Indulge in Moist Black Velvet Cupcakes for Any Occasion

These Black Velvet Cupcakes are a moment of pure, chocolatey bliss, perfect for any occasion.

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Course: Dessert

Keyword: Baking, Black Velvet Cupcakes, chocolate, Cupcakes, dessert, Frosting

Prep Time: 20

Cook Time: 18

Cooling Time: 15

Total Time: 38

Servings: cupcakes

Calories: 250kcal

¾ cup all purpose flour Essential for structure, making the cupcakes soft and tender.
⅓ cup black cocoa powder Provides a deep, rich flavor.
½ teaspoon baking soda Helps the cupcakes rise beautifully.
½ teaspoon kosher salt Enhances flavors and balances sweetness.
2 large eggs Ensure they're room temperature.
1 cup sugar Adds sweetness.
¼ cup vegetable oil Keeps the cupcakes moist.
1 teaspoon vanilla extract Brings out sweetness and richness.
½ cup buttermilk Adds moisture and richness.
1 teaspoon white vinegar Activates the baking soda.

Preheat your oven to 350°F (175°C) and place 12 cupcake liners in a muffin tray.
In a large mixing bowl, whisk together ¾ cup of all-purpose flour, ⅓ cup of black cocoa powder, ½ teaspoon of baking soda, and ½ teaspoon of kosher salt.
In a separate jug, whisk together 2 large room-temperature eggs, ¼ cup of vegetable oil, ½ cup of buttermilk, 1 teaspoon of vanilla extract, 1 teaspoon of white vinegar, and 1 cup of sugar until smooth.
Pour the wet mixture into the dry mixture, gently stirring until just combined.
Fill each cupcake liner halfway with the batter and bake for 18-20 minutes.
Allow the cupcakes to cool in the tray for 15 minutes before transferring to a cooling rack.
In a stand mixer, combine 2 sticks of unsalted butter and 3 cups of confectioners' sugar on low speed.
Increase the mixer speed to medium-high and beat for about 2 minutes until thickened.
Add ¼ teaspoon of kosher salt, 1 teaspoon of vanilla extract, and ¾ cup of black cocoa powder; mix on low speed then increase to medium-high for 2 minutes.
Gradually add in ¼ cup of heavy cream and beat until creamy and spreadable.
Frost each cupcake as desired.

Ensure your eggs and buttermilk are at room temperature. Use high-quality black cocoa for best flavor.