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Best Black Velvet Cupcakes with Orange Buttercream

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These black velvet cupcakes are impossibly moist with a tender crumb, topped with a bright and creamy orange buttercream. A show-stopping Halloween treat that’s surprisingly simple to make.

Ingredients

  • All-purpose flour, 1 ½ cups (180g)
  • Unsweetened cocoa powder, ¼ cup (20g)
  • Baking soda, 1 teaspoon
  • Salt, ½ teaspoon
  • Granulated sugar, 1 cup (200g)
  • Vegetable oil, ½ cup (120ml)
  • Buttermilk, ¾ cup (180ml), room temperature
  • Large eggs, 2, room temperature
  • Vanilla extract, 2 teaspoons
  • White vinegar, 1 teaspoon
  • Black gel food coloring, 2-3 teaspoons
  • Unsalted butter, 1 cup (226g), softened
  • Powdered sugar, 3 ½ cups (420g), sifted
  • Heavy cream, 3-4 tablespoons (45-60ml)
  • Orange zest, zest of 2 medium oranges
  • Fresh orange juice, 2 tablespoons (30ml), strained
  • Vanilla extract, 1 teaspoon
  • Salt, a pinch
  • Orange gel food coloring, a tiny dab (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-count muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, whisk together sugar, oil, buttermilk, eggs, vanilla extract, and white vinegar until smooth and slightly thickened.
  4. Add black gel food coloring to the wet mixture and whisk until completely incorporated. The batter should look black.
  5. Add dry ingredients to wet mixture in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  6. Divide batter evenly among the 12 liners, filling each about ⅔ full.
  7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate pan halfway through if needed.
  8. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the buttercream: In a large bowl, beat softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  10. Add powdered sugar, one cup at a time, beating on low speed after each addition. Add a splash of heavy cream after each cup.
  11. Once all sugar is incorporated, add orange zest, orange juice, vanilla extract, and salt. Beat on medium-high speed for 3-4 minutes until light and fluffy.
  12. If desired, add a tiny dab of orange gel food coloring and beat until combined.
  13. Transfer buttercream to a piping bag fitted with a large star tip. Pipe a generous swirl onto each completely cooled cupcake.

Notes

Don’t overmix the batter to keep the cake tender. Use room temperature ingredients. Test your food coloring brand; Americolor Super Black is recommended. Zest oranges before juicing. Let buttercream beat for a full 3-4 minutes for best texture. Cupcakes must be completely cool before frosting. For best results, bake the night before and frost the next day.

Nutrition

Keywords: black velvet cupcakes, orange buttercream, Halloween cupcakes, black velvet cake, orange frosting, spooky cupcakes, fall baking

Find it online: https://grubella.com/best-black-velvet-cupcakes-with-orange-buttercream/