Description
These Black Velvet Cupcakes are rich, moist, and intensely chocolatey, featuring black cocoa powder for a deep, dark color and flavor. Topped with a luscious dark chocolate buttercream frosting and optional sprinkles, they make an elegant and delicious treat perfect for any special occasion or everyday indulgence.
Ingredients
Scale
Cupcake Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup black cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup hot water or hot coffee
Dark Chocolate Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- 1/4 cup black cocoa powder
- 2-4 tablespoons milk (adjust for consistency)
- 1 teaspoon vanilla extract
Optional Decoration
- Sprinkles
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with paper liners to ensure easy removal of the cupcakes after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, black cocoa powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract, and whisk until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently. Then, add the hot water or hot coffee and stir the batter until smooth. The batter will be thin, which is expected for a moist cupcake.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Place the muffin pan in the oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean when done. Remove from oven and let cupcakes cool completely in the pan for a few minutes before transferring to a wire rack.
- Prepare Buttercream Frosting: Beat the softened unsalted butter in a bowl until creamy and smooth. Gradually add powdered sugar and black cocoa powder, beating well between additions. Add milk one tablespoon at a time to reach the desired piping consistency, then mix in vanilla extract until the frosting is fluffy and smooth.
- Frost and Decorate: Once the cupcakes are completely cooled, frost them using a piping bag fitted with your preferred tip for a beautiful finish. Optionally, decorate the cupcakes with sprinkles for added color and texture.
Notes
- You can substitute hot coffee for hot water to enhance the chocolate flavor even more.
- Ensure cupcakes are fully cooled before frosting to prevent the buttercream from melting.
- Use black cocoa powder specifically for the signature deep black color and intense chocolate flavor.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Bring refrigerated cupcakes to room temperature before serving for optimal texture and flavor.
