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Black Velvet Cupcakes

Black Velvet Cupcakes: Indulge in Rich Chocolate Bliss

Black Velvet Cupcakes are a rich chocolate treat perfect for any occasion, boasting a deep color and intense flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1 cup All-Purpose Flour Use gluten-free all-purpose flour for a gluten-free version.
  • 1/2 cup Black Cocoa Powder Consider substituting with Dutch-process cocoa if necessary.
  • 1 teaspoon Baking Soda Double-check the expiration date for optimum rise.
  • 1/2 teaspoon Kosher Salt Replace with half the amount of fine salt if you don’t have kosher salt.
  • 2 large Eggs Ensure they are at room temperature.
  • 1 cup Sugar Granulated sugar is best, but coconut sugar is a healthier alternative.
  • 1/2 cup Vegetable Oil Can be swapped with melted coconut oil or another neutral oil.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract for superior taste.
  • 1/2 cup Buttermilk Substitute with milk + vinegar (1/2 cup milk and 1 teaspoon vinegar).
  • 1 teaspoon White Vinegar If unavailable, lemon juice is a great substitute.
Creamy Cocoa Buttercream Frosting
  • 1/2 cup Unsalted Butter European-style butter adds a richer flavor.
  • 2 tablespoons Heavy Cream Whole milk can be used for a lighter texture.
  • 2 cups Confectioner's Sugar Ensures a smooth finish.

Equipment

  • muffin tray
  • mixing bowls
  • whisk
  • spatula
  • Piping bag

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tray with cupcake liners.
  2. In a large mixing bowl, whisk together all-purpose flour, black cocoa powder, baking soda, and kosher salt.
  3. In a separate jug, combine the eggs, vegetable oil, buttermilk, vanilla extract, white vinegar, and granulated sugar.
  4. Gently pour the wet ingredients into the bowl containing the dry ingredients and fold them together until just combined.
  5. Spoon the batter into the lined cupcake wells, filling each about halfway. Bake for 18-20 minutes.
  6. Allow the cupcakes to cool in the tray for about 15 minutes before transferring them to a cooling rack.
  7. Beat the unsalted butter and confectioner's sugar together until thick and well combined to make the frosting.
  8. Add vanilla extract, a pinch of salt, and black cocoa powder to the butter and sugar mixture; beat until smooth.
  9. Gradually incorporate heavy cream, mixing until the frosting reaches a creamy consistency.
  10. Once the Black Velvet Cupcakes are cool, frost them with your cocoa buttercream using a piping bag.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

These cupcakes are perfect for any occasion and can be stored at room temperature for up to 2 days or refrigerated for up to 5 days after frosting.

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