I love superhero movies! There is something so captivating about watching a seemingly normal human develop the power to defeat evil and save the world. With the release of Marvel’s most recent film, Black Panther may just be my new favorite.
The movie is as visually stunning as it is well developed, and the smart, strong women Black Panther surrounds himself with are equally heroes themselves. I wanted to capture the vivid colors of the clothing they wear, as well as the blend of cultural and art deco elements into a delicious dessert. So, I made black cocoa cupcakes and decorated them with a little frosting and candy.
They are much easier to create than they look (I promise!). Using some simple tricks and cookie cutters as guides, you can have the perfect treat for the superhero in your life in no time!
Catch Marvel’s Black Panther in theaters now.
For another tasty treat, try this Cheshire Cat Cake Roll:
Black Panther-Inspired Cupcakes
- Muffin pan
- 12 cupcake liners
- 1 Cup all-purpose flour
- 1/2 Tsp salt
- 3/4 Tsp baking powder
- 1/4 Cup unsweetened cocoa powder
- 2 Tbsps black cocoa powder*
- 1/2 Cup unsalted butter, room temperature
- 1 Cup sugar
- 1 Tsp pure vanilla extract
- 1 large egg
- 3/4 Cup whole milk
- Black gel icing
- 16 Oz. dark chocolate frosting
- Offset spatula or butter knife
- 2 small, round piping tips (that can be attached to the icing tubes)
- Small, medium, and large square cookie cutters
- Wax paper
- 1/4 Cup light cocoa candy melts
- Gold sprinkles
- Violet gel icing
- 16 Oz. white frosting
- 4 pieces of blue taffy
- Black decorating icing
- 1/4 Cup white candy melts
- Rolling pin
- 1/4 Cup black candy melts
- White decorating icing
*If you can’t find black cocoa powder, replace all of the cocoa with dark or special dark, unsweetened cocoa powder.
Preheat the oven to 350° F. Line your muffin tin with cupcake liners. Set aside.
In a medium-sized mixing bowl, whisk together the flour, salt, baking powder, baking soda, and both cocoa powders.
Cream the butter and sugar in the bowl of an electric mixer (beat on medium for about 2-3 minutes until the butter becomes light and fluffy). Then add the vanilla and eggs, one at a time. Mix until each is fully incorporated.
Alternate between adding the flour mixture and the milk, a little at a time using a spatula to scrape down the sides of the bowl as needed, until all ingredients are just combined. Do not over mix.
Fill each cupcake liner halfway with the batter, and bake for 18-20 minutes (or until a toothpick inserted into the center of a cupcake comes out clean). Allow the cupcakes to cool for 5 minutes in the pan before transferring to a rack, to cool completely.
To create the gold and chocolate design, begin by adding black gel icing to the dark chocolate frosting until you achieve the desired color. Use the offset spatula or butter knife to frost your cupcakes.
Then you can use the large square cookie cutter to draw a repeating design on a piece of paper. Place the paper under wax paper and use it as a guide for the chocolate.
To make the chocolate, melt the light cocoa candy melts in 30-second intervals at 50% power, stirring between each interval until smooth and completely melted.
Use a toothpick to “draw” and fill in every other line of your design just like in the image. By the time all of your initial lines have been filled in, your chocolate should be set. You can then go back to draw and fill in the rest of the lines (making sure they touch the lines that you already made). Sprinkle the second set of lines (that are still wet) with gold sprinkles before they set. Once the design has set, it should be one piece. You can now place on top of the frosted cupcakes.
To create the purple and blue geometric cupcakes, add violet gel icing to the white frosting until you reach a vivid shade of purple. Frost your cupcakes.
Heat the blue taffy, one piece at a time, for 5-6 seconds on a microwave-safe dish. Use a rolling pin to gently roll it out, and use your square cookie cutters to cut out the two shapes.
Place the taffy on top of your violet frosting, and use the black decorating icing to add a line to each side following the edge of the taffy designs—using a tip attached to the icing container.
To make the Black Panther mask cupcakes, frost each cupcake with the black frosting. Heat the black candy melts as you did the light cocoa, and use a toothpick to draw 2 triangles (with rounded tops) for each mask you are making. Draw them onto wax paper, and let dry.
Repeat the melting process with the white candy melts to draw 2 teardrop eyes for each cupcake, with the tip added to the icing container. Draw them onto wax paper, and let dry. Once the ears and eyes are set, you can add them to the frosted cupcakes.
Use your white decorating frosting (still with the tip added) to draw the lines. I found it easiest to pipe around the eyes first, then pipe the rest of the lines out from there following each previous line as a guide. The nose is the top of a triangle, and the nostrils are like little “s” shapes. Enjoy!