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Black Velvet Cupcakes

Irresistible Black Velvet Cupcakes for Your Spooky Gatherings

These Black Velvet Cupcakes are rich, moist, and perfect for Halloween gatherings, catering to all dietary preferences.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: DESSERTS
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups all-purpose flour Use a kitchen scale for precise measuring.
  • 1/2 cup black cocoa powder Dutch-process cocoa may be used as a substitute.
  • 1 teaspoon baking soda Essential for leavening.
  • 1/2 teaspoon kosher salt Use half the amount of fine salt if kosher salt isn't available.
  • 2 large eggs Ensure they are at room temperature.
  • 1 cup granulated sugar Mix thoroughly for a smooth batter.
  • 1/2 cup vegetable oil Can be replaced with melted butter.
  • 1 teaspoon vanilla extract Opt for pure vanilla for the richest taste.
  • 1 cup buttermilk Can be substituted with milk mixed with 1 tsp vinegar.
  • 1 teaspoon white vinegar Works with baking soda for leavening.
For the Frosting
  • 1 cup unsalted butter European-style butter provides a creamier consistency.
  • 3 cups confectioners’ sugar Sifting eliminates lumps.
  • 1 teaspoon vanilla extract Always choose pure.
  • 1/4 teaspoon kosher salt Adjust based on the salt type used.
  • 1/4 cup heavy cream Creates a creamy consistency.

Equipment

  • muffin tray
  • mixing bowls
  • whisk
  • Stand mixer
  • cupcake liners

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (175°C). Line a muffin tray with 12 cupcake liners.
  2. Whisk together the all-purpose flour, black cocoa powder, baking soda, and kosher salt in a large bowl.
  3. Combine wet ingredients by whisking the eggs, vegetable oil, buttermilk, vanilla extract, white vinegar, and granulated sugar in a separate jug.
  4. Mix together the wet and dry ingredients, stirring gently until just combined.
  5. Fill each cupcake liner halfway with batter and bake for 18-20 minutes.
  6. Cool the cupcakes in the tray for 5-10 minutes before transferring them to a cooling rack.
  7. Make the frosting by beating unsalted butter and confectioners’ sugar until creamy, then mix in remaining frosting ingredients.
  8. Frost the cooled cupcakes generously with the black cocoa buttercream.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 50mgIron: 1.2mg

Notes

Optional: Garnish with spooky-themed sprinkles for a festive touch. Remove overmixing risk by stirring gently when combining the wet and dry ingredients. Room temperature ingredients help achieve an airy texture.

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