Description
Black Velvet Cupcakes are a dramatic twist on red velvet—deeply dark and moist with a hint of cocoa and tangy buttermilk, crowned with a luscious cream cheese frosting that makes them stunningly irresistible.
Ingredients
- 1½ cups all‑purpose flour
- 2 Tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 large egg
- ¾ cup buttermilk
- 1 Tbsp white vinegar
- 1 tsp vanilla extract
- 1–1½ tsp black gel food coloring
- Frosting:
- 8 oz cream cheese, softened
- 4 Tbsp unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 °F (175 °C); line a 12‑cup muffin tin with liners.
- In a bowl, whisk together flour, cocoa, baking soda, and salt.
- In another bowl, mix sugar and oil until smooth. Add egg, buttermilk, vinegar, vanilla, and black food coloring—whisk until color is uniform.
- Gently fold dry ingredients into wet until just combined; don’t overmix.
- Fill liners two‑thirds full; bake 18–20 min or until a tester comes out with moist crumbs.
- Cool in pan 5 min, then transfer to a rack to cool completely.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until light and fluffy. Pipe or spread on cooled cupcakes.
Notes
- Use gel food coloring for rich black hues; liquid coloring yields a softer shade.
- To make a layer cake, bake in an 8″ pan for 25–30 minutes.
- For gluten‑free: substitute a GF flour blend containing xanthan gum.
- Vegan adaptation: use flax egg, non‑dairy buttermilk, vegan butter, and dairy‑free cream cheese.
- Store frosted cupcakes in an airtight container in the fridge for up to 4 days.
