Description
These Moist Black Velvet Cupcakes offer a rich, deeply chocolatey flavor thanks to the intense black cocoa powder. Enhanced by a luscious, creamy buttercream frosting, they are perfect for any occasion where you want a unique, decadent cupcake with a striking dark color and smooth texture. Designed for easy preparation, these cupcakes balance a tender crumb with a smooth, spreadable frosting using simple, readily available ingredients.
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 (approximately 1 cup or 226g)
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 3 cups confectioners’ sugar
- ¼ cup heavy cream
- ¾ cup black cocoa powder
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tray with cupcake liners to get ready for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, black cocoa powder, baking soda, and kosher salt thoroughly. Set this mixture aside for later use.
- Combine Wet Ingredients: In a large jug or bowl, whisk together the eggs, vegetable oil, buttermilk, vanilla extract, white vinegar, and sugar until the mixture is smooth and well combined.
- Bring Batter Together: Pour the wet ingredient mixture into the dry ingredients. Stir gently just until the batter is nearly smooth, being careful not to overmix to maintain a tender crumb.
- Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about halfway to allow room for rising during baking.
- Bake: Bake the cupcakes for 18 to 20 minutes. Check doneness by inserting a toothpick into the center — it should come out clean when they are done.
- Cool Cupcakes: Allow the cupcakes to cool in the tray for 15 minutes before transferring them to a cooling rack to cool completely.
- Prepare Frosting: Using a stand mixer fitted with a paddle attachment, beat the room temperature butter and confectioners’ sugar together on low speed until well combined.
- Beat Until Thick: Increase the mixer speed to medium-high and beat for 2 minutes until the mixture is very thick and fluffy.
- Add Flavor and Cocoa: Stop the mixer, add the kosher salt, vanilla extract, and black cocoa powder. Start beating slowly then increase to medium-high speed again and beat for 2 minutes to incorporate.
- Finish Frosting: Reduce mixer speed to low and gradually add the heavy cream. Beat until the frosting is creamy, smooth, and spreadable.
- Decorate: Use a piping tip such as Wilton 1M to frost the cooled cupcakes elegantly before serving.
Notes
- Ingredient measurements have been developed and tested primarily using metric weights; using a kitchen scale is recommended for best accuracy.
- Updated recipe as of April 2023: Baking powder and light brown sugar have been removed; vinegar and black cocoa powder quantities have been slightly adjusted.
- Ensuring all ingredients are at room temperature before mixing enhances the texture and rise of the cupcakes.
- European style butter, like Kerry Gold, makes the frosting richer and creamier.
- If kosher salt is unavailable, use half the amount with fine salt (1 teaspoon kosher salt = ½ teaspoon fine salt).
- If black cocoa powder is unavailable, Dutch-processed cocoa powder can be substituted but will result in a lighter colored cupcake.
- Store cupcakes in the refrigerator for up to 5 days; bring to room temperature for 30 minutes before serving for best flavor and texture.
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
