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Moist Black Velvet Cupcakes

Decadent Moist Black Velvet Cupcakes That Melt in Your Mouth

Moist Black Velvet Cupcakes are a visual delight and perfect for any occasion, boasting rich flavors and easy preparation.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups All-Purpose Flour Can substitute with gluten-free blend
  • 1 cup Unsweetened Cocoa Powder Use Dutch-process cocoa for deeper taste
  • 1 cup Granulated Sugar May use brown sugar for moister cupcakes
  • 1 teaspoon Baking Soda Ensure it’s fresh for proper rise
  • 1 teaspoon Baking Powder Omit if using self-rising flour
  • 1 teaspoon Salt Important for flavor depth
  • 1 cup Buttermilk Can substitute with regular milk plus a bit of vinegar
  • 0.5 cups Vegetable Oil Can use melted butter for different flavor
  • 2 large Eggs Use flax eggs for a vegan version
  • 2 teaspoons Vanilla Extract Use pure vanilla for best results
  • a few drops Black Food Coloring Optional, but gives a dramatic look
For Frosting
  • 1 batch Cream Cheese Frosting Adds tangy sweetness
  • 1 batch Vanilla Buttercream Classic choice for a smooth topping

Equipment

  • Muffin tin
  • Mixing Bowls
  • whisk
  • Spatula
  • Measuring cups
  • Ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
    Moist Black Velvet Cupcakes
  2. In a large mixing bowl, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
    Moist Black Velvet Cupcakes
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, and black food coloring.
    Moist Black Velvet Cupcakes
  4. Gradually pour wet ingredients into the dry mixture, stirring gently until just combined.
    Moist Black Velvet Cupcakes
  5. Fill each cupcake liner about two-thirds full with the batter.
    Moist Black Velvet Cupcakes
  6. Bake for 20-25 minutes and check for doneness with a toothpick.
    Moist Black Velvet Cupcakes
  7. Allow cupcakes to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
    Moist Black Velvet Cupcakes
  8. Once cooled, frost with cream cheese frosting or vanilla buttercream.
    Moist Black Velvet Cupcakes

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 200IUCalcium: 40mgIron: 1mg

Notes

Ensure freshness of ingredients for best results and allow cupcakes to cool completely before frosting.

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