Black Pearl Cupcakes recipes
These Black Pearl Cupcakes offer a unique flavor adventure, blending rich cocoa and coconut with a surprising kick of ginger and wasabi. The recipe guides you through creating moist, tender cupcakes topped with a smooth, ginger-infused frosting and garnished with black sesame seeds, perfect for an adventurous palate.
Equipment
- 1 12-cup Muffin Tin
- 1 Electric Mixer (or whisk)
- 3 Mixing Bowls various sizes
- 1 Measuring Cups and Spoons
- 12 Cupcake Liners
Ingredients
Main
- 1 cup coconut milk
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1-2 tablespoons wasabi powder to taste
- 1/2 cup butter or margarine room temperature
- 2-3 cups confectioners' sugar
- 2 tablespoons soy creamer or heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger or to taste
- black sesame seeds
Instructions
- Preheat oven to 3500F (1750C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, ground ginger, and wasabi powder; set aside.
- In a large bowl, combine the coconut milk, canola oil, vanilla extract, and sugar. Whisk until sugar is dissolved.
- Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
- For the frosting, cream together the room-temperature butter (or margarine), confectioners' sugar, soy creamer (or heavy cream), and vanilla extract in a bowl until light and fluffy.
- Stir in the ground ginger to taste. If needed, add more confectioners' sugar for thicker frosting or more cream for thinner.
- Once cupcakes are completely cool, frost them and sprinkle with black sesame seeds.
Notes
This 'Black Pearl' concept is intriguing due to the wasabi and ginger. For the cake, start with 1 tablespoon of wasabi powder and taste; adjust if desired, as its potency varies. Overmixing the batter will result in tough cupcakes, so mix only until just combined. Ensure ingredients are at room temperature for a smooth batter and creamy frosting. When making the frosting, sift the confectioners' sugar to avoid lumps and gradually add cream until desired consistency is achieved. Do not overbake the cupcakes; they should spring back lightly when touched. For an elevated touch, lightly toast the black sesame seeds before garnishing for an enhanced nutty aroma.