The Black Cupcake is a unique and delightful treat that combines the rich flavors of a brownie layer with the creamy goodness of pumpkin buttercream. This decadent cupcake offers a luxurious fusion of chocolatey goodness and autumnal spices, making it a perfect dessert to indulge in during fall gatherings, Halloween parties, or any occasion when you want to savor a delectable and visually striking treat.

While the exact origin of the Black Cupcake may not be well-documented, its creation likely stems from the creative and innovative world of modern baking. Bakers and dessert enthusiasts continuously experiment with different flavor combinations, textures, and presentations to create enticing and memorable treats.

The brownie layer in these cupcakes represents the classic and beloved chocolate dessert that has been enjoyed for over a century. Brownies, which are believed to have originated in the United States in the late 19th century, quickly became a staple in American baking.

On the other hand, the pumpkin buttercream is a tribute to the popularity of pumpkin-flavored treats during the fall season. Pumpkin has been a cherished ingredient during autumn for centuries, particularly in North America. With the advent of modern baking techniques, incorporating pumpkin into frostings and buttercreams became a delicious way to celebrate the flavors of fall.

The intriguing combination of the brownie layer with the pumpkin buttercream not only offers a delightful flavor profile but also presents a striking visual contrast. The dark, rich brownie base complements the vibrant orange hue of the pumpkin buttercream, resulting in a visually appealing and palate-pleasing cupcake.

Nowadays, Black Cupcakes are a popular choice for fall-themed events and Halloween celebrations. The distinct blend of flavors and the allure of the rich colors make these cupcakes a centerpiece on dessert tables and a delightful treat that captures the essence of the season.

INGREDIENTS

For the Brownie Layer:

• 4 large eggs
• 2 cups sugar, sifted
• 8 ounces / 2 sticks melted butter
• ½ cup cocoa, sifted
• 2 vanilla beans, seeds only
• ¾ cups flour, sifted
• ½ teaspoon kosher salt
• ½ teaspoon pumpkin spice

Pumpkin Buttercream:

• 2½ sticks unsalted butter, room temperature
• 3 cups confectioners sugar
• 3 tablespoons pumpkin puree
• ½ teaspoon pumpkin spice
• 5 drops orange gel color

INSTRUCTIONS

1. Adjust the oven rack to the middle position and preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius). Line a standard muffin/cupcake tin with paper or foil liners.
2. In a mixer fitted with the whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add the sugar and beat until combined. Add the melted butter, cocoa, vanilla bean seeds, flour, kosher salt, and pumpkin spice. Mix until all the ingredients are well combined.
3. Pour the batter evenly into the cupcake tins and bake for 40 minutes. Check for doneness by inserting a toothpick into the center of the cupcake; it should come out with just a few crumbles attached.
4. Once done, remove the cupcakes from the oven and transfer them to a cooling rack. Allow the cupcakes to cool to room temperature before frosting.
5. Using the wire whisk attachment of a stand mixer, whip the room-temperature butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
6. Reduce the speed to low and gradually add the confectioner sugar and pumpkin spice. Once incorporated, increase the speed to medium-high and add the pumpkin puree and orange gel color, mixing until combined. Whip at medium-high speed until the buttercream is light and fluffy, about 2 minutes, scraping the bowl as needed.
7. Unused buttercream can be stored in the refrigerator in an airtight container. Let it come to room temperature and then give it a quick whip in the mixer before using it.
8. If the frosting is too soft, add more sugar – ½ cup at a time. If the frosting is too stiff, add some milk, 1 tablespoon at a time.
9. Transfer the pumpkin buttercream to a piping bag and decorate the cooled cupcakes. Garnish with sprinkles or any other decorative elements of your choice.

These Black Cupcakes are now ready to be enjoyed. Their delectable brownie layer, paired with the creamy pumpkin buttercream, offers a delightful and visually stunning treat that is sure to delight both young and old alike!