BLACK VELVET CUPCAKES
A dark and scary version of red velvet cupcakes is the perfect treat for Halloween. The secret to the black-as-night batter isn't food coloring, but black cocoa powder-and it's completely dye free! The cocoa has been processed with an alkaline solution, making it darker in color and producing a smooth, intense chocolate flavor.
Provided by Catherine McCord
Categories dessert
Time 1h35m
Yield 12 cupcakes
Number Of Ingredients 15
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
Make and share this Black Velvet Cake recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 16
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.
BLACK VELVET
Steps:
- Pour the stout and champagne into a pint glass and serve.
THE BLACK VELVET
Steps:
- Chill 4 highball glasses.
- Divide the champagne among the glasses. Spoon the stout over the champagne to create a separation. Serve immediately.
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