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Black Velvet Cupcakes

Decadent Black Velvet Cupcakes for a Spooktacular Treat

Indulge in these irresistible Black Velvet Cupcakes, perfect for Halloween festivities, with rich chocolate flavor and creamy buttercream.
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Prep Time 20 minutes
Cook Time 19 minutes
Cooling Time 10 minutes
Total Time 49 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All Purpose Flour Spoon and level for accuracy
  • 1/2 cup Black Cocoa Powder Opt for super black for best result
  • 1 tsp Baking Powder Ensure it's fresh for proper rise
  • 1/2 tsp Baking Soda Essential for fluffiness
  • 1/4 tsp Salt Enhances flavors
  • 1 tsp Espresso Powder Optional, intensifies chocolate taste
  • 1/2 cup Unsalted Butter Softened for easier mixing
  • 1 cup Granulated Sugar Feel free to reduce for less sweetness
  • 2 large Eggs Room temperature for better mixing
  • 1 tsp Vanilla Extract Boosts overall flavor
  • 1/2 cup Sour Cream Greek yogurt can be substituted
  • 1/2 cup Whole Milk At room temperature for proper blending
For the Buttercream Frosting
  • 1/2 cup Unsalted Butter Softened before whipping
  • 1 pinch Salt Balances sweetness
  • 1/2 cup Black Cocoa Powder Crucial for the signature black color
  • 3 cups Powdered Sugar Sweetener for frosting texture
  • 2 tbsp Heavy Cream Integral for fluffy consistency
  • 1 cup Sprinkles Optional for decoration

Equipment

  • Cupcake pan
  • Mixing bowls
  • Electric mixer
  • Piping Bag

Method
 

Step‑by‑Step Instructions for Black Velvet Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a medium-sized bowl, whisk together the dry ingredients.
  3. Cream together the softened butter and sugar in a large mixing bowl until light and fluffy.
  4. Add the eggs and vanilla extract to the butter-sugar mixture and mix until combined.
  5. Blend in the milk and sour cream on low speed until combined.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Fill the cupcake liners about 3/4 full with batter and bake for 17-19 minutes.
  8. Remove from oven and cool in the pan for 10 minutes before transferring to a wire rack.
  9. Beat softened butter until light and pale for the frosting.
  10. Gradually sift in the cocoa powder and powdered sugar, mixing until combined.
  11. Add heavy cream and beat until the frosting is light and fluffy.
  12. Once cool, pipe the buttercream onto each cupcake and decorate as desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 6gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

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