Wednesday Addams Black Velvet Cupcakes with Blackberry Buttercream

How to Make Wednesday Addams Black Velvet Cupcakes with Blackberry Buttercream

1. 1

   Step 1: Preheat and mix dry ingredients

   Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with 8 liners (this recipe yields 8 generous cupcakes). In a large bowl, whisk together the flour, granulated sugar, black cocoa powder, baking soda and salt until evenly combined and free of lumps.

   For this step

   • 1 1/4 cupsAll-purpose flour
   • 1 cupGranulated sugar
   • 1/3 cupBlack cocoa powder (or extra-dark Dutch-process cocoa)
   • 1 tspBaking soda
   • 1/2 tspSalt
2. 2

   Step 2: Combine wet ingredients

   Melt about half of the butter (approximately 6 tablespoons / 85 g) and let it cool slightly; reserve the remaining softened butter for the buttercream. In a medium bowl, whisk the melted butter with the eggs and buttermilk until smooth and combined, adding the vanilla included with the butter.

   For this step

   • 3/4 cupUnsalted butter, softened (reserve about half for buttercream) + 1 tsp vanilla extract
   • 2 largeLarge eggs
   • 3/4 cupButtermilk
   
3. 3

   Step 3: Make batter and bake

   Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined — do not overmix. Divide the batter among the prepared liners (fill about two-thirds full) and bake 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs; allow cupcakes to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
   
4. 4

   Step 4: Prepare the blackberry buttercream

   Meanwhile, make the buttercream: beat the reserved softened butter (about half of the total) on medium speed until creamy, then add the powdered sugar in two additions and beat until smooth. Fold in the freeze-dried blackberry powder and 1–2 tablespoons of warm water, milk, or cream as needed to reach a spreadable consistency; taste and adjust sweetness or berry intensity with a pinch more powder if desired.

   For this step

   • 2 1/2 cupsPowdered (confectioners') sugar
   • 3 tbspFreeze-dried blackberry powder (or finely ground freeze-dried blackberries)
   
5. 5

   Step 5: Assemble and finish

   Once cupcakes are fully cool, frost them using a piping bag or offset spatula with the blackberry buttercream, creating a neat swirl or flat disk. For an extra dramatic touch, dust a little extra powder over the frosting or place a tiny sprinkle of reserved black cocoa powder atop each cupcake.
   

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with 8 liners (this recipe yields 8 generous cupcakes). In a large bowl, whisk together the flour, granulated sugar, black cocoa powder, baking soda and salt until evenly combined and free of lumps.
2. Melt about half of the butter (approximately 6 tablespoons / 85 g) and let it cool slightly; reserve the remaining softened butter for the buttercream. In a medium bowl, whisk the melted butter with the eggs and buttermilk until smooth and combined, adding the vanilla included with the butter.
3. Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined — do not overmix. Divide the batter among the prepared liners (fill about two-thirds full) and bake 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs; allow cupcakes to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
4. Meanwhile, make the buttercream: beat the reserved softened butter (about half of the total) on medium speed until creamy, then add the powdered sugar in two additions and beat until smooth. Fold in the freeze-dried blackberry powder and 1–2 tablespoons of warm water, milk, or cream as needed to reach a spreadable consistency; taste and adjust sweetness or berry intensity with a pinch more powder if desired.
5. Once cupcakes are fully cool, frost them using a piping bag or offset spatula with the blackberry buttercream, creating a neat swirl or flat disk. For an extra dramatic touch, dust a little extra powder over the frosting or place a tiny sprinkle of reserved black cocoa powder atop each cupcake.