Moist Black Velvet Cupcakes (Print)
Soft black cocoa cupcakes topped with silky, rich buttercream. Perfect for chocolate lovers seeking a striking dessert.
# What You'll Need:
→ Cupcakes
01 -
¾ cup all-purpose flour
02 -
⅓ cup black cocoa powder
03 -
½ teaspoon baking soda
04 -
½ teaspoon kosher salt
05 -
2 large eggs, room temperature
06 -
1 cup sugar
07 -
¼ cup vegetable oil
08 -
1 teaspoon vanilla extract
09 -
½ cup buttermilk, room temperature
10 -
1 teaspoon white vinegar
→ Frosting
11 -
2 sticks unsalted butter, room temperature
12 -
1 teaspoon vanilla extract
13 -
¼ teaspoon kosher salt
14 -
3 cups confectioners' sugar
15 -
¼ cup heavy cream
16 -
¾ cup black cocoa powder
# How to Make It:
01 -
Preheat your oven to 350°F/175°C and prepare a 12-cup muffin tray with cupcake liners. In a large bowl, whisk together the flour, black cocoa powder, baking soda, and salt. In a separate jug, whisk the eggs, sugar, vegetable oil, vanilla extract, buttermilk, and white vinegar until smooth. Gradually combine the wet mixture with the dry ingredients, stirring until just smooth to avoid over-mixing.
02 -
Fill cupcake liners halfway with the batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool in the tray for 15 minutes, then transfer to a rack to cool completely. Repeat for remaining batter.
03 -
In a stand mixer with the paddle attachment, beat butter and confectioners' sugar on low speed until combined. Increase to medium-high speed and beat for 2 minutes until thick. Add salt, vanilla, and cocoa powder. Start on low speed, then increase to medium-high and beat for another 2 minutes. Add the heavy cream on low speed and mix until smooth and spreadable.
04 -
Use a piping bag with a Wilton 1M tip to frost the cupcakes with the prepared buttercream. Serve and enjoy.
# Additional Notes:
01 -
Ensure all ingredients are at room temperature before starting for optimal results.
02 -
For best flavor and texture, use European-style butter for the frosting.
03 -
If you don't have kosher salt, halve the amount and use fine salt.
04 -
Substitute black cocoa powder with dutch-process cocoa powder if necessary, but note the cupcakes will be lighter in color.
05 -
Store cupcakes in the refrigerator for up to 5 days and allow to sit at room temperature for 30 minutes before serving.