Description
These Black Velvet Cupcakes are rich, moist, and beautifully dark with a deep cocoa flavor, perfect for chocolate lovers. Made with Dutch-processed cocoa and a hint of vinegar to enhance the chocolate notes, these cupcakes have a tender crumb and pair wonderfully with chocolate buttercream or cream cheese frosting. Easy to make and ideal for any celebration or sweet treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup granulated sugar
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Instructions
- Preheat the oven and prepare pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal and cleanup.
- Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt to evenly distribute and remove any lumps.
- Combine wet ingredients: In a large bowl, whisk together the granulated sugar, vegetable oil, eggs, vanilla extract, and white vinegar until the mixture is smooth and homogenous.
- Add buttermilk: Stir the buttermilk into the wet mixture until just combined, which adds richness and tenderness to the cupcakes.
- Mix dry and wet ingredients: Gradually add the sifted dry ingredients to the wet ingredients, stirring gently just until incorporated; avoid overmixing to keep the cupcakes light and fluffy.
- Fill cupcake liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake cupcakes: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean, ensuring they are fully cooked but moist.
- Cool cupcakes: Allow the cupcakes to cool in the pan for 5 minutes to settle, then transfer them to a wire rack to cool completely, preventing sogginess from trapped steam.
- Frost and decorate: Once cooled, frost the cupcakes with your choice of chocolate buttercream or cream cheese frosting and decorate as desired for a beautiful and delicious finish.
Notes
- Use Dutch-processed cocoa powder for a smoother, richer chocolate flavor and darker color.
- Do not overmix the batter to avoid dense cupcakes.
- Allow cupcakes to cool completely before frosting to prevent melting.
- White vinegar reacts with baking soda to help the cupcakes rise and enhances tenderness.
- You can substitute all-purpose flour with gluten-free flour for gluten-free variation.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
