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Black Velvet Cupcakes

Black velvet cupcakes are rich, moist chocolate treats with a tender crumb and deep cocoa flavor. The baking process involves mixing dry and wet ingredients, then baking until just done, resulting in a velvety, slightly fudgy texture that’s perfect for any occasion. Their dark appearance and luscious crumb make them a visually striking and indulgent dessert.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Electric mixer
  • Sifter
  • Muffin tin and paper liners
  • Toothpick or cake tester

Method
 

  1. Preheat your oven to 175°C (350°F) and line a muffin tin with paper liners, ready for the batter.
  2. Sift together the flour, cocoa powder, and salt in a small bowl until no lumps remain; set aside.
  3. In a larger mixing bowl, beat the softened butter and sugar with an electric mixer on medium speed until the mixture is light, fluffy, and pale, about 3 minutes; you’ll hear a gentle whirring and see it turn creamy.
  4. Add eggs one at a time, beating well after each addition, until the batter is smooth and glossy.
  5. Mix in the vanilla extract and buttermilk until evenly combined; the batter may look slightly curdled but that’s normal.
  6. Gradually add the sifted dry ingredients into the wet mixture, mixing gently on low speed or folding until just combined; avoid overmixing to keep the cupcakes tender.
  7. Using a tablespoon or scoop, fill the paper-lined muffin cups about two-thirds full with batter, creating a domed top.
  8. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
  9. Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely, filling the kitchen with a rich chocolate aroma.
  10. Once cooled, enjoy your velvety, dark chocolate cupcakes as they are or frost them with your favorite icing for extra decadence.

Notes

For an extra moist crumb, substitute some of the buttermilk with brewed coffee or add chocolate chips to the batter.