's scary. Keep you're eye on the recipe instructions, though--there are a few tricks to making these treats. Nothing that should frighten you away, but a few funny little tips that you'll want to follow.

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Course: Desserts

Cuisine: American

Ingredients Method

Ingredients

  

FOR THE CUPCAKES:

• 2 cups canola oil
• 2¼ cups granulated sugar
• 3 eggs
• 2 teaspoons vanilla
• 1¼ cup buttermilk
• 1/2 teaspoon black gel food coloring
• 3½ cups flour
• ½ cup cocoa powder I used Hershey's Special Dark
• 1½ teaspoons salt
• 1 teaspoon baking powder
• 1 teaspoons baking soda
• 1 teaspoon vinegar

FOR THE CREAM CHEESE FROSTING:

• 1 8 oz. box cream cheese
• 4 tablespoons butter
• 2 tablespoons shortening
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• orange gel food coloring

Method

 

FOR THE CUPCAKES:

1. In a large bowl, beat together oil, sugar, eggs, vanilla, buttermilk, and gel food coloring. In a second, medium bowl, stir together the flour, cocoa powder, salt and baking powder.
2. Slowly start to beat the dry ingredients into the wet just until they are all fully incorporated. In a small bowl, mix together the baking soda and vinegar.
3. Beat into the batter until incorporated then spoon into muffin tins lined with cupcake wrappers.
4. Bake in an oven preheated to 350 degrees for 18-20 minutes, or just until the center of the cupcakes bounce back when touched lightly.
5. Cool completely before frosting.

FOR THE CREAM CHEESE FROSTING:

1. In a large bowl, beat together the cream cheese, butter and shortening.
2. Add the powdered sugar and vanilla, then beat until light and fluffy.
3. Color with food coloring, if desired.