Black Velvet Cupcakes

Black Velvet Cupcakes

Sep 9, 2024

Ingredients:

For the Cake:

  • 1 cup all purpose flour
  • 1/4 cup black cocoa powder or dark chocolate cocoa powder (I usually just use Hershey's Special Dark)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon instant espresso powder (optional)
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cup sour cream, room temperature
  • 1/2 cup whole milk, room temperature
  • black gel food coloring (optional)

For the Buttercream:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup black cocoa powder or dark chocolate cocoa powder (I usually just use Hershey's Special Dark)
  • 3-4 cups powdered sugar
  • 1/4 cup heavy cream
  • 1-2 tablespoons whole milk
  • 1/8 teaspoon salt
  • black gel food coloring (optional)

Directions:

For the Cake:

  1. Preheat oven to 350F and line a cupcake pan with 12 liners.Set aside.
  2. In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt and espresso powder. Set aside.
  3. Add the butter and sugar to a medium mixing bowl. Cream together with an electric mixer for 2-3 minutes until light and fluffy. Mix in the egg, egg yolk and vanilla for about 1-2 minutes until pale and smooth.
  4. In glass measuring cup or small bowl, mix together the milk and sour cream until smooth. Mix in the black food coloring until you reach your desired shade.
  5. Mix in the milk mixture to the sugar and egg mixture until smooth.
  6. Add the dry into the wet and mix until just combined. Make sure not to over-mix.
  7. Add the batter to your prepared cupcake liners, filling just over half full. Bake for 17-20 minutes until a toothpick inserted comes out clean. Allow to cool for 5-10 minutes in the pan and then transfer to a wire rack to finish cooling completely.

For the Buttercream:

  1. Add the butter to a large mixing bowl and cream on high for about 5 minutes until pale and soft.
  2. Cream in the cocoa powder. Cream in 3 cups of the powdered sugar a little at a time until fully incorporated.
  3. Mix in the heavy cream and milk. Mix in the salt.
  4. Mix in the black food coloring gradually, until you reach your desired shade. If you had to add a lot of food gel, and it has made the texture of your frosting a little too limp, add in the extra powdered sugar 1/4 cup at a time until you have reached a pipe-able consistency. Keep in mind that adding more powdered sugar will change the color of your frosting.
  5. Using a piping bag fitted with the star tip or a piping bag with the tip snipped off, pipe a dollop of frosting on top of each cupcake. Top with optional sprinkles and enjoy!

*Store in an airtight container at room temperature for up to 3 days.

*Make these cupcakes up to a day ahead of time for even blacker cake and frosting. Regardless if you are using black cocoa powder or just dark cocoa powder and food gel, the black color will intensify as the cake sets.

*If you are using black cocoa powder, there is probably no need for food dye, depending on what kind of cocoa powder you're using. Different brands will have different intensities of black. I typically only use the food coloring if I am using a traditional dark chocolate, like the Hershey's Special Dark.

Makes 12 Cupcakes