⅓cupbuttermilkor make with ⅓ cup milk and 1 teaspoon vinegar or lemon juice, let sit for 5 minutes
1teaspoonblack food coloringabout ¼ teaspoon for black gel food dye
Dry Ingredients
¾cupall-purpose flour
2tablespoonunsweetened cocoa powder
½teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
Cheese Cream Frosting
4tablespoonunsalted butterroom temp
4ozcream cheeseroom temperature
1teaspoonvanilla
2cupspowdered sugarsifted
1tablespooncocoa powdersifted
1teaspoonblack food coloringless for gel
Toppings
Spooky Sprinklesmine are from Sprinkle Pop
Instructions
Cupcakes
Preheat the oven to 350° F.
Using your paddle attachment on your stand mixer, beat together the butter and sugar and mix on medium for 3-5 minutes. Scrape sides of bowl as needed.
Then add in oil, egg, vanilla, and vinegar all separately and mix about 30 seconds to 1 minute each.
In a separate medium bowl, sift the flour, cocoa, baking powder and soda, and salt. Mix thoroughly.
Turn your stand mixer back onto a low speed and slowly add ½ of the dry ingredients into the wet ingredients. Mix until combined. Add in buttermilk until combined. Mix in remaining dry ingredients. Mix until thoroughly combined, but don't over mix. Scrape sides of bowl as needed.
Add in black food coloring until entire batter is grey/black (you may want to add another drop or so depending on your brand, but don't add too much).
Let the batter sit while you prepare the pans. This allows the batter to rise and double the leavening process.
Prepare cupcake tins with liners. Use the 6 center wells + the middle side well for a total of 7 wells. This is a great time, if you still have it, to do some dishes. Clean as you go!
After 10-15 minutes of resting the batter, divide batter between 7 wells, ⅔ filled (about 3 tablespoon each). Add about 1-2 tablespoon of water to the empty 5 wells.
Place the cupcakes into the oven. Bake for 20-22 minutes. Check with a toothpick until it comes out clean.
Take cakes out and cool in the pan. Then remove from pans to cool on a cooling rack.
Cream Cheese Frosting
Using your paddle attachment cream the butter by itself for 2 minutes. This helps to create a fluffy texture. Scrape sides of bowl as needed.
Add in cream cheese and mix on medium for 3-4 minutes. Scrape sides of bowl as needed.
Add in the vanilla and stir until well combined.
Add in powdered sugar slowly. Mix until thoroughly combined and smooth. Allow to continue to mix for 2-3 minutes to let it fluff up. Scrape sides of bowl as needed.
Add in food coloring and mix until everything is black.
Assembling
Take a cooled cupcake, pipe or scoop on frosting. Add sprinkles and serve.
Notes
Black food dye: There are a lot of notes on this one. First of all, try to get an all-natural dye or use black cocoa powder. Some people do have allergies to artificial food dyes. They can also mess up the color of your BM, so be forewarned. Also, be sure to not be wearing your favorite outfit/apron, use your metal bowl mixer if you have one, and use pure silicone items. This will help from staining.Storing: If you don't eat all your cupcakes in one sitting, I recommend storing them in the fridge as the frosting is made with cream cheese. You can store them in the fridge for up to 5-7 days.Whipping Butter and Sugar: This step is necessary for getting a light and fluffy cupcake, don't skimp on it. It adds needed air to the batter so your cake isn't too dense.Whipping Butter and Cream Cheese: Again, this is to help with the texture. This makes for a light and fluffy and perfectly balanced frosting.Room Temperature: Whenever something says room temperature, it's so important to follow those instructions. If you don't use room temperature things might not mix together and incorporate properly.