These Pumpkin Black Velvet Cupcakes are a fun twist on a classic treat! They combine rich chocolate with the warm flavors of pumpkin spice, making them perfect for fall.
Who could resist a cupcake that’s both soft and fluffy? I love serving these at parties—just watch them disappear in a flash! They’re like little bites of happiness!
Easy to make, these cupcakes are a great way to impress your friends. Just mix, bake, and enjoy the yummy goodness. Don’t forget to top them with some cream cheese frosting for an extra treat!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is best for flavor and consistency. If you’re in a pinch, homemade puree works too—just ensure it’s well-drained. Avoid using sweetened pumpkin pie filling as it alters the taste and sweetness.
Cocoa Powder: Dutch-processed cocoa gives a deep color and smoother texture in these cupcakes. You can use regular unsweetened cocoa powder if that’s what you have, but it may result in a slightly lighter color.
Pumpkin Pie Spice: This adds cozy fall flavors to your cupcakes. If you don’t have it, measuring out a mix of cinnamon, ginger, nutmeg, and cloves can create a similar effect. I usually adjust it to my taste.
Vegetable Oil: This keeps the cupcakes moist and tender. You can substitute it with melted coconut oil or melted butter if you prefer a richer flavor.
Cream Cheese: Using full-fat cream cheese in the frosting provides the best flavor and texture. You can use a dairy-free alternative if you want to make it vegan, but make sure it’s thick enough.
How Can I Ensure My Cupcakes are Moist and Fluffy?
To get those perfect, moist, and fluffy cupcakes, focus on how you mix the ingredients. Overmixing can lead to dense cupcakes because you activate the gluten in flour.
- Mix the wet ingredients until fully combined but don’t beat them too hard.
- When adding the dry ingredients, do it in parts, alternating with buttermilk. This method helps maintain the tender texture.
- Filling the liners 2/3 full allows space for the cupcakes to rise without overflowing.
Lastly, keep an eye on your bake time. Everyone’s oven is different, so check with a toothpick at the lower end of the suggested time. Happy baking!
Pumpkin Black Velvet Cupcakes
Ingredients:
For the Cupcakes:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder (preferably Dutch-processed for deep color)
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice (or 1 tsp cinnamon + ½ tsp ground ginger + ½ tsp nutmeg + ¼ tsp cloves)
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
For the Frosting:
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 3-4 cups powdered sugar (adjust for preferred sweetness and consistency)
- 1-2 tbsp cocoa powder (for black velvet color and subtle chocolate flavor)
- 1 tsp vanilla extract
- Black gel food coloring (to intensify black color)
Decoration:
- Orange sprinkles or nonpareils (for garnish)
Time Estimate:
This recipe takes about 20 minutes of prep time and 18-22 minutes of baking time. After baking, allow the cupcakes to cool completely before frosting, which will take an additional 30 minutes. In total, you should plan for roughly 1 hour and 15 minutes from start to finish.
Instructions:
1. Prepare Oven and Pans:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cheerful orange cupcake liners to give your treats a fun festive look!
2. Mix Dry Ingredients:
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and pumpkin pie spice. This will ensure everything is combined well and will help create a light texture. Set this mixture aside for later.
3. Mix Wet Ingredients:
In a large mixing bowl, whisk together the sugar, vegetable oil, eggs, vanilla extract, and pumpkin puree. Keep whisking until the mixture is smooth and well combined—this is where the flavor starts to come together!
4. Combine Wet and Dry:
Gently fold the dry ingredient mixture into the wet ingredients, alternating with the buttermilk. Start with the dry, then add some buttermilk, and repeat until all ingredients are mixed together. Be careful not to overmix; just stir until you can’t see any dry flour.
5. Fill Cupcake Liners:
Now it’s time to fill the cupcake liners! Divide the batter evenly among the liners, about 2/3 full for each cupcake. This allows room for them to rise a bit while baking.
6. Bake:
Place the muffin tin in the preheated oven and bake for about 18-22 minutes. Check for doneness by inserting a toothpick into the center of a cupcake—if it comes out clean, they’re done! Let them cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
7. Prepare Frosting:
While the cupcakes are cooling, make the frosting! In a mixing bowl, beat the softened butter and cream cheese until it’s nice and creamy. Then add in the vanilla extract and cocoa powder, mixing until well combined. Gradually add the powdered sugar while beating on low speed, then increase to high speed and beat until light and fluffy. Finally, mix in the black gel food coloring to achieve your desired shade of black.
8. Decorate:
Once the cupcakes are completely cool, you can frost them with your black velvet frosting! Use a piping bag or simply spread it on with a knife. Top with a sprinkle of orange sprinkles or nonpareils for that extra festive flair.
9. Serve and Enjoy:
These scrumptious cupcakes are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to two days. Before serving, let them sit at room temperature to bring back the delightful flavor and texture. Enjoy your lovely creation!
This recipe combines the warm flavor of pumpkin with the rich, dark chocolate notes, making for a delightful treat perfect for any fall gathering or celebration!
Can I Make These Cupcakes Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that the blend has a one-to-one ratio with regular flour for best results. You may also want to add a bit of xanthan gum for improved structure.
Can I Use Different Frosting for These Cupcakes?
Yes, feel free to get creative! A vanilla buttercream or a spiced cream cheese frosting would complement these cupcakes beautifully. You could even try a chocolate ganache for a rich topping.
What If I Want a Less Sweet Frosting?
If you prefer a less sweet frosting, reduce the amount of powdered sugar used. Start with 2 cups instead of 3-4 cups, and adjust according to your taste. You can also add a pinch of salt to balance the sweetness.
Can I Add Additional Mix-Ins?
Definitely! Consider adding chocolate chips, chopped nuts, or even some orange zest to the batter for a fun twist. Just make sure any additions don’t exceed a cup so they don’t affect the batter’s consistency too much.
