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Black Velvet Cupcakes with Rich Black Cocoa Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 54 reviews
  • Author: Bara
  • Prep Time: 25 minutes
  • Cook Time: 19 minutes
  • Total Time: 1 hour 3 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in decadent Black Velvet Cupcakes featuring rich black cocoa powder and a luscious black cocoa buttercream frosting. These moist and fluffy cupcakes are perfectly balanced with espresso powder for depth and a creamy sour cream addition for tenderness, baked to perfection and topped with a dreamy, fluffy cocoa frosting. Ideal for special occasions or a luxurious treat.

Ingredients

For the Black Velvet Cupcakes

  • 1 cup (125 g) all purpose flour, spooned and leveled
  • 1/4 cup (28 g) black cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp espresso powder (optional)
  • 1/4 cup (56 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated white sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 1 tsp vanilla extract
  • 1/4 cup (60 g) sour cream, at room temperature
  • 1/2 cup (120 ml) whole milk, at room temperature

For the Black Cocoa Buttercream

  • 1 cup (224 g) unsalted butter, softened
  • pinch of salt
  • 1/2 cup (56 g) black cocoa powder
  • 2 cups (260 g) powdered sugar
  • 2-3 tbsp (30-45 ml) heavy cream, cold
  • sprinkles for decorating (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with cupcake liners to ensure easy removal and even baking.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all purpose flour, black cocoa powder, baking powder, baking soda, salt, and optional espresso powder until fully combined. Set this mixture aside.
  3. Cream Butter and Sugar: Using an electric mixer on high speed, beat the softened butter and granulated sugar in a large bowl until the texture is light, fluffy, and pale in color, about 2-3 minutes. If using a stand mixer, attach the paddle attachment.
  4. Add Eggs and Vanilla: Lower mixer speed to medium-high and add the egg, egg yolk, and vanilla extract. Mix until the batter is smooth and pale, approximately 1 minute.
  5. Combine Wet Ingredients: On low speed, mix in the milk and sour cream just until combined. The batter may look curdled at this stage but this is normal.
  6. Add Dry Ingredients to Wet: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until fully incorporated. Be sure to scrape down the sides and bottom of the bowl with a rubber spatula to ensure even mixing.
  7. Fill Cupcake Liners: Evenly divide the cupcake batter among the liners, filling each about three-quarters full to allow room for rising during baking.
  8. Bake: Place the cupcake pan in the preheated oven and bake for 17 to 19 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
  9. Make the Buttercream: In a medium bowl, beat the softened butter with a pinch of salt on high speed using an electric mixer until pale and fluffy, about 5-10 minutes. For stand mixers, use a whisk attachment.
  10. Add Cocoa Powder and Sugar: Sift in the black cocoa powder and mix until fully combined. Then sift in the powdered sugar gradually, mixing continuously until the mixture thickens.
  11. Finish Buttercream: Add the cold heavy cream and continue to beat for 1-2 minutes until the frosting is light, fluffy, and spreadable.
  12. Decorate Cupcakes: Once cupcakes have cooled completely, transfer the buttercream to a piping bag fitted with a decorative star tip (Wilton 1M recommended). Pipe a generous swirl of frosting on each cupcake, then add sprinkles if desired. Serve and enjoy!

Notes

  • Using black cocoa powder delivers a richer, darker flavor than regular cocoa powder.
  • Make sure all your ingredients (eggs, milk, sour cream) are at room temperature for best mixing results.
  • Espresso powder is optional but enhances the chocolate depth.
  • If you prefer a sweeter frosting, you can add more powdered sugar to taste.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Bring refrigerated cupcakes back to room temperature before serving for best flavor and texture.

Find it online: https://yumbara.com/black-velvet-cupcakes-with-rich-black-cocoa-buttercream-recipe/