Description
These Black Velvet Cupcakes are a visually striking and delicious treat, perfect for any occasion. The deep black color from black cocoa powder and food coloring creates a dramatic effect, while the moist cake and rich frosting ensure a satisfying flavor.
Ingredients
- Cupcakes:
- 1 3/4 cups cake flour
- 1 1/4 cups granulated sugar
- 2/3 cup black cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1 egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon white vinegar
- black food coloring
- Black Frosting:
- 1/2 cup butter
- 8 oz cream cheese
- 4 cups powdered sugar
- 3 tablespoons black cocoa powder
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- black gel food coloring
Instructions
- Cupcakes: Preheat oven to 350°F. Line a cupcake pan with liners.
- Whisk cake flour, sugar, cocoa powder, baking soda, and salt in a stand mixer bowl.
- Whisk vegetable oil, sour cream, buttermilk, egg, vanilla extract, vinegar, and black food coloring in a separate bowl.
- Add wet ingredients to dry ingredients and mix on low until combined.
- Portion batter into liners, filling each ½ full.
- Bake for 15-18 minutes, or until a toothpick comes out clean.
- Cool cupcakes completely on a wire rack.
- Black Frosting: Beat butter and cream cheese until smooth.
- Add powdered sugar ½ cup at a time.
- Mix in black cocoa powder, vanilla extract, and black gel coloring. Whip until smooth.
- Add heavy cream if needed for desired consistency.
- Frost cooled cupcakes.
- Store frosted cupcakes covered in the fridge.
Notes
- Cake flour substitute: Measure 1 cup all-purpose flour, remove 2 tablespoons, add 2 tablespoons cornstarch, then sift.
- Black cocoa powder: Use Dutch process or natural cocoa with added gel black food coloring if black cocoa is unavailable.
- Use block cream cheese, not spread.
- Frosting can be made ahead and stored in the fridge for up to 3 days. Re-beat before using.
- Cupcakes can be stored covered in the fridge for up to 1 week. Frosted cupcakes last about 3 days.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American