These Pumpkin Black Velvet Cupcakes are a fun twist on the classic treat! With rich chocolate and warm pumpkin flavors, they are super moist and perfect for fall celebrations.
I love serving these at parties because everyone gets excited when they see that beautiful dark frosting. Plus, they’re a great way to sneak in some veggies—shh, don’t tell the kids! 😉
Key Ingredients & Substitutions
All-Purpose Flour: This gives the cupcakes structure. For a gluten-free option, try all-purpose gluten-free flour. It usually works well in recipes like this.
Pumpkin Puree: Canned pumpkin puree adds moisture and flavor. You could use homemade puree, but make sure it’s smooth. Just avoid pumpkin pie filling, which is sweetened and spiced!
Cocoa Powder: Unsweetened cocoa powder adds a deep chocolate flavor. If you’re looking for something different, try a carob powder for a unique twist.
Black Gel Food Coloring: This gives the cupcakes their bold color. If you want to skip it, you can use dark cocoa powder, but it will be a little less intense.
Buttermilk: It gives a nice tang and softness. You can substitute with milk plus a bit of lemon juice or vinegar to create a homemade buttermilk.
How Do You Ensure Your Cupcakes Rise Perfectly?
Getting those cupcakes to rise just right can be tricky. Here’s a quick guide to help you nail it:
- Use room temperature ingredients—this helps them blend better and rise more evenly.
- Don’t overmix! Mix until just combined for fluffy cupcakes.
- Measure flour correctly; too much can weigh down the batter. Use the spoon-and-level method for accuracy.
- Check your baking powder and baking soda for freshness; they need to be active for good rise!
Following these tips will help your Pumpkin Black Velvet Cupcakes come out perfectly moist and fluffy every time! Enjoy making these festive treats!
How to Make Pumpkin Black Velvet Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ¾ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup buttermilk
- 1 teaspoon apple cider vinegar
- ½ teaspoon black food coloring gel (to darken the batter)
For the Black Velvet Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup cocoa powder (for color and slight chocolate hint)
- 2-3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- 1 teaspoon black gel food coloring (to achieve deep black color)
- Pinch of salt
For Garnish:
- Black and orange sprinkles
How Much Time Will You Need?
This recipe takes approximately 25 minutes for preparation and 18-22 minutes for baking. Allow some time for cooling before frosting, so total time will be around 1 hour, including decorations. Perfect for a fun baking session!
Step-by-Step Instructions:
1. Preheat and Prep:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with cute orange cupcake liners to set the festive mood!
2. Mix the Dry Ingredients:
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and your wonderful spices—cinnamon, ginger, nutmeg, and cloves. This step ensures everything combines beautifully. Set it aside for now.
3. Combine the Wet Ingredients:
In another bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until it’s all nicely mixed. Your mixture should be smooth and inviting!
4. Add Pumpkin Goodness:
Stir in the pumpkin puree until everything is combined well. The pumpkin will make your cupcakes moist and delicious!
5. Make Buttermilk:
In a small bowl, mix the buttermilk with apple cider vinegar, and let it sit for about 5 minutes to curdle slightly. This will create a lovely homemade buttermilk substitute.
6. Color the Batter:
Add the black gel food coloring to the wet ingredients and mix it in until the color is nice and uniform throughout.
7. Combine Ingredients:
Now, it’s time to combine the wet and dry ingredients! Alternately add the dry mixture and buttermilk to the pumpkin mix, starting and ending with the dry ingredients. Be gentle—mix just until everything is combined. We want these cupcakes to be fluffy!
8. Fill the Liners:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. This allows room for them to rise beautifully!
9. Bake Away:
Pop the muffin pan into the oven and bake for about 18-22 minutes. They’re done when a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack before frosting.
10. Make the Black Velvet Frosting:
In a mixing bowl, beat the softened butter on medium-high speed until creamy for about 2 minutes. Gradually add the powdered sugar and cocoa powder, mixing on low speed until it’s smooth. Then, add the vanilla, salt, and black gel food coloring.
11. Adjust the Consistency:
Add the heavy cream one tablespoon at a time until the frosting is smooth and spreadable. Once it’s ready, increase the mixer speed to medium-high and whip for 3-4 minutes to make it light and fluffy!
12. Frost Those Cupcakes:
Get creative! Pipe or spread the black velvet frosting on the cooled cupcakes, aiming for a fun swirl on top.
13. Garnish and Serve:
Sprinkle black and orange sprinkles on top to add a festive touch! Now, it’s time to dig in and enjoy your beautiful, moist Pumpkin Black Velvet Cupcakes!
These delightful cupcakes blend warm pumpkin spice and rich chocolate flavors, topped with dramatic black frosting that makes them perfect for any fall or Halloween celebration!
Can I Use Olive Oil Instead of Vegetable Oil?
Yes, you can use olive oil, though it may add a slight flavor to the cupcakes. Use a mild-flavored olive oil to keep the taste balanced, especially since the cupcake also contains spiced pumpkin. It will still keep your cupcakes moist!
What Should I Do If My Cupcakes Are Too Dense?
If your cupcakes turn out dense, it might be due to overmixing the batter or adding too much flour. Next time, measure the flour properly using the spoon-and-level method and mix until just combined to keep them light and fluffy.
How Can I Make This Recipe Vegan?
You can substitute the eggs with flaxseed meal (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) and use plant-based milk with a splash of vinegar instead of buttermilk. For the frosting, replace the butter with a vegan butter alternative and use non-dairy cream.
Can I Store Leftover Cupcakes?
Absolutely! Store any leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Just make sure they are cooled completely before sealing to prevent condensation!