Black Velvet Halloween Cupcakes
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Yield: 24
Special Tools:
2 12-cup cupcake pan
24 black cupcake liners
Stand mixer
Spring-loaded ice cream scoop (3 tablespoons)
Candy thermometer
Piping bags
Round piping tip or coupler
Ateco piping tip #827
Halloween sprinkles
Ingredients:
CUPCAKES:
3 cups cake flour (12 ounces/345 grams)
1 teaspoon baking powder
1 teaspoon Dutch-processed cocoa powder
3/4 teaspoon salt
1/2 cup (8 tablespoons/115 grams) unsalted butter, at room temperature
2 cups (14.5 ounces/410 grams) superfine sugar
1/2 cup vegetable oil
2 tablespoons Red Velvet Bakery Emulsion
2 teaspoons Super Black AmeriColor gel food color
3 large eggs, at room temperature
1 1/2 cups buttermilk, at room temperature
1 teaspoon baking soda
2 teaspoons distilled white vinegar
MARSHMALLOW FILLING:
1/2 cup (3.5 ounces/99 grams) granulated sugar
1/8 teaspoon cream of tartar
1/4 cup water
2 large egg whites
Pinch salt
1 teaspoon vanilla extract
1/8 teaspoon marshmallow flavoring, optional
BLACK BUTTERCREAM:
1 1/2 cups (4.5 ounces/232 grams) Dutch-processed black cocoa powder, such as The Cocoa Trader
2 pounds (32 ounces/907 grams) powdered sugar
2 cups (4 sticks/452 grams) unsalted butter, at room temperature
1 cup (8 fluid ounces/240 grams) heavy cream
1 tablespoon vanilla extract
Black gel food coloring, optional
Directions:
CUPCAKES:
Adjust and oven rack to the center position and heat the oven to 350 degrees. Line 2 12-cup cupcake pans with cupcake liners and set aside.
In a large bowl, whisk together flour, baking powder, cocoa powder, and salt, and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, oil, emulsion, and food coloring on medium speed until light and fluffy, about 8 minutes. Add the eggs, one at a time, mixing until just combined. Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating it with the buttermilk in 2 additions, mixing until combined.
In a small bowl, combine the baking soda and vinegar, and quickly whisk them into the batter. Using a 3-tablespoon spring-loaded ice cream scoop, divide the batter evenly between prepared cupcake pans.
Bake for 20 to 25 minutes, or until a skewer inserted in the center comes out with a few moist crumbs attached, rotating pans a little over halfway through baking.
Let the cupcakes cool in their pan for 10 minutes, then invert onto wire racks to cool completely.
MARSHMALLOW FILLING:
In a small saucepan combine the sugar, cream of tartar, and water and bring to a boil over medium heat. Cover the saucepan with a lid and continue to cook for 2 minutes. Uncover the saucepan and continue to boil the sugar until the syrup reaches 242 degrees on a candy thermometer.
While the sugar syrup is coming to temperature, combine the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment.
Beat on low speed, gradually increasing the speed to medium-high speed. Continue to beat the egg whites until soft peaks form. If your syrup is close to reaching 242 degrees, continue to whip the eggs whites to firm peaks.
If your syrup is not close to reaching temperature, then let the egg whites wait at soft peaks before whipping them to firm peaks as the syrup approaches temperature.
Once the sugar syrup has reached 242 degrees and the egg whites have been whipped to firm peaks, run the mixer at medium-high speed while slowly pouring the syrup down the inside of the mixer bowl. Continue whipping until the frosting has become thick and holds stiff peaks, about 5 minutes. Add vanilla extract and marshmallow flavoring and whip to combine.
BLACK BUTTERCREAM:
Sift the cocoa powder and powdered sugar into a large bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed for 5 minutes until light and fluffy.
Lower the mixer speed to low and add the heavy cream, vanilla, and salt.
While the mixer is still running, slowly add the cocoa mixture 1 cup at a time, until all has been added. Increase the mixer speed to medium and mix until creamy and combined, about 1 to 2 minutes.
At this point you can add black gel food coloring on low speed to achieve the amount of darkness you want in your buttercream. Do not over mix.
ASSEMBLE:
Insert tip of paring knife at 45-degree angle and about 1/4 inch from edge of cupcake to create a cone of cake and cut off cone portion, leaving a circular disk of cake. Fill cupcakes with 1 tablespoon marshmallow filling and replace tops.
Fit a piping bag with Ateco piping tip #827 and fill with frosting. Pipe a swirl of frosting on top of each cupcake. Top the cupcakes with a Halloween sprinkles and serve.
Notes:
Marshmallow Filling Tips:
Be sure that your egg whites are free from any egg yolk or the egg white won’t whip up.
Use a candy thermometer for the most accurate temperature reading.
Black Buttercream Tips:
For super-smooth buttercream don’t skip the sifting process.
Reduce the mixer speed to low during the last 1-2 minutes of mixing to help get the air bubbles out.
The buttercream will start to crust as it sits.
Assembled cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Cupcakes can be baked 3 days ahead of time.
Filling and Buttercream are best made the day of assembly and serving.
Ingredients:
Amount Per Serving: Calories: 1456Total Fat: 74gSaturated Fat: 29gTrans Fat: 3gUnsaturated Fat: 39gCholesterol: 137mgSodium: 985mgCarbohydrates: 196gFiber: 6gSugar: 150gProtein: 12g
Recipes courtesy of The Cake Chica.com