Description
Delight in these Moist Black Velvet Cupcakes, featuring a deep, rich chocolate flavor from black cocoa powder and a tender crumb achieved with buttermilk and vinegar. Topped with a luscious, creamy black cocoa buttercream frosting, these cupcakes are perfect for any chocolate lover seeking a unique twist on the classic velvet dessert.
Ingredients
Scale
Cupcakes
- ¾ cup all purpose flour
- ⅓ cup black cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs, room temperature
- 1 cup sugar
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup buttermilk, room temperature
- 1 teaspoon white vinegar
Frosting
- 2 sticks unsalted butter, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 3 cups confectioners’ sugar
- ¼ cup heavy cream
- ¾ cup black cocoa powder
Instructions
- Preheat Oven and Prepare Muffin Tray: Preheat your oven to 350°F (175°C) and line a muffin tray with 12 cupcake liners to ensure easy removal of cupcakes after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, black cocoa powder, baking soda, and kosher salt until well combined. Set this mixture aside for later.
- Combine Wet Ingredients: In a large jug, whisk the eggs, sugar, vegetable oil, buttermilk, vanilla extract, and white vinegar together until smooth and fully incorporated.
- Incorporate Wet Into Dry: Pour the wet ingredient mixture into the dry ingredients bowl. Stir gently until just about smooth, taking care not to overmix to keep the cupcakes tender.
- Fill and Bake Cupcakes: Fill each cupcake liner about halfway with batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the tray for 15 minutes, then transfer them to a cooling rack to cool completely before frosting. If baking in batches, bake the remaining cupcakes last.
- Make the Frosting: Using a stand mixer fitted with the paddle attachment, beat the unsalted butter and confectioners’ sugar together on low speed until well combined.
- Whip Frosting to Thickness: Increase the mixer speed to medium-high and beat the mixture for 2 minutes until it becomes very thick and fluffy.
- Add Flavorings and Cocoa: Stop the mixer and add vanilla extract, kosher salt, and black cocoa powder. Start mixing slowly, then increase speed to medium-high and beat for another 2 minutes to fully incorporate.
- Finish Frosting Consistency: On the lowest mixer speed, slowly pour in the heavy cream and beat until the frosting is very creamy and spreadable.
- Frost Cupcakes: Using a Wilton 1M piping tip or a spatula, pipe or spread the frosting evenly on each cooled cupcake.
Notes
- Ensure eggs and buttermilk are at room temperature to help the batter come together smoothly.
- Do not overmix the batter to avoid dense cupcakes; stir until just combined.
- Cupcakes are perfectly baked when a toothpick inserted in the middle comes out clean or with a few moist crumbs.
- Use room temperature butter for frosting to achieve a smooth, creamy texture.
- If black cocoa powder is unavailable, Dutch-process cocoa powder can be used as a substitute though color will be lighter.
- The cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 32g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
