Black Velvet Cupcakes

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with liners, plus a second pan with 2 or 3 more liners (or bake in batches).
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
3. In a large bowl, whisk the sugar, buttermilk, oil, egg, vanilla and vinegar until combined. Add the dry ingredients, then the hot coffee or water, and whisk until fully combined. The batter will be thin.
4. Fill each liner only 2/3 to 3/4 full.
5. Bake for 20–22 minutes, until a toothpick inserted in the centre comes out clean. A cupcake is done when the top springs back after a light press with a finger; if the finger leaves a dent, bake longer.
6. Cool in the pan for 10–20 minutes, then move to a rack to cool completely before frosting.
7. Beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners' sugar, cocoa powder, 1/4 cup (60g/ml) of the cream, vanilla and salt. Beat on low for 30 seconds, then on high for 1 full minute. If the frosting is too thick, beat in another tablespoon of cream.
8. Frost the cooled cupcakes and add sprinkles if you like.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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