Black Velvet Cupcakes Recipe with Black frosting
If you're up for a unique and visually stunning dessert, you're in for a treat! We're diving into the world of Black Velvet Cupcakes with Black Frosting, a recipe that takes the classic charm of red velvet and gives it a dark twist.
Servings: cupcakes
Equipment
- 1 Electric mixer
- 1 cupcake tin
- 1 Wilton 1M start tip
- 1 piping bag
Ingredients
Black velvet cupcakes
- 1 1/4 cup cake flour spooned and leveled
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup black cocoa powder spooned and leveled
- 6 tablespoons unsalted butter room temperature
- 1 1/2 cups granulated sugar leveled
- 1 teaspoon pure vanilla extract
- 2 Large eggs room temperature
- 1/2 cup sour cream room temperature
- 3/4 cup freshly brewed hot coffee
Black cocoa buttercream
- 1 cup unsalted butter room temperature (not too soft)
- 3 1/4 cup powdered sugar spooned and leveled, then sifted
- 1 cup black cocoa powder spooned and leveled, then sifted
- 1/4 cup heavy whipping cream room temperature
- 3/4 teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
Black velvet cupcakes
- Preheat your oven to 350 degrees Fahrenheit and get your cupcake tins ready with cupcake liners. Set them aside.
- In a medium-sized bowl, mix together the dry ingredients: flour, baking soda, baking powder, salt, and black cocoa powder.1 1/4 cup (295.7 ml) cake flour, 1 teaspoon baking soda, 1 1/2 teaspoons (1.5 teaspoons) baking powder, 1/2 teaspoon (0.5 teaspoon) salt, 1/3 cup (28.7 g) black cocoa powder
- In a separate large bowl attached to a stand mixer with the paddle attachment, beat the butter and sugar on medium speed for 3 minutes or until it becomes light and fluffy.6 tablespoons unsalted butter, 1 1/2 cups (300 g) granulated sugar
- Add vanilla. Then, one at a time, add the eggs, beating after each addition and using a rubber spatula to scrape the sides of the bowl of your stand mixer.1 teaspoon pure vanilla extract, 2 Large eggs
- Next, start adding the flour mixture in two batches, alternating with the sour cream, and mix until it's just combined. Add the coffee and mix until it's just blended together, without overmixing.1/2 cup (115 g) sour cream, 3/4 cup (177.8 g) freshly brewed hot coffee
- Using a cookie scoop or an ice cream scoop, divide the batter into your cupcake liners, and fill about 2/3 of your cupcake tins. Bake them on the middle rack of your oven for 10-15 minutes or until a toothpick inserted into the middle comes out with just a few crumbs. Let them cool completely over a cooling rack.
Buttercream
- Beat the butter until it's creamy. This will take around 1.5 minutes using the whisk attachment on medium speed. Then, add the black cocoa powder, powdered sugar, heavy cream, salt, and vanilla extract.1 cup (227 g) unsalted butter, 3 1/4 cup (390 g) powdered sugar, 1 cup (86 g) black cocoa powder, 1/4 cup (59.1 ml) heavy whipping cream, 3/4 teaspoon (0.8 teaspoon) salt, 1 teaspoon pure vanilla extract
- Mix everything together for an extra 1-2 minutes, until the frosting becomes light and fluffy. Pipe it on top of your cupcakes using your favorite piping tip (I used 1M Wilton) and enjoy!
Notes
Expert Tips for the perfect black velvet cupcake recipe
- Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature before you start. This ensures that they mix together smoothly and create a uniform batter, resulting in tender cupcakes.
- Measure Accurately: Use the spoon and level method to measure your dry ingredients. Level off ingredients like flour and icing sugar to avoid over-packing or under-packing, which can affect the texture and taste of your cupcakes.
- Don't Overmix: After adding the flour, mix just until combined. Overmixing can lead to tough or dense cupcakes. Stop mixing as soon as there are no visible streaks of flour.
- Preheat oven: Give your oven plenty of time to preheat. This helps even baking and helps your cupcakes rise correctly. Use an oven thermometer to verify the accuracy of your oven's temperature.
- Don't over-bake: Pay attention to the baking time. Use a toothpick to test for doneness by inserting it into the center of a cupcake; it should come out with just a few crumbs. Avoid overbaking, which can lead to dry cupcakes.
