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Dark Velvet Cupcakes

These cupcakes feature a deep, smoky cocoa flavor with a moist, tender crumb that surprises with its rich, velvety texture. Made with cocoa powder, buttermilk, and butter, they bake into a luxurious, dark-colored treat with a slightly cracked top. Perfect for when you want a mysterious, indulgent dessert that looks as decadent as it tastes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: Dessert
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour preferably cake flour for a softer crumb
  • 1/2 cup cocoa powder use high-quality for richer flavor
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 cup buttermilk can substitute with yogurt
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Muffin tin and paper liners
  • Toothpick or cake tester

Method
 

  1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
  2. Sift together the flour, cocoa powder, baking soda, and salt in a large bowl until evenly combined. This ensures a smooth, lump-free batter.
  3. In a separate bowl, cream the softened butter and sugar using an electric mixer on medium speed for about 3-4 minutes until the mixture becomes light and fluffy, with a slight sheen.
  4. Add eggs one at a time to the creamed mixture, beating well after each addition. The mixture should become smooth and slightly thickened.
  5. Mix in the vanilla extract to enhance the flavor.
  6. Gradually pour in the buttermilk while mixing on low speed, alternating with the dry ingredients in three additions—start and end with the dry mixture. Mix just until combined; the batter will be smooth and slightly thick.
  7. Divide the batter evenly among the paper liners, filling each about two-thirds full, so they have room to rise and crack slightly on top.
  8. Bake in the preheated oven for 18-20 minutes. You'll notice the tops develop a slight crack and become airy, with a deep chocolate color.
  9. Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely, allowing the flavors to settle and the crumb to become tender.
  10. Once cooled, the cupcakes reveal a moist, velvety crumb with a rich, dark color and a slightly cracked top, ready to be enjoyed.

Notes

For an extra decadent touch, top with a dusting of cocoa powder or a swirl of rich chocolate frosting.