Dessertsbellyfull
Black Velvet Cupcakes
Topped with black buttercream, these Black Velvet Cupcakes are a rich, decadent twist on classic red velvet. Perfect for Halloween with festive sprinkles!
👥 12 Servings⏱️ Prep & Cook: 47 min⏳ Prep: 25 min🔥 Cook: 22 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- mixing bowl
- measuring cup
📝 Preparation Steps
1
Preheat your oven to 350 degrees F. Line a 12-cup muffin tray with muffin liners and set it aside.
2
In a medium-sized bowl, sift together the all-purpose flour, black cocoa powder, baking powder, baking soda, cinnamon, and salt.
all-purpose flour (, spooned and leveled)1 cupbaking powder1 teaspoonground cinnamon (optional)1 teaspoon
3
In a large mixing bowl, using an electric hand mixer (or stand mixer), cream together the vegetable oil, granulated sugar, and light brown sugar until the mixture becomes fluffy.
4
Gradually add the eggs one at a time, along with the vanilla extract. Mix until just combined. Then add the sour cream, buttermilk, and white vinegar to the mixture and give it a quick mix.
large eggs (, room temperature)2vanilla extract2 teaspoonswhite vinegar1 tablespoon
5
Add half of the dry flour mixture to the butter mixture and mix until fully incorporated. Pour in the remaining flour mixture and mix until the ingredients come together to form a smooth batter.
6
Use a cookie scoop or a measuring cup to fill each muffin liner about 3/4-full with the batter. Repeat until all the muffin liners are filled.
7
Place the muffin tray in the preheated oven and bake for 18 to ⏱️ 22 minutes, or until a toothpick inserted comes out clean.
8
Allow the cupcakes to rest in the muffin tray for ⏱️ 5 minutes, then transfer them to a wire rack to cool completely.
9
Make the frosting. In a large mixing bowl, use a hand mixer to cream the butter at medium speed for about ⏱️ 5 minutes until it becomes pale and fluffy. Gradually add powdered sugar and black cocoa powder, a few teaspoons at a time, while continuing to mix.
powdered sugar4 cups
10
Slowly add vanilla extract and heavy cream and continue to mix for another 5 to ⏱️ 7 minutes to achieve a smooth and fluffy frosting consistency. (If desired, add black food coloring gel to achieve an even deeper black-colored frosting.)
vanilla extract2 teaspoonsheavy cream3 tablespoons
11
Fill a piping bag fitted with a star-tip nozzle with the prepared frosting. Secure the other end of the piping bag with a small clamp to prevent leakage.
12
Swirl the frosting over the cooled cupcakes and sprinkle them with Halloween sprinkles.
Halloween sprinkles
Nutrition Facts
calories
461 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
3 g
sugar Content
58 g
sodium Content
176 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
81 mg
carbohydrate Content
71 g
saturated Fat Content
12 g
unsaturated Fat Content
6 g
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