Recipe
Cocoa Velvet Cupcakes Recipe
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Faith / All my dishes 3 years ago
Otherwise known as NOT Red Velvet cupcakes, these do share some similarities with the Southern cake classic while leaving out the prodigious amounts of food coloring. These have a light cocoa flavor with a soft, delicious texture. This recipe also ma... More
Prep:20m Cook:25m Servings:4
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 Faith |
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Ingredients
- 4 cups sugar
- 1 pound (4 sticks) butter
- 4 eggs
- 3/4 cup cocoa powder
- 1 tube of red food coloring, if you want to make an effort
- 5 cups flour
- 2 teaspoons salt
- 2 cups buttermilk
- 4 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 tablespoons vinegar
Directions
- Preheat oven to 350ºF.
- Prep a bunch of cupcake tins by greasing or with paper liners.
- In a large mixing bowl, cream the sugar and butter.
- Add the eggs one at a time and mix well after each addition.
- Add the cocoa and food coloring to the bowl.
- Sift together flour and salt.
- Add flour mixture to the creamed mixture alternately with buttermilk.
- Blend in vanilla.
- In a small bowl, combine baking soda and vinegar and add to mixture. (This is fun! A la second grade science experiments.)
- Pour batter into cupcake liners.
- Bake for 20 to 25 minutes.
- If so inclined, put in freezer for half an hour to cool. This gives them the slightly denser, fudgy texture that I happen to like.
- Frost with icing of your choice. I used the not-too-sweet Creamy Vanilla Cream Cheese Icing. I topped with nonpareils and slightly icky but pretty Boston Baked Bean candied peanuts.
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winkaway 2 years, 2 months ago said:
Those look really delicious.
sheshe 1 year, 7 months ago said:
Ooh! it looks good<3 question. is it ok to use regular milk? and is the serving 4 trays as in 4 dozens or 4 cupcakes?
hunnee 6 months, 1 week ago said:
MMM!