Print

Black Velvet Cupcakes

Black Velvet Cupcakes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re searching for a dessert that combines rich flavors with an eye-catching presentation, look no further than these Black Velvet Cupcakes. Perfect for Halloween parties or any festive occasion, these moist and delectable treats are made with black cocoa powder, offering a unique taste without the need for artificial dyes. Topped with a luscious black cocoa buttercream and adorned with playful decorations like eyeball candies, these cupcakes are sure to delight both kids and adults alike. Whether you’re hosting a gathering or treating yourself to something special during the weekend, these cupcakes promise to impress your guests and provide a memorable indulgence.

Ingredients

Scale
  • 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

  1. Preheat your oven to 350°F (180°C) and line a 12-cup cupcake pan with liners.
  2. In a large bowl, mix cake flour, granulated sugar, dark brown sugar, baking powder, and salt.
  3. Add cubed unsalted butter to the dry mixture and blend until it resembles coarse sand.
  4. In another bowl, combine hot coffee and black cocoa powder until smooth. Then add sour cream, milk, egg, oil, and vanilla.
  5. Slowly mix half of the wet ingredients into the dry mixture until just combined.
  6. Scoop batter into liners until three-quarters full.
  7. Bake for 18-25 minutes or until a toothpick comes out clean.
  8. Cool completely before frosting with black cocoa buttercream.

Nutrition

Find it online: https://www.sweetfamilytable.com/black-velvet-cupcakes/