Description
Indulge in moist and rich Black Velvet Cupcakes that are sure to impress at any gathering! With their deep, dark flavor profile enhanced by the unique combination of black cocoa and coffee, these cupcakes are a delicious twist on the classic dessert. Topped with a luxuriously velvety black cocoa buttercream and adorned with festive sprinkles or spooky candies, they make for an eye-catching treat perfect for Halloween or any special occasion. Easy to prepare, these delightful cupcakes promise a tender crumb and an unforgettable taste experience. Treat yourself and your guests to this decadent dessert that’s as fun to decorate as it is to eat!
Ingredients
- 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 (50 g)
- 3 tablespoons heavy cream
- 1 teaspoon vanilla paste or extract
- Pinch fine sea salt
- Colored sprinkles for the sides
- Eyeball candies for the tops
Instructions
- Preheat oven to 350°F (180°C) and line a cupcake pan with liners.
- In one bowl, mix dry ingredients: cake flour, sugars, baking powder, baking soda, and salt.
- In another bowl, combine wet ingredients: hot coffee, cocoa powders, sour cream, milk, egg, vegetable oil, and vanilla.
- Gradually mix wet ingredients into dry until just combined. Do not overmix.
- Fill cupcake liners 3/4 full with batter and bake for 18-25 minutes until a toothpick comes out clean.
- Cool cupcakes on a wire rack before frosting.
- For frosting, whip together room temperature butter with powdered sugar and black cocoa until smooth; add cream and vanilla.
- Pipe frosting onto cooled cupcakes and decorate with sprinkles or themed candies.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 330
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Ensure all wet ingredients are at room temperature for even mixing. Feel free to substitute sour cream with yogurt for a lighter option. Customize decorations based on the occasion.