Description
Indulge in these visually stunning black velvet cupcakes with a rich chocolate flavor and light, fluffy texture, perfect for any celebration.
Ingredients
Scale
- 3/4 cup + 3 tablespoons cake flour
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar (packed)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 4 tablespoons unsalted butter (cubed, room temperature)
- 1/2 cup hot brewed coffee
- 1/2 cup Dutch-processed cocoa powder
- 1/4 cup black cocoa powder
- 1/2 cup sour cream (room temperature)
- 1/4 cup whole milk (room temperature)
- 1 large egg (room temperature)
- 4 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups unsalted butter (room temperature)
- 2 cups powdered sugar
- 1/2 cup black cocoa powder
- 3 tablespoons heavy cream
- 1 teaspoon vanilla paste or extract
- Pinch fine sea salt
- Colored sprinkles for the sides
- Eyeball candies for decoration
Instructions
- Line a 12-cup cupcake pan with liners and preheat the oven to 350°F (180°C).
- Combine cake flour, granulated sugar, dark brown sugar, baking powder, baking soda, and salt in a large bowl. Use a mixer on low speed to blend in the cubed butter until the mixture resembles coarse sand.
- Whisk together hot brewed coffee and both cocoa powders in a separate bowl until smooth. Add in the sour cream, milk, egg, oil, and vanilla, whisking until fully combined.
- Gradually mix half of the wet ingredients into the dry mixture on low speed. After scraping down the sides of the bowl, mix in the remaining wet ingredients thoroughly.
- Scoop the batter into the lined cupcake pan, filling each liner about three-quarters full. This recipe yields 12 cupcakes.
- Bake for 18-25 minutes, or until a toothpick inserted comes out with a few moist crumbs. Cool the pan on a wire rack for about 10 minutes before removing the cupcakes to cool completely.
- Cream together the room-temperature butter in a stand mixer until smooth. Gradually mix in the powdered sugar, beating until light and airy. Add the black cocoa powder, heavy cream, vanilla, and salt, mixing until combined.
- Fit a piping bag with a large round tip, fill it with frosting, and pipe swirls on each cupcake. Roll the sides in colored sprinkles, top with eyeball candies, and enjoy!
Notes
For substitutions, use a non-dairy milk alternate or coconut oil for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg