Description
Delight in the rich, deep flavor of Black Velvet Cupcakes, made with black cocoa powder and topped with a luscious black cocoa buttercream frosting. Perfectly moist and tender, these cupcakes combine intense chocolate notes with a hint of tang from vinegar and buttermilk, creating an irresistible dessert that’s as visually striking as it is delicious.
Ingredients
Cupcakes
- 1 1/3 cup All Purpose flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 2/3 cup Whole Milk (hot)
- 2/3 cup Black Cocoa Powder
- 1 cup Sugar
- 1/3 cup Vegetable Oil (or any neutral oil)
- 5 tbsp Unsalted Butter (melted)
- 2 large Eggs
- 1 Egg Yolk
- 1 1/2 tsp Vanilla Extract
- 1 tsp Vinegar
- 1/2 cup Buttermilk
Frosting
- 1 cup Semi-Sweet Chocolate Chips
- 4 tbsp Corn Syrup
- 1 cup Unsalted Butter (room temperature)
- 4 oz Cream Cheese (room temperature)
- 1 cup Powdered Sugar
- 1/2 cup Black Cocoa Powder
- 1 tbsp Heavy Cream
Instructions
- Preheat Oven and Prepare Cocoa Mixture: Preheat the oven to 350°F (175°C). In a small bowl, whisk together the black cocoa powder and hot whole milk until smooth. Set aside to cool slightly.
- Combine Wet Ingredients: In a large mixing bowl, whisk together sugar, vegetable oil, melted unsalted butter, eggs, egg yolk, vanilla extract, vinegar, and buttermilk until fully combined.
- Combine Dry Ingredients and Mix Batter: In another large bowl, sift together all purpose flour, baking powder, baking soda, and kosher salt. Add half of the dry ingredients to the wet mixture, then pour in the black cocoa and milk mixture. Add the remaining dry ingredients and gently fold with a rubber spatula until just combined—avoid overmixing to keep cupcakes tender.
- Fill Muffin Tin and Bake: Line a muffin tin with cupcake liners. Fill each liner about two-thirds full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cupcakes cool completely on a wire rack.
- Prepare Black Cocoa Frosting Base: In a microwave-safe bowl, combine semi-sweet chocolate chips and corn syrup. Microwave in 15-second intervals, stirring between each, until melted and smooth. Set aside to cool slightly.
- Make the Buttercream Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat unsalted butter on medium speed for 2 minutes until fluffy. Add cream cheese and beat for an additional 1 minute until creamy. Gradually add powdered sugar and black cocoa powder, mixing until combined.
- Add Melted Chocolate and Heavy Cream: Pour in the cooled melted chocolate and corn syrup mixture along with heavy cream. Scrape down the sides of the bowl and continue mixing for about 1 more minute until the frosting is smooth and spreadable. Optionally, add a few drops of black food coloring for a deeper black hue.
- Decorate Cupcakes: Transfer the black cocoa buttercream to a piping bag. Pipe frosting generously onto the cooled cupcakes. Serve immediately or refrigerate until ready to enjoy.
Notes
- Ensure the hot milk and black cocoa mixture is not too hot when adding to the batter to prevent cooking the eggs.
- Using room temperature eggs and butter helps to create a smooth, even batter and frosting.
- Butter and cream cheese in the frosting must be at room temperature for best texture.
- Black food coloring is optional but enhances the vibrant black shade of the frosting.
- Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Bring cupcakes to room temperature before serving for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
