Description
A sophisticated twist on red velvet, these cupcakes feature a deep charcoal color from Dutch-process cocoa and a silky crumb, topped with a tangy cream cheese frosting.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk, room temperature
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- Cream the softened butter and sugar together in a bowl until pale and fluffy.
- Beat in eggs one at a time, followed by the vanilla extract.
- In a separate bowl, sift together flour, Dutch-process cocoa, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, mixing until just combined.
- Fill each cupcake liner about 2/3 full of batter.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Beat cream cheese and butter together until smooth.
- Gradually add powdered sugar and heavy cream, whipping until stiff peaks form.
- Pipe the frosting onto cooled cupcakes and serve.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American