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Black Velvet Cupcakes

Indulge in Decadence with Black Velvet Cupcakes

Black Velvet Cupcakes are a luxurious twist on a classic treat, combining rich cocoa flavor and visual appeal.
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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 Recipes
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • ¾ cup all-purpose flour A perfect base that gives structure to your cupcakes.
  • ⅓ cup black cocoa powder Adds a deep taste and striking color that makes these cupcakes unique.
  • ½ teaspoon baking soda A leavening agent that ensures your cupcakes rise beautifully.
  • ½ teaspoon kosher salt Balances the sweetness and enhances overall flavor.
  • 2 large eggs, room temperature Helps bind the mixture and provides a moist texture.
  • 1 cup sugar Sweetens the batter and creates a delightful crumb.
  • ¼ cup vegetable oil Keeps the cupcakes moist while making them tender.
  • 1 teaspoon vanilla extract Adds warmth and depth to the flavor profile.
  • ½ cup buttermilk, room temperature Ensures moisture and a rich taste in every bite.
  • 1 teaspoon white vinegar Activates the baking soda for better rise and lightness.
For the Frosting
  • 2 sticks unsalted butter, room temperature Forms the creamy base of your frosting.
  • 1 teaspoon vanilla extract Infuses the frosting with a lovely aromatic touch.
  • ¼ teaspoon kosher salt Elevates the flavor balance of the sweet frosting.
  • 3 cups confectioners' sugar Adds sweetness and achieves that velvety texture.
  • ¼ cup heavy cream Creates a smooth, spreadable consistency that glides over the cupcakes.

Equipment

  • muffin tray
  • Mixing Bowls
  • Whisk
  • Stand Mixer
  • Paddle Attachment
  • Cupcake liners

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tray with cupcake liners.
  2. In a large mixing bowl, whisk together ¾ cup flour, ⅓ cup black cocoa powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt. Set aside.
  3. In a separate jug, combine 2 large eggs, ¼ cup vegetable oil, ½ cup buttermilk, 1 teaspoon vanilla extract, 1 teaspoon white vinegar, and 1 cup sugar. Whisk until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  5. Scoop the batter into the cupcake liners, filling them halfway, and bake for 18-20 minutes. Use a toothpick for doneness.
  6. Cool the cupcakes in the pan for about 15 minutes before transferring them to a cooling rack.
  7. In a stand mixer, combine 2 sticks butter and 3 cups confectioners' sugar on low speed. Beat until well combined, then increase speed to medium-high for about 2 minutes.
  8. Add ¼ teaspoon kosher salt, 1 teaspoon vanilla extract, and ¾ cup black cocoa powder to the frosting base. Mix on medium-high for an additional 2 minutes.
  9. Lower the mixer speed to low and pour in ¼ cup heavy cream. Beat until creamy and spreadable.
  10. Frost the completely cooled cupcakes with the prepared frosting using a piping tip.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 30mgIron: 2mg

Notes

Allow unfrosted cupcakes to cool completely before frosting to maintain texture and shape.

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