Description
Delight in these Moist Black Velvet Cupcakes, featuring a rich black cocoa powder batter and topped with a creamy black cocoa buttercream frosting. These cupcakes are tender, deeply chocolatey, and perfect for any special occasion or chocolate craving.
Ingredients
Scale
Cupcake Batter
- ¾ cup all purpose flour
- ⅓ cup black cocoa powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 large eggs (room temperature)
- 1 cup sugar
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup buttermilk (room temperature)
- 1 tsp white vinegar
Buttercream Frosting
- 2 sticks unsalted butter (room temperature)
- 1 tsp vanilla extract
- ¼ tsp kosher salt
- 3 cups confectioners’ sugar
- ¼ cup heavy cream
- ¾ cup black cocoa powder
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for the batter.
- Mix Dry Ingredients: In a medium bowl, sift together the all purpose flour, black cocoa powder, baking soda, and kosher salt. Set aside.
- Beat Wet Ingredients: In a large mixing bowl, beat the eggs and sugar together until light and fluffy. Add in the vegetable oil and vanilla extract, mixing until combined.
- Add Buttermilk and Vinegar: Stir in the buttermilk and white vinegar to the wet mixture, blending well.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix to maintain cupcake tenderness.
- Fill Cupcake Liners and Bake: Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Remove cupcakes from oven and allow them to cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely before frosting.
- Prepare Buttercream: In a large bowl, beat the unsalted butter until creamy. Add vanilla extract and kosher salt, then gradually beat in the confectioners’ sugar and black cocoa powder alternately with heavy cream until the frosting is smooth and spreadable.
- Frost Cupcakes: Once cupcakes are fully cooled, spread or pipe the black cocoa buttercream generously on top of each cupcake.
- Serve and Enjoy: These black velvet cupcakes are best enjoyed fresh and at room temperature. Store leftovers in an airtight container.
Notes
- Use black cocoa powder for that deep black color and an intense chocolate flavor unique to black velvet cupcakes.
- Ensure ingredients like eggs and buttermilk are at room temperature for better mixing and texture.
- Do not overmix the batter to keep cupcakes tender and moist.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 439 kcal
- Sugar: 47 g
- Sodium: 219 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 78 mg
