Happy Halloween! Gather your coven and celebrate with Agatha’s Chocolate All Along Cupcakes! Inspired by Agatha Harkness, these black chocolate cupcakes have a purple vanilla and black chocolate frosting swirl, magical sprinkles, and a witch’s hat!
I’ve been loving Marvel’s new show, Agatha All Along, on Disney+. The show follows Agatha Harkness’s quest to regain her power by travelling The Witch’s Road with her makeshift coven. I didn’t know a lot about Agatha, but after seeing the cast perform at the D23 event in August, I was super curious to see the new show. I love how different the show is from other Marvel shows and it’s been perfect for Spooky Season! Since the season finale is this week and it’s also Halloween, I felt it was the perfect theme for this week’s bake!
Disclaimer: Links in this post are affiliate links. As an Amazon Associate I earn a very small amount from qualifying purchases at no cost to you. Thank you for supporting my blog!
These cupcakes are a fun combination of black chocolate and vanilla. I love using black cocoa powder as it has an Oreo taste and gives baked goods a nice black color without adding a bunch of food coloring. For these cupcakes, I modified my Cruella DeVil Cupcake recipe to add some Agatha flair. If you prefer regular chocolate to black chocolate, you can substitute regular cocoa powder in both the cupcakes and frosting.
First. prepare your muffin pan with cupcake liners. For these cupcakes, I used black foil cupcake liners to keep the spooky vibe. Next, make the batter by combining the sugar, flour, baking powder, baking soda, salt, and black cocoa powder in a large bowl. I like using black cocoa powder from King Arthur.
Add the egg, milk, oil, and vanilla extract. Beat on medium speed until combined, about 2 minutes. Stir in the boiling water. Don’t worry, the batter is supposed to be thin and runny!
Pour the batter into the prepared muffin pan, filling each cup about 2/3 full. Bake at 350 F for 15 minutes or until a toothpick inserted into the center comes out clean. Cool the cupcakes in the pan for 10 minutes before transferring to a wire rack to cool completely.
These cupcakes have two different kinds of frosting. The first is a vanilla buttercream and the second is a black chocolate buttercream. For the vanilla buttercream, beat the butter and vanilla extract in a medium bowl. Add the powdered sugar and the milk and beat until combined. Add in a few drops of purple gel food coloring. I used the purple from Wilton’s Neon Color set. Then, beat on high speed until the frosting is fluffy. Transfer the frosting to a piping bag.
For the chocolate buttercream, combine the melted butter and black cocoa powder in a medium bowl. Alternately add the powdered sugar and milk. Beat until the frosting is spreadable, then stir in the vanilla. Transfer the frosting to a separate piping bag.
Place both of the piping bags into a large piping bag fitted with a large star piping tip. To frost the cupcakes, apply even pressure to both sides of the large piping bag so that the black and purple frostings come out together. Pipe a large swirl onto the top of each cupcake. To finish off the cupcakes, I added a sprinkle of “Witch’s Brew” sprinkles that I found on Amazon and a black witch hat cupcake topper.
Enjoy Agatha’s Chocolate All Along Cupcakes! Happy Halloween!
Agatha’s Chocolate All Along Cupcakes
Ingredients
Black Chocolate Cupcakes
- 1 cup granulated sugar
- ½ cup + 6 tablespoons all-purpose flour
- 6 tablespoons black cocoa powder
- ¾ teaspoons baking powder
- ¾ teaspoons baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup boiling water
Vanilla Buttercream
- ½ cup unsalted butter, room temperature
- ½ teaspoon vanilla extract
- 2 cups powdered sugar
- 2 tablespoons milk
- purple gel food coloring
Black Chocolate Buttercream
- ¼ cup unsalted butter, melted
- ⅓ cup black cocoa powder
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons milk
Equipment
- 12 cup muffin pan
- black cupcake liners
- 2 piping bags
- 1 large piping bag
- large star piping tip (Wilton #1M)
Decorations
- purple and black sprinkle mix
- black witch hat cupcake toppers
Instructions
Black Chocolate Cupcakes
-
Preheat the oven to 350 F. Line muffin pan with red cupcake liners.
-
In a large bowl, combine sugar, flour, baking powder, baking soda, salt, and black cocoa powder.
-
Add egg, milk, oil, and vanilla. Beat on medium speed until combined, about 2 minutes.
-
Stir in boiling water. Batter will be thin and runny.
-
Pour batter into the prepared muffin pan, filling each cup about ⅔ full.
-
Bake cupcakes for 15 minutes or until a toothpick inserted into the center comes out clean.
-
Cool cupcakes in the pan for 10 minutes before transferring to a wire rack to cool completely.
Vanilla Buttercream
-
In a medium bowl, beat the butter and vanilla until smooth.
-
Add the powdered sugar and milk and beat until combined.
-
Stir in a few drops of purple gel food coloring. Beat on high speed until fluffy.
-
Transfer to a piping bag.
Black Chocolate Buttercream
-
Combine the melted butter and black cocoa powder in a medium bowl.
-
Alternately, add the powdered sugar and milk. Beat until spreadable.
-
Stir in the vanilla.
-
Transfer to a piping bag.
Assembly
-
Place both piping bags of frosting into one large piping bag fitted with a large star piping tip.
-
Using even pressure so both the chocolate and purple frosting come out, pipe a swirl of frosting onto the top of each cupcake.
-
Add a sprinkle of black and purple sprinkles to the frosting swirl. Press a witch hat cupcake topper into one side of the frosting.