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Black Velvet Cupcakes

Black velvet cupcakes are a rich, moody treat featuring a deep cocoa flavor balanced with a hint of acidity from buttermilk. They are baked until moist and tender, with a striking dark appearance and a delicate crumb that’s perfect for special occasions or when you crave something decadently different.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 3/4 cup cocoa powder unsweetened, Dutch-processed optional
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil or melted butter for richer flavor
  • 1 cup buttermilk or substitute with sour cream or yogurt
  • 2 large eggs or flax eggs for vegan version
  • 1 1/2 teaspoons vanilla extract or vanilla bean paste
  • 1 cup granulated sugar

Equipment

  • Mixing bowls
  • Electric mixer
  • Cupcake tin
  • Silicone spatula
  • Toothpick

Method
 

  1. Preheat your oven to 180°C (350°F). Line a cupcake tin with paper liners to prepare for baking.
  2. Sift together the flour, cocoa powder, baking soda, and salt into a large mixing bowl. This ensures a smooth, lump-free batter.
  3. In a separate bowl, beat the butter and sugar until the mixture is light, fluffy, and fragrant, about 3 minutes. Use an electric mixer for best results.
  4. Add eggs one at a time to the butter mixture, beating well after each addition. The batter should become smooth and glossy.
  5. Mix in the vanilla extract, ensuring it's evenly distributed, which will brighten the dark cocoa flavor.
  6. Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry. Mix gently until just combined to keep the batter tender.
  7. Divide the batter evenly into the prepared cupcake liners, filling each about two-thirds full for a nice rise.
  8. Bake in the preheated oven for 18-20 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.
  9. Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack and cool completely before frosting.
  10. Once cooled, the cupcakes will have a moist crumb with a deep, dark appearance and a slight sheen on top, inviting and decadent.

Notes

Ensure not to overmix the batter to keep cupcakes tender. Fully cool before frosting to prevent sliding. Use a toothpick to check doneness for perfect results.