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Black Velvet Cupcakes

Indulgent Black Velvet Cupcakes That Steal the Show

These Black Velvet Cupcakes are dark, moist, and rich, making them a perfect choice for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Course Uncategorized
Cuisine Dessert
Servings 12 cupcakes
Calories 300 kcal

Equipment

  • Cupcake pan
  • mixing bowls
  • whisk
  • piping bag

Ingredients
  

For the Batter

  • 1 cup Cake flour This gives your cupcakes a light texture.
  • 1 cup Granulated sugar Sweetens and helps create that perfect dome.
  • ½ cup Dark brown sugar Adds depth and moisture to your cupcakes.
  • 1 teaspoon Baking powder Essential for that lovely rise.
  • 1 teaspoon Baking soda Helps with the leavening process.
  • ½ teaspoon Fine sea salt Balances out the sweetness.
  • 1 cup Hot brewed coffee Intensifies the chocolate flavor in the cupcakes.
  • ½ cup Unsweetened cocoa powder Adds body and a deep chocolate flavor.
  • ¼ cup Black cocoa powder Essential for that signature black color.
  • 1 cup Sour cream Keeps the cupcakes moist.
  • ½ cup Whole milk Adds creaminess to the batter.
  • 1 large Egg Binds everything together for a perfect texture.
  • ½ cup Vegetable oil Provides moisture and a tender crumb.
  • 1 teaspoon Vanilla extract Elevates the overall flavor profile.

For the Frosting

  • ½ cup Unsalted butter Provides a creamy base for your frosting.
  • 2 cups Powdered sugar Sweetens your frosting.
  • ¼ cup Black cocoa powder Adds dark chocolate notes to the frosting.
  • ¼ cup Heavy cream Creates a smooth and luscious texture.
  • 1 teaspoon Vanilla extract Enhances the flavors in the frosting.
  • ¼ teaspoon Fine sea salt Balances the sweetness.

For Decoration

  • 1 cup Colorful sprinkles Add a cheerful pop of color!
  • 12 pieces Eyeball candies Perfect for creating a fun effect on your cupcakes.

Instructions
 

Baking Instructions

  • Preheat your oven to 350°F (180°C).
  • Line a 12-cup cupcake pan with cupcake liners.
  • In a large mixing bowl, whisk together the cake flour, granulated sugar, dark brown sugar, baking powder, baking soda, and sea salt.
  • In a separate bowl, whisk together the hot brewed coffee and both cocoa powders until smooth.
  • Add the sour cream, whole milk, egg, vegetable oil, and vanilla extract to the cocoa mixture and mix well.
  • Slowly pour half of the wet mixture into the dry ingredients and mix on low speed just until combined.
  • Add the remaining wet ingredients and mix until just combined.
  • Fill each cupcake liner about three-quarters full with the batter.
  • Bake for 18-25 minutes until a toothpick comes out with a few moist crumbs.
  • Cool the cupcakes in the pan for about 5 minutes, then transfer to a wire rack.
  • Beat the unsalted butter until creamy, then gradually add powdered sugar, black cocoa powder, heavy cream, vanilla extract, and sea salt.
  • Transfer the frosting to a piping bag fitted with a large round tip.
  • Pipe a swirl of frosting on top of each cooled cupcake.
  • Roll the frosted cupcakes in colorful sprinkles.
  • Top each cupcake with an eyeball candy.

Notes

Use room temperature ingredients for better texture and avoid overmixing to keep cupcakes tender.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 2gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 50mgIron: 1.5mg
Keyword baking, Black Velvet Cupcakes, chocolate, cupcakes, desserts, frosting
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