Description
Black Velvet Cupcakes are a dramatic twist on the classic velvet cake dark, moist, and tender with a silky black frosting that’s perfect for Halloween parties, gothic weddings, or anytime you want a show-stopping dessert.
Ingredients
Units
Scale
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp black food coloring gel
- 1/2 cup hot water
- 1 tsp apple cider vinegar
Frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1 tbsp black food coloring gel
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk buttermilk, vegetable oil, eggs, vanilla, and black food coloring until combined.
- Slowly mix wet ingredients into dry until just combined.
- Stir in hot water and vinegar until batter is smooth.
- Divide batter evenly among liners, filling each about ⅔ full.
- Bake 18–20 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- Frosting:
- Beat butter until light and fluffy.
- Add powdered sugar gradually, mixing after each addition.
- Mix in heavy cream, vanilla, and food coloring until smooth.
- Frost cooled cupcakes with piping bag or spatula.
Notes
- For an even richer color, use dark cocoa powder along with gel coloring.
- Make sure cupcakes are fully cooled before frosting, or the buttercream will melt.
- If frosting looks gray, keep adding gel food coloring until jet black.
Nutrition
- Calories: 385
