Short Description
Black & Gold Cupcakes are an elegant and decadent dessert, perfect for special occasions. These cupcakes feature rich black velvet cake, naturally colored with black cocoa powder, and are topped with luxurious black buttercream frosting adorned with edible gold accents. The combination of deep chocolate flavor and striking visual appeal makes them a standout treat for any celebration.
Why You’ll Love This Recipe
- Visually Stunning: The contrast of black frosting with gold decorations creates a sophisticated and eye-catching dessert.
- Rich Flavor: The use of black cocoa powder imparts a deep, chocolatey taste reminiscent of Oreo cookies.
- Naturally Colored: Achieve a dark hue without artificial dyes, thanks to black cocoa powder.
- Perfect for Celebrations: Ideal for birthdays, anniversaries, New Year’s Eve, or themed parties.
- Customizable: Easily adapt the decorations to suit various themes and occasions.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Black Velvet Cupcakes:
- All-purpose flour
- Granulated sugar
- Black cocoa powder
- Baking soda
- Baking powder
- Salt
- Vegetable oil
- Large egg
- Pure vanilla extract
- Full-fat buttermilk
- Hot coffee or hot water
For the Black Buttercream Frosting:
- Unsalted butter, room temperature
- Powdered sugar
- Black cocoa powder
- Pure vanilla extract
- Whole milk, room temperature
- Pinch of salt
Optional Decorations:
- Edible gold leaf or gold sprinkles
Directions
- Prepare the Cupcake Batter:
- Preheat the oven to 350°F (177°C) and line a cupcake pan with liners.
- In a mixing bowl, combine the dry ingredients: flour, sugar, black cocoa powder, baking soda, baking powder, and salt.
- Add the vegetable oil, egg, vanilla extract, and buttermilk to the dry ingredients. Mix until just combined.
- Gradually add the hot coffee or water, mixing until the batter is smooth. Note: The batter will be thin.
- Bake the Cupcakes:
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Black Buttercream Frosting:
- In a large bowl, beat the unsalted butter until creamy and light in color.
- Gradually add the powdered sugar and black cocoa powder, mixing on low speed until combined.
- Add the vanilla extract, milk, and a pinch of salt. Increase the speed to medium and beat until the frosting is smooth and fluffy.
- Decorate the Cupcakes:
- Once the cupcakes are completely cooled, pipe the black buttercream frosting onto each cupcake using a piping bag fitted with your desired tip.
- Garnish with edible gold leaf or gold sprinkles for an elegant finish.
Servings and Timing
- Servings: Approximately 14 cupcakes
- Preparation Time: 40 minutes
- Cooking Time: 15-18 minutes
- Total Time: Approximately 1 hour
Variations
- Flavor Twist: Add a teaspoon of espresso powder to the batter for a mocha flavor.
- Filling Option: Core the cupcakes and fill them with raspberry jam or chocolate ganache before frosting.
- Frosting Alternatives: Use cream cheese frosting or white chocolate buttercream for a different taste profile.
- Decoration Ideas: Customize with themed toppers, colored sprinkles, or edible glitter to match your event.
Storage/Reheating
- Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes can be stored in the
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Storage/Reheating
- Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes should be kept in the refrigerator in a sealed container for up to 4 days.
- Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Wrap them individually in plastic wrap and place them in a freezer-safe container. Thaw at room temperature before decorating.
- Reheating: To bring refrigerated cupcakes to serving temperature, allow them to sit at room temperature for 30 minutes before serving. Do not microwave frosted cupcakes as the frosting may melt or separate.
FAQs
What is black cocoa powder?
Black cocoa powder is a highly alkalized (Dutched) cocoa powder with a deep black color and a smooth, mellow chocolate flavor. It’s the same cocoa used in Oreo cookies.
Can I use regular cocoa powder instead of black cocoa?
You can substitute with Dutch-processed cocoa, but the color and flavor won’t be as rich or dark as with black cocoa powder.
Is food coloring needed to make the cupcakes black?
No, black cocoa powder naturally gives the batter and frosting a deep black color without the need for food coloring.
How do I make the cupcakes moist?
Using buttermilk and oil in the batter helps keep the cupcakes moist and tender.
Can I make these cupcakes in advance?
Yes, both the cupcakes and frosting can be made a day ahead. Store cupcakes at room temperature and frosting in the refrigerator.
Are the gold decorations safe to eat?
Yes, make sure to use edible gold leaf or certified edible gold sprinkles labeled safe for consumption.
Can I make this recipe vegan?
Yes, you can substitute the egg with a flax egg and use plant-based milk and vegan butter for the frosting.
What piping tip should I use for frosting?
A large star tip like Wilton 1M or 2D works well for elegant swirls of buttercream.
Can I double the recipe?
Yes, this recipe can be doubled easily to make a larger batch for parties or events.
How do I prevent the black frosting from staining teeth?
Using natural black cocoa instead of food coloring reduces staining, but consuming in moderation and drinking water afterward can help minimize any temporary discoloration.
Conclusion
Black & Gold Cupcakes are not just desserts—they’re a statement. With their rich flavor and stunning presentation, these cupcakes are ideal for any upscale event or celebration. Whether you’re hosting a black-tie party or just want to impress your guests, this recipe delivers elegance and taste in every bite.
Print
Black & Gold Cupcakes
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Celebrate your graduate’s achievement with this moist and zesty Lemon Poppy Seed Cake, adorned with a festive graduation banner. The cake combines the bright flavors of fresh lemon and the subtle crunch of poppy seeds, layered with a tangy lemon cream cheese frosting. It’s a delightful centerpiece for any graduation party. Keyword: lemon poppy seed cake, graduation cake, lemon cake with cream cheese frosting
Ingredients
- For the Cake:
- 2 1/4 cups all-purpose flour
- 2 tablespoons poppy seeds
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 1 1/2 tablespoons lemon zest (from about 2 lemons)
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup milk, room temperature
- 1/4 cup fresh lemon juice
- For the Lemon Simple Syrup:
- 1/4 cup granulated sugar
- 1/4 cup fresh lemon juice
- For the Cream Cheese Frosting:
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 1 cup full-fat cream cheese (8 oz), chilled and cubed
- Optional: cornstarch or meringue powder for stability
- Optional: pinch of salt to balance sweetness
- For Decoration:
- Lemon slices
- Edible flowers (e.g., pansies)
- Poppy seeds
- Graduation banner topper
Instructions
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and flour three 6-inch cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together flour, poppy seeds, baking powder, and salt. Set aside.
- In a large mixing bowl, cream butter and lemon zest until smooth. Add sugar and beat on medium-high speed until pale and fluffy (about 3 minutes).
- Reduce speed and add eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract.
- Alternate adding the flour mixture and a combination of milk and lemon juice to the batter, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare the Lemon Simple Syrup:
- In a small saucepan, combine sugar and lemon juice. Heat over medium heat until sugar dissolves. Remove from heat and let cool.
- Once cakes are cool, brush the tops with the lemon syrup to add moisture and enhance lemon flavor.
- Prepare the Cream Cheese Frosting:
- In a mixing bowl, beat butter until smooth. Gradually add powdered sugar, beating until fluffy.
- Add vanilla extract and mix until combined.
- Add chilled cream cheese cubes and beat until the frosting is smooth and creamy. If needed, add cornstarch or meringue powder to stabilize, and a pinch of salt to balance sweetness.
- Assemble the Cake:
- Place one cake layer on a serving plate or cake stand. Spread a layer of frosting on top. Repeat with the second and third layers.
- Apply a thin crumb coat over the entire cake and refrigerate for 15–30 minutes to set.
- Apply the final layer of frosting, smoothing the sides and top.
- Decorate:
- Garnish the top of the cake with lemon slices, edible flowers, and a sprinkle of poppy seeds.
- Place a graduation banner topper on the cake to celebrate the occasion.
Notes
- For a more intense lemon flavor, consider adding a layer of lemon curd between the cake layers.
- Ensure all ingredients are at room temperature for the best texture.
- The cake layers can be baked a day in advance and stored wrapped in plastic wrap at room temperature.
Nutrition
- Calories: ~670
- Sugar: ~50g
- Sodium: ~200mg
- Fat: ~35g
- Saturated Fat: ~20g
- Unsaturated Fat: ~10g
- Trans Fat: 0g
- Carbohydrates: ~85g
- Fiber: ~1g
- Protein: ~5g
- Cholesterol: ~120mg
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