Get ready for the ultimate Halloween treat with these amazing Black Velvet Cupcakes! They’re incredibly moist, packed with rich chocolate flavor, and topped with a luscious black cocoa buttercream. These cupcakes are perfect for any spooky celebration or Halloween movie night!
Here’s why you’ll absolutely love these Black Velvet Cupcakes:
- They’re incredibly moist, and each bite simply melts in your mouth, leaving you craving for more.
- Indulge in the rich chocolatey goodness of these cupcakes, thanks to the addition of black cocoa powder, which gives them a deep Oreo-like flavor.
- The crowning glory of these cupcakes is the super luscious black cocoa buttercream frosting, adding an extra layer of decadence to every bite.
- With their deep black color, these cupcakes are the perfect spooky addition to any Halloween party or gathering.
Black Velvet Cupcakes
Ingredients
For the Black Velvet Cupcakes:
- 1 cup all-purpose flour spooned and leveled (125 g)
- ¼ cup black cocoa powder 28 g
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon espresso powder optional
- ¼ cup unsalted butter softened (56 g)
- ¾ cup granulated white sugar 150 g
- 1 egg at room temperature
- 1 egg yolk at room temperature
- 1 teaspoon vanilla extract
- ¼ cup sour cream at room temperature (60 g)
- ½ cup whole milk at room temperature (120 ml)
For the Black Cocoa Buttercream:
- 1 cup unsalted butter softened (224 g)
- Pinch of salt
- ½ cup black cocoa powder 56 g
- 2 cups powdered sugar 260 g
- 2-3 tablespoons heavy cream cold (30-45 ml)
- Sprinkles for decorating
Instructions
For the Black Velvet Cupcakes:
- Preheat the oven to 350 degrees Fahrenheit and line a cupcake pan with cupcake liners.
- In a small bowl, whisk together flour, black cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
- In a large bowl, cream together butter and sugar with an electric mixer until fluffy, about 2-3 minutes.
- Add egg, egg yolk, and vanilla, mixing until pale and smooth, about 1 minute.
- Mix in milk and sour cream on low speed until combined.
- Add dry ingredients to wet ingredients and combine on low speed.
- Divide batter evenly among cupcake liners, filling each about three-quarters full. Bake for 17-19 minutes.
- Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Black Cocoa Buttercream:
- While cupcakes cool, make frosting by creaming softened butter and salt until pale and fluffy, about 5-10 minutes.
- Sift in black cocoa powder and powdered sugar, mixing until combined.
- Add heavy cream and mix until frosting is light and fluffy, about 1-2 minutes.
- Once cupcakes are cool, pipe frosting onto each cupcake using a large piping bag fitted with a star tip.
- Decorate with sprinkles, if desired. Then, it’s time to enjoy these deliciously spooky cupcakes!