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–+ servings
Black Velvet Cupcakes

Irresistibly Moist Black Velvet Cupcakes for Halloween Fun

Delight in these Black Velvet Cupcakes, perfect for Halloween with their chocolatey flavor and creamy buttercream finish.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1 3/4 cups All-Purpose Flour or substitute with cake flour
  • 3/4 cups Black Cocoa Powder use high-quality for best results
  • 1 teaspoon Baking Soda ensure freshness
  • 1 teaspoon Baking Powder ensure freshness
  • 1/2 teaspoon Kosher Salt can swap with fine salt
  • 2 large Large Eggs room temperature
  • 1 cup Granulated Sugar or use light brown sugar for flavor
  • 1/2 cup Vegetable Oil unsweetened applesauce can substitute
  • 1 teaspoon Vanilla Extract use pure vanilla for better flavor
  • 1 cup Buttermilk can substitute with regular milk and vinegar
  • 1 teaspoon White Vinegar apple cider vinegar works as alternative
Buttercream Frosting
  • 1 cup Unsalted Butter preferably European-style
  • 3 1/2 cups Confectioners' Sugar use powdered sugar for texture
  • 1/4 cup Heavy Cream can swap with milk

Equipment

  • muffin tray
  • mixing bowls
  • Whisk
  • piping bag

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tray with cupcake liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, black cocoa powder, baking soda, and kosher salt.
  3. In a separate jug, whisk together the eggs, vegetable oil, buttermilk, vanilla extract, white vinegar, and granulated sugar.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  5. Fill each cupcake liner halfway with batter and bake for 18-20 minutes, checking for doneness.
  6. Let the cupcakes cool in the tray for 15 minutes, then transfer to a cooling rack.
  7. For the frosting, beat the unsalted butter and confectioners' sugar until smooth. Gradually mix in the vanilla, black cocoa powder, and heavy cream.
  8. Once cool, frost each cupcake with the buttercream and create your own designs.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 200mgIron: 2.5mg

Notes

Use room temperature ingredients for best results. Avoid overmixing to keep cupcakes light and fluffy.

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