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Black Velvet Cupcakes

Black velvet cupcakes are rich, moist treats with a deep cocoa flavor and a hint of tang from buttermilk, resulting in a striking dark appearance and tender crumb. The recipe involves mixing dry and wet ingredients separately before combining and baking until fluffy and moist. Finished cupcakes are perfect for decadence and visual drama, topped with creamy frosting for an elegant touch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 1/2 cup cocoa powder Dutch-processed preferred
  • 1 1/2 teaspoons baking soda
  • 1/2 cup buttermilk can substitute with yogurt or sour milk
  • 1/2 cup unsalted butter softened, not melted
  • 1 cup granulated sugar
  • 2 eggs room temperature
  • 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 flour, cocoa powder, and baking soda into a large bowl. This ensures all dry ingredients are evenly combined and free of lumps.
  3. In a separate bowl, beat the softened butter and granulated sugar with an electric mixer until the mixture is light, fluffy, and pale in color, about 2-3 minutes. You should hear a gentle whir and see the mixture increase in volume.
  4. Add eggs one at a time to the butter mixture, beating well after each addition. The batter will become smooth and slightly thickened, with a glossy appearance.
  5. Stir in the vanilla extract, which will add a fragrant aroma to the batter.
  6. Pour in the buttermilk and mix until combined; the batter will look slightly curdled but smooth.
  7. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently until just combined. Do not overmix; the batter should be slightly lumpy but well incorporated.
  8. Using a spoon or scoop, divide the batter evenly into the prepared muffin tin, filling each liner about two-thirds full. The batter should be smooth but still thick enough to hold its shape.
  9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out with moist crumbs. The cupcakes will be firm to the touch and slightly domed.
  10. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. You'll notice the rich chocolate aroma filling the room as they cool.
  11. Once cooled, frost the cupcakes with your favorite icing—cream cheese or dark chocolate ganache both complement the deep cocoa flavor beautifully. Enjoy the moist, decadent crumb with a glossy, flavorful finish.

Notes

Ensure butter is soft but not melted for best creaming results. Do not overmix after adding dry ingredients to keep cupcakes tender. Fully cool cupcakes before frosting to prevent melting.