Description
These ultra-rich and fudgy black velvet cupcakes feature a deep dark color from black cocoa powder, without any black food coloring. Tender and velvety due to buttermilk and vinegar, they offer a soft texture perfect for Halloween or any special occasion.
Ingredients
Cupcakes
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 cup (42g) black cocoa powder (a dark, Dutch-process cocoa)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/2 cup (120g/ml) buttermilk, at room temperature
- 1/3 cup (75g/80ml) vegetable oil
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon distilled white vinegar
- 1/2 cup (120g/ml) hot coffee (decaf is fine) or hot water
Frosting
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 1/2 cup (42g) black cocoa powder (a dark, Dutch-process cocoa)
- 4–5 Tablespoons (60–75g/ml) heavy cream or milk, at room temperature
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners and have a second pan ready for the extra 2 to 3 cupcakes or plan to bake in batches.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, baking soda, and salt. Set aside for incorporation.
- Combine wet ingredients: In a large bowl with a pour spout, whisk together granulated sugar, buttermilk, vegetable oil, egg, vanilla extract, and distilled white vinegar until well combined.
- Make the batter: Pour the dry ingredients into the wet ingredients, then add the hot coffee or hot water. Whisk until the batter is smooth and completely combined. Expect the batter to be thin.
- Fill cupcake liners: Pour the batter evenly into the liners, filling them about two-thirds to three-quarters full to prevent overflow and sinking during baking.
- Bake the cupcakes: Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Alternatively, gently press the top of a warm cupcake—if it springs back, they are done; if your finger leaves an imprint, bake longer.
- Cool cupcakes: Let the cupcakes cool in the pans for 10 to 20 minutes before transferring them to a wire rack to cool completely prior to frosting.
- Make the frosting: Using a handheld or stand mixer with a paddle attachment, beat the softened butter at medium speed for about 2 minutes until creamy. Add confectioners’ sugar, black cocoa powder, 1/4 cup of heavy cream, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. If frosting is too thick, add 1 more tablespoon of cream and mix again.
- Frost the cupcakes: Spread or pipe the frosting on cooled cupcakes using an icing knife or piping tip like Ateco 826. Optionally, add sprinkles or decorations as desired.
- Store appropriately: Store cupcakes at room temperature for up to 2 days or refrigerate for up to 4 days. Use a cupcake carrier for safe storage and transport of decorated cupcakes.
Notes
- Black cocoa powder is essential for the deep dark color; Dutch-process cocoa is best.
- Ensure all wet ingredients are at room temperature for proper mixing and texture.
- If you don’t have coffee, hot water works as a substitute to enhance cocoa flavor.
- Frosting consistency can be adjusted with additional cream to your preferred texture.
- Decorate cupcakes with themed sprinkles for Halloween or special occasions.
- Use a cupcake carrier to prevent damage when transporting decorated cupcakes.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
