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Black Velvet Cupcakes

Black velvet cupcakes boast a rich cocoa flavor paired with a subtle tang from buttermilk, resulting in a moist and tender crumb with a striking dark appearance. The baking process involves mixing dry and wet ingredients separately before combining, then baking until perfectly risen and moist. Finished with a luscious frosting, these cupcakes are both visually dramatic and decadently delicious.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: baking
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 1/2 cup cocoa powder Dutch-processed preferred
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter softened, not melted
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 3/4 cup buttermilk or substitute with yogurt
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Electric hand mixer
  • Measuring cups and spoons
  • Muffin tin and paper liners
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F) and line a muffin tin with paper liners.
  2. Sift together the flour, cocoa powder, and baking soda into a mixing bowl to ensure a smooth, lump-free mixture.
  3. In a separate large bowl, beat the softened butter and granulated sugar together with an electric mixer until the mixture is light, fluffy, and pale, about 3-4 minutes. It should sound slightly creamy and look increased in volume.
  4. Add eggs one at a time, beating well after each addition to fully incorporate and create a smooth, glossy batter.
  5. Pour in the buttermilk and vanilla extract, then beat again until combined, resulting in a slightly tangy, smooth mixture.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix; the batter should be slightly lumpy but moist.
  7. Divide the batter evenly among the paper liners, filling each about two-thirds full. Use a spoon or scoop for neat, consistent portions.
  8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out with moist crumbs, indicating they’re perfectly baked.
  9. Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes until they’re firm enough to move.
  10. Transfer the cupcakes to a wire rack to cool completely, which prevents sogginess and prepares them for frosting.
  11. Once cooled, frost the cupcakes with your favorite rich cream cheese or dark chocolate ganache for a decadent finish.
  12. Enjoy these striking, moist black velvet cupcakes that combine deep cocoa flavor with a tender crumb and beautiful dark appearance.

Notes

Ensure butter is softened, not melted, for best creaming results. Do not overmix once dry ingredients are added to keep cupcakes tender. Cool completely before frosting to prevent melting.