Black Velvet Cupcakes

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If you enjoy Red Velvet Cupcakes (who doesn’t?), then this scrumptious twist is definately for you! The important thing in a black or red velvet cake is the texture. The velvety smooth texture after all, is where the name came from.

1 tsp vanilla extract
165g caster sugar
1 large egg
115g plain flour
1 tbps cornflour
1 tbsp cocoa powder
125ml buttermilk
1/2 tsp white vinegar
1/2 tsp bicarb soda
1 quantity salted caramel ganache
1 quantity vanilla cream, recipe below


• preheat oven to 180ºC, line 9 holes of a cupcake pan with cupcake liners
• combine butter, vanilla, sugar and egg in a mixing bowl and beat together until light and fluffy
• sift together the cornflour, cocoa and flour
• in 2 batches add half of the flour/cornflour/cocoa combo, then half of the butter milk, mix to combine
• repeat with remaining flour and buttermilk
• combine the vinegar and bicarb soda, when the fizzing stops fold into the cake batter
• divide between the cupcake liners and bake for 20 minutes
• cool on a wire rack
• when completely cold use a small, sharp knife to remove around a dessert spoonful of sponge from the centre of each cake
• using a piping bag or spoon, fill the holes with vanilla cream
• using a piping bag fitted with an open star tip, starting at the outside of the cupcake and working your way in and up, pipe a swirl (check out the many youtube tutorials for help with cupcake frosting)
• pour a large glass of water and share with friends :)
• cakes will keep for 2/3 days in an airtight container in the fridge
 For the Vanilla Cream
125ml thickened cream
1/2 tsp vanilla extract
1 dessert spoon caster sugar
• combine ingredients in a small bowl and whip until firm
Voila! These are moist and delicious :D


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