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Black Velvet Cupcakes

Black velvet cupcakes feature a deep cocoa flavor combined with a hint of tang from buttermilk, resulting in moist, tender, and strikingly dark cupcakes. The baking process involves simple mixing and baking until just done, with a smooth frosting completing their decadent appearance. Their rich texture and dramatic color make them a memorable treat for any occasion.
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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
  • 1/4 cup cocoa powder Dutch-processed preferred
  • 1/2 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 or sour milk
  • 1 1/2 teaspoons 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 all-purpose flour, cocoa powder, and baking soda into a large mixing bowl. This ensures the dry ingredients are evenly combined and free of lumps.
  3. In a separate bowl, beat the softened butter and granulated sugar with an electric hand mixer until the mixture becomes light, fluffy, and pale in color, about 2-3 minutes. This creates a tender crumb for the cupcakes.
  4. Add eggs one at a time to the butter mixture, beating well after each addition. The mixture should become smooth and slightly thickened, with a subtle shine.
  5. Stir in the buttermilk and vanilla extract until just combined, creating a slightly tangy, moist batter.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently until just combined. Be careful not to overmix, as this keeps the cupcakes tender.
  7. Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full. The batter should look smooth and glossy, with a deep chocolate color.
  8. Bake in the preheated oven for 18-20 minutes, until a toothpick inserted into the center comes out with moist crumbs. The cupcakes will be slightly domed and smell rich and chocolatey.
  9. Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a cooling rack to cool completely before frosting. They should feel firm but tender to the touch.
  10. Once cooled, top the cupcakes with your favorite frosting, such as rich cream cheese or dark chocolate ganache, for a decadent finish.
  11. Enjoy these moist, dark, and irresistibly flavorful black velvet cupcakes, perfect for special occasions or a cozy treat.

Notes

Ensure butter is soft but not greasy, and avoid overmixing to keep cupcakes tender. Fully cool cupcakes before frosting for the best appearance and texture.