Description
Indulge in the dramatic elegance of Black Velvet Cupcakes. These intensely dark, moist, and tender cupcakes are a showstopper, featuring a rich cocoa flavor and a hint of coffee, all topped with a luscious cream cheese frosting. Perfect for Halloween, birthdays, or any occasion that calls for a touch of gothic charm.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder (Dutch-processed recommended for darker color)
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 2 large eggs, at room temperature
- ¾ cup buttermilk, at room temperature
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup hot brewed coffee (or hot water)
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (optional, for consistency)
- Black food coloring (gel recommended)
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- Wet Ingredients: In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
- Combine: Pour the wet ingredients into the dry ingredients and mix on low speed (or with a whisk) until just combined. Do not overmix.
- Add Hot Liquid: Gradually add the hot brewed coffee (or hot water) to the batter while mixing on low speed until smooth. The batter will be thin.
- Fill Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake for 20-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- Make Frosting: While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.
- Add Sugar and Vanilla: Gradually add the sifted powdered sugar, one cup at a time, beating until well combined. Mix in the vanilla extract.
- Color Frosting: Add black food coloring a little at a time until you achieve your desired deep black color. If the frosting is too thick, add milk, one tablespoon at a time, until it reaches a spreadable consistency.
- Frost Cupcakes: Once the cupcakes are completely cool, frost them generously using an offset spatula or a piping bag.
Notes
- For an even richer flavor and darker color, use Dutch-processed cocoa powder.
- Ensure all wet ingredients for the cake batter (eggs, buttermilk) are at room temperature for best results.
- Don’t overmix the batter once the wet and dry ingredients are combined to ensure tender cupcakes.
- Using gel food coloring will give you a more intense black color without thinning out the frosting.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture.
Nutrition
- Calories: Approximately 250-300 (without frosting)
- Sugar: Approximately 30-35g (without frosting)
- Sodium: Approximately 150-200mg (without frosting)
- Fat: Approximately 12-15g (without frosting)
- Carbohydrates: Approximately 40-45g (without frosting)
- Protein: Approximately 3-4g (without frosting)