Description
Rich, moist black velvet cupcakes made with black cocoa powder for a naturally jet-black color, topped with black cocoa buttercream, sprinkles, and candy eyeballs for a spooky finish.
Ingredients
- Cupcake Batter:
- 3/4 cup + 3 tablespoons cake flour
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 4 tablespoons unsalted butter, cubed, room temperature
- 1/2 cup hot brewed coffee
- 1/2 cup Dutch-processed cocoa powder
- 1/4 cup black cocoa powder
- 1/2 cup sour cream, room temperature
- 1/4 cup whole milk, room temperature
- 1 large egg, room temperature
- 4 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- Black Cocoa Buttercream:
- 1 1/2 cups unsalted butter, room temperature
- 2 cups powdered sugar
- 1/2 cup black cocoa powder
- 3 tablespoons heavy cream
- 1 teaspoon vanilla paste or extract
- Pinch fine sea salt
- Colored sprinkles for the sides
- Eyeball candies for the tops
Instructions
1. Line a 12-cup cupcake pan with liners and preheat the oven to 350°F (180°C).
2. Combine the cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Mix in the butter on low speed until the mixture resembles coarse sand.
3. Whisk together the hot coffee, Dutch-processed cocoa powder, and black cocoa powder. Then whisk in the sour cream, milk, egg, vegetable oil, and vanilla extract.
4. Mix in half of the wet ingredients on low speed until just incorporated. Scrape down the bowl, mix in the remaining wet ingredients, and scrape down the bowl again.
5. Scoop the batter into the lined cupcake pan, filling each liner about 3/4 full.
6. Bake for 18 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool the pan on a wire rack for 10 minutes, then remove the cupcakes and let them cool completely.
7. For the buttercream, cream the butter until smooth. Mix in the powdered sugar and beat on medium-low speed until light and airy. Add the black cocoa powder, heavy cream, vanilla, and salt and mix until combined.
8. Fit a piping bag with a large round tip and fill it with the frosting. Pipe a swirl onto each cupcake, roll the sides in colored sprinkles, and top with eyeball candies.
Notes
Use the spoon-and-level method to measure flour for best results, or use a kitchen scale.
Store leftover cupcakes in an airtight container at room temperature or in the refrigerator for up to 3 days. Bring to room temperature before serving if chilled.
Freeze assembled cupcakes in an airtight container for up to 1 month. Thaw overnight in the refrigerator or at room temperature before serving.
Cupcakes can be baked a day ahead and frosted the next day. The frosting can be made 2 to 3 weeks in advance and stored in the refrigerator until needed.
Nutrition
- Serving Size: 1 cupcake