Description
These moist Black Velvet Cupcakes are a decadent treat featuring rich black cocoa powder in both the cake and buttercream frosting. Perfectly tender and deeply chocolaty, they offer a unique twist on classic chocolate cupcakes with a soft and creamy black cocoa buttercream that’s sure to impress.
Ingredients
Scale
Cake Ingredients
- ¾ cup all purpose flour
- ⅓ cup black cocoa powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 large eggs (room temperature)
- 1 cup sugar
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup buttermilk (room temperature)
- 1 tsp white vinegar
Frosting Ingredients
- 2 sticks unsalted butter (room temperature)
- 1 tsp vanilla extract
- ¼ tsp kosher salt
- 3 cups confectioners’ sugar
- ¼ cup heavy cream
- ¾ cup black cocoa powder
Instructions
- Prepare the dry ingredients: In a large mixing bowl, sift together the all purpose flour, black cocoa powder, baking soda, and kosher salt to ensure even distribution and to remove lumps.
- Mix wet ingredients: In a separate bowl, whisk the eggs and sugar until smooth and lightly aerated. Add vegetable oil and vanilla extract, mixing until combined. Then stir in room temperature buttermilk followed by white vinegar; the vinegar will react with the baking soda to help the cupcakes rise.
- Combine wet and dry mixtures: Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined to keep the batter light and fluffy without overmixing.
- Preheat and prepare baking pan: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and evenly fill each about two-thirds full with the batter.
- Bake the cupcakes: Bake in the preheated oven for approximately 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack before frosting.
- Make the black cocoa buttercream: In a large bowl, beat the unsalted butter with an electric mixer until creamy and light. Add the vanilla extract and kosher salt and mix well. Gradually add confectioners’ sugar and black cocoa powder, alternating with heavy cream, beating until the frosting is smooth, fluffy, and spreadable.
- Frost the cooled cupcakes: Once the cupcakes are completely cooled, generously frost each cupcake with the black cocoa buttercream using a spatula or piping bag as desired.
Notes
- Using black cocoa powder gives these cupcakes their distinct rich color and deep chocolate flavor.
- Ensure all wet ingredients like eggs and buttermilk are at room temperature for better mixing and texture.
- The white vinegar reacts with baking soda to help create a light, airy crumb despite the rich cocoa content.
- For best results, cool the cupcakes completely before frosting to prevent melting the buttercream.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 439 kcal
- Sugar: 47 g
- Sodium: 219 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 78 mg
