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Black Velvet Cupcakes

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Deliciously rich and moist Black Velvet Cupcakes with a unique flavor from dark and black cocoa powders, topped with creamy frosting and festive decorations.

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 large egg (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. Line a 12-cup cupcake pan with liners and preheat the oven to 350°F (180°C).
  2. Combine the cake flour, sugar, brown sugar, baking powder, baking soda, and salt. Mix in the butter on low speed until it looks like coarse sand.
  3. Whisk together the hot coffee and both cocoa powders. Then, whisk in the sour cream, milk, egg, vegetable oil, and vanilla extract.
  4. Mix in half of the wet ingredients on low speed until just integrated. Scrape the bowl, then mix in the rest of the wet ingredients. Scrape the bowl one last time.
  5. Scoop the batter into the lined cupcake pan, filling each liner about 3/4 full. You should have enough batter for 12 cupcakes.
  6. Bake the cupcakes for 18-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the pan to cool on a wire rack for 10 minutes, then remove the cupcakes to cool completely.
  7. To make the frosting, cream the butter in a stand mixer until smooth. Mix in the powdered sugar and beat on medium-low speed until light and airy. Then, mix in the black cocoa powder, heavy cream, vanilla, and salt until combined.
  8. Fit a piping bag with a large round tip and fill it with the frosting. Pipe a swirl on each cupcake, roll the sides in sprinkles, and top them with eyeball candies. Enjoy!

Notes

Use room temperature ingredients for better mixing. Avoid overmixing the batter for the best texture.

Nutrition

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