Description
These Black Velvet Cupcakes are rich, moist, and decadently chocolatey with a beautiful deep black color from Dutch-processed cocoa powder. Perfectly tender and balanced with a hint of tang from buttermilk and vinegar, these cupcakes are topped with luscious chocolate buttercream or cream cheese frosting for an irresistible treat that’s great for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup granulated sugar
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to prevent sticking.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt to ensure even mixing and to eliminate lumps.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, vegetable oil, eggs, vanilla extract, and white vinegar until the mixture is smooth and well combined.
- Add Buttermilk: Stir the buttermilk into the wet mixture to add moisture and enhance the cupcakes’ tenderness.
- Combine Dry and Wet Mixtures: Gradually add the sifted dry ingredients into the wet mixture, stirring gently just until incorporated. Avoid overmixing to keep the cupcakes light and fluffy.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Frost and Decorate: Once cooled, frost the cupcakes with chocolate buttercream or cream cheese frosting as desired, adding decorations if you like.
Notes
- Do not overmix the batter to maintain a tender crumb.
- Use Dutch-processed cocoa powder for the characteristic dark color and smooth chocolate flavor.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Substitute dairy-free buttermilk (e.g., almond or soy milk with vinegar) to make the cupcakes dairy-free.
- These cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
