Full of intrigue and seduction, these black velvet cupcakes with raspberry jam cream cheese frosting combine the sweet and tangy flavor of red velvet with a sweet-tart berry frosting. Perfect for Valentine’s Day dessert!
Hey, it’s February!!
So now I can share these cupcakes with you without having to give myself major side-eye.
It’s like when you start seeing candy conversation hearts in the grocery store the day after Christmas and become overcome by anger/disbelief/the sensation of acid reflux building up in your chest. Not cool.
I so refuse to be that person for you guys, so I’ve patiently been waiting for TWO WEEKS to show you these bad boys. Whoa, self control.
Also, it’s February so maayyybeeee we can relax on those resolutions a little bit and let some cupcaking into our lives.
Call me cliché, but I’m no stranger to red velvet obsession especially at this time of year.
HOWEVER, I’m thinking a bit outside the box right now and positing the question, “why red?!?!?!”
Why not blue or green or purple or, dare I say it, black. Sure, seems a little grim to celebrate a DAY O’ LOVE, but maybe also kind of sexy and seductive???
Honestly, there almost certainly is no difference flavor-wise and it’s all about aesthetics.
I will say there is something kind of weird and trippy about eating a cupcake that looks so very much like chocolate and have it not be CHOCOLATE.
But that’s the beauty of the velvet family of cakes. They’re some mysterious in-between flavor that’s a hint of chocolate, a hint of tang, kind of vanilla, and overall impossible to describe. I love it!
Anyways, you can totally feel free to color these however you want or not at all! I think the black looks pretty dramatic against the light pink raspberry cream cheese frosting, which adds the perfect fruity tang.
But, you do you!!
In all walks of life, but especially when it comes to how you color your cupcakes.
- ¾ cup + 2 tbsp sugar
- ¼ cup unsalted butter, softened
- 2 tbsp vegetable oil
- 2 tsp black gel food coloring
- 2 tsp vanilla extract
- ½ tsp kosher salt
- 1 egg, room temperature
- 1¼ cups cake flour
- 3 tbsp Dutch process cocoa powder
- ½ cup buttermilk
- ½ tsp white vinegar
- ¼ tsp baking soda
- ¼ cup unsalted butter, softened
- 8 oz cream cheese, cold, cubed
- 4 cups powdered sugar
- 1 tsp vanilla extract
- pinch of salt
- 2-3 tbsp raspberry jam
- Heat oven to 350F. Line a muffin tin with cupcake liners.
- In a stand mixer fitted with the paddle attachment, cream together the sugar, butter, oil, black food gel, vanilla, and salt on medium-high speed until light and fluffy, about 4-5 minutes.
- Add the egg and mix until just incorporated, about 1 minute.
- In a separate bowl whisk together the cake flour and cocoa powder.
- Add the dry ingredient mixture to the stand mixer bowl in three additions, alternating with the buttermilk, mixing each time until just combined, stirring down the sides of the bowl as needed.
- In a small ramekin or bowl, mix together the vinegar and baking soda. Add to the cake batter and mix until just incorporated.
- Divide the cake batter into the cupcake liners until evenly distributed (about ¾ full) and bake for 20-22 minutes, or until a toothpick inserted in the center comes out with only a few crumbs. Let cool in the pan for 5 minutes and then remove to a wire rack to cool completely.
- For the frosting, blend together the butter and powdered sugar in a stand mixer fitted with a paddle attachment on medium low speed, or until just combined.
- Add the cold cream cheese to the stand mixer bowl and beat for 2 minutes on medium speed.
- Mix in the vanilla and salt, beating for 1 minute at medium high speed. Add in the raspberry jam and mix on low until just incorporated.
- Frost cupcakes as desired.
More velvety desserts for Valentine’s Day: