Recipe courtesy of Catherine McCord
Recipe courtesy of Catherine McCord
Watch how to make this recipe.
Black Velvet Cupcakes
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- Level: Easy
- Total: 1 hr 35 min
- Active: 45 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 290
- Total Fat
- 18 g
- Saturated Fat
- 7 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 3 g
- Cholesterol
- 41 mg
- Sodium
- 153 mg
A dark and scary version of red velvet cupcakes is the perfect treat for Halloween. The secret to the black-as-night batter isn't food coloring, but black cocoa powder—and it's completely dye free! The cocoa has been processed with an alkaline solution, making it darker in color and producing a smooth, intense chocolate flavor.
- Level: Easy
- Total: 1 hr 35 min
- Active: 45 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 290
- Total Fat
- 18 g
- Saturated Fat
- 7 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 3 g
- Cholesterol
- 41 mg
- Sodium
- 153 mg
Ingredients
Cupcakes:
Frosting:
Directions
- For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
- Mix together the flour, sugar, cocoa powder, baking soda and salt in a large bowl. Whisk the buttermilk, oil, sour cream, egg, espresso powder and vanilla in another large bowl.
- Add the flour mixture to the buttermilk mixture and whisk until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs attached, 16 to 18 minutes. Let cool in the pan for 10 minutes, then remove the cupcakes and let cool completely on a wire rack, about 30 minutes.
- For the frosting: Meanwhile, beat the cream cheese and butter in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 1 minute. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Spread the frosting on top of the cooled cupcakes then dust with a little black cocoa powder.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
