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. Similar to with crimson velvet cupcakes, buttermilk and vinegar assist create a velvety, tender texture that’s as gentle as a kitten… making these the purr-fect alternative for Halloween black cat cupcakes! 😉
At this time’s black velvet cupcakes are as gorgeous 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… assume Oreo meets velvet cake. You’ll be able to preserve 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
- Smooth, 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 realized, is constructed from 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 (assume 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 often 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 steadiness one another completely for a gentle, velvety crumb and deep chocolate taste. I don’t suggest any substitutions, as altering the recipe won’t produce the identical desired consequence. (And we don’t need to waste your time, effort, elements, and cash!)
In case you’d wish to be taught extra, right here’s some data 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 Substances You Want for Black Velvet Cupcakes:
Along with the black cocoa powder, right here is every little thing else you want:
The opposite energy gamers listed here are the vinegar, buttermilk, oil, and sizzling espresso. Right here’s a fast rundown on why every one is so vital:
- 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 broaden because the cake bakes, making a fluffy crumb that’s gentle, ethereal, and “velvety” in texture. Similar scenario in at this time’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 robust and chewy. In case you can’t discover buttermilk within the grocery retailer, do this DIY buttermilk substitute.
- Oil: Cocoa powder is a really drying ingredient, so we want 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. In case you don’t drink espresso, you need to use sizzling water. For deeper and richer taste, although, use espresso—you’ll be able to’t style it. (And decaf espresso works!) You employ 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.
Count on a skinny batter: Cocoa powder takes the place of some flour, in order that’s why there’s so little flour in at this time’s batter. The batter could be very skinny, so I like to recommend utilizing a bowl with a pour spout, so you’ll be able to 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 need to fill them any greater, or they may overflow and sink within the middle. This recipe makes 14 or 15 cupcakes, so line a second muffin pan with 2 or 3 further liners, or bake in batches.
Black Chocolate Buttercream Frosting
This frosting is rather like my favourite chocolate buttercream, however black cocoa provides 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’ll be able to 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. 😉
Embellish Black Cat Cupcakes
We used a big open star tip, Ateco 826, for the pictured cupcakes. A smaller model that produces an identical 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 just a few 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 a bit water to skinny it out barely. Then use a toothpick to “paint” skinny strains on the Reese’s Items.
- Nostril & Whiskers: Choose up a sprinkle combine like this. Use the massive orange ball sprinkle for the nostril and the lengthy orange jimmies/strands for the whiskers. Tweezers make placement simple.
It’s such a enjoyable, approachable technique to flip chocolate cupcakes into lovely black cats. Good for Halloween and simple sufficient for inexperienced persons:
Description
These ultra-rich and fudgy black velvet cupcakes get their deep darkish hue from black cocoa powder—no black meals coloring wanted. Similar to with crimson velvet cupcakes, buttermilk and vinegar assist create a velvety, tender texture that’s as gentle 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) sizzling espresso* (decaf is ok) or sizzling 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 recent espresso, and whisk till the batter is totally mixed. The batter will likely 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 technique to take a look at for doneness is to evenly 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 fully 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 enhance 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’ll be able to swipe the frosting on with an icing knife or use a piping tip akin 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 service for storing and transporting adorned cupcakes.
Notes
- Make Forward Directions: You’ll be able to bake the cupcakes 1 day prematurely. Hold cupcakes coated tightly at room temperature and frost the day of serving. Unfrosted cupcakes could 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. In case you can’t discover it, you need to use any Dutch-process cocoa powder, however the cupcakes and frosting gained’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 complete 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 gained’t style as moist or wealthy.) Stir it round and let sit for five minutes. The home made “buttermilk” will likely 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! In case you don’t drink espresso, you need to use sizzling water. For deeper and richer taste, although, use espresso (common or decaf, however be sure it’s black with no sugar or cream). You’ll be able to both brew it in a espresso maker or make instantaneous 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 must be at room temperature so the batter mixes collectively simply and evenly.
- Extra Success Ideas: Make sure you take a look at my Use Piping Ideas submit for directions on tips on how to fill a piping bag, and you can too learn my 10 Ideas 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, lower 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.
