Move over red velvet, it’s time for chocolate velvet! I just discovered this recipe today and it might be my new favorite cupcake. I first read about chocolate velvet in Southern Living, where they described the batter as being smooth and creamy. Not that the batter matters as much as the baked cake, but the velvety smooth texture of the batter might explain the name. As for the cakes, they are soft, moist and sure to get compliments from chocolate lovers–especially if you frost them with a good chocolate icing. I’ve included my go-to recipe along with the cupcakes.
For a larger batch (and slightly different take on the recipe), here’s a link to Southern Living’s original version. I reduced the yield to 24, added a little cocoa powder, used bittersweet morsels/chips and used coffee in place of hot water.
Frost the cupcakes with your favorite chocolate frosting (here’s mine).
Chocolate Velvet Cupcakes
- 1 1/3 cups 6 ounces all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons unsweetened cocoa powder
- 1 cup 6 ounces bittersweet or extra dark morsels**
- 5 tablespoons plus 2 teaspoons unsalted butter softened
- 2/3 packed tightly packed cups light brown sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs room temperature
- 2/3 cup sour cream
- 2/3 cup hot brewed coffee
- Preheat oven to 350°. Line 24 muffin cups with paper liners.
- Sift together flour, baking soda, salt and cocoa powder. Set aside.
- In a microwave-safe bowl, microwave morsels at 50% power 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
- In a large bowl using an electric mixer, beat the butter and sugar at medium speed until well blended. Scrape sides of bowl and beat in the vanilla. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate morsels; beat until blended.
- By hand or with the lowest speed of an electric mixer fitted with a paddle, gradually add flour mixture to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed (or by hand) until blended. Gradually add hot coffee and stir until smooth.
- Bake at 350° for 20 minutes or until a wooden pick inserted in centers comes out clean. Remove from pans to wire racks, and let cool completely