Best Black Velvet Cupcakes

Elegant black cupcakes with striking black buttercream frosting on top. The perfect Halloween dessert!

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Prep Time: 30

Cook Time: 25

Total Time: 55

Servings: cupcakes

Calories: 489kcal

190 g Softened butter
190 g Caster sugar
2 Teaspoons Vanilla extract
3 Medium Eggs
170 g Self-raising flour
2 Tablespoons Cocoa powder (you can use black cocoa powder to save on food colouring)
Black food colouring (as much as needed to get your desired shade)

Preheat your oven to 160℃ (140℃ for fan ovens) and line a cupcake or muffin tin with 12 black cupcake cases.
In a large bowl, cream together the butter and sugar then stir in the vanilla extract.
Mix in the flour, cocoa powder and eggs, a little bit at a time, until you have a smooth, thick cake batter. Then stir in the black food colouring.
Divide the batter between your 12 cases and bake for 20-25 minutes until a toothpick through the middle comes out clean. Then transfer them to a wire rack to cool.

Add the butter to a bowl and mix in half of the icing sugar and 1 tablespoon of milk. Once that's smooth, stir in the rest of the icing sugar and milk.
Mix the almond extract and food colouring/black cocoa powder into the frosting then transfer it to a piping bag fitted with a large star nozzle.
Pipe some frosting onto each cupcake then enjoy!