Description
Enjoy these Decadent Black Velvet Cupcakes, perfect for your Halloween celebrations. Featuring a rich, deep black cocoa flavor with a moist texture and topped with a luscious black cocoa buttercream frosting, these cupcakes are sure to impress your guests and delight your taste buds.
Ingredients
Scale
Cupcake Batter
- 1 cup All-Purpose Flour
- 1/2 cup Black Cocoa Powder
- 1 tsp Baking Soda
- 1/4 tsp Kosher Salt
- 2 large Eggs (room temperature)
- 1 cup Granulated Sugar
- 1/2 cup Vegetable Oil
- 1 tsp Vanilla Extract
- 1/2 cup Buttermilk
- 1 tsp White Vinegar
Frosting
- 1 cup Unsalted Butter (European-style recommended)
- 2 cups Confectioners’ Sugar
- 1 tsp Vanilla Extract
- 1/4 tsp Kosher Salt
- 2 tbsp Heavy Cream
- 2 tbsp Black Cocoa Powder
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tray with 12 cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, black cocoa powder, baking soda, and kosher salt to evenly distribute the leavening agents and cocoa.
- Combine Wet Ingredients: In a separate jug or bowl, whisk together the room-temperature eggs, vegetable oil, buttermilk, vanilla extract, white vinegar, and granulated sugar until the mixture is smooth and well combined.
- Mix Wet and Dry: Pour the wet ingredients into the dry mixture and gently stir until just combined, being careful not to overmix to maintain a tender crumb.
- Fill Cupcake Liners: Fill each cupcake liner halfway with the batter to allow room for rising during baking.
- Bake: Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cupcakes cool in the tray for 5-10 minutes before transferring them to a wire cooling rack to cool completely.
- Prepare Frosting: Using a stand mixer, beat the unsalted butter and confectioners’ sugar until creamy and fluffy. Then mix in vanilla extract, kosher salt, black cocoa powder, and heavy cream until the frosting reaches a smooth, spreadable consistency.
- Frost Cupcakes: Once the cupcakes are completely cool, frost them generously with the black cocoa buttercream using a spatula or piping bag for decorative effect.
Notes
- Use room temperature eggs for better batter incorporation and texture.
- Substitute buttermilk with regular milk plus 1 tsp vinegar if needed.
- Sifting confectioners’ sugar before mixing helps prevent lumps in the frosting.
- Ensure cupcakes are completely cooled before frosting to avoid melting the buttercream.
- European-style butter is preferred in frosting for a richer, creamier texture.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
