Description
These Black Velvet Cupcakes are a must-try for chocolate lovers. Combining rich cocoa and buttermilk, they are both visually stunning and deliciously moist—perfect for Halloween or any special occasion!
Ingredients
Scale
- 1 cup all-purpose flour (125g)
- 1/2 cup black cocoa powder (42g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar (200g)
- 1/2 cup buttermilk (120ml)
- 1/3 cup vegetable oil (75g/80ml)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon distilled white vinegar
- 1/2 cup hot coffee or water (120ml)
- 1 cup unsalted butter (226g), softened
- 3 and 1/2 cups confectioners’ sugar (420g)
- 4–5 tablespoons heavy cream or milk (60-75ml)
- 1/2 cup black cocoa powder (additional 42g)
- 1/8 teaspoon salt (for frosting)
- 2 teaspoons extra vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (177°C) and line a muffin pan with cupcake liners.
- Whisk dry ingredients: flour, black cocoa powder, baking powder, baking soda, salt in a bowl.
- In a large bowl, blend sugar, buttermilk, oil, egg, vanilla extract, and vinegar.
- Combine wet and dry ingredients, then mix in hot coffee or water until smooth.
- Pour batter into liners, filling 2/3 full.
- Bake for 20-22 minutes or until a toothpick comes out clean.
- Cool in the pan for 10-20 minutes, then transfer to a wire rack.
- Make frosting by beating butter, then adding sugar, black cocoa, cream, vanilla, and salt until smooth and spreadable.
- Frost cupcakes once cooled.
Notes
Ensure baking powder and baking soda are fresh for best results.
Use room temperature ingredients for an evenly mixed batter.
Let cupcakes cool completely before frosting to prevent melting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 330
- Sugar: 25g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg