Black Velvet Cupcakes
Deliciously spooky black velvet cupcakes with cream cheese frosting and "bloody" raspberry jam
Ingredients
- 1 ¼ cups all-purpose flour
- 2 tablespoons cornstarch
- 3 tablespoons Dutch-processed cocoa powder
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- ⅓ cup vegetable or canola oil
- ¾ cups granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon black food color (may need more depending on the brand.
- ½ cup buttermilk room temperature
- 1 ½ teaspoons distilled white vinegar
- ¾ teaspoons baking soda
Raspberry Drizzle
- ½ cup raspberry jam
- 1 drop red food coloring
- 2 tablespoons water
Cream Cheese Frosting
- ½ cup 1 stick unsalted butter, room temperature
- 8 oz cream cheese room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 F. Line a cupcake tin with cupcake liners. Set aside.
- In a small bowl, mix together the flour, cornstarch, cocoa powder, and salt together. Set aside.
- In a stand mixer, beat together the butter, oil, and sugar together until light and fluffy.
- Beat in the eggs one at a time, beating well after adding each egg.
- Beat in the vanilla and the black food color. Add more black food color as needed. The mixture should look mostly very dark grey. The color will deepen and intensify during baking.
- Add ⅓ of the flour mixture, then half of the buttermilk. Add another ⅓ of the flour, then the remaining buttermilk followed by the last ⅓ of the flour. Mix until just combined.
- Quickly, but carefully, mix together the vinegar and baking soda. The mixture will bubble up a lot.
- Pour the baking soda mixture into your batter and stir in well for 10 seconds.
- Evenly divide the batter among the cupcake liners.
- Bake the cupcakes for 15 - 18 minutes, or until a toothpick comes out with a few crumbs sticking to it when inserted in the middle.
- Let the cupcakes rest in the tin for five minutes, then transfer to a wire rack to cool completely.
- Cut out a hole in the middle of the cupcakes using a sharp knife. Fill in the cupcakes with raspberry jam, you should still have plenty leftover.
- Beat the butter and cream cheese for the frosting and add in the powdered sugar and vanilla extract. Beat until smooth and creamy. You can add a tablespoon of heavy cream if your frosting seems too thick.
- Pipe the frosting over the cupcakes.
- Mix the remaining raspberry jam with a drop of red food coloring and a tablespoon of water. Drizzle over the cupcakes.
Notes
Store in an airtight container