Description
Dark, dramatic, and absolutely delicious, these Black Velvet Cupcakes are the perfect mix of rich cocoa flavor and soft, moist texture, topped with a smooth vanilla frosting.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup black cocoa powder
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
- 1/2 teaspoon black gel food coloring
- 1/2 cup unsalted butter (softened, for frosting)
- 2 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1–2 tablespoons milk or cream (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In one bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt. In another, mix buttermilk, oil, egg, vanilla, vinegar, and food coloring until smooth.
- Fill cupcake liners two-thirds full with the batter.
- Tap the pan gently to level the batter and remove air bubbles.
- Bake for 18 to 22 minutes or until a toothpick inserted comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
- For frosting, beat butter until light, then add powdered sugar gradually. Add vanilla and milk to adjust texture.
- Frost cooled cupcakes and decorate as desired.
Notes
- Use room temperature ingredients for the best mixing results.
- Do not overmix the batter after adding dry ingredients to keep cupcakes light.
- Let cupcakes cool completely before frosting.
- Store in an airtight container for up to 3 days or freeze unfrosted for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 26g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg