Black Velvet Cupcakes

Black cocoa powder is the secret here: it gives these cupcakes their dramatic midnight color and an intense, almost Oreo-like chocolate flavor with no food dye at all. Crowned with dark chocolate frosting and a scatter of gold stars, they look like they were made for a vampire ball.

Makes 12 cupcakes · 45 minutes

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup black cocoa powder
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 2 eggs
• 3/4 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 cup hot coffee
• 8 oz dark chocolate, melted and cooled slightly
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• Gold star sprinkles, for decorating

Instructions

1. Heat the oven to 350°F and line a 12-cup muffin tin with liners.
2. Whisk the flour, black cocoa, sugar, baking soda, and salt in a large bowl.
3. Add the oil, eggs, milk, and vanilla; beat until smooth. Pour in the hot coffee and stir until thin and combined.
4. Divide among the liners, filling each two-thirds full. Bake 18 to 20 minutes, until a toothpick comes out clean. Cool completely.
5. Beat the melted chocolate, butter, and powdered sugar until fluffy. Pipe or spread onto the cooled cupcakes.
6. Finish with gold star sprinkles and serve in black and gold liners if you have them.