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.
I used the brand Queen for the food colouring but if you can’t get your hands on that brand I’ve heard good thing from this one and this one.
Stay tuned for more black out recipes this week and be sure  to like my Facebook page and #lightscamerabake on Instagram if you try any of my recipes!
Black Velvet Cupcakes
Ingredients
Black Velvet Cupcakes;
- 1/2 Cup Butter, Softened (110g)
- 1 and 1/4 Cups Sugar (250g)
- 2 Large Eggs
- 1/4 Cup Cocoa (24g)
- 6 Tbsp. Black Food Colouring
- 2 tsp Vanilla Extract
- 1 Cup Milk
- 2 and 1/3 Cups All-Purpose Flour (295g)
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3 Tbsp. White Vinegar
Black Dark Chocolate Ganache;
- 1 Cup Dark Chocolate (180g)
- 3/4 Cups Cream
- Few drops of black food colouring gel
Black Chocolate Buttercream;
- 2 Cups Icing Sugar (250g)
- 1/2 Cup Butter, Softened (110g)
- 1/4 Cup Cocoa (24g)
- 2 Tbsp. Milk
- Few drops of black gel food colouring
Instructions
- 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.
Notes
Nutrition
westy
Does the black stain your teeth?
Emma Burton
It may do for a short time but if you rinse your mouth or brush them, the stain will go
Michelle Pratt
Hello. How long can I leave the buttercream out?
Emma Burton
I suggest storing them in an airtight container in the fridge for up to one week. You can leave these out of the fridge for around three days but be careful as if you are in a humid or warm climate, the buttercream will melt.
Ronald Robertson
Sorry. Can I just ask why the vinegar? What’s its purpose. Does it react with the baking powder to make more fluffy? Many thanks 😊
Emma Burton
You are almost correct. It is a rection between the vinegar and the cocoa powder.
Clarissa Cortland
These look amazing! I’m so excited to try this recipe out this week. Just to double check: does the cupcake batter actually require 6 tablespoons (!!) of black food coloring?
Emma Burton
The food colouring that i used required this to get it really black. Different brands will require different amounts so maybe start with 2 tablespoons mix it through and then keep adding as much as needed. Alternatively, if you can get black gel food colouring you will only need a few drops
Clarissa Cortland
Amazing; thank you! 🙂
Natalie Young
What is the best way to store these cupcakes?
Emma Burton
I store mine in an airtight container in the pantry for up to 3 days otherwise in an airtight container in the fridge for up to 5-7 days. If you store them in the fridge you can microwave the cupcakes for about 10 seconds to soften them back up
Daniela
Lovely recipe, big thanx from Germany! I always have a love-hate relationship with buttercream but this one is really nice. Not too sweet, not too heavy. We skipped the ganache filling and added red edible glitter and sugarskull decoration. I do, however, think, that you missed the step when to add the vinegar. We just put it into the dough as the final step. I just love how this recipe is just the perfect amount for 12 cupcakes, with no leftovers of neither dough nor buttercream!
Emma Burton
Thank you for comment! I’m so glad you loved the cupcakes as much as I do! You made my day :). Your decorations sound awesome and edible glitter is fantastic. Thanks for pointing out the missed step! I’ll fix that right away 🙂