Black Velvet Cupcakes
Dark, **dye‑free** black velvet cupcakes made with black cocoa powder and topped with a rich black cocoa buttercream.
Equipment
- 12‑cup muffin tin
- Mixing bowls
- Electric mixer
Ingredients
Cupcake Batter
- 120 g all‑purpose flour
- 200 g granulated sugar
- 50 g black cocoa powder the darkest available
- 1 tsp baking powder
- 0.75 tsp baking soda
- 0.25 tsp salt
- 0.5 cup buttermilk room temperature
- 0.25 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 0.5 cup hot coffee (or hot water) freshly brewed, not boiling
Frosting
- 226 g unsalted butter room temperature
- 300 g powdered sugar sifted
- 50 g black cocoa powder for frosting
- 1 tsp vanilla extract
- 2 Tbsp milk (or cream) to thin as needed
- 0.125 tsp salt a pinch
Instructions
- Preheat oven to 175 °C (350 °F) and line a 12‑cup muffin tin with liners.
- In a bowl, whisk together flour, sugar, black cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, oil, egg, vanilla, and hot coffee.
- Pour wet ingredients into dry and mix on low until just combined (do not overmix).
- Fill cupcake liners about two‑thirds full and bake for 15‑20 minutes, until a toothpick comes out with a few moist crumbs.
- Cool cupcakes in the pan 5‑10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting: beat butter until creamy, then gradually add powdered sugar, black cocoa, vanilla, milk, and salt until smooth.
- Once cupcakes are cooled, frost them with the black cocoa buttercream.
Notes
You can decorate with silver sugar pearls, edible dust, or gothic accents. The frosting will darken over time—if it looks too brown at first, let it rest.