Dessertscambreabakes5.0
Black Velvet Cupcakes
These black velvet cupcakes are rich, moist, and naturally jet-black thanks to black cocoa powder—no food dye needed! Topped with black cocoa buttercream and Halloween sprinkles, they’re spooky-season perfection.
👥 12 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 1h 30m🔥 Cook: 20 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- whisk
- bowl
- mixing bowl
📝 Preparation Steps
1
Line a 12-cup cupcake pan with liners and preheat the oven to 350F/180C.
2
Combine the cake flour, sugar, brown sugar, baking powder, baking soda, and salt. Mix in the butter on low speed until it resembles coarse sand.
3
Whisk together the hot coffee and both cocoa powders. Then, whisk in the sour cream, milk, egg, oil, and vanilla.
large egg (room temperature )1
4
Mix in half of the wet ingredients on low speed until just incorporated. Then, scrape down the bowl, mix in the rest of the wets, and scrape down the bowl one last time.
5
Scoop the batter into the lined cupcake pan, filling each liner roughly 3/4 full. You will have enough batter to make 12 cupcakes.
6
Bake the cupcakes for ⏱️ 18-25 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs. Let the pan cool on a wire rack for ⏱️ 10 minutes, then remove the cupcakes and let them finish cooling on the rack while you make the frosting.
7
Cream the butter in a stand mixing bowl until smooth. Then, mix in the powdered sugar. Beat on medium-low speed until the frosting is light and airy. Then, mix in the black cocoa powder, heavy cream, vanilla, and salt until combined.
powdered sugar2 cupsheavy cream3 tablespoons
8
Fit a piping bag with a large round tip and fill it with the frosting. Pipe a swirl on top of each cupcake, then roll the sides in the sprinkles. Top with eyeball candies, and enjoy!
Nutrition Facts
calories
437 kcal
fat Content
36 g
serving Size
1 serving
fiber Content
3 g
sugar Content
25 g
sodium Content
156 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
95 mg
carbohydrate Content
31 g
saturated Fat Content
20 g
unsaturated Fat Content
13 g
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