Black Velvet Cupcakes
Whether you’re hosting a themed party, celebrating a special event, or simply treating yourself, Black Velvet Cupcakes are the perfect choice. The combination of rich flavor, luxurious frosting, and striking appearance makes them a crowd-pleaser that everyone will enjoy.
Servings 12
Ingredients
Black Velvet Cupcakes
- 1 cup 125 g all-purpose flour weighed in grams or spooned and leveled
- ⅓ cup 42 g black cocoa powder or regular cocoa powder
- ⅓ cup 79 ml hot water
- ⅔ cup 130 g granulated sugar
- ⅓ cup 79 ml vegetable oil
- ⅓ cup 79 ml Buttermilk room temperature
- 1 large egg room temperature
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp white vinegar
- ¼ tsp black food coloring optional more/less depending on color intensity
- 3 Tbsp 60 g raspberry preserves optional, or other filling of choice
Black Buttercream Frosting
- 1 cup unsalted butter room temperature
- 3 cups powdered sugar
- ½ cup 64 gr black cocoa powder or regular cocoa powder
- ¼ cup 60 ml heavy whipping cream more/less depending on consistency
- 1 tiny pinch salt to taste
- sprinkles optional
Instructions
Black Velvet Cupcakes
- Heat the oven to 350°F and line a cupcake pan with liners.
- Whisk together the flour, cocoa powder, baking soda, and salt in a large bowl.
- In a medium bowl, combine the sugar, vegetable oil, egg, kefir, vinegar, and food coloring, whisking until blended.
- Add the wet ingredients to the dry ingredients and mix until just a few streaks of flour are visible. Stir in the hot water until fully combined.
- Fill the cupcake liners evenly with batter, ensuring each is ½ to ⅔ full. Bake in the center of the oven for 15 minutes, or until a toothpick inserted in the middle comes out clean.
Black Buttercream Frosting
- Combine the softened butter, powdered sugar, black cocoa powder, heavy cream, and salt in a medium or large bowl and beat until smooth.
- Place the buttercream in a piping bag with a large tip.
Assemble the Cupcakes
- Carefully cut out the centers of the cooled cupcakes, ensuring not to cut through the bottom. Reserve the cut pieces. Fill the holes with raspberry preserves, then replace the cutouts. Frost the cupcakes and add sprinkles or your favorite decorations.