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Irresistible Black Velvet Cupcakes

Irresistible Black Velvet Cupcakes: A Spooky Dessert Delight

These Irresistible Black Velvet Cupcakes combine a rich chocolate flavor and striking color, making them the perfect treat for Halloween gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups All-Purpose Flour substitute with gluten-free flour blend for gluten-free version
  • 1/2 cup Black Cocoa Powder Dutch-process cocoa may be used as a substitute
  • 1 tsp Baking Soda essential for leavening
  • 1/2 tsp Kosher Salt use half the amount if using fine salt
  • 2 large Eggs ensure they are at room temperature
  • 1 cup Granulated Sugar sweetens the cupcake
  • 1/2 cup Vegetable Oil can be replaced with melted butter
  • 1 tsp Vanilla Extract opt for pure extract for the best taste
  • 1/2 cup Buttermilk can be substituted with plant-based milk mixed with vinegar for dairy-free version
  • 1 tsp White Vinegar reacts with baking soda for leavening
For the Frosting
  • 1/2 cup Unsalted Butter European-style butter is preferable
  • 2 cups Confectioners’ Sugar sift to remove lumps for a smooth finish
  • 1/4 cup Heavy Cream creates a creamy frosting consistency

Equipment

  • oven
  • mixing bowl
  • Muffin Tray
  • Cupcake Liners
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a standard muffin tray with cupcake liners.
  2. Whisk together the all-purpose flour, black cocoa powder, baking soda, and kosher salt until well combined.
  3. In a separate jug, combine the eggs, vegetable oil, buttermilk, vanilla extract, white vinegar, and granulated sugar, then whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently stir to combine until no dry flour remains visible.
  5. Fill each cupcake liner halfway with the batter and bake for 18-20 minutes.
  6. Once baked, cool the cupcakes in the tray for 5-10 minutes before transferring them to a cooling rack.
  7. Beat the unsalted butter and confectioners’ sugar together until creamy, then mix in vanilla extract, salt, cocoa powder, and heavy cream until fluffy.
  8. Frost each cupcake completely cooled, and add festive sprinkles if desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best results. Avoid overmixing the batter to keep the cupcakes light and fluffy.

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