These Pumpkin Black Velvet Cupcakes are a tasty treat for fall! With a rich chocolate base and a hint of pumpkin spice, they are moist and full of flavor.
Just thinking about these cupcakes makes me smile! They are fun to make and even better to share with friends. I love adding a swirl of cream cheese frosting—it’s the perfect finish!
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for structure. If you’re gluten-free, you can substitute it with a 1:1 gluten-free flour blend.
Cocoa Powder: Use natural unsweetened cocoa for a richer chocolate flavor. You can substitute with Dutch-processed cocoa, but keep in mind it may alter the final taste slightly.
Canned Pumpkin Puree: Make sure to use plain pumpkin puree, not pumpkin pie filling. For a fresh touch, you could roast and puree your own pumpkin instead!
Buttermilk: You can make your own by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk. This gives a nice acidity and helps the cupcakes rise.
Black Food Coloring: If you want to avoid food coloring, consider using activated charcoal powder, but use sparingly and ensure it’s food grade.
How Do I Achieve a Light and Fluffy Texture for My Cupcakes?
Getting that perfect airy texture is crucial for cupcakes! Here are some tips:
- Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature. This helps them mix more uniformly.
- Creaming Butter and Sugar: Beat them together until the mixture is light and fluffy—this can take about 3-4 minutes. It incorporates air, contributing to fluffiness.
- Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes.
With these tips and ingredient insights, you’ll be set for a great baking experience! Enjoy making your delicious Pumpkin Black Velvet Cupcakes!
How to Make Pumpkin Black Velvet Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder (natural)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pie filling)
- 1/2 cup buttermilk
- 1 tablespoon black food coloring gel or activated charcoal powder (food grade) for deep black color
For the Black Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 2-3 tablespoons heavy cream or whole milk
- 1 teaspoon vanilla extract
- 1-2 teaspoons black food coloring gel (or activated charcoal powder)
Optional Decoration:
- Orange and black sprinkles
How Much Time Will You Need?
This recipe requires about 20 minutes of prep time and 18-22 minutes of baking time. Make sure to let the cupcakes cool completely before frosting—this can take another 30 minutes. Overall, plan for around 1.5 hours to make these delightful treats!
Step-by-Step Instructions:
1. Prepare Oven and Pans:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a 12-cup muffin tin with cute orange cupcake liners. This adds a fun touch!
2. Mix Dry Ingredients:
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, salt, and all the spices (cinnamon, nutmeg, ginger, and cloves). Give it a gentle mix and set it aside.
3. Cream Butter and Sugar:
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until it’s light and fluffy—about 3-4 minutes. This step is essential for a lovely texture!
4. Add Eggs and Vanilla:
Beat in the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract until combined.
5. Combine Pumpkin and Buttermilk:
In a separate bowl, whisk the canned pumpkin puree and buttermilk together until smooth. This creamy mixture will add moisture to your cupcakes!
6. Add Black Coloring:
Carefully stir the black food coloring gel or activated charcoal into the pumpkin mixture. Mix until it’s uniform and really dark, giving your cupcakes a striking color.
7. Alternate Adding Dry and Wet Ingredients:
Now it’s time to combine! Add one-third of your dry mixture to the creamed butter and sugar. Mix on low speed until just combined. Then add half of the pumpkin mixture and mix again. Repeat the steps, always starting and ending with the dry ingredients. Be careful not to overmix; just blend until combined!
8. Fill Cupcake Liners:
Spoon the batter into the lined cupcake cups, filling each about 2/3 full. This gives them room to rise nicely while baking.
9. Bake:
Pop the muffin tin into your preheated oven and bake for 18-22 minutes. You want to test doneness with a toothpick—a clean toothpick means they’re ready!
10. Cool:
Once done, 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. Prepare Frosting:
For the frosting, beat the softened butter until creamy. Gradually add in the sifted powdered sugar, one cup at a time, mixing on low speed. Add the vanilla and about 2 tablespoons of cream until everything is well combined. Add the black food coloring, adjusting until you reach a deep black color. If it’s too thick, add a little more cream!
12. Frost Cupcakes:
Once the cupcakes are completely cool, use a piping bag or a knife to spread or swirl the black frosting on top of each cupcake. Don’t be afraid to get creative!
13. Decorate:
Finish by sprinkling some fun orange and black sprinkles on top for a festive look. These little touches really make your cupcakes pop!
14. Serve and Enjoy:
Now it’s time to dig in! These Pumpkin Black Velvet Cupcakes are moist, rich, and bursting with the warm flavors of fall. Perfect for any occasion—especially Halloween!
Enjoy your spooky and delicious Pumpkin Black Velvet Cupcakes!
Can I Use Regular Cocoa Powder Instead of Natural Cocoa Powder?
Yes, you can, but keep in mind that Dutch-processed cocoa will result in a slightly different flavor profile and color. Natural cocoa powder helps give the cupcakes a richer chocolate taste.
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can refrigerate them for about a week. Just make sure to bring them to room temperature before serving for the best taste!
Can I Make the Cupcakes Ahead of Time?
Absolutely! You can bake the cupcakes a day in advance and store them in an airtight container. Just frost them closer to when you plan to serve, so they stay fresh and the frosting looks perfect.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, you can make your own by mixing 1/2 cup of milk with 1 tablespoon of either vinegar or lemon juice. Let it sit for about 5 minutes before using—it works just as well!
