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In Bloom Bakery - Black Velvet Cupcakes

Rich, dark, and elegant cupcakes with a velvety crumb, perfect for parties and special occasions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1.25 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup buttermilk
  • 0.25 cup brewed coffee optional
  • black gel food coloring optional
Frosting
  • 0.5 cup unsalted butter softened
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp heavy cream

Equipment

  • Mixing bowls
  • Muffin pan
  • Cupcake liners
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line muffin pan with liners.
  2. Sift flour, cocoa, baking soda, baking powder, and salt.
  3. Cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, then vanilla.
  5. Alternate mixing in dry ingredients with buttermilk and coffee.
  6. Add black food coloring if desired.
  7. Fill cupcake liners 2/3 full and bake 18-22 minutes.
  8. Cool in pan 5 minutes then transfer to wire rack.
  9. Prepare frosting and spread on cooled cupcakes.
  10. Decorate with edible gold sprinkles and serve.

Notes

Cupcakes can be made ahead and stored for up to 3 days or frozen unfrosted.