These Pumpkin Black Velvet Cupcakes are a fun twist on the classic treat! With a rich chocolate flavor and a hint of pumpkin spice, they’re perfect for fall gatherings.
Let’s be real, who can resist the combo of chocolate and pumpkin? I love slathering on cream cheese frosting—it’s like a cozy hug in cupcake form! 🎃🧁
Making these is a breeze! You just mix the ingredients and bake, and soon, you’ll have a dozen delicious cupcakes to share (or not!). Enjoy them with a hot drink for the perfect snack!
Key Ingredients & Substitutions
All-purpose Flour: This is the base for the cupcakes. If you’re gluten-free, try a 1:1 gluten-free flour blend. It usually works well in recipes like this.
Cocoa Powder: Unsweetened cocoa is essential for that chocolatey taste. Dutch-processed cocoa gives a milder flavor and darker color. If you cannot find cocoa, try carob powder for a different taste.
Pumpkin Puree: Canned pumpkin works great, but if you have fresh pumpkin, roast and puree it! Just be sure to measure the same amount. You could also use applesauce for a different twist.
Butter: Unsalted is best to control the salt content. If you’re dairy-free, coconut oil or a dairy-free butter can work just fine!
Cream Cheese: For the frosting, full-fat cream cheese creates the best texture. If you want a lighter option, a thicker Greek yogurt can be a nice substitute, though it will alter the flavor somewhat.
How Do I Achieve the Perfect Cake Texture?
Getting the texture just right can be tricky. Here’s how to ensure your cupcakes turn out perfectly fluffy:
- Make sure your butter is softened, not melted. This helps trap air while creaming, making your cupcakes light.
- Don’t overmix the batter. Mixing just until combined helps keep the texture tender.
- Check oven temperature with a thermometer to ensure accurate baking. Oven differences can lead to over or under baking.
Allow the cupcakes to cool fully before frosting. This prevents melting and soupy frosting! I sometimes chill the frosting to make it easier to spread.
Enjoy making these Pumpkin Black Velvet Cupcakes as a delightful fall treat!
How to Make Pumpkin Black Velvet Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (natural or Dutch-processed)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree (canned or fresh)
- 1/2 cup buttermilk
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon black gel food coloring (optional, for deep black color)
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-3 tablespoons pumpkin puree
- 1/2 teaspoon ground cinnamon
For Decoration:
- Black sugar sprinkles or edible black pearls
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 20 minutes to bake. After that, give the cupcakes time to cool for frosting, which will take an additional 30 minutes or so. In total, you should plan for about 1 hour of work plus cooling time.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners for easy serving and removal.
2. Mix Dry Ingredients:
In a medium bowl, sift together the flour, cocoa powder, baking soda, salt, cinnamon, nutmeg, and cloves. This helps combine everything evenly and ensures there are no lumps. Set this mixture aside for later.
3. Cream Butter and Sugar:
In a large mixing bowl, use a mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-5 minutes.
4. Add Egg and Pumpkin:
Add the egg and vanilla extract to your butter mixture and beat until well combined. Then, gently add the pumpkin puree and mix until smooth.
5. Combine Wet and Dry Ingredients:
In a separate measuring cup, combine the buttermilk with the apple cider vinegar (and black gel food coloring if you’re using it). Now, alternately add the dry ingredient mixture and the buttermilk mixture to your pumpkin mixture in three parts. Start and end with the dry ingredients. Mix just until combined after each addition. Be careful not to overmix!
6. Bake the Cupcakes:
Evenly divide the batter among your lined cupcake cups, filling them about 2/3 full. This allows room for them to rise while baking. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Cool the Cupcakes:
Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. After that, transfer the cupcakes to a wire rack to cool completely.
8. Prepare the Frosting:
In a clean bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, mixing well after each addition.
9. Flavor the Frosting:
Mix in the vanilla extract, pumpkin puree, and ground cinnamon until well incorporated and smooth. Adjust the consistency with more powdered sugar if it’s too thin.
10. Frost the Cupcakes:
Once the cupcakes have cooled completely, it’s time to add the frosting! You can pipe it on with a piping bag or simply spread it on with a knife.
11. Decorate:
Finish by generously decorating the frosted cupcakes with black sugar sprinkles or edible black pearls for a spooky touch!
12. Serve and Enjoy!
Your Pumpkin Black Velvet Cupcakes are ready to be served! These rich, moist cupcakes are sure to be a hit at any fall gathering or festive occasion. Enjoy!
Can I Substitute Pumpkin Puree with Something Else?
Yes! If you don’t have pumpkin puree, you can use applesauce for a different flavor profile, or even mashed banana. Just keep in mind that this may change the taste slightly.
Can I Use Milk Instead of Buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can make your own by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk. Let it sit for about 5 minutes before using. This will give you a similar acidity for the recipe.
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. If you want them to last longer, place them in the refrigerator, where they can stay fresh for about a week. Just bring them to room temperature before serving for the best taste!
Can I Freeze These Cupcakes?
Yes, you can freeze the cupcakes! Simply wrap them tightly in plastic wrap and then in aluminum foil or place them in a freezer-safe container. They’ll keep well for up to 3 months. Thaw them in the refrigerator overnight before enjoying.
