Black velvet cupcakes aren’t just about the dark hue—they’re about embracing a richer, more complex side of chocolate. This recipe is my go-to when I want something that feels a little rebellious but still familiar. The color alone sparks curiosity, and the flavor keeps everyone coming back for seconds.
Why I keep coming back to this recipe
Every time I make these cupcakes, I discover something new—an extra pinch of salt, a dash of espresso powder, or a different kind of dark chocolate. They remind me that baking is about patience and intuition, not perfection. Plus, the deep, smoky flavor is a comfort that feels right for quiet mornings or rainy afternoons—simple, honest, and just a little daring.
Breaking down the dark magic: ingredients
- Dark chocolate: Gives that deep, smoky flavor. Use good-quality chocolate for richness—avoid milk chocolate here.
- Butter: Adds moisture and tenderness. Unsalted is best, but salted can add a subtle contrast.
- Eggs: Bind everything together and give structure. Room temperature helps everything mix smoothly.
- Sugar: Sweetens and balances the bitterness. Brown sugar can add a slightly caramel note.
- Flour: Provides structure. Sift to avoid lumps and ensure a light crumb.
- Salt: Enhances all the flavors, making the chocolate pop.
- Vanilla extract: A splash lifts the chocolate and deepens the flavor profile.
Tools of the trade for perfect cupcakes
- Mixing bowls: To combine ingredients without fuss.
- Saucepan: Melting chocolate and butter gently.
- Whisk: Getting those eggs and sugar to fluffy.
- Muffin tin and paper liners: Shape and contain the cupcakes.
- Wire rack: Cooling evenly and preventing sogginess.
Step-by-step guide to mastering black velvet cupcakes
Step 1: Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners.
Step 2: In a saucepan, gently melt 200g of dark chocolate with 100g of butter over low heat until smooth.
Step 3: In a bowl, whisk together 2 eggs, 150g sugar, and a teaspoon of vanilla until light and creamy.
Step 4: Mix in the melted chocolate and butter, then sift in 100g of all-purpose flour and a pinch of salt.
Step 5: Divide batter evenly into the liners, filling about 3/4 full.
Step 6: Bake for 20-22 minutes, until the tops are just set but still slightly jiggle.
Step 7: Remove from oven, let cool in the tin for 10 minutes, then transfer to a wire rack.
Step 8: Once cooled, frost with a dark chocolate ganache or your favorite frosting.
Step 9: Chill the cupcakes for at least 30 minutes before serving to let the flavors meld.
Cooking checkpoints and tips for perfect cupcakes
- The batter should be smooth and glossy, not grainy or lumpy.
- The cupcakes should be just set on top, with a slight jiggle in the center when done.
- The edges should be slightly cracked and have a matte finish, not shiny or wet.
- Use a toothpick inserted in the center—if it comes out clean, they’re ready.
Common pitfalls and how to fix them
- Batter is too thin and won’t hold shape.? Add a pinch more flour if the batter is too runny.
- Cupcakes are underbaked and gooey inside.? Bake for a minute longer if the tops aren’t set.
- Over-torched edges ruining the appearance.? Reduce oven temperature slightly if the edges burn.
- Holes or tunnels in the crumb.? Gently tap the tin to release air bubbles before baking.
Black Velvet Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners, setting it aside.
- Gently melt the dark chocolate with the butter in a saucepan over low heat, stirring until smooth and glossy, filling the kitchen with a rich chocolate aroma.
- In a large bowl, whisk together the eggs, sugar, and vanilla until the mixture becomes light, fluffy, and slightly pale, about 3-4 minutes.
- Pour the melted chocolate and butter into the egg mixture, stirring gently until well combined and smooth.
- Sift the flour and salt into the wet mixture, then fold gently with a spatula until just incorporated, ensuring a shiny, smooth batter without overmixing.
- Divide the batter evenly among the lined muffin cups, filling each about three-quarters full, and tap the tin lightly on the counter to release any air bubbles.
- Bake the cupcakes in the preheated oven for 20-22 minutes, until the tops are just set and a toothpick inserted in the center comes out with moist crumbs.
- Remove the cupcakes from the oven, let them cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost the cupcakes with dark chocolate ganache or your favorite frosting for an extra decadent touch.
- Chill the cupcakes in the refrigerator for at least 30 minutes to allow the flavors to meld and the frosting to set before serving.
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