Description
Delightfully moist black velvet cupcakes featuring rich black cocoa powder in both the cake and the buttercream frosting. These cupcakes combine a deep chocolate flavor with a soft, creamy black cocoa buttercream for an indulgent dessert perfect for any occasion.
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 the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all purpose flour, black cocoa powder, baking soda, and kosher salt. Set aside to ensure even distribution.
- Beat Wet Ingredients: In a large bowl, beat the eggs and sugar until light and fluffy. Add the vegetable oil and vanilla extract, continuing to mix well.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined after each addition.
- Add Vinegar: Stir in the white vinegar gently. This will react with the baking soda to help the cupcakes rise and become tender.
- Fill Cupcake Liners: Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full to allow for rising.
- Bake the Cupcakes: Place the pan in the preheated oven and bake for about 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely before frosting.
- Make the Buttercream: In a large bowl, beat the unsalted butter until creamy. Add the vanilla extract and kosher salt, mixing well. Gradually add the confectioners’ sugar and black cocoa powder, alternating with the heavy cream, and beat until smooth and fluffy.
- Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the black cocoa buttercream using a spatula or piping bag for a polished finish.
Notes
- This recipe uses black cocoa powder to give an intense, dark chocolate flavor and striking black color.
- Ensure eggs and buttermilk are at room temperature for best mixing results.
- Do not overmix the batter to keep cupcakes tender and light.
- Allow cupcakes to cool completely before frosting to avoid melting the buttercream.
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
