Black Cupcakes
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5.0
3 reviews
Excellent
Black Cupcakes
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Black Cupcakes with a moist black cocoa powder sponge, a smooth black cocoa buttercream and decorated with Halloween sprinkles, some deliciously frightful treats that will go down well with absolutely everyone in the family. Rich and decadent, these black velvet cupcakes are very easy to make with a few simple ingredients.
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Ingredients
To make the sponges
- 75 g plain flour
- 25 g black cocoa powder
- 50 g butter
- 65 ml full-fat milk
- 1 egg
- 75 g caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
To make the black buttercream
- 175 g icing sugar
- 25 g black cocoa powder
- 1 teaspoon vanilla extract
- 2 tablespoon full-fat milk
- 100 g butter, soft
- Halloween sprinkles (optional)
Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit, 160 degrees fan oven).
- To make the sponges, add the milk and butter to a pan set over a low heat, and leave them to heat up for the butter to melt.
- Remove from the heat and set aside.
- In a large bowl, use a hand mixer to cream together the egg and sugar until you get a smooth pale yellow paste.
- Pour in the milk mixture.
- Sift in the flour, cocoa powder and baking powder, add the vanilla extract and use a spatula to combine all the ingredients into a smooth batter.
- Line a 6-hole muffin tin with paper cases, and divide the batter evenly.
- Bake for 20 minutes or until a skewer inserted in the middle comes out clean.
- Remove the cupcakes from the oven and leave them to cool down completely.
- When the cupcakes are cool, make the buttercream.
- Sift the icing sugar and black cocoa powder, and add them to a food processor together with the vanilla extract, butter and milk.
- Blitz to get a smooth buttercream.
- Use a piping bag fitted with a large star nozzle to decorate the cupcakes, then sprinkle some Halloween sprinkles over.
Notes
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- Make sure you leave the cupcakes to cool down completely after taking them out of the oven. If they are still warm when you decorate them with the buttercream, this will melt and make a big mess.
- I prefer making the buttercream just before I need to pipe the cupcakes, as this tends to harden if left aside for too long, and the piping won't look as smooth and tidy.
- Wait until the cupcakes are cold to peel off the cupcake paper, as the sponge would have stuck to the paper. A few hours later will be a lot easier to remove them.
Nutrition Information
Show Details
Calories
430kcal
(22%)
Carbohydrates
57g
(19%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
83mg
(28%)
Sodium
181mg
(8%)
Potassium
251mg
(7%)
Fiber
3g
(12%)
Sugar
42g
(84%)
Vitamin A
691IU
(14%)
Calcium
72mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6cupcakes
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 181mg | 8% |
| Potassium | 251mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 42g | 84% |
| Vitamin A | 691IU | 14% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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