Description
Black Velvet Cupcakes are rich, moist chocolate cupcakes made with black cocoa powder to give a deep, intense color and flavor. These cupcakes are topped with a creamy black cocoa buttercream frosting, perfect for a decadent dessert or special occasion.
Ingredients
Scale
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. Since the recipe yields 14–15 cupcakes, prepare a second muffin pan with 2 or 3 additional liners or be ready 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 the mixture aside.
- Mix wet ingredients: In a large bowl, preferably one with a pour spout, whisk together the sugar, buttermilk, vegetable oil, egg, vanilla extract, and distilled white vinegar until the mixture is combined.
- Combine wet and dry ingredients: Pour the dry ingredient mixture into the wet mixture, then add the hot coffee or hot water. Whisk until the batter is completely smooth and combined. The batter will have a thin consistency.
- Fill cupcake liners: Pour the batter into the cupcake liners, filling each about 2/3 to 3/4 full to prevent overflow during baking.
- Bake cupcakes: Bake for 20–22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. You can also press lightly on the surface of a warm cupcake; if it bounces back, they are done. If your finger leaves an indentation, bake a bit longer.
- Cool cupcakes: Allow the cupcakes to cool in the pans for 10 to 20 minutes, then transfer them to a wire rack to cool completely before applying frosting.
- Make frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until creamy, approximately 2 minutes. Add the confectioners’ sugar, black cocoa powder, 1/4 cup (60g/ml) of the heavy cream or milk, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. If the frosting is too thick, add another tablespoon of cream and beat to combine.
- Frost cupcakes: Frost the cooled cupcakes using an icing knife or pipe the frosting with a piping tip like Ateco 826. Optionally, top with sprinkles for decoration.
- Store cupcakes: Store cupcakes at room temperature for up to 2 days or refrigerate for up to 4 days. Use a cupcake carrier for storing and transporting decorated cupcakes.
Notes
- The recipe uses black cocoa powder, which is a very dark Dutch-process cocoa powder that gives the cupcakes their deep black color and intense flavor. It can be found online or in specialty baking sections.
- Buttermilk contributes to the moist texture and slight tanginess; if unavailable, you can make a substitute by adding 1/2 tablespoon lemon juice or vinegar to 1/2 cup milk and letting it sit for 5 minutes.
- The hot coffee enhances the chocolate flavor but can be replaced with hot water if preferred.
- Use room temperature ingredients to ensure better mixing and texture.
- For easier frosting application, chill the cupcakes slightly before frosting, especially if the kitchen is warm.
- To decorate like ‘cat cupcakes’ mentioned in the original recipe note, consider using small fondant or candy decorations.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: black velvet cupcakes, black cocoa powder cupcakes, chocolate cupcakes, dark chocolate cupcakes, black velvet cake, homemade cupcakes, buttercream frosting
