Description
These Moist Black Velvet Cupcakes are rich, deeply chocolatey, and incredibly soft. Made with black cocoa powder, they offer an intense dark chocolate flavor combined with a luscious black cocoa frosting. Perfect for a decadent dessert or special occasion treat.
Ingredients
Scale
Cupcakes
- ¾ cup all purpose flour
- ⅓ cup black cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs, room temperature
- 1 cup sugar
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup buttermilk, room temperature
- 1 teaspoon white vinegar
Frosting
- 2 sticks unsalted butter, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon 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) and line a muffin tray with 12 cupcake liners to ensure easy removal and even baking.
- Mix dry ingredients: In a large bowl, whisk together the all purpose flour, black cocoa powder, baking soda, and kosher salt until well combined.
- Combine wet ingredients: In a large jug or separate bowl, whisk together the eggs, vegetable oil, buttermilk, vanilla extract, white vinegar, and sugar until the mixture is smooth and fully blended.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients bowl and stir gently until the batter is just smooth. Avoid over mixing to keep the cupcakes tender.
- Fill cupcake liners and bake: Divide the batter evenly, filling each cupcake liner halfway. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cupcakes: Let the cupcakes cool for 15 minutes in the pan, then transfer them to a wire rack to cool completely before frosting. If you have leftover batter, bake the remaining two cupcakes following the same instructions.
- Make the frosting: In a stand mixer fitted with the paddle attachment, beat the unsalted butter and confectioners’ sugar on low speed until combined. Increase speed to medium-high and beat for 2 minutes until the mixture thickens.
- Add flavor and cream: Stop the mixer and add the kosher salt, vanilla extract, and black cocoa powder. Beat slowly to combine, then increase to medium-high speed for 2 minutes. Lower the speed and gradually add the heavy cream, beating until the frosting is smooth, creamy, and spreadable.
- Frost the cupcakes: Using a piping bag fitted with a Wilton 1M tip or a spatula, frost the completely cooled cupcakes with the black cocoa frosting.
Notes
- Ensure eggs and buttermilk are at room temperature to achieve a smooth batter.
- Do not over mix the batter to keep cupcakes light and tender.
- Baking time may vary slightly depending on your oven; start checking for doneness at 18 minutes.
- Use a toothpick to check if cupcakes are done; it should come out clean or with a few moist crumbs.
- For a richer flavor, use high-quality black cocoa powder.
- To store, keep cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Bring refrigerated cupcakes to room temperature before serving for best texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
