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Agatha's Chocolate All Along Cupcakes (black chocolate cupcakes with purple and black frosting swirl, sprinkles, and a witch hat topper)

Agatha’s Chocolate All Along Cupcakes

Inspired by Agatha Harkness, these rich black chocolate cupcakes are decorated with vanilla and black chocolate buttercream, spooky sprinkles, and a witch hat!
Course Dessert
Keyword Agatha Harkness, Halloween, Marvel, Witch
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12 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

  1. Preheat the oven to 350 F. Line muffin pan with red cupcake liners.
  2. In a large bowl, combine sugar, flour, baking powder, baking soda, salt, and black cocoa powder.
  3. Add egg, milk, oil, and vanilla. Beat on medium speed until combined, about 2 minutes.
  4. Stir in boiling water. Batter will be thin and runny.
  5. Pour batter into the prepared muffin pan, filling each cup about ⅔ full.
  6. Bake cupcakes for 15 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool cupcakes in the pan for 10 minutes before transferring to a wire rack to cool completely.

Vanilla Buttercream

  1. In a medium bowl, beat the butter and vanilla until smooth.
  2. Add the powdered sugar and milk and beat until combined.
  3. Stir in a few drops of purple gel food coloring. Beat on high speed until fluffy.
  4. Transfer to a piping bag.

Black Chocolate Buttercream

  1. Combine the melted butter and black cocoa powder in a medium bowl.
  2. Alternately, add the powdered sugar and milk. Beat until spreadable.
  3. Stir in the vanilla.
  4. Transfer to a piping bag.

Assembly

  1. Place both piping bags of frosting into one large piping bag fitted with a large star piping tip.
  2. Using even pressure so both the chocolate and purple frosting come out, pipe a swirl of frosting onto the top of each cupcake.
  3. Add a sprinkle of black and purple sprinkles to the frosting swirl. Press a witch hat cupcake topper into one side of the frosting.