Black Velvet Cupcakes are soft, fluffy and moist, have the same flavour as red velvet but are completely black! Welcome to black out week!
It’s been far too long since I did a week dedicated to a specific theme or food. (If you’re completely confused by this statement, click here for the full explanation). I’ve changed all that with black out week! That means everything this week will be completely black so we’re talking food as black as my soul (kidding!) and A LOT of black food colouring.
We’re kicking off this week with the unicorn trend’s emo cousin… Black velvet cupcakes.
My type of cupcakes.
I’m the person always dressed in black, likes horror movies, rock and heavy metal music, is a rebel (on the inside) and loves the 1800’s gothic look.
Yep. I’m THAT person.
In saying all that, my favourite colours are green and purple and on the outside I’m a goody two shoes.
Whether you like the colour black, just having one of those days or you just like chocolate and want statement cupcakes for an event or celebration, these black velvet cupcakes are for you.
Black velvet is the same flavour as red velvet. The sort-or vanilla, sort-of chocolate flavour that is just amazing. The filling is a dark chocolate ganache (also dyed black) and topped with a black chocolate buttercream. When I said this was black out week, I meant it!
NOTE: You can leave out the food colouring in the cupcakes, ganache and buttercream with no difference to taste.
- 110 g Butter, Softened (1/2 Cup)
- 1 and 1/4 Cups Sugar
- 2 Large Eggs
- 1/4 Cup Cocoa
- 6 Tbsp. Black Food Colouring
- 2 tsp Vanilla Extract
- 1 Cup Milk
- 2 and 1/4 Cups All-Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3 Tbsp. White Vinegar
- 150 g Dark Chocolate
- 150 mL Cream
- Few drops of black food colouring gel
- 250 g Icing Sugar
- 100 g Butter, Softened (1/2 Cup)
- 1/4 Cup Cocoa
- 2 Tbsp. Milk
- Few drops of black gel food colouring
Preheat the oven to 180°C (350°F) and line a muffin tin with cupcake cases.
Mix the cocoa, black food colouring and vanilla extract together in a small bowl until it forms a thick paste and set aside.
- Cream the butter and sugar together until fluffy.
- Beat in the eggs until smooth.
- Add in the cocoa mixture and mix.
- Mix the flour, baking soda and baking powder together.
- With the mixer on, add a 1/3 of the flour mixture to the butter mixture. Then add a 1/3 of the milk. Continue alternating between the two, always beginning and ending with flour mixture.
Finally mix through the white vinegar.
- Spoon the mixture evenly between the muffin cases and place in the oven for 15 minutes or until a skewer comes out clean and the cupcakes are soft to the touch.
- Allow them to cool completely while you make the chocolate ganache and buttercream.
- Heat the cream until boiling point then pour over the dark chocolate and mix until smooth and glossy.
- Add in a few drops of the black food colouring gel at a time until the mixture is black.
- Set aside and make the chocolate buttercream.
- Beat the softened butter until creamy.
- Add cocoa and two tablespoons of milk and beat.
- Add in the icing sugar and beat until combined.
- Add in the food colouring gel until the buttercream turns black and add extra milk if needed.
- Scoop out the center of each cupcake and pour in the dark chocolate ganache.
- Pipe on the chocolate buttercream in any design you wish.
It's important to use gel food colouring in the buttercream and ganache not the liquid as the liquid thins them too much and they will be far too runny and my split.