Description
Indulge in these rich and decadent Black Velvet Cupcakes featuring a deep, dark chocolate flavor from black cocoa powder, perfectly balanced with a moist and tender crumb. Topped with a luscious dark chocolate buttercream frosting, these cupcakes are an elegant treat for any occasion.
Ingredients
Scale
Cupcake Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup black cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup hot water or hot coffee
Dark Chocolate Buttercream Frosting
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup black cocoa powder
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
Optional
- Sprinkles for decorating
Instructions
- Preheat and prepare pan. Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with paper liners to ensure even baking and easy removal of the cupcakes.
- Mix dry ingredients. In a large bowl, whisk together the all-purpose flour, granulated sugar, black cocoa powder, baking soda, and salt until evenly combined.
- Blend wet ingredients. In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and homogenous.
- Combine wet and dry. Slowly pour the wet ingredients into the dry ingredients while stirring gently. Then add the hot water or hot coffee and mix until the batter is well combined and smooth. Note that the batter will be thin.
- Fill cupcake liners. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake cupcakes. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely in the pan before frosting.
- Make the buttercream frosting. Beat the softened unsalted butter in a bowl until creamy. Gradually add powdered sugar and black cocoa powder, then add milk and vanilla extract. Continue beating until the frosting is light and fluffy.
- Frost and decorate. Using a piping bag, frost the cooled cupcakes with the prepared dark chocolate buttercream. Decorate with sprinkles if desired for a festive touch.
Notes
- You can substitute hot coffee for the hot water to intensify the chocolate flavor in the batter.
- Ensure the cupcakes are completely cooled before frosting to prevent the frosting from melting.
- Use black cocoa powder for an intense black color and deep chocolate flavor; it’s different from regular cocoa powder.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- You can make the buttercream frosting a day ahead and store it refrigerated; bring to room temperature and re-whip before frosting.
