These Black Velvet Cupcakes are dark chocolate cakes filled with dark chocolate ganache, topped with the deepest, darkest chocolate cream cheese frosting you've ever seen!
Preheat oven to 350° F. Grease cupcake pan or line with paper liners. Set aside.
In a small bowl, combine dry ingredients (flour, cocoa powder [see note], baking soda, and salt). Set aside.
In the bowl of a stand mixer, cream butter and sugars until light and fluffy. Scrape down the sides of the bowl.
Add eggs, one at a time, allowing the first egg to incorporate before adding the second. Add vanilla and chocolate extracts (see note). Scrape down the sides of the bowl.
Add half the dry ingredients, followed by the sour cream, then the remaining dry ingredients. Mix until just incorporated. Add coffee and mix to combine.
Divide batter equally among muffin cups, filling each about ¾ full. Bake 16-19 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for about 10 minutes, then remove to a wire rack to cool completely.
For Ganache
In a medium heatproof bowl, combine all ganache ingredients. Microwave on 30-second intervals, stirring after each interval, until smooth. Allow ganache to cool to room temperature.
Using a small knife, cut a core from the center of each cupcake and fill with ganache. Cut the bottom off of each core so that just the top surface remains. Place this piece of the core back on top of the ganache to cover.
For Frosting
In the bowl of a stand mixer, combine butter and cream cheese. Mix until smooth and creamy. Scrape down the sides of the bowl.
Add the cooled, melted chocolate and mix to combine. Add vanilla and chocolate extracts (see note). Scrape down the sides of the bowl.
Add cocoa powder and powdered sugar. Mix until combined. Frost each ganache-filled cupcake.
These cupcakes can be stored on your countertop in an airtight container for up to three days without loss of quality. For longer storage, place them in an airtight container in the freezer for up to three months.Enjoy!
Notes
Note on cake flour - Cake flour helps to ensure the most tender cupcakes! If you don't have cake flour on hand, you have two options. First, you can substitute with 1 ⅓ cups all-purpose flour with 3 Tablespoons of cornstarch. Alternatively, you can just use all-purpose flour, your cupcakes just won't be quite as tender.Note on black cocoa - Black cocoa gives that deep, dark chocolate color and flavor. If you don't have or prefer not to use black cocoa, you can use dutch process cocoa instead. You won't get the dark color or deep flavor of black cocoa, but they'll still be dark.Note on chocolate extract: I highly recommend using chocolate extract in the recipe! This (sometimes overlooked) extract lends an amazing depth of flavor to chocolate baked goods! You can buy it, or even better, makes yourself some Homemade Chocolate Extract for next time! If you prefer not to use chocolate extract, just double up on the vanilla extract.Note on coffee: The cupcakes won't taste like coffee, I swear! The coffee enhances the chocolate flavor, and I highly recommend it! If you would prefer not to use coffee, you can use hot water instead.