High Altitude Black Velvet Cupcakes
Moist chocolate cupcakes, made with black cocoa powder in the cake and buttercream for a rich, black color and intense chocolate flavor. Decorate them with chocolate skulls for a spooky Halloween treat.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
Ingredients
Cupcakes
- 1 cup all-purpose flour, spooned and leveled
- ¾ cup granulated sugar
- 3 tbsp unsweetened Dutch-processed cocoa powder
- 3 tbsp black cocoa powder
- ¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp espresso powder, optional
- 2 large eggs
- ½ cup whole milk
- ½ cup sour cream
- ½ cup vegetable oil
- 1 ½ tsp vanilla extract
Buttercream
- 1 ½ cups unsalted butter, softened to room temperature
- 2 ¼ cups powdered sugar
- 6 tbsp unsweetened Dutch-processed cocoa powder
- 6 tbsp black cocoa powder
- ½ tbsp meringue powder, optional
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 ½ tsp vanilla
- 2-3 tbsp milk or cream, only if needed
- ½ tsp black gel food coloring
Instructions
Cupcakes
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line your cupcake/muffin pans with 15 paper liners.
- In a large bowl, sift together the flour, sugar, cocoa powders, baking powder, baking soda, salt and espresso powder.
- Add the eggs, milk, sour cream, oil and vanilla, and whisk until well combined, about 30 seconds.
- Use a 1/4 cup measuring cup to scoop the batter into the muffin pan, filling the cups about 2/3 - 3/4 full. Bake the cupcakes on the center rack for about 18-20 minutes, until a toothpick comes out clean. Cool several minutes in the pan, then carefully transfer to a wire rack to cool completely before frosting.
Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 1 minute on medium speed until smooth.
- With the mixer on low, gradually add the powdered sugar, cocoa powders, meringue powder, salt and vanilla. Add the food coloring. Increase speed to medium-high and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy, adding the milk only as needed for desired piping consistency.
- Pipe the buttercream onto the cooled cupcakes, and decorate with chocolate skulls.
Notes
These cupcakes can be baked 1 day in advance, and stored in an airtight container in the refrigerator, and they will taste moist and fresh. Bring to room temperature before serving.
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