Irresistible Black Velvet Cupcakes That Make You Smile
These Black Velvet Cupcakes offer a rich, decadent flavor combined with a moist crumb, perfect for any celebration.
Equipment
- muffin tray
- Mixing bowl
- stand mixer
- Whisk
- Spatula
- Cupcake liners
Ingredients
For the Cupcake Batter
- ¾ cup all-purpose flour
- ⅓ cup black cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs large eggs
- 1 cup sugar
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup buttermilk room temperature
- 1 teaspoon white vinegar
For the Creamy Frosting
- 2 sticks unsalted butter room temperature
- 3 cups confectioners' sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ¾ cup black cocoa powder
- ¼ cup heavy cream
Instructions
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line the muffin tray with cupcake liners.
- In a large mixing bowl, whisk together the flour, black cocoa powder, baking soda, and kosher salt.
- In a separate jug, combine the eggs, vegetable oil, buttermilk, vanilla extract, white vinegar, and sugar until smooth.
- Pour the wet mixture into the dry ingredients and gently mix until just combined.
- Fill each cupcake liner halfway with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool in the tray for 15 minutes before transferring to a cooling rack.
- In a stand mixer, beat together butter and confectioners' sugar until creamy, then gradually add salt, vanilla, and black cocoa powder.
- Slowly incorporate the heavy cream until the frosting reaches a spreadable consistency.
- Once the cupcakes are completely cool, frost them generously with the creamy mixture.
Notes
Store any leftover cupcakes in an airtight container at room temperature for up to three days.
Nutrition
Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 3gCholesterol: 20mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 250IUCalcium: 40mgIron: 1mg
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