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Black Velvet Cupcakes

Decadent Black Velvet Cupcakes That Wow Every Taste Bud

Indulge in Black Velvet Cupcakes that are moist, tender, and easy to make for any occasion.
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Prep Time 18 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 53 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 ½ cups all-purpose flour
  • ½ cup black cocoa powder provides deep chocolate flavor
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 large eggs room temperature
  • 1 cup sugar
  • ½ cup vegetable oil or melted coconut oil
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk or sour cream
  • 1 teaspoon white vinegar
For the Frosting
  • 1 cup unsalted butter room temperature
  • 3 cups confectioners' sugar sift for smoothness
  • ¼ teaspoon kosher salt just a pinch
  • 2 teaspoons vanilla extract
  • ¼ cup heavy cream milk can be used if needed
  • 2 tablespoons black cocoa powder for frosting

Equipment

  • Oven
  • Muffin tray
  • Mixing bowls
  • stand mixer
  • spatula

Method
 

Cupcake Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tray with 12 cupcake liners.
  2. In a large bowl, whisk together flour, black cocoa powder, baking soda, and kosher salt until fully combined.
  3. In a separate jug, whisk together eggs, vegetable oil, buttermilk, vanilla, vinegar, and sugar until smooth.
  4. Pour wet mixture into dry ingredients and gently stir until just combined, leaving the batter slightly lumpy.
  5. Fill each cupcake liner halfway with batter and bake for 18-20 minutes, until springy and toothpick comes out clean.
  6. Cool in the tray for 15 minutes before transferring to a cooling rack.
Frosting Preparation
  1. In a stand mixer, beat butter and confectioners' sugar on low for 2-3 minutes until combined.
  2. Increase speed to medium-high and beat for about 2 minutes until thick and fluffy.
  3. Add kosher salt, vanilla, and black cocoa powder and mix slowly, then increase speed to medium-high for another 2 minutes.
  4. Gradually pour in heavy cream while mixing at low speed until creamy and spreadable, about 1-2 minutes.
  5. Frost cooled cupcakes with the prepared frosting as desired.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results and avoid overmixing to maintain light texture.

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