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Moist Black Velvet Cupcakes

Indulge in Moist Black Velvet Cupcakes That Wow Every Bite

These Moist Black Velvet Cupcakes deliver an irresistible flavor profile, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: mini cakes
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1.5 cups cake flour gives light texture
  • 0.75 cups granulated sugar adds sweetness
  • 0.25 cups dark brown sugar deepens flavor
  • 1 teaspoon baking powder ensures rise
  • 0.5 teaspoon baking soda neutralizes acidity
  • 0.5 teaspoon fine sea salt enhances flavor
  • 0.75 cups hot brewed coffee intensifies chocolate
  • 0.5 cups black cocoa powder provides color
  • 0.25 cups unsweetened cocoa powder adds chocolate depth
  • 0.5 cups sour cream keeps moist
  • 0.5 cups whole milk adds creaminess
  • 1 large egg binds ingredients
  • 0.25 cups vegetable oil enriches texture
  • 1 teaspoon vanilla extract rounds flavor
For the Frosting
  • 1 cup unsalted butter for creamy texture
  • 4 cups powdered sugar for sweetness
  • 0.33 cups black cocoa powder reinforces chocolate
  • 0.25 cups heavy cream for spreadability
  • 1 teaspoon vanilla extract adds warmth
  • 0.5 teaspoon sea salt balances sweetness

Equipment

  • Oven
  • Mixing bowls
  • cupcake pan
  • Whisk
  • Spatula
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and line a 12-cup cupcake pan with liners.
  2. In a mixing bowl, whisk together cake flour, granulated sugar, dark brown sugar, baking powder, baking soda, and fine sea salt.
  3. In another bowl, combine hot brewed coffee with black cocoa powder and unsweetened cocoa powder; whisk until smooth.
  4. Add sour cream, whole milk, egg, vegetable oil, and vanilla extract to the cocoa mixture; mix until combined.
  5. Combine the wet mixture with the dry ingredients, mixing until just combined.
  6. Spoon the batter into the cupcake liners, filling them three-quarters full.
  7. Bake in the oven for 18-25 minutes or until a toothpick comes out with a few moist crumbs.
  8. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Beat unsalted butter in a bowl until creamy, gradually adding powdered sugar until fluffy.
  10. Mix in black cocoa powder, heavy cream, vanilla extract, and sea salt until the frosting is silky.
  11. Pipe the frosting onto cooled cupcakes and add any fun decorations you desire.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Allow cupcakes to cool completely before frosting to avoid melting.

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