Black Magic Cupcakes

Super spooky decadent dark chocolate cupcakes with a fluffly buttercream frosting. I am so excited that Halloween is just around the corner! It has always been one of my favorite holidays. The excitement to get to dress up in costumes, go to haunted houses, and of course to make creepy and spooky treats. These cupcakes are the most decadent, moist, and delicious cupcakes I have ever tasted. The whole process couldn’t be easier. Only one bowl, mix all ingredients together, and pour it in the muffin pan. The batter is really thin, so to pour them into the muffin liners I transferred the batter into a glass meausring cup with a pour spout. This made the process so much easier! Don’t be afraid to use the strong coffee in this recipe, it really enhances the flavor of the chocolate and gives the cupcakes a spooky dark color. These cupcakes are perfect for Halloween or any of your black magic get-togethers. ;)

Black Magic Cupcakes

Super spooky decadent dark chocolate cupcakes with a fluffly buttercream frosting.

Yield: 24 cupcakes

Ingredients:

For Black Magic Cupcakes:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup strong black coffee (just brewed and still warm)
1/2 cup vegetable oil
1 teaspoon vanilla extract
Butter Cream Frosting:
3 cups confectioners' sugar
1 cup butter, room temperature
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

Directions:

Adjust oven rack to lower-middle position and preheat to 350 degrees F. Line muffin pan with baking cup liners.
In the bowl of a stand mixer fitted with the paddle attachment, stir together sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed for 2 minutes. Batter will be thin. Transfer batter to a glass measuring cup with a pour spout and pour batter evenly into prepared pans.
Bake at 350 degrees for 15 minutes or until wooden pick inserted in center comes out clean. Remove cupcakes from pan. Cool the cupcakes in pan for 10 minutes. Remove from the pan and let cool completely on a cooling rack.
To make butter cream frosting, In a stand mixer fitted with the whisk attachment, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more.
To make two color swirls, divide frosting into two separate bowls. Color each bowl of frosting your desired color. Place each color in separate disposable decorators bags. Place the two filled disposable decorators bags into a large decorators decorating bag fitted with the 1M decorating tip and approximately 1/4″ above cupcake top at a 90° angle to cupcake surface, pipe a spiral of icing, beginning at the outer edge and working inward.

Source: adapted from Hersheys

17 Responses to “Black Magic Cupcakes”

  1. #
    1
    beth — October 15, 2010 @ 8:25 am

    very pretty! i always love the purple-ish black and orange combination of colors.

  2. #
    2
    briarrose — October 15, 2010 @ 9:08 am

    Love them!

  3. #
    3
    Jazz Rules — October 15, 2010 @ 9:10 am

    I agree with Beth, the colors are fabulous! What about the recipe makes it “Black Magic”? I have always curious about the origin of that name.

    • Christina replied: — October 15th, 2010 @ 11:33 pm

      I have no idea why they call this cake black magic cake. The only thing I would guess is that it got its name from the super dark, almost black, color that the cake is. Whatever the reason for the name, I know one thing-they are delicious! :)

  4. #
    4
    Kristi Rimkus — October 15, 2010 @ 9:54 am

    I know a few children and adults who will love these! Nice job!

  5. #
    5
    JehanP — October 15, 2010 @ 6:54 pm

    Spoooky! Great halloween idea!

  6. #
    6
    Michelle McKinney — October 15, 2010 @ 6:58 pm

    Christy,

    I was looking for something to make for a dessert to take this weekend with me as I go camping with friends for the annual Halloween celebration at their campground. They will be perfect! So excited to make them :)

    • Christina replied: — October 15th, 2010 @ 11:31 pm

      Michelle,
      Yea!! I am so happy you are going to try out these cupcakes, you will love them! They are my favorite chocolate cupcake. Let me know how they turn out! :)

  7. #
    7
    mydanishkitchen — October 16, 2010 @ 5:46 am

    Love the orange and black color combination. Great Halloween post.

  8. #
    8
    Lucie — October 17, 2010 @ 8:04 am

    I’ve got the worst phobia when it comes to spiders and cringed a little when I saw the decoration on your cupcakes…but I don’t think my phobia would be so bad that I couldn’t reach past the plastic spider and have a bite of these!

  9. #
    9
    Jennifer @ Maple n Cornbread — October 17, 2010 @ 4:02 pm

    How fun and spooky!!! Great job!

  10. #
    10
    bigFATcook — October 18, 2010 @ 1:39 pm

    Whoa.. not the spiders!!! I’m afraid of em!
    really cute!! I actually love them!

    Greets from BFC !!!

  11. #
    11
    noelle lukenda — October 20, 2010 @ 11:56 am

    What type of coffee did you use? I used regular coffee and they came out very coffee tasting and the grains never disolved!

    • Christina replied: — October 23rd, 2010 @ 11:55 pm

      Noelle,
      I used Starbucks French Roast whole bean coffee. I ground the coffee beans in my grinder and brewed the coffee as directed on the bag. After the coffee brewed, and while it was still warm, I measured out 1 cup and added it to my batter. If you are getting grounds in your coffee, you might need to pour it through a fine mesh strainer before adding it to the batter. The coffee flavor in these cupcakes should not be too strong, it is just added to enhance the flavor of the chocolate.
      Let me know if this helps! :)
      ~Christina

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