Black Velvet Cupcakes Recipe with Black frosting

Black velvet cupcakes
0 Preheat your oven to 350 degrees Fahrenheit and get your cupcake tins ready with cupcake liners. Set them aside.
1 In a medium-sized bowl, mix together the dry ingredients: flour, baking soda, baking powder, salt, and black cocