Can I use milk instead of buttermilk?

In order to achieve a rich, moist texture in black velvet cupcakes, buttermilk is definitely preferred. However, if you can't find any, you can make your own substitution with milk and lemon juice OR vinegar. Add one tablespoon of lemon juice or vinegar to a cup of milk, let it sit for a few minutes until it starts to curdle, and use it as a 1 to 1 substitute for buttermilk in the recipe.

Can I make these cupcakes gluten-free?

Technically, yes. However, I have not done so, ergo I can't say how successful the recipe will be when swapping cake flour for gluten-free flour.

Can I make these cupcakes without food coloring?

Absolutely! If you prefer not to use food coloring, you can omit it from the recipe. The cupcakes will still have that deeper, richer chocolate flavor from the black cocoa powder, they just won't be as black in color.

Black Velvet Cupcakes

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Author: Aberdeen
Total Time: 1 hour 20 minutes
Yield: 12 to 16 Cupcakes 1x
Diet: Vegetarian

Description

Sinfully dark and hauntingly delicious, these black velvet cupcakes are the ultimate Halloween dessert. With a rich, moist, chocolate base topped with buttery, creamy, black-hued frosting, these indulgent treats are spookily irresistible!

Ingredients

Units Scale

For the Cupcakes

1 1/4 cup cake flour (spooned and leveled)
1/2 cup black cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon espresso powder
1/4 teaspoon sea salt
1/2 cup vegetable or canola oil
2 large eggs, room temperature
3/4 cup granulated white sugar
1/4 cup dark brown sugar
1/2 cup buttermilk
1/4 cup plain yogurt
2 teaspoons vanilla extract
Optional: Black food coloring

For the Black Chocolate Buttercream Frosting

2 cups unsalted butter (4 sticks), room temperature
4 1/2 cups powdered sugar, sifted
1 cup black cocoa powder
1/4 teaspoon sea salt
3 tablespoons heavy whipping cream
1 tablespoon vanilla extract (I like to use half vanilla extract and half vanilla paste)
Black food coloring

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Instructions

Make the Cupcakes

Preheat oven to 350˚F. Line a standard 12 cup muffin pan with cupcake liners (I used 2 cupcake liners per cup). Set aside.
Whisk together cake flour, black cocoa powder, baking powder, baking soda, espresso powder, and salt together in a large bowl and set aside.
In a stand mixer with the whisk attachment, cream together eggs, oil, and sugars in a large bowl until smooth on a medium speed.
Whisk in buttermilk, yogurt, and vanilla extract until smooth.
Whisk the dry flour mixture into the wet mixture until just combined.
Using a cookie scoop, fill the baking cups in the prepared muffin pan about 3/4 of the way full. Bake for 18-20 minutes, until a toothpick inserted into the center of a cup comes out clean. Let cool on a wire rack completely before frosting.

Make the Black Chocolate Buttercream Frosting

In a standing mixer, whisk butter on a medium speed until light and creamy, about 3 to 4 minutes.
Sift in powdered sugar, black cocoa powder, and salt. Whisk until just combined.
Pour in cream, vanilla extract, and a couple drops of black food coloring. Whisk until completely smooth. Add more black food coloring one to two drops at a time, whisking between each addition, until desired shade of black is reached (I used about 8 drops).

Assemble the Cupcakes

When the cupcakes are completely cooled, frost each one with black chocolate buttercream frosting by piping or by using an offset icing spatula.
Garnish with sprinkles and sanding sugars as desired. Take a bite and enjoy!