Description
These Moist Black Velvet Cupcakes feature a deep, rich chocolate flavor derived from black cocoa powder, paired with a luxuriously smooth black cocoa buttercream frosting. Perfectly soft and tender, these cupcakes blend classic baking ingredients with a unique twist for a decadent treat that stands out in any dessert spread.
Ingredients
Scale
Cupcake 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
Buttercream 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 Dry Ingredients: In a mixing bowl, sift together the all purpose flour, black cocoa powder, baking soda, and kosher salt to ensure even distribution and remove any lumps.
- Mix Wet Ingredients: In a separate large bowl, beat the eggs with sugar until light and fluffy. Then add the vegetable oil and vanilla extract, mixing well to combine.
- Combine Wet and Dry Mixtures: Alternately add the dry ingredients and buttermilk into the wet mixture, starting and ending with the dry ingredients. This gradual mixing helps maintain batter consistency.
- Add Vinegar: Stir in the white vinegar quickly but gently; this activates the baking soda for leavening.
- Fill Cupcake Liners and Bake: Divide the batter evenly into a 12-cup cupcake pan lined with paper liners. Bake in a preheated oven at 350°F (175°C) for about 20 minutes or until a toothpick inserted comes out clean.
- Cool Cupcakes: Remove cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Buttercream Frosting: Beat unsalted butter until creamy and pale. Add vanilla extract and kosher salt, then gradually beat in confectioners’ sugar and black cocoa powder. Slowly add heavy cream until frosting reaches desired consistency.
- Frost Cupcakes: Once cupcakes are completely cool, frost generously with the black cocoa buttercream using a piping bag or spatula as preferred.
Notes
- Use room temperature ingredients for best texture and consistency.
- Black cocoa powder provides a richer, more intense chocolate flavor and deep black color.
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
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
