Black Velvet Cupcakes with Raspberry Filling
These black velvet cupcakes are made with black cocoa powder and filled with raspberry jam!
Servings: 12 cupcakes
Calories: 441kcal
Equipment
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
- Cupcake pan with liners
- Electric mixer recommended for the frosting
- Piping bag and tip
- Decorations optional
Ingredients
Black Velvet Cupcakes
- 1 cup (125 g) all-purpose flour weighed in grams or spooned and leveled
- ⅓ cup (42 g) black cocoa powder or regular cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup (133.33 g) granulated sugar
- ⅓ cup (78.86 ml) vegetable oil
- 1 large egg room temperature
- ⅓ cup (78.86 ml) Lifeway Organic Plain Whole Milk Kefir room temperature
- ½ teaspoon white vinegar
- ¼ teaspoon black food coloring optional, more/less depending on color intensity
- ⅓ cup (78.86 ml) hot water
- 3 tablespoons (60 g) raspberry preserves optional, or other filling of choice
Black Buttercream Frosting
- 1 cup unsalted butter room temperature
- 3 cups powdered sugar
- ½ cup (64 g) black cocoa powder or regular cocoa powder
- ¼ cup (59.15 ml) heavy whipping cream more/less depending on consistency
- 1 tiny pinch salt to taste
- sprinkles optional
Instructions
Black Velvet Cupcakes
- Preheat oven to 350°F and fill a cupcake pan with liners.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a medium bowl, whisk together the sugar, vegetable oil, egg, kefir, vinegar, and food coloring.
- Pour the wet ingredients into the dry ones and mix until a few flour streaks remain. Then, stir in the hot water until combined.
- Pour the batter evenly throughout the cupcake liners (they should be about ½-2/3 full). Bake on the middle rack until a toothpick comes out clean (12-15 minutes).
Black Buttercream Frosting
- In a medium/large bowl, cream together the softened butter, powdered sugar, black cocoa powder, heavy whipping cream, and salt until smooth.
- Transfer the buttercream to a piping bag fitted with a large piping tip.
Assemble the Cupcakes
- Cut the centers out of the cooled cupcakes (be careful not to cut all the way through the bottom). Save the cutouts. Fill the holes with raspberry preserves, and then place the cutout back on top.
- Pipe frosting on top of the cupcakes and then decorate with sprinkles or any other decorations!
Video
Notes
Frosting Consistency: If your frosting is too thin, add more powdered sugar. If it's too thick, add more cream.
Kefir: This recipe is sponsored by my favorite kefir brand, Lifeway. Their organic plain whole milk kefir is best in this recipe.
Storage: Store frosted cupcakes at room temperature for 1 day or in the refrigerator for 5 days. Unfrosted and unfilled cupcakes can be frozen for 1 month, then thawed, filled, and frosted.
Nutrition
Calories: 441kcal | Carbohydrates: 56g | Protein: 3g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 111mg | Potassium: 122mg | Fiber: 3g | Sugar: 43g | Vitamin A: 582IU | Vitamin C: 0.5mg | Calcium: 29mg | Iron: 1mg
