Critical chocolate lovers will adore black velvet cupcakes. These ultra-rich and fudgy chocolate cupcakes get their deep darkish hue from black cocoa powder—no black meals coloring wanted. Identical to with crimson velvet cupcakes, buttermilk and vinegar assist create a velvety, tender texture that’s as smooth as a kitten… making these the purr-fect alternative for Halloween black cat cupcakes! 😉
In the present day’s black velvet cupcakes are as beautiful as they’re scrumptious. The jet-black shade makes them excellent for Halloween (or any event that requires one thing dramatic!). The flavour is deep, {smooth}, and complicated… suppose Oreo meets velvet cake. You possibly can hold issues easy with a swirl of black cocoa chocolate buttercream, or have some enjoyable turning them into black cat cupcakes with some candies and sprinkles.
Why Black Velvet Will Be Your New Favourite Cupcake Taste:
- Wealthy, fudgy, ultra-smooth chocolate taste
- No mixer required for the batter
- Comfortable, tender, velvety texture
- No meals coloring wanted
- Matches proper in with these Halloween recipes
- Cat cupcakes! Want I say extra?
What Is Black Cocoa Powder?
Black cocoa, I discovered, is constituted of cocoa beans which were closely alkalized—much more than common Dutch-process cocoa. Dutch-process cocoa is washed in an alkaline answer to neutralize acidity, giving it a darker shade and smoother taste (suppose Oreo cookies).
Black cocoa takes this one step additional. It’s ultra-Dutched, leading to an intense black shade, mellow chocolate taste, and really low acidity. As a result of it’s not acidic, it doesn’t react with baking soda the identical manner pure cocoa does, so it’s normally paired with baking powder as a substitute.
On this recipe, we use a exact mixture of black cocoa, baking soda, baking powder, vinegar, and buttermilk. These acids and bases stability one another completely for a smooth, velvety crumb and deep chocolate taste. I don’t suggest any substitutions, as altering the recipe won’t produce the identical desired outcome. (And we don’t wish to waste your time, effort, elements, and cash!)
When you’d wish to be taught extra, right here’s some info on Dutch-Course of vs. Pure Cocoa Powder and Baking Soda vs. Baking Powder. Each pages clarify the science behind why we use these elements in baking.
Key Components You Want for Black Velvet Cupcakes:
Along with the black cocoa powder, right here is all the pieces else you want:
The opposite energy gamers listed below are the vinegar, buttermilk, oil, and scorching espresso. Right here’s a fast rundown on why every one is so essential:
- Vinegar: Vinegar (an acid) is added to crimson velvet cake to create a chemical response with baking soda (a base) that produces carbon dioxide bubbles. These fuel bubbles increase because the cake bakes, making a fluffy crumb that’s gentle, ethereal, and “velvety” in texture. Similar state of affairs in in the present day’s cupcakes.
- Buttermilk: The acidity from each the vinegar and buttermilk additionally interferes with gluten improvement, which has a tenderizing impact. We would like our cupcakes to style tender and moist, not powerful and chewy. When you can’t discover buttermilk within the grocery retailer, do this DIY buttermilk substitute.
- Oil: Cocoa powder is a really drying ingredient, so we’d like the moisture from oil (and buttermilk) to step in.
- Espresso: Scorching liquid enhances the cocoa powder’s taste. It additionally encourages it to bloom and dissolve appropriately. When you don’t drink espresso, you should utilize scorching water. For deeper and richer taste, although, use espresso—you possibly can’t style it. (And decaf espresso works!) You utilize it on this chocolate cake recipe, too.
Now Let’s Bake Some Cupcakes!
Making the cupcake batter is so simple as whisking collectively the dry elements, whisking collectively the moist elements, after which combining the 2.
Anticipate a skinny batter: Cocoa powder takes the place of some flour, in order that’s why there may be so little flour in in the present day’s batter. The batter may be very skinny, so I like to recommend utilizing a bowl with a pour spout, so you possibly can simply pour the batter into the cupcake liners.
Success tip: Fill your cupcake liners solely 2/3 to three/4 full. Belief me, you don’t wish to fill them any greater, or they’ll overflow and sink within the middle. This recipe makes 14 or 15 cupcakes, so line a second muffin pan with 2 or 3 extra liners, or bake in batches.
Black Chocolate Buttercream Frosting
This frosting is rather like my favourite chocolate buttercream, however black cocoa offers it an extra-dark shade and a {smooth}, Oreo-like chocolate taste. We discovered that the black cocoa buttercream benefited from a contact extra heavy cream to {smooth} out correctly, and that recipe is beneath.
You possibly can pipe it in your cooled cupcakes, or just unfold it with a knife. And for those who’re turning them into black cats, see beneath. 😉
Learn how to Adorn Black Cat Cupcakes
We used a big open star tip, Ateco 826, for the pictured cupcakes. A smaller model that produces the same look is Wilton 1M. (Any open star tip works, although!) After piping the frosting, we sprinkled black sanding sugar on high for a touch of shimmer and a “furry” texture.
For the cat’s options, you want a couple of easy candies and sprinkles.
- Ears: Use a pointy knife to chop 2 rectangle items of a Hershey’s milk chocolate bar into 2 triangles.
- Eyes: Use yellow Reese’s Items. To make the pupils, switch a small quantity of the black chocolate frosting right into a small bowl, and whisk in somewhat water to skinny it out barely. Then use a toothpick to “paint” skinny traces on the Reese’s Items.
- Nostril & Whiskers: Choose up a sprinkle combine like this. Use the big orange ball sprinkle for the nostril and the lengthy orange jimmies/strands for the whiskers. Tweezers make placement straightforward.
