Decadent Black Velvet Cupcakes: The Dark Side of Delicious

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This recipe makes about 18 cupcakes, so prepare a second tin or plan to bake in two batches.
2. 2

   In a large bowl, whisk together the all-purpose flour, granulated sugar, black cocoa powder, baking soda, and salt. Make sure there are no lumps and ingredients are well distributed.
3. 3

   In a separate medium bowl, whisk together the room temperature buttermilk, neutral oil, large eggs, and vanilla extract until the mixture is smooth and fully combined.
4. 4

   Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer or by hand with a whisk until just combined. Be careful not to overmix the batter; a few small lumps are acceptable.
5. 5

   Slowly pour the hot strong brewed coffee (or hot water) into the batter while mixing on low speed. Continue mixing until the batter is smooth and thin. The batter's thin consistency is normal for this recipe.
6. 6

   Divide the cupcake batter evenly among the prepared muffin cups, filling each liner approximately two-thirds full. Use an ice cream scoop for easy and clean portioning.
7. 7

   Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out with only moist crumbs attached, not wet batter. Due to the dark color, the skewer test is crucial for doneness.
8. 8

   Allow the baked cupcakes to cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely. Ensure they are fully cooled before frosting to prevent the frosting from melting.
9. 9

   To make the frosting, in a large bowl, beat the softened unsalted butter with an electric mixer on medium speed for 2-3 minutes until it becomes light and fluffy.
10. 10

    Gradually add the sifted powdered sugar and sifted black cocoa powder to the butter, beating on low speed until fully incorporated. Increase the speed to medium-high and beat for another 2-3 minutes until the frosting is light and fluffy, scraping down the sides of the bowl as needed.
11. 11

    With the mixer on low speed, slowly add the heavy cream (or milk), vanilla extract, and pinch of salt. Once combined, increase the speed to medium-high and beat for 2-3 more minutes until the buttercream is incredibly smooth, light, and velvety. If too thick, add a tiny bit more cream; if too thin, add more sifted powdered sugar.
12. 12

    Once the cupcakes are completely cool, pipe or spread the black cocoa buttercream frosting generously on top. Serve immediately and enjoy your decadent black velvet cupcakes!