Black Velvet Cupcakes Food

BLACK VELVET CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• Mix together the flour, sugar, cocoa powder, baking soda and salt in a large bowl. Whisk the buttermilk, oil, sour cream, egg, espresso powder and vanilla in another large bowl.
• Add the flour mixture to the buttermilk mixture and whisk until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs attached, 16 to 18 minutes. Let cool in the pan for 10 minutes, then remove the cupcakes and let cool completely on a wire rack, about 30 minutes.
• For the frosting: Meanwhile, beat the cream cheese and butter in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 1 minute. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Spread the frosting on top of the cooled cupcakes then dust with a little black cocoa powder.

BLACK VELVET CAKE

Steps:

• Preheat oven to 350 degrees. Spray one 10-inch bundt pan or two 9-inch round pans with a nonstick cooking spray and set aside.
• In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.
• Make a well in the center and pour in the eggs, coffee, milk and oil. Mix until smooth; batter will be thin.
• Pour into prepared pan. Bake in the preheated oven 35 to 40 minutes for bundt pan, 25 minutes for 9-inch round pans, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
• In a large bowl, mix together melted butter and cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
• Add a small amount of additional milk, if needed. Stir in vanilla.
• Frost cake and garnish as desired.