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Black Velvet Cupcakes with Cream Cheese Swirl
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowl
  • Cupcake Pan
  • Whisk
  • Oven

Ingredients
  

  • 1/2 cup all-purpose flour
  • 1/4 cup black cocoa powder
  • 1/2 cup granulated sugar
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup buttermilk
  • 2 tablespoons vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350 degrees and line a cupcake pan with 4 paper liners.
  • In a medium bowl, whisk together the flour, black cocoa powder, 1/2 cup sugar, baking soda, and salt.
  • Add the buttermilk, vegetable oil, egg, and 1 teaspoon vanilla extract to the dry ingredients. Stir until the batter is smooth and no dry streaks remain.
  • In a separate small bowl, beat the cream cheese with the remaining 2 tablespoons sugar and 1/2 teaspoon vanilla extract until creamy.
  • Spoon the chocolate batter evenly into the 4 liners. Drop spoonfuls of the cream cheese mixture on top of each and use a toothpick to swirl it lightly into the batter.
  • Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Cool the cupcakes in the pan for 5 minutes before moving them to a wire rack.

Notes

Let the cream cheese soften fully before mixing so the swirl spreads evenly without lumps. These cupcakes taste best the day they are made but can be stored in the refrigerator for up to two days if you cover them tightly.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Cupcake Pan, Whisk, Oven