These Pumpkin Black Velvet Cupcakes are a fun twist on a classic treat! Made with rich chocolate and spiced pumpkin, they are moist and fluffy, perfect for fall celebrations.
Honestly, who can resist that fluffy frosting on top? I always make sure to save a few just for me. They are so easy to whip up, you’ll want to bake them all season long!
Key Ingredients & Substitutions
All-Purpose Flour: Essential to structure, but you can use a gluten-free blend if needed. Just make sure it’s a 1:1 replacement for the best results.
Cocoa Powder: Dutch-processed cocoa is perfect for that deep black color. If you can’t find it, regular unsweetened cocoa works too; just the color will be a little less intense.
Canned Pumpkin Puree: This adds moisture and flavor. If you don’t have it, homemade pumpkin puree can work well too. Just ensure it’s well-drained to avoid excess moisture.
Activated Charcoal Powder: It helps give that iconic black color. If you’re not comfortable using it, you can simply omit it. The cupcakes will still be delicious, just not as dark.
Vegetable Oil: For moisture and texture, but you can use melted coconut oil or even applesauce for a healthier option!
Buttermilk: This adds tenderness. You can substitute with regular milk plus 1 teaspoon of vinegar or lemon juice, letting it sit for a bit to curdle.
Frosting Ingredients: Feel free to use dairy-free butter and milk substitutes to make this recipe vegan-friendly. Just ensure your powdered sugar is also free from any animal products.
How Do I Ensure My Cupcakes Rise Perfectly?
Making sure your cupcakes rise beautifully involves a few steps:
- Always preheat your oven! Cold ovens can lead to dense cupcakes.
- Don’t overmix the batter; stop mixing as soon as you see no dry flour. This helps keep them light and fluffy.
- Fill cupcake liners about 2/3 full. This allows room for them to rise nicely.
- Check for doneness around the 18-minute mark by inserting a toothpick. If it comes out clean, they’re ready!
By following these steps, you’ll end up with delightful, fluffy cupcakes that everyone will love!
Pumpkin Black Velvet Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 and 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (preferably Dutch-processed for deep black color)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon activated charcoal powder (to boost black velvet color)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 teaspoon apple cider vinegar
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
For the Frosting:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 4 cups powdered sugar, sifted
- 1/4 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 2-4 tablespoons heavy cream or milk, as needed
- Orange food coloring (optional, for a bright orange color)
- Black decorative sprinkles for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and approximately 18-22 minutes to bake. Allow for cooling time of about 30 minutes before frosting, making the total time around 1 hour and 10 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners to make sure your cupcakes come out easily.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, activated charcoal powder, baking soda, baking powder, salt, and pumpkin pie spice until everything is well combined. This ensures the leavening agents are evenly distributed for perfect rising!
3. Cream the Sugars and Eggs:
In a large bowl, use a hand mixer to beat the granulated sugar, brown sugar, and eggs together on medium speed until the mixture is creamy and lightened in color. This step is vital for a fluffy texture!
4. Add Wet Ingredients:
Next, mix in the pumpkin puree, vegetable oil, and vanilla extract until everything is smooth and well combined. You should have a lovely golden mixture!
5. Prepare the Buttermilk:
In a small bowl or measuring cup, combine the buttermilk and apple cider vinegar. Let it sit for about 5 minutes. This will curdle slightly and help make your cupcakes tender.
6. Combine Mixtures:
Gradually add the dry ingredient mixture and the buttermilk mixture to the wet ingredients. Start with the dry, mix it in, follow with the buttermilk, and continue this way until everything is just combined. Be careful not to overmix, as this can make the cupcakes dense.
7. Fill the Liners:
Divide the batter evenly amongst the cupcake liners, filling each about two-thirds full. This gives them room to rise without overflow!
8. Bake the Cupcakes:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. To test for doneness, insert a toothpick into the center of a cupcake; it should come out clean when they’re ready.
9. Cool Down:
Once baked, remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely—this will take about 30 minutes.
10. Make the Frosting:
While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the butter on medium speed until it is creamy and smooth. Gradually add in the powdered sugar, one cup at a time, and mix well after each addition.
11. Flavor the Frosting:
Add the pumpkin puree, vanilla extract, pumpkin pie spice, and optional food coloring. Beat until everything is well combined and fluffy. If the frosting is too thick, add a tablespoon of heavy cream or milk at a time until it reaches your desired consistency for piping.
12. Frost the Cupcakes:
Once the cupcakes are completely cooled, pipe or spread the pumpkin frosting generously on top of each cupcake with your favorite piping tip or simply with a spatula.
13. Garnish with Style:
Sprinkle black decorative sprinkles on top to accentuate the spooky black cupcakes—perfect for Halloween or any fall celebration!
14. Serve and Enjoy!
Enjoy these festive, moist, and flavorful Pumpkin Black Velvet Cupcakes. They are sure to be a hit at any gathering!
Can I Use Fresh Pumpkin Instead of Canned?
Yes! You can roast and puree a fresh pumpkin, but be sure to drain any excess moisture before using it in the recipe. Canned pumpkin puree is often more consistent in texture and moisture.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can make your own by adding 1 teaspoon of vinegar or lemon juice to 1/2 cup of milk. Let it sit for about 5 minutes to curdle, and then use it in your recipe!
How Do I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them, but they’re best enjoyed fresh.
Can I Make These Cupcakes in Advance?
Absolutely! You can bake the cupcakes a day in advance and store them in an airtight container. Frost them just before serving for the best flavor and texture.
