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Decadent Black Velvet Cupcakes with cream frosting on a decorative plate

Black Velvet Cupcakes

Delicious, rich, and chocolaty Black Velvet Cupcakes topped with fluffy frosting and a touch of whimsy, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 3/4 cup cake flour See notes below for measuring
  • 3 tablespoons cake flour
  • 3/4 cup granulated sugar
  • 1/4 cup dark brown sugar packed
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 4 tablespoons unsalted butter cubed, room temperature
  • 1/2 cup hot brewed coffee
  • 1/2 cup Dutch-processed cocoa powder
  • 1/4 cup black cocoa powder
  • 1/2 cup sour cream room temperature
  • 1/4 cup whole milk room temperature
  • 1 large egg room temperature
  • 4 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
For the Frosting
  • 1 1/2 cups unsalted butter room temperature
  • 2 cups powdered sugar
  • 1/2 cup black cocoa powder 50 g
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla paste or extract
  • 1 pinch fine sea salt
Garnish
  • Colored sprinkles for the sides
  • Eyeball candies for the tops

Method
 

Preparation
  1. Line a 12-cup cupcake pan with liners and preheat the oven to 350°F.
  2. In a mixing bowl, combine cake flour, granulated sugar, dark brown sugar, baking powder, baking soda, and salt.
  3. Add the cubed butter and mix on low speed until the mixture resembles coarse sand.
Batter Mixing
  1. Whisk the hot coffee with the Dutch-processed cocoa powder and black cocoa powder.
  2. Mix in the sour cream, whole milk, egg, vegetable oil, and vanilla until just combined.
  3. Scoop the batter into cupcake liners, filling them about 3/4 full.
Baking
  1. Bake for 18-25 minutes or until a toothpick comes out with a few moist crumbs.
  2. Let the pan cool for 10 minutes before removing the cupcakes to cool completely.
Frosting
  1. Beat the room temperature butter until fluffy, then add powdered sugar, black cocoa powder, heavy cream, vanilla, and salt.
  2. Pipe a swirl of frosting on each cupcake, roll the sides in sprinkles, and top with eyeball candies.

Notes

Storage: Keep leftovers in an airtight container to maintain freshness.