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Black Velvet Cupcakes

Black Velvet Cupcakes
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If you’re looking for a deliciously spooky treat to elevate your celebrations, these Black Velvet Cupcakes are a must-try! Rich, moist, and strikingly black thanks to the unique black cocoa powder, these cupcakes create an eye-catching dessert that’s perfect for Halloween parties or cozy movie nights. Topped with creamy buttercream frosting and festive sprinkles, each bite is sure to impress both kids and adults alike. Easy to make in just a few steps, these cupcakes offer a delightful chocolate flavor that’s hard to resist. Get ready to delight your friends and family with this fun twist on a classic favorite!

Ingredients

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  • 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)
  • 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 (50 g)
  • 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. Add cubed butter and mix until sandy.
  3. In another bowl, whisk hot coffee with both cocoa powders. Mix in sour cream, milk, vegetable oil, and vanilla extract.
  4. Gradually combine wet ingredients with dry mixture until just mixed; do not overmix.
  5. Fill cupcake liners 3/4 full and bake for 18-25 minutes until a toothpick comes out clean.
  6. Cool in the pan for 10 minutes before transferring to wire rack.
  7. For frosting, beat room temperature butter until smooth; gradually add powdered sugar and black cocoa powder along with cream and vanilla until fluffy.
  8. Frost cooled cupcakes and decorate with sprinkles and eyeball candies.

Nutrition

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