Black Cupcakes made with Super Black for Halloween.
Adjust an oven rack to the lower-middle position and heat the oven to 350° F. Line a standard-size muffin pan with baking cup liners.
Melt the butter, chocolate, and cocoa in a medium heat proof bowl set over a saucepan filled with 1 inch of barely simmering water, stirring occasionally. Set aside to cool until just warm to the touch.
Whisk the flour, baking powder and baking soda in a small bowl to combine.
Whisk the eggs in a medium bowl to combine, add the sugar, vanilla and salt, whisk until fully incorporated.
Add the cooled chocolate mixture and whisk until combined.
Sift about one-third of the flour mixture over the chocolate mixture and whisk until combined, whisk in the sour cream then sift the remaining flour mixture over the batter and whisk until homogenous and thick.
Stir in two tablespoons of Super Black. Add more in teaspoon increments until you achieve the desired black color.
Divide the batter evenly among the muffin cups, bake for 18-20 minutes rotating the pan half way through the baking time. Makes eight cupcakes.
Allow cupcakes to cool about 15 minutes before Icing.
In a stand mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth. about 20 seconds.
Add vanilla extract into the butter and combine at medium-high speed for about 15 seconds.
Add confectioners sugar and salt, on medium-low for about 45 seconds, scrape down the bowl with a rubber spatula.
Increase the speed to medium-high and beat until light and fluffy about three minutes scraping down the bowl once or twice.
Add 10 drops of Super Black and blend again until incorporated. Judge color and add more if necessary.
Add mix to a piping bag with a nozzle of your choice and pipe using small circles onto cooled cupcakes. Garnish with silver sprinkles.