Halloween Black Velvet Bouquet |  Not only fun to look at but is also filled with delicious double chocolate cupcakes!  When I found the black roses with spiders at The Dollar Tree I knew I had to find something fun to do with them. How much fun would this bouquet be as a centerpiece on a Halloween Party dessert table! I also found the creepy netting and the large spiders at The Dollar Tree! SCORE!

The Dead Black Velvet Bouquet - Lady Behind The Curtain

 

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The Dead Black Velvet Bouquet centerpiece is so easy to make and affordable.  And don’t forget about the delicious DOUBLE CHOCOLATE CUPCAKES!

Here’s what you need:

black container ( I used a bucket I found in the dollar section at Target)

filler ( I used Styrofoam )

black roses preferably with spiders

creepy decorations

1/4-inch dowels (6 per bouquet)

9 ounce plastic cups (6 per bouquet)

hot glue gun

black paint

black velvet cupcakes (recipe below)

black velvet frosting (recipe below)

plastic skeleton hands ( I purchased mine at Michael’s)

plastic spiders ( mine are cheap spider rings I just cut the rings part off)

Make your arrangement.  Take the dowels and cut them to the size you want.  I took them and placed them in my arrangement to pre measure the correct height.  Paint the dowels black, leaving 1 inch from the top.  This will be inserted into the cupcake.

The Dead Black Velvet Bouquet - Lady Behind The Curtain

With a heated glue gun, take the tip and slowly melt the bottom of the cup just until the glue gun makes a hole.

The Dead Black Velvet Bouquet - Lady Behind The Curtain

The Dead Black Velvet Bouquet - Lady Behind The Curtain

Insert the dowels into the bottom of the cup and through about 1 inch.  Place in the arrangement.

The Dead Black Velvet Bouquet - Lady Behind The Curtain

Place the cupcakes into the cups, insert the dowel and decorate.

The Dead Black Velvet Bouquet - Lady Behind The Curtain

These are the hands I found at Michael’s.

The Dead Black Velvet Bouquet - Lady Behind The Curtain

The Dead Black Velvet Bouquet - Lady Behind The Curtain

Halloween Black Velvet Bouquet

Preparation 30 minutes 2017-09-20T00:30:00+00:00 Cook Time 20 minutes 2017-09-20T00:20:00+00:00 Serves 36 Double Chocolate Cupcakes     adjust servings

Make a bouquet for each table!

Ingredients

For the Double Chocolate Cupcakes

  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 3/4 cup hot water
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1-1/4 teaspoons salt
  • 1-1/2 cups unsalted butter
  • 2-1/4 cups sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1 ounce black gel food coloring
  • 1 cup sour cream

For the Fluffy Chocolate Cream Cheese Frosting

  • 2 - 8 ounce cream cheese, softened
  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 4-1/2 cups Confectioners' sugar
  • 1 ounce black gel food coloring

Instructions

    For the Double Chocolate Cupcakes:

    1. Preheat oven to 350 degrees.
    2. Line muffin tins with 36 cupcake liners.
    3. Whisk together cocoa and hot water until smooth.
    4. In another bowl, whisk together flour, baking soda, baking powder, and salt.
    5. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine.
    6. Remove from heat, and pour into a mixing bowl.
    7. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes.
    8. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
    9. Add vanilla, then cocoa mixture, and beat until combined.
    10. Reduce speed to low.
    11. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
    12. Add food coloring, beat until combined.
    13. Fill cupcake liners 2/3 full.
    14. Bake 17 to 20 minutes or until a toothpick inserted into the middle comes out clean.
    15. Cool completely before frosting.

    For the Fluffy Chocolate Cream Cheese Frosting:

    1. Cream together the cream cheese and butter until fluffy.
    2. Add the vanilla and cocoa.
    3. Blend in the confectioners sugar 1 cup at a time until fluffy.
    4. Add food coloring, beat until combined.
    5. Frost either using a piping bag or just spread on. NOTE: If making these for the bouquet I would recommend using a piping bag with tip. This will keep the cup as clean as possible.

    Recipe Notes

    This is a LBC original!

    TO SERVE ~ HAVE YOUR GUESTS PULL THE CUPS OFF THE STEMS.

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