Description
These Black Velvet Cupcakes are rich, chocolaty, and incredibly moist, making them a delightful treat for any occasion, especially Halloween.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup black cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon distilled white vinegar
- 1/2 cup hot coffee
- 1 cup unsalted butter
- 3 1/2 cups confectioners' sugar
- 1/2 cup additional black cocoa powder
- 4–5 tablespoons heavy cream or milk
- 2 teaspoons more pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350°F (177°C) and line a muffin pan with cupcake liners.
- In a bowl, whisk together flour, black cocoa, baking powder, baking soda, and salt.
- In another bowl, mix sugar, buttermilk, oil, egg, vanilla, and vinegar until combined.
- Add dry ingredients and hot coffee to wet mixture, whisk until smooth.
- Fill cupcake liners with batter to 2/3 full.
- Bake for 20-22 minutes or until a toothpick comes out clean.
- Cool in the pan for 10-20 minutes, then transfer to a cooling rack.
- For frosting, beat softened butter until creamy, adding sugar, cocoa, cream, vanilla, and salt until fluffy.
- Frost cooled cupcakes generously and decorate as desired.
Notes
Ensure all ingredients are at room temperature for better mixing.
Check baking powder and baking soda for freshness to achieve proper rise.
The use of hot coffee enhances the chocolate flavor significantly.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 32g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg