Cocoa Velvet Cupcakes
From faith 17 years ago
- 25 minutes to make
- Serves 4
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. Read more This recipe also makes quite a large batch, but they freeze very, very well. Frost with Creamy Vanilla Cream Cheese Icing">Creamy Vanilla Cream Cheese Icing See less
Ingredients
- 4 cups sugar shopping list
- 1 pound (4 sticks) butter shopping list
- 4 eggs shopping list
- 3/4 cup cocoa powder shopping list
- 1 tube of red food coloring, if you want to make an effort shopping list
- 5 cups flour shopping list
- 2 teaspoons salt shopping list
- 2 cups buttermilk shopping list
- 4 teaspoons vanilla extract shopping list
- 1 teaspoon baking soda shopping list
- 2 tablespoons vinegar shopping list
How to make it
- 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">Creamy Vanilla Cream Cheese Icing. I topped with nonpareils and slightly icky but pretty Boston Baked Bean candied peanuts.
hunnee
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" It was excellent "