Black Velvet Cupcakes
Make rich Black Velvet Cupcakes with deep chocolate flavor and striking black color. Easy recipe with buttermilk and coffee for moist, decadent treats.
Equipment
- mixing bowl
- whisk
- oven
- muffin tin
- measuring cups
- measuring spoons
- electric mixer
- spatula
- wire rack
- piping bag
Ingredients
Cupcake Batter
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs at room temperature
- 1 cup buttermilk at room temperature
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1/2 cup hot coffee
- 1/2 cup black food coloring gel
Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1-2 tbsp heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, beat the eggs, buttermilk, vegetable oil, vanilla extract, hot coffee, and black food coloring gel until smooth and fully incorporated.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. The batter should be thick and glossy.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- While the cupcakes cool, make the frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract, mixing until light and fluffy.
- Frost the cooled cupcakes using a piping bag or spatula, spreading the frosting evenly over the tops.
Notes
Let the cupcakes cool completely before frosting to prevent the frosting from melting.