These Pumpkin Black Velvet Cupcakes bring the best of both worlds! With a rich chocolate flavor and a touch of pumpkin spice, they’re moist and oh-so-yummy.
If you love a little fall magic in your treats, you’ll adore these! I like to top mine with cream cheese frosting, making them even more delightful. Perfect for any cozy occasion! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree works great and is super convenient! If you have fresh pumpkin, you can cook and mash it until smooth. Both options impart a lovely moisture and flavor, but I lean toward canned for ease.
Cocoa Powder: I recommend using Dutch-processed cocoa for a deeper chocolate flavor. If you can’t find it, regular unsweetened cocoa will work fine. Just remember, using Dutch-processed will yield a more balanced taste!
Vegetable Oil: If you’re looking for a healthier fat option, consider using apple sauce in place of some oil, keeping the moisture intact. Coconut oil is a great substitute too, and it adds a subtle flavor.
Buttermilk: If you don’t have buttermilk, mix ½ cup of milk with 1 teaspoon of vinegar to make your own. I like using this substitute because it gives a similar tanginess and helps with the tenderness of the cake.
How Can I Get Moist Cupcakes Every Time?
The secret to moist cupcakes lies in your mixing technique and baking time! It’s important not to overmix the batter after adding flour, which can develop the gluten and result in dense cupcakes.
- Mix wet ingredients until combined, and only stir in the dry ingredients until you see no more flour. This keeps them tender!
- Keep an eye on baking time; start checking at 18 minutes to avoid drying out.
- Let the cupcakes cool in the pan briefly, then transfer to a wire rack. This helps them retain moisture while cooling.
With these tips, your Pumpkin Black Velvet Cupcakes will be deliciously moist and full of flavor every time!
How to Make Pumpkin Black Velvet Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 cup pumpkin puree (fresh or canned)
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder (natural or Dutch-processed)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, cloves)
- ½ teaspoon espresso powder (optional, enhances cocoa flavor)
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or substitute with ½ cup milk + 1 tsp vinegar)
For the Black Velvet Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup cocoa powder (for dark color and flavor)
- 1–2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream or milk
- Black gel food coloring (to deepen the black color)
- Orange, white, and black sprinkles (optional, for decoration)
How Much Time Will You Need?
This delightful recipe takes about 30 minutes of prep time and 18-22 minutes for baking. Be sure to let the cupcakes cool completely before frosting them. Once cooled, it’s time to decorate and enjoy!
Step-by-Step Instructions:
1. Prepare Oven and Pans:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with orange or plain cupcake liners. This will give your cupcakes a fun Halloween vibe!
2. Mix Dry Ingredients:
In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, pumpkin pie spice, and espresso powder. Mixing all the dry ingredients first ensures they’re evenly combined for better baking results. Set this mixture aside.
3. Combine Sugars and Wet Ingredients:
In a larger mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until it’s all blended well. Now, add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract and pumpkin puree until it is completely smooth. You’re creating a rich, flavorful base!
4. Alternate Adding Dry Ingredients and Buttermilk:
Now it’s time to bring it all together. Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk in two parts. Start and end with the dry mix. Mix everything gently just until combined—overmixing can lead to tough cupcakes!
5. Fill Cupcake Liners:
Divide the batter evenly among the cupcake liners, filling each about ⅔ full to allow for rising. Make sure not to fill them to the top!
6. Bake:
Pop the cupcakes in the oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Remove them from the oven and let them cool in the pan for about 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely.
7. Make the Black Velvet Frosting:
In a large mixing bowl, beat the softened butter using an electric mixer until it’s creamy, which should take about 1-2 minutes. Gradually add in the sifted powdered sugar and cocoa powder while mixing on low speed. After combined, add your vanilla extract and 2 tablespoons of heavy cream or milk. Now, whip it all on high speed for about 3 minutes until it’s fluffy! Add black gel food coloring a little at a time until you reach a deep black color that you love.
8. Frost the Cupcakes:
Using a piping bag fitted with a large star tip or any tip you prefer, pipe the black velvet frosting generously onto each cooled cupcake in a delightful swirl shape. Have fun with it!
9. Decorate:
To add a festive touch, sprinkle orange, white, and black sprinkles on top of the frosted cupcakes. They’ll look so good, you’ll have a hard time waiting to dig in!
10. Serve and Enjoy:
Your Pumpkin Black Velvet Cupcakes are ready to impress! Serve them at a Halloween party or any gathering this fall. Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for a longer shelf life.
Enjoy your rich, moist Pumpkin Black Velvet Cupcakes, adorned with stunning black frosting and festive sprinkles! They’re sure to be a hit!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! Fresh pumpkin works great; just make sure to cook and puree it until smooth before adding it to the mixture. It might take a bit more effort, but the flavor will be worth it!
How Do I Store Leftover Cupcakes?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want them to last longer, you can refrigerate them for up to a week. Just be sure to let them come to room temperature before serving for the best taste!
Can I Make the Frosting Ahead of Time?
Yes, you can make the frosting ahead of time! Store it in an airtight container in the fridge for up to a week. When you’re ready to frost the cupcakes, let it sit at room temperature for about 30 minutes and then re-whip it for a fluffy texture before using.
Can I Use a Different Type of Flour?
Yes, you can experiment with different flours like whole wheat or gluten-free blends. Just keep in mind that this may slightly change the texture and flavor of the cupcakes, so make sure to adjust your measurements as needed!
