Description
Indulge in the richness of these Moist Black Velvet Cupcakes that deliver a delicious chocolate experience with a unique twist.
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 (for frosting)
- 2 cups powdered sugar (for frosting)
- 1/2 cup black cocoa powder (for frosting)
- 3 tablespoons heavy cream (for frosting)
- 1 teaspoon vanilla paste or extract (for frosting)
- Pinch fine sea salt (for frosting)
- Colored sprinkles for the sides of cupcakes
- Eyeball candies for the tops of cupcakes
Instructions
- Line a 12-cup cupcake pan with liners and preheat the oven to 350F/180C.
- Combine the cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Mix in the butter on low speed until it resembles coarse sand.
- Whisk together the hot coffee and both cocoa powders. Then, whisk in the sour cream, milk, egg, oil, and vanilla.
- Mix in half of the wet ingredients on low speed until just incorporated. Then, scrape down the bowl, mix in the rest of the wets, and scrape down the bowl one last time.
- Scoop the batter into the lined cupcake pan, filling each liner roughly 3/4 full. You will have enough batter to make 12 cupcakes.
- Bake the cupcakes for 18-25 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs. Let the pan cool on a wire rack for 10 minutes, then remove the cupcakes and let them finish cooling on the rack while you make the frosting.
- Cream the butter in a stand mixing bowl until smooth. Then, mix in the powdered sugar. Beat on medium-low speed until the frosting is light and airy. Then, mix in the black cocoa powder, heavy cream, vanilla, and salt until combined.
- Fit a piping bag with a large round tip and fill it with the frosting. Pipe a swirl on top of each cupcake, then roll the sides in the sprinkles. Top with eyeball candies, and enjoy!
Notes
- Ensure ingredients are at room temperature for the best results.
- Measure the cake flour carefully for consistent texture.
- Adjust baking time according to your oven; keep an eye on the cupcakes as they bake.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 330
- Sugar: 24g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg