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Black Velvet Cupcakes

Decadent Black Velvet Cupcakes for a Spooky Sweet Treat

Indulge in delectable Black Velvet Cupcakes, perfect for Halloween gatherings, combining dark cocoa flavor with a fluffy texture.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups All-Purpose Flour Substituting with cake flour can make them softer.
  • 3/4 cup Black Cocoa Powder Dutch-process cocoa can be used for a lighter color.
  • 1 tsp Baking Soda Ensure it’s fresh for best results.
  • 1/2 tsp Kosher Salt Use half the amount if using fine salt.
  • 2 large Eggs Use room temperature eggs.
  • 1 cup Sugar Reducing sugar may alter flavor.
  • 1/2 cup Vegetable Oil Melted coconut oil can be used as a substitute.
  • 1 tsp Vanilla Extract Opt for pure vanilla for best taste.
  • 1 cup Buttermilk Mix milk with vinegar or lemon juice for a substitute.
  • 1 tsp White Vinegar Do not substitute for optimal results.
For the Frosting
  • 1/2 cup Unsalted Butter European-style butter offers a luxurious texture.
  • 1/4 cup Heavy Cream Avoid milk to achieve desired frosting consistency.
  • 2 cups Confectioners' Sugar Sift before use for a smoother texture.

Equipment

  • Oven
  • Muffin tray
  • Cupcake liners
  • Mixing bowls
  • Spatula
  • Whisk
  • piping bag

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tray with 12 cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, black cocoa powder, baking soda, and kosher salt.
  3. In a large mixing jug, combine large eggs, vegetable oil, buttermilk, vanilla extract, white vinegar, and sugar.
  4. Gently fold the wet mixture into the dry ingredients until just combined; do not overmix.
  5. Spoon the batter into prepared liners, filling them halfway. Bake for 18-20 minutes until a toothpick comes out clean.
  6. Allow cupcakes to cool in the tray for 15 minutes, then transfer to a wire rack to cool completely.
  7. Prepare frosting by beating unsalted butter and confectioners' sugar until thick. Add salt, vanilla extract, black cocoa powder, and heavy cream; mix until smooth.
  8. Frost the cooled cupcakes with the cocoa buttercream and decorate with Halloween-themed sprinkles if desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing and a smoother batter. Avoid overmixing the batter to maintain fluffiness.

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