Description
These decadent Moist Black Velvet Cupcakes melt in your mouth, boasting a striking black hue and a sumptuously soft texture. They are perfect for any gathering, offering a rich chocolate flavor and an easy preparation process suitable for all skill levels.
Ingredients
Scale
- 1.5 cups All-Purpose Flour
- 1 cup Unsweetened Cocoa Powder
- 1 cup Granulated Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 cup Buttermilk
- 0.5 cups Vegetable Oil
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- a few drops Black Food Coloring
- 1 batch Cream Cheese Frosting
- 1 batch Vanilla Buttercream
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In a separate bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, and black food coloring.
- Gradually pour wet ingredients into the dry mixture, stirring gently until just combined.
- Fill each cupcake liner about two-thirds full with the batter.
- Bake for 20-25 minutes, checking for doneness with a toothpick.
- Allow cupcakes to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost with cream cheese frosting or vanilla buttercream.
Notes
- Ensure freshness of ingredients for best results.
- Allow cupcakes to cool completely before frosting.
- Avoid overmixing the batter for a light and fluffy texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg