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Black Velvet Cupcakes

Small Batch Gluten-Free Black Velvet Cupcakes

Indulge in the flavors of fall with my irresistible Small Batch Gluten-Free Black Velvet Cupcakes. Elevate your dessert game by infusing classic cupcakes with the rich, warm essence of black cocoa, all in a perfectly sized batch. With just a handful of ingredients, you'll craft a delightful treat that captures the essence of indulgence and is accessible to those with gluten and dairy sensitivities. Whether you're celebrating a special occasion or simply craving a little sweetness in your day, these cupcakes are sure to impress. Prepare your kitchen for the enchanting aroma of cocoa and experience the magic of Small Batch Gluten-Free Black Velvet Cupcakes.
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Servings: 6
Course: Dessert
Ingredients Method Notes

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

Method
 

Black Velvet Cupcakes
  1. Preheat the oven to 350°F. Line a muffin tin with 6 cupcake liners.
  2. In a small bowl, whisk together the black cocoa powder and hot espresso until no lumps remain.
  3. 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.
  4. Gently fold in the gluten-free flour, baking powder, and salt, stirring just until no streaks of flour remain
  5. 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
  1. In a small bowl with a hand mixer, beat the dairy-free butter and salt for 1 minute.
  2. Gradually add all the powdered sugar, combining it until smooth.
  3. 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.
  4. Once the cupcakes have cooled, transfer the velvety black cocoa buttercream to a piping bag with your preferred tip and frost the cupcakes.

Notes

This recipe is inspired by the original from Fresh Bean Bakery, with gluten-free and dairy-free adaptations for your enjoyment.