Black Cat Pumpkin Cupcakes.
Ingredients
- 1/2 cup melted coconut oil
- 3/4 cup packed dark brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs at room temperature
- 1 1/2 cups pumpkin puree
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 4 ounces cream cheese at room temperature
- 2 sticks (16 tablespoons) salted butter at room temperature
- 3 cups confectioners’ sugar
- 2 teaspoons vanilla extract
- black food coloring or activated charcoal
- black sanding sugar
- gold sanding sugar
- black sprinkles and black licorice
- melted white chocolate
- toothpicks
- 2 eggs
- 3/4 cup buttermilk
- 1/4 cup plain greek yogurt
- 1/2 cup melted coconut oil
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup hot black coffee
Shop ingredients
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Instructions
- 1. To make the cupcakes. Preheat oven to 350° F. Line 16 cupcake molds with paper liners.
- 2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, brown sugar, vanilla, eggs, and pumpkin until combined. Add the flour, baking powder, baking soda, salt, and pumpkin spice. Mix until smooth and no lumps remain in the batter.
- 3. Divide the batter evenly among the prepared pans. Bake 18-22 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool.
- 4. To make the frosting. In a stand mixer, beat together the cream cheese and butter until light and fluffy, about 2 minutes. Add the confectioners’ sugar and vanilla. Add the 1 tablespoon activated charcoal or a couple drops black food coloring. Beat until the frosting is light and fluffy, 2 to 4 minutes more.
- 5. To make the cat’s ears. Line a baking sheet with parchment paper. Spoon the melted chocolate into a ziplock bag and snip off a small portion of the corner of the bag. Pipe 2 small triangles, filling the triangles in with chocolate. Submerge 1 toothpick into each triangle. Sprinkle gold sugar over the chocolate, then draw a line with the chocolate tracing the triangle. Sprinkle the outside chocolate with black sugar. Repeat this process to make 16 sets of ears.
- 6. To make the cat's eyes. Draw 2 small dots with the white chocolate. Sprinkle each with gold sugar and add 1 black sprinkle in the center of each eye. Repeat this process to make 16 sets of ears. Place ears and eyes in the freezer to harden for 15 minutes.
- 7. Meanwhile, either frost the cupcakes with a knife or use a small star piping tip to pipe the frosting onto each cupcake. Sprinkle each cupcake lightly with black sugar. Add 1 dot of frosting in the middle of the cupcake for the nose.
- 8. Grab the ears and eyes from the freezer. Stick the ears into the side of the cupcake, then place the eyes into the frosting. Cut the licorice into small 1 inch strips and place them on either side of the nose as whiskers.
- 1. Preheat oven to 350° F. Line 16 cupcake molds with paper liners.
- In a large mixing bowl, beat together the eggs, buttermilk, greek yogurt, oil, and vanilla until smooth. Add the flour, sugar, unsweetened cocoa powder, baking powder, baking soda, and salt and mix until there are no longer any clumps of flour. Add the hot coffee and mix until combined. The batter should be pourable, but not super thin.
- 3. Divide the batter evenly among the prepared pans. Bake 18-22 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.
Source
Original recipe: View Original