Description
Indulge in these rich and decadent Black Velvet Cupcakes, featuring a tender crumb infused with black cocoa and espresso powder for a deep chocolate flavor. Topped with a luscious black cocoa buttercream frosting that’s silky, fluffy, and perfectly balanced between sweet and slightly bitter. Perfect for special occasions or any time you want an elegant chocolate treat.
Ingredients
Cupcakes
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 1/4 cup (28 g) black cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp espresso powder (optional)
- 1/4 cup (56 g) unsalted butter, softened
- 3/4 cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp vanilla extract
- 1/4 cup (60 g) sour cream, at room temperature
- 1/2 cup (120 ml) whole milk, at room temperature
Black Cocoa Buttercream
- 1 cup (224 g) unsalted butter, softened
- Pinch of salt
- 1/2 cup (56 g) black cocoa powder
- 2 cups (260 g) powdered sugar
- 2-3 tbsp (30-45 ml) heavy cream, cold
- Sprinkles for decorating (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, baking soda, salt, and espresso powder until well combined. Set aside.
- Cream Butter and Sugar: In a large bowl using an electric mixer on high speed (or a stand mixer with a paddle attachment), cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Add in the egg, egg yolk, and vanilla extract, mixing on medium-high speed until the batter is pale in color and smooth, approximately 1 minute.
- Incorporate Milk and Sour Cream: Mix in the whole milk and sour cream at low speed until just combined. The batter may look curdled – this is normal and will resolve when adding the dry ingredients.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed. Scrape the sides and bottom of the bowl with a rubber spatula to ensure even mixing.
- Fill Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake in the preheated oven for 17-19 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Buttercream Frosting: In a medium bowl, beat the softened unsalted butter and a pinch of salt on high speed with an electric mixer (or a whisk attachment on a stand mixer) until pale and fluffy, about 5-10 minutes.
- Add Black Cocoa Powder: Sift the black cocoa powder into the butter and mix until fully incorporated.
- Add Powdered Sugar and Cream: Gradually sift in the powdered sugar, mixing until combined. The frosting will be thick. Add in the cold heavy cream and continue beating on high speed until the frosting is light, fluffy, and pipeable, approximately 1-2 minutes.
- Pipe and Decorate: Once cupcakes are cooled, transfer the buttercream to a large piping bag fitted with a star tip (Wilton 1M recommended). Pipe a generous swirl of frosting onto each cupcake and garnish with sprinkles as desired. Serve immediately or store appropriately.
Notes
- Using ingredients at room temperature helps achieve a smooth batter and creamy frosting.
- Espresso powder is optional but enhances the chocolate flavor depth without adding a coffee taste.
- Be careful not to overmix once dry ingredients are added to prevent dense cupcakes.
- Make sure cupcakes are completely cool before frosting to avoid melting the buttercream.
- Buttercream frosting can be stored in the fridge for up to 3 days; allow frosting to come to room temperature and re-whip before using.
- Prep Time: 20 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
