Tell Tale Heart Cupcake
 
 
A Red Velvet Cupcake topped with Black Dark Chocolate Frosting
Author:
Cuisine: Dessert
Ingredients
CAKE
  • 2½ cups cake flour (not self-rising)
  • 2 tablespoons unsweetened cocoa powder, plus more for dusting
  • 1 teaspoon salt
  • ½ Unsalted butter, softened
  • 1½ cups sugar
  • 1 cups vegetable oil
  • 2 large eggs
  • 3½ tablespoons red food coloring
  • 1 teaspoon pure vanilla extract
  • 1 cup low-fat buttermilk
  • 1½ teaspoons baking soda
  • 2 teaspoons white vinegar
Frosting
  • Dark Chocolate Frosting
  • 2 capsules Activated Charcoal
  • Black Gel Food Coloring
Instructions
  1. Preheat oven to 350 degrees.
  2. Line standard muffin tins with paper liners.
  3. Whisk together cake flour, cocoa, and salt.
  4. With an electric mixer on medium-high speed, beat the sugar and butter until combined.
  5. Scrape down sides of bowl
  6. Add oil and beat on high for 2 minutes
  7. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
  8. Mix in food color and vanilla.
  9. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each.
  10. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each.
  11. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed for 10 seconds.
  12. Divide batter evenly among lined cups, filling each three-quarters full.
  13. Bake, rotating pans halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes.
  14. Transfer pans to wire racks to cool completely before removing cupcakes.
  15. Beat Frosting, Charcoal, and Food Coloring until well mixed
  16. Pipe Frosting onto each cupcake
Recipe by Me and Annabel Lee at https://www.meandannabellee.com/human-heart-cupcake/