In my last post, I asked you to guess which flavor of licorice I’d be using in my licorice cupcakes. The answer is black licorice! Black licorice is a love it or hate it flavor and I saw some strong opinions about it in the contest comments. Even if you fall into the “hate it” category, I hope you’ll consider giving these black licorice cupcakes a try. Flavors taste different in different formats. Some people enjoy bananas, but can’t stand banana bread; others detest tomatoes and adore tomato sauce. Likewise, several anti-licorice tasters raved about my licorice cupcakes.
Before I developed the licorice cupcake recipe, I made homemade black licorice to see firsthand how to achieve the distinct flavor of black licorice. (I didn’t post about the candy itself because I wasn’t able to get the texture quite right. If I master it, I’ll share it.) The black licorice recipe was made using dark corn syrup, molasses, and anise extract, so I used those same ingredients in my black licorice cupcakes. It worked! The cupcakes truly taste like a cupcake form of black licorice.
Mini Black Licorice Cupcakes for Halloween
- 1 ¾ cups cake flour not self-rising
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/3 cup sugar
- 1/3 cup dark corn syrup
- 1/3 cup blackstrap molasses
- 1/4 cup unsalted butter room temperature
- 2 large eggs room temperature
- ¼ cup canola oil or vegetable oil
- 1 cup sweetened condensed milk
- 3 teaspoons anise extract
- ½ cup whole milk
- ¾ cup butter
- 2 1/4 cups powdered sugar
- 1 ½ teaspoons anise extract
- ¾ teaspoon orange extract
- Black licorice for topping cupcakes optional
- Preheat oven to 350 F.
- In a medium-sized bowl, whisk together cake flour, baking powder, and baking soda.
- Add sugar, corn syrup, molasses, and butter and mix until fully combined.
- In a small bowl, mix eggs, oil, sweetened condensed milk, and anise extract.
- Add contents of small bowl to the medium-sized bowl and mix until just combined.
- Add milk and mix until just combined.
- Fill mini cupcake liners almost all the way to the top.
- Bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- In a medium-sized mixing bowl, beat butter on high speed with an electric mixer for three minutes until light and fluffy.
- Mix in powdered sugar a little bit at a time.
- Mix in extracts.
- Spread or pipe on cooled cupcakes.
- Optionally top cupcakes with black licorice pieces.