BLACK VELVET CUPCAKES

Black Velvet Cupcakes image

Provided by Catherine McCord

Categories dessert

Time 1h35m

Yield 12 cupcakes

Number Of Ingredients 15

1 3/4 cups cake flour (see Cook's Note)
1 cup granulated sugar
2/3 cup black cocoa powder, plus more for garnish
3/4 teaspoon baking soda
1/4 teaspoon fine salt
1/2 cup buttermilk
1/2 cup vegetable oil
1/2 cup sour cream
1 large egg
1 tablespoon instant espresso powder
1 tablespoon pure vanilla extract
One 8-ounce package cream cheese, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract

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.