Description
These Moist Black Velvet Cupcakes are a rich and deeply chocolatey treat, made with black cocoa powder for an intense dark color and flavor. Topped with a creamy, smooth black cocoa buttercream frosting, these cupcakes offer a perfectly balanced sweetness and an irresistibly velvety texture, making them a delicious choice for any occasion.
Ingredients
Units
Scale
Cupcakes
- 3/4 cup all purpose flour
- 1/3 cup black cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 large eggs, room temperature
- 1 cup sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk, room temperature
- 1 teaspoon white vinegar
Frosting
- 2 sticks unsalted butter, room temperature (approximately 226 grams)
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 3 cups confectioners' sugar
- 1/4 cup heavy cream
- 3/4 cup black cocoa powder
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tray with 12 cupcake liners. This ensures even baking and easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, black cocoa powder, baking soda, and kosher salt. Set this mixture aside for later.
- Combine Wet Ingredients: In a large jug or bowl, whisk the eggs, vegetable oil, buttermilk, vanilla extract, white vinegar, and sugar until the mixture is smooth and well combined.
- Make the Batter: Pour the wet ingredients into the dry ingredients. Stir gently until just combined and nearly smooth; be careful not to overmix to keep the cupcakes tender.
- Fill and Bake: Spoon the batter into the cupcake liners, filling each about halfway full. Bake in the preheated oven for 18-20 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean.
- Cool Cupcakes: Allow the cupcakes to cool in the tray for 15 minutes, then transfer them to a wire cooling rack to cool completely. Bake the last two cupcakes after the first batch is done.
- Prepare Frosting: In a stand mixer fitted with the paddle attachment, beat the unsalted butter and confectioners’ sugar on low speed until combined.
- Thicken Frosting: Increase the mixer to medium-high speed and beat for 2 minutes until the mixture is very thick and fluffy.
- Add Flavors: Add the kosher salt, vanilla extract, and black cocoa powder to the frosting. Start mixing slowly, then increase to medium-high speed again for another 2 minutes to fully combine.
- Finish Frosting: Reduce the mixer to the lowest speed, pour in the heavy cream, and beat until the frosting is creamy and spreadable.
- Decorate Cupcakes: Using a piping bag fitted with a Wilton 1M tip or your preferred method, frost the cooled cupcakes as desired.
Notes
- Use a kitchen scale to measure ingredients in grams for best precision, as this recipe was developed and tested using metric measurements.
- This recipe was updated in April 2023 to remove baking powder and light brown sugar, reduce vinegar and black cocoa powder amounts for optimal flavor.
- Make sure all ingredients are at room temperature before starting for best results, especially eggs and buttermilk.
- Use European-style butter like Kerry Gold for richer, creamier frosting consistency.
- If substituting kosher salt with fine salt, use half the amount called for in the recipe.
- If black cocoa powder is unavailable, dutch-process cocoa powder can substitute though it will result in a lighter color.
- Store cupcakes in the refrigerator for up to 5 days. Bring to room temperature for about 30 minutes before serving for best flavor and texture.
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
