Black Velvet Cupcakes
These are the best black velvet cupcakes! They're super moist and chocolatey and topped with a decadent black cocoa buttercream. They have a rich black color that makes these perfect for Halloween parties and all of spooky season!
Ingredients
For the Black Velvet Cupcakes
- 1 cup (125 g) all purpose flour, spooned and leveled
- ¼ cup (28 g) black cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon espresso powder, optional
- ¼ cup (56 g) unsalted butter, softened
- ¾ cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 teaspoon vanilla
- ¼ cup (60 g) sour cream, at room temperature
- ½ cup (120 ml) whole milk, at room temperature
For the Black Cocoa Buttercream
- 1 cup (224 g) unsalted butter, softened
- pinch of salt
- ½ cup (56 g) black cocoa powder
- 2 cups (260 g) powdered sugar
- 2-3 tablespoon (30-45 ml) heavy cream, cold
- sprinkles for decorating
Instructions
For the Balck Velvet Cupcakes
- Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners.
- In a small bowl whisk together the flour, black cocoa powder, baking powder, baking soda, salt and espresso powder. Then set aside.1 cup (125 g) all purpose flour, spooned and leveled, ¼ cup (28 g) black cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon espresso powder, optional
- Cream the butter and sugar together in a large bowl with an electric mixer on high speed until fluffy, about 2-3 minutes. (If using a stand mixer, use a paddle attachment.)¼ cup (56 g) unsalted butter, softened, ¾ cup (150 g) granulated white sugar
- Then add in egg, egg yolk and vanilla and mix on medium-high speed until pale in color and smooth, about 1 minute.1 egg, at room temperature, 1 egg yolk, at room temperature, 1 teaspoon vanilla
- Next mix in the milk and sour cream on low speed until combined. The mixture will look curdled but don't worry, it will pull together once the dry ingredients are added in.¼ cup (60 g) sour cream, at room temperature, ½ cup (120 ml) whole milk, at room temperature
- Add the dry ingredients to the wet ingredients and combine on low speed. Scrape the sides and bottom of the bowl as necessary with a rubber spatula.
- Divide the batter evenly among the 12 liners, each should be about three-quarters full. Bake the cupcakes for 17-19 minutes. Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Black Cocoa Buttercream
- While the cupcakes are cooling make the frosting by adding the softened, unsalted butter and salt to a medium sized bowl. Mix the butter on high speed with an electric mixer until it is pale in color and fluffy, about 5-10 minutes. (If using a stand mixer, use a whisk attachment.)1 cup (224 g) unsalted butter, softened, pinch of salt
- Then sift in the black cocoa powder. Mix until combined. Then sift in the powdered sugar a little at a time until it is all combined. The frosting will be thick at this point. Add in the heavy cream and mix until the frosting is light and fluffy, about 1-2 minutes.½ cup (56 g) black cocoa powder , 2 cups (260 g) powdered sugar, 2-3 tablespoon (30-45 ml) heavy cream, cold
- Once the cupcakes are cool, add the black cocoa buttercream to a large piping bag fitted with a decorative star tip. (I love Wilton's 1M tip.) Pipe a generous amount of frosting onto the tops of each cupcake and add a few sprinkles if you wish. Then serve!sprinkles for decorating
Tried this recipe?Let us know how it was!