Dessertsbrokenovenbaking5.0
Black Velvet Cupcakes with Raspberry Filling
These black velvet cupcakes are made with black cocoa powder and filled with raspberry jam!
👥 12 Servings⏱️ Prep & Cook: 37 min⏳ Prep: 25 min🔥 Cook: 12 min👤 Kayla Burton📖 brokenovenbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
Black Velvet Cupcakes
2
Preheat oven to 350°F and fill a cupcake pan with liners.
3
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
4
In a medium bowl, whisk together the sugar, vegetable oil, egg, kefir, vinegar, and food coloring.
large egg (room temperature)1
5
Pour the wet ingredients into the dry ones and mix until a few flour streaks remain. Then, stir in the hot water until combined.
6
Pour the batter evenly throughout the cupcake liners (they should be about 1/2-2/3 full). Bake on the middle rack until a toothpick comes out clean (⏱️ 12-15 minutes).
7
Black Buttercream Frosting
8
In a medium/large bowl, cream together the softened butter, powdered sugar, black cocoa powder, heavy whipping cream, and salt until smooth.
powdered sugar3 cups
9
Transfer the buttercream to a piping bag fitted with a large piping tip.
10
Assemble the Cupcakes
11
Cut the centers out of the cooled cupcakes (be careful not to cut all the way through the bottom). Save the cutouts. Fill the holes with raspberry preserves, and then place the cutout back on top.
raspberry preserves (optional, or other filling of choice)3 tablespoons
12
Pipe frosting on top of the cupcakes and then decorate with sprinkles or any other decorations!
sprinkles (optional)
Nutrition Facts
calories
441 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
3 g
sugar Content
43 g
sodium Content
111 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
63 mg
carbohydrate Content
56 g
saturated Fat Content
13 g
unsaturated Fat Content
10 g
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