Description
Indulge in the decadent delight of Black Velvet Cupcakes, a perfect blend of rich chocolate flavor and stunning visual appeal. These moist cupcakes are made with black cocoa powder, giving them a unique dark hue without the use of artificial coloring. Topped with a creamy black cocoa buttercream and festive Halloween sprinkles, these treats are ideal for any celebration, especially Halloween parties. Easy to make and sure to impress, this recipe is a must-try for both novice and seasoned bakers alike.
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
- Preheat your oven to 350°F (180°C) and line a 12-cup cupcake pan with liners.
- Combine the cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt in a mixing bowl. Mix in the cubed butter on low speed until it resembles coarse sand.
- In another bowl, whisk together hot brewed coffee and both cocoa powders. Then add sour cream, milk, egg, oil, and vanilla extract. Mix until smooth.
- Pour half of the wet mixture into the dry ingredients. Mix on low speed until just combined. Scrape down the sides of the bowl before adding the remaining wet ingredients. Mix again until fully incorporated.
- Scoop batter into each lined cupcake space until they are about three-fourths full. This recipe yields exactly 12 cupcakes.
- Bake in preheated oven for 18–25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached. Let cool on a wire rack for about 10 minutes before removing from pan.
- In a stand mixer, cream room-temperature butter until smooth. Gradually mix in powdered sugar at medium-low speed until light and airy. Then add black cocoa powder, heavy cream, vanilla paste or extract, and salt; mix until well combined.
- Fit a piping bag with a large round tip filled with frosting. Pipe swirls on top of each cupcake then roll sides in colored sprinkles. Finish by placing eyeball candies on top for added fun!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 305
- Sugar: 23g
- Sodium: 174mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 44mg