It’s such a enjoyable, approachable solution to flip chocolate cupcakes into lovely black cats. Excellent for Halloween and straightforward sufficient for rookies:
Description
These ultra-rich and fudgy black velvet cupcakes get their deep darkish hue from black cocoa powder—no black meals coloring wanted. Identical to with crimson velvet cupcakes, buttermilk and vinegar assist create a velvety, tender texture that’s as smooth as a kitten… making these the purr-fect alternative for Halloween black cat cupcakes!
Cupcakes
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 cup (42g) black cocoa powder (a darkish, Dutch-process cocoa)*
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/2 cup (120g/ml) buttermilk*, at room temperature
- 1/3 cup (75g/80ml) vegetable oil
- 1 giant egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon distilled white vinegar
- 1/2 cup (120g/ml) scorching espresso* (decaf is ok) or scorching water
Frosting
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 1/2 cup (42g) black cocoa powder (a darkish, Dutch-process cocoa)*
- 4–5 Tablespoons (60–75g/ml) heavy cream or milk, at room temperature
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
- Make the cupcakes: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe yields 14–15 cupcakes, so line a second muffin pan with 2 or 3 extra liners (or bake in batches).
- In a medium bowl, whisk collectively the flour, cocoa powder, baking powder, baking soda, and salt. Put aside.
- In a big bowl, ideally with a pour spout, whisk collectively the sugar, buttermilk, oil, egg, vanilla, and vinegar till mixed. Pour the dry elements into the moist elements, add the new espresso, and whisk till the batter is totally mixed. The batter will probably be skinny.
- Pour the batter into the liners, filling solely 2/3 to three/4 full to keep away from overflowing and sinking.
- Bake for 20–22 minutes, or till a toothpick inserted within the middle comes out clear. One other solution to take a look at for doneness is to flippantly press your finger into the floor of the nice and cozy cupcake. If the cupcake bounces again, they’re carried out. In case your finger leaves an imprint, they want extra bake time.
- Permit cupcakes to chill within the pan for 10–20 minutes, after which switch to a cooling rack to chill utterly earlier than frosting.
- Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium pace till creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, 1/4 cup (60g/ml) of the cream, vanilla, and salt. Beat on low pace for 30 seconds, then improve to excessive pace and beat for 1 full minute. If the frosting appears too thick, beat in one other Tablespoon of cream.
- Frost cooled cupcakes and high with sprinkles, if desired. You possibly can swipe the frosting on with an icing knife or use a piping tip equivalent to Ateco 826. For cat cupcakes, see recipe Be aware.
- Retailer cupcakes at room temperature for as much as 2 days or within the fridge for as much as 4 days. I like to recommend a cupcake provider for storing and transporting embellished cupcakes.
Notes
- Make Forward Directions: You possibly can bake the cupcakes 1 day prematurely. Maintain cupcakes lined tightly at room temperature and frost the day of serving. Unfrosted cupcakes might be frozen for as much as 2 months. Thaw in a single day within the fridge and convey to room temperature earlier than frosting and serving.
- Particular Instruments (affiliate hyperlinks): 12-cup Muffin Pan | Cupcake Liners | Mixing Bowls with Pour Spout | Whisk | Cooling Rack | Electrical Mixer (Handheld or Stand) | Piping Bag (Reusable or Disposable) | Ateco 826 Piping Tip or Wilton 1M Piping Tip | Cupcake Service
- Black Cocoa Powder: For the pictured cupcakes, I used this black cocoa powder. King Arthur additionally makes a black cocoa powder. When you can’t discover it, you should utilize any Dutch-process cocoa powder, however the cupcakes and frosting received’t be as darkish.
- Buttermilk: Buttermilk is required for this recipe. You can also make your personal DIY buttermilk substitute if wanted. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add sufficient entire milk to the identical measuring cup till it reaches 1/2 cup. (In a pinch, lower-fat or nondairy milks can work for this soured milk, however the cupcakes received’t style as moist or wealthy.) Stir it round and let sit for five minutes. The home made “buttermilk” will probably be considerably curdled and able to use within the recipe.
- Scorching Espresso: Scorching liquid enhances the cocoa powder’s taste. It additionally encourages it to bloom and dissolve appropriately. I promise these cupcakes don’t style like espresso in any respect! When you don’t drink espresso, you should utilize scorching water. For deeper and richer taste, although, use espresso (common or decaf, however be sure it’s black with no sugar or cream). You possibly can both brew it in a espresso maker or make on the spot espresso.
- Mini Cupcakes: Fill mini liners solely midway and bake for 10–12 minutes at 350°F (177°C). Yields about 3 dozen.
- Why Room Temperature? All refrigerated gadgets needs to be at room temperature so the batter mixes collectively simply and evenly.
- Can I Flip This Right into a Cake? Sure! The most suitable choice for a cake is to make use of this batter for a 3-layer 6-inch cake. Cupcake recipes are PERFECT for turning into 6 inch desserts. Listed below are the precise directions to observe, however use this black velvet batter.
- Extra Success Suggestions: You should definitely try my Learn how to Use Piping Suggestions put up for directions on the way to fill a piping bag, and you may also learn my 10 Suggestions for Baking the BEST Cupcakes.
- Black Cat Cupcakes: To make black cat cupcakes, pipe frosting with a big open star tip (Ateco 826, Wilton 1M, or any open star tip), then sprinkle black sanding sugar on high for a contact of shimmer and a “furry” texture. For the ears, reduce a Hershey’s chocolate bar into triangles and place 2 into every cupcake. For the eyes, use yellow Reese’s Items. Skinny out a Tablespoon of the frosting with a pair drops of water in a small bowl and use a toothpick to “paint” skinny vertical pupils onto every Reese’s Items. Place on the cat face underneath the ears. End with a giant orange ball sprinkle for the nostril and lengthy orange jimmies for whiskers.
