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Black Velvet Cupcakes

Black velvet cupcakes are rich, chocolatey treats with a deep, dark hue and a tender crumb. The recipe uses vinegar and buttermilk to enhance moisture and texture, resulting in cupcakes that are velvety in appearance and melt-in-your-mouth in texture. Their elegant, mysterious look makes them perfect for both casual gatherings and special occasions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour preferably unbleached
  • 1/2 cup cocoa powder unsweetened, deep flavor
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 eggs large eggs
  • 1 tablespoon apple cider vinegar or white vinegar
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract

Equipment

  • Mixing bowls
  • Electric mixer
  • Muffin tin
  • Paper liners
  • Toothpick or cake tester

Method
 

  1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
  2. Sift together the flour, cocoa powder, baking soda, and salt in a bowl to combine evenly.
  3. In a separate large bowl, beat the softened butter and sugar with an electric mixer until the mixture is light, fluffy, and slightly pale, about 3 minutes, and you hear gentle creaming sounds.
  4. Add eggs one at a time, beating well after each addition, until the mixture is smooth and slightly increased in volume.
  5. Stir in the vanilla extract and apple cider vinegar, combining until just incorporated.
  6. Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix gently just until each addition is combined, being careful not to overmix.
  7. Divide the batter evenly among the prepared liners, filling each about two-thirds full. The batter should be smooth and slightly glossy.
  8. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops are slightly cracked and firm to the touch.
  9. Remove the cupcakes from the oven and let them cool in the tin for about 10 minutes, until they are just warm and slightly set.
  10. Transfer the cupcakes to a wire rack and allow them to cool completely, their dark, velvety surface becoming matte and inviting.
  11. Once cooled, they are ready to be frosted or enjoyed plain, showcasing their rich color and tender crumb.

Notes

For an extra touch, top with a swirl of vanilla or chocolate frosting to enhance the elegance. Make sure not to overmix your batter to keep the cupcakes tender and velvety.