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Black Velvet Cupcakes

Black velvet cupcakes are rich, fudgy-textured treats with a deep cocoa flavor and a velvety crumb. They feature a dark, inviting appearance and a moist, tender bite, perfect for those craving a mysterious and indulgent dessert. The baking process highlights the contrast between the dark exterior and soft interior.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder preferably natural cocoa
  • 1 teaspoon baking soda baking soda
  • 1/2 teaspoon salt salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract vanilla extract
  • 3/4 cup buttermilk or milk with a splash of vinegar/lemon

Equipment

  • Mixing bowls
  • Electric mixer
  • Cupcake tin and liners
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F) and line a muffin tin with paper liners.
  2. Sift together the flour, cocoa powder, baking soda, and salt into a large mixing bowl. This ensures everything is evenly combined and removes lumps.
  3. In a separate bowl, beat the softened butter and sugar with an electric mixer until the mixture is pale, fluffy, and fragrant, about 3-4 minutes. This develops the base flavor and texture.
  4. Add eggs one at a time, beating well after each addition until the mixture is smooth and slightly thickened. This helps incorporate air and build structure.
  5. Stir in the vanilla extract, then pour in the buttermilk gradually, mixing just until combined. The batter will look glossy and smooth, with a rich dark color from the cocoa.
  6. Gently fold the dry ingredients into the wet mixture using a spatula or low-speed mixer, mixing until just combined. Avoid over-mixing to keep the cupcakes tender.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. This allows space for the cupcakes to rise and develop a domed top.
  8. Bake in the preheated oven for 18-20 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean with a few moist crumbs.
  9. Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely—this prevents sogginess and sets the crumb.
  10. Once cooled, enjoy these dark, moist cupcakes as they are or top with your favorite frosting for a decadent treat.

Notes

For extra richness, add a tablespoon of coffee or espresso powder to deepen the cocoa flavor. Store cupcakes in an airtight container for up to 2 days for best freshness.