Description
These Halloween monster cupcakes are rich black velvet cupcakes made with black cocoa powder and infused with hot coffee for a deep chocolate flavor. Topped with a smooth and fluffy Black Swiss meringue buttercream, these spooky treats are decorated with fun monster sprinkles and edible eyes, perfect for festive celebrations.
Ingredients
Scale
Cupcake Ingredients
- 1 1/4 cup all-purpose flour
- 1/3 cup black cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1 cup granulated sugar
- 1/4 cup oil
- 1/3 cup milk at room temperature
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1/2 cup hot, freshly brewed coffee
- Monster sprinkles for decoration
Black Swiss Meringue Buttercream
- 3 egg whites
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/4 cup black cocoa powder
- 1 tbsp hot water (plus extra 1/2 tsp increments if needed)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F and line a muffin tin with cupcake liners. If you don’t have enough liners for all 13 cupcakes, plan to bake in batches.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, black cocoa powder, baking powder, and baking soda. Add salt and granulated sugar, then whisk to combine evenly.
- Add Wet Ingredients: Make a well in the center of the dry ingredients and add the oil, milk, egg, and vanilla extract. Whisk until just combined. Pour in the hot freshly brewed coffee and mix one last time to create a smooth batter.
- Fill and Bake: Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 14 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cupcakes: Remove cupcakes from the oven and allow them to cool completely before frosting.
- Prepare Swiss Meringue: Whisk the egg whites and granulated sugar together in a heatproof mixing bowl. Place the bowl over a saucepan of simmering water, ensuring the bowl does not touch the water. Whisk constantly until the sugar dissolves, the mixture is thin, and it reaches 160°F.
- Whip Meringue: Transfer the bowl to a stand mixer and whip on high speed until stiff peaks form and the mixture cools to room temperature. This usually takes 10-15 minutes. To check, touch the outside of the bowl — it should no longer feel warm.
- Make Cocoa Paste: While the meringue cools, mix black cocoa powder with hot water in a small bowl until a smooth paste forms. Add water in 1/2 teaspoon increments as needed.
- Add Butter and Flavoring: Switch to the paddle attachment on your mixer and add softened butter one tablespoon at a time on medium-high speed, ensuring each addition is fully incorporated before adding more. Add vanilla extract, cocoa paste, and a pinch of salt, then beat for 1 minute until fluffy and smooth.
- Frost and Decorate: Frost the cooled cupcakes generously with the black Swiss meringue buttercream. Decorate with monster sprinkles and edible eyes to create a spooky monster effect.
- Serve and Enjoy: Serve your Halloween monster cupcakes at room temperature and enjoy your festive sweet treats!
Notes
- Sifting the dry ingredients ensures the cupcakes have a light, even texture without lumps.
- Room temperature ingredients help create a smooth batter and even baking.
- Use freshly brewed hot coffee to enhance the chocolate flavor without overpowering the cupcake.
- Check the meringue temperature carefully; if underheated, the sugar may not dissolve properly.
- Make sure the meringue is completely cool before adding butter to avoid a runny frosting.
- If the buttercream looks curdled, continue beating; it will smooth out with more mixing.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for longer freshness.
- Bring refrigerated cupcakes to room temperature before serving for optimal texture and flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
