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Black Velvet Cupcakes

Black velvet cupcakes are a visually striking treat characterized by their deep, matte black color and rich cocoa flavor. The recipe involves mixing dry and wet ingredients, baking until cracked on top, and achieving a tender, moist crumb with a slightly crackled surface. They’re perfect for when you want a decadent, yet understated dessert with a glossy, velvety appearance.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups cake flour
  • 1/2 cup Dutch-processed cocoa powder sifted
  • 1 teaspoon baking soda baking soda
  • 1/2 cup unsalted butter softened
  • 1 1/4 cups granulated sugar
  • 2 large eggs room temperature

Equipment

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

Method
 

  1. Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners and set aside.
  2. Sift together the cake flour, cocoa powder, and baking soda into a large mixing bowl. This aerates the dry ingredients and removes lumps.
  3. In a separate bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed until the mixture is light, fluffy, and slightly pale, about 3-4 minutes. You should hear a gentle whir and see the mixture increase in volume.
  4. Add eggs one at a time to the creamed mixture, beating well after each addition. The batter will become smooth and glossy.
  5. Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry. Use low speed to mix until just combined, avoiding overmixing to keep the cupcakes tender.
  6. Fill each cupcake liner about two-thirds full with the batter. You can use an ice cream scoop for even portions.
  7. Bake the cupcakes for 18-20 minutes, or until the tops crack slightly and a toothpick inserted into the center comes out clean. The tops should be matte and slightly cracked, with a rich aroma filling your kitchen.
  8. Remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely; they should feel firm to the touch but still moist inside.
  9. Once cooled, they’re ready to be frosted or enjoyed as is. The rich cocoa flavor and tender crumb make them an elegant treat for any occasion.

Notes

For an extra touch, top with a dark chocolate ganache or a swirl of whipped cream. Store in an airtight container for up to 2 days for best freshness.