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Black Velvet Cupcakes

Black Velvet Cupcakes

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If you’re in search of a show-stopping dessert, look no further than these Black Velvet Cupcakes! Rich, moist, and beautifully dark, these cupcakes are enhanced with black cocoa powder for a distinct flavor and striking appearance. Topped with creamy black cocoa buttercream and playful sprinkles, they are perfect for Halloween parties or any festive gathering. With their unique taste and elegant look, these cupcakes will surely impress your guests. Ideal for both busy weeknights and special occasions, this easy-to-follow recipe will become a staple in your baking repertoire.

Ingredients

Scale
  • 3/4 cup + 3 tablespoons cake flour
  • 3/4 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 4 tablespoons unsalted butter (room temperature)
  • 1/2 cup hot brewed coffee
  • 1/2 cup Dutch-processed cocoa powder
  • 1/4 cup black cocoa powder
  • 1/2 cup sour cream (room temperature)
  • 1/4 cup whole milk (room temperature)
  • 1 large egg (room temperature)
  • 4 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups unsalted butter (room temperature)
  • 2 cups powdered sugar
  • 1/2 cup black cocoa powder
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla paste
  • Pinch fine sea salt
  • Colored sprinkles for the sides
  • Eyeball candies for the tops

Instructions

  1. Preheat oven to 350°F (180°C) and line a cupcake pan with liners.
  2. In a bowl, mix cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. Blend in cubed butter until coarse crumbs form.
  4. In another bowl, whisk hot coffee and both cocoa powders; then add sour cream, milk, egg, vegetable oil, and vanilla extract.
  5. Combine wet ingredients with dry ingredients until just mixed.
  6. Fill each liner about three-quarters full with batter.
  7. Bake for 18-25 minutes until a toothpick comes out clean.
  8. Cool completely before frosting.

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