These Pumpkin Black Velvet Cupcakes are a fun twist on a classic treat! They blend rich chocolate flavor with pumpkin spice, making each bite feel like a hug on a chilly day.
Who knew cupcakes could get even cozier? I love how the pumpkin adds moisture—no dry cupcakes here! Pair them with a dollop of cream cheese frosting for extra joy! 🍰
Key Ingredients & Substitutions
All-Purpose Flour: This provides the structure for the cupcakes. For a gluten-free option, you can replace it with a gluten-free flour blend. Just make sure it’s a 1:1 substitute for best results!
Pumpkin Puree: Canned pumpkin works great for convenience. If you prefer fresh, roast some pumpkin, scoop out the flesh, and mash it until smooth. This adds a personal touch!
Cocoa Powder: Unsweetened cocoa gives these cupcakes their chocolate flavor. If you’re low on cocoa, you can use Dutch-processed cocoa, which gives a deeper, more intense flavor.
Vegetable Oil: This keeps the cupcakes moist. You can swap it with melted coconut oil or melted butter for a richer taste. Keep in mind it may change the texture slightly.
Black Food Coloring: This is optional but adds to the visual appeal. If you’re concerned about food coloring, you can skip it or use natural coloring from activated charcoal.
How Can I Ensure My Cupcakes Are Super Moist?
Getting that perfect moist texture is all about balancing wet and dry ingredients. Here’s how:
- Use pumpkin puree to keep the cupcakes wet. This prevents drying out during baking.
- Don’t overmix the batter. Mix just until combined to avoid tough cupcakes.
- Check doneness at the lower end of the baking time. If they’re out too long, they’ll dry out!
- Let them cool completely before frosting to preserve moisture.
Following these tips will help you achieve what I consider the perfect cupcake texture—soft, moist, and delicious!
How to Make Pumpkin Black Velvet Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup vegetable oil
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 teaspoon white vinegar
- Black food coloring (gel or liquid), optional
For the Black Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup heavy cream (or milk)
- 2 teaspoons vanilla extract
- Black gel food coloring
- Orange, black, and white sprinkles (for decoration)
- Mini pumpkin decorations (optional, for topping)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 20 minutes to bake. Don’t forget to let the cupcakes cool for a bit before frosting them! In total, you’re looking at about 1 hour to enjoy these delightful treats.
Step-by-Step Instructions:
1. Preheat and Prepare Your Oven:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners so they’re ready for the batter!
2. Mix the Dry Ingredients:
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, salt, and all your spices (cinnamon, nutmeg, and cloves). Mix well to make sure everything is combined evenly.
3. Whisk the Wet Ingredients:
In another bowl, whisk together the vegetable oil, pumpkin puree, eggs, vanilla extract, buttermilk, and white vinegar until the mixture is nice and smooth. This will add moisture and flavor to the cupcakes.
4. Combine Wet and Dry Mixtures:
Gradually add your wet ingredients to the dry ingredients. Stir gently until everything is just combined. Be careful not to overmix, as this can make the cupcakes tough.
5. Add Black Food Coloring:
If you want that “black velvet” look, now’s the time to add a few drops of black food coloring. Stir it in until you get a nice, deep color. This step is totally optional, but it definitely adds a fun visual touch!
6. Fill the Cupcake Liners:
Evenly divide the batter among the cupcake liners, filling each one about 2/3 full for the best rising results.
7. Bake:
Pop the muffin tin in the preheated oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
8. Cool the Cupcakes:
Take the cupcakes out and let them cool completely on a wire rack before you frost them. Patience is key here!
9. Make the Frosting:
For the black frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, alternating with heavy cream, mixing until you have a smooth, fluffy frosting.
10. Add Flavor and Color:
Mix in the vanilla extract and black gel food coloring until you reach your desired rich black color. This frosting will look stunning on your cupcakes!
11. Frost the Cupcakes:
Using a piping bag or a spatula, frost the cooled cupcakes generously with the black frosting. Don’t be shy—make them fun and festive!
12. Decorate:
Top each cupcake with orange, black, and white sprinkles, and place a mini pumpkin decoration on top for an adorable finish!
13. Serve and Enjoy:
Your Pumpkin Black Velvet Cupcakes are ready to impress! Serve them at your next gathering or keep them all to yourself for a cozy night in. Enjoy every delicious bite!
Can I Substitute the Buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5-10 minutes until it thickens slightly. This will give you a similar tangy flavor.
How Can I Store Leftover Cupcakes?
Store any leftover pumpkin black velvet cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week or freeze for up to 3 months. Just make sure they are well-wrapped before freezing!
Can I Make These Cupcakes Ahead of Time?
Yes, you can bake the cupcakes a day or two in advance. Just make sure to frost them on the day you plan to serve them for the best freshness. If frosting ahead of time, store them in the fridge and let them come to room temperature before serving.
Can I Use Other Flavors in the Frosting?
Definitely! While black frosting is festive, feel free to switch it up. You can add cocoa powder for a chocolate frosting, or even try different extracts like almond or mint for a unique twist. Just adjust the sugar as needed for consistency!
