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Black Velvet Cupcakes

Black Velvet Cupcakes
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Indulge in the rich, decadent flavor of Black Velvet Cupcakes that are perfect for any festive occasion. These moist cupcakes, made with black cocoa powder, deliver a unique chocolate experience without the need for artificial dyes. Topped with a luscious black cocoa buttercream and decorated with colorful sprinkles and spooky eyeball candies, these cupcakes are sure to impress your guests at parties or cozy gatherings. Their striking appearance and delightful taste make them an irresistible treat for Halloween or any celebration. Whether you’re a baking novice or a seasoned pro, this recipe is easy to follow and guarantees delicious results.

Ingredients

Scale
  • 3/4 cup + 3 tablespoons cake flour
  • 3/4 cup granulated sugar
  • 1/4 cup dark brown sugar (packed)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 4 tablespoons unsalted butter (cubed, room temperature)
  • 1/2 cup hot brewed coffee
  • 1/2 cup Dutch-processed cocoa powder
  • 1/4 cup black cocoa powder
  • 1/2 cup sour cream (room temperature)
  • 1/4 cup whole milk (room temperature)
  • 1 flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water)
  • 4 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups unsalted butter (room temperature)
  • 2 cups powdered sugar
  • 1/2 cup black cocoa powder
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla paste or extract
  • Pinch fine sea salt
  • Colored sprinkles for the sides
  • Eyeball candies for the tops

Instructions

  1. Preheat oven to 350°F (180°C) and line a 12-cup cupcake pan with liners.
  2. In a bowl, mix cake flour, granulated sugar, dark brown sugar, baking powder, baking soda, and salt. Blend in cubed butter until crumbly.
  3. In another bowl, whisk hot coffee with both cocoa powders; add sour cream, milk, flax egg, oil, and vanilla.
  4. Gradually combine wet ingredients into dry mixture until just blended.
  5. Fill cupcake liners about 3/4 full and bake for 18-25 minutes until a toothpick comes out clean.
  6. Cool cupcakes on a wire rack before frosting with black cocoa buttercream.
  7. To make the buttercream, cream together room temperature butter, then mix in powdered sugar until light and airy. Add black cocoa powder, heavy cream, vanilla extract and salt until well combined.
  8. Fit a piping bag with frosting, pipe on cooled cupcakes, roll in sprinkles, and top with eyeball candies.

Nutrition

Find it online: https://www.weekmealideas.com/black-velvet-cupcakes/