Small Batch Gluten-Free Black Velvet Cupcakes
Savor the Dark Delight: Gluten-Free Black Velvet Cupcakes
Indulge in the dark and decadent world of Small Batch Gluten-Free Black Velvet Cupcakes, where rich cocoa meets dairy-free delight. This sinfully delicious treat is an adaptation of a recipe that first caught my attention at Fresh Bean Bakery. While I tip my hat to the original, I’ve added my own twist, making it accessible to those with gluten and dairy sensitivities. What sets these cupcakes apart is their captivating ebony hue, achieved without a drop of food dye. With the velvety allure of black cocoa and a luxurious black cocoa buttercream to crown them, these cupcakes are a dessert lover’s dream come true.
Redefining Decadence with Gluten-Free Goodness
In my quest to create a treat that everyone can enjoy, I replaced conventional flour with Bob’s Red Mill gluten-free flour. This modification ensures that these delectable Small Batch Gluten-Free Black Velvet Cupcakes are safe for those with gluten sensitivities, without compromising on flavor or texture. The velvety crumb of the cupcakes remains intact, inviting everyone to indulge in the magic of gluten-free baking.
A Dairy-Free Twist for Luscious Indulgence
I also embraced the world of dairy-free baking by swapping traditional ingredients for dairy-free alternatives. Butter and sour cream make way for dairy-free butter and sour cream, ensuring that these cupcakes are suitable for those seeking dairy-free indulgence. As a final touch, I replaced heavy cream with Nutpods creamer, a delightful alternative that keeps the cupcakes perfectly moist and rich, without a trace of dairy. These cupcakes are the epitome of a luscious dairy-free dessert, leaving no one feeling left out.
Acknowledging the Original:
I must give credit to Fresh Bean Bakery, the creator of the original recipe that inspired my gluten-free adaptation. You can find their wonderful recipe here. I’m delighted to be able to share my version, opening the door to a broader audience of dessert lovers who can now revel in the enchantment of Black Velvet Cupcakes.
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Small Batch Gluten-Free Black Velvet Cupcakes
Ingredients
Black Velvet Cupcakes
- ½ cup black cocoa powder
- 2 oz. espresso I used one double espresso Nespresso pod
- ¼ cup 2 tbsp vegetable oil
- ½ cup granulated sugar
- 1 egg room temp
- ¼ cup 2 tbsp dairy-free sour cream Kite Hill or Tofutti brand
- ¾ cup gluten-free flour Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1 tsp baking powder
- ⅛ tsp salt
Black Cocoa Buttercream
- 5 tbsp dairy-free butter room temp
- ¼ tsp salt
- 1 ½ cup powdered sugar
- ¼ cup black cocoa powder
- 2 – 3 tbsp Nutpods original creamer or other non-dairy heavy cream substitute
Instructions
Black Velvet Cupcakes
- Preheat the oven to 350°F. Line a muffin tin with 6 cupcake liners.
- In a small bowl, whisk together the black cocoa powder and hot espresso until no lumps remain.
- In a medium-sized mixing bowl, combine the vegetable oil, granulated sugar, egg, dairy-free sour cream, and the cocoa-espresso mixture. Whisk thoroughly until the mixture is well combined and smooth.
- Gently fold in the gluten-free flour, baking powder, and salt, stirring just until no streaks of flour remain
- Evenly distribute the cupcake batter into the six prepared liners. Bake for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Black Cocoa Buttercream
- In a small bowl with a hand mixer, beat the dairy-free butter and salt for 1 minute.
- Gradually add all the powdered sugar, combining it until smooth.
- Incorporate the black cocoa powder and dairy-free heavy cream, beating on medium speed for 2 minutes until the mixture turns light and fluffy. Adjust the consistency with additional heavy cream if needed.
- Once the cupcakes have cooled, transfer the velvety black cocoa buttercream to a piping bag with your preferred tip and frost the cupcakes.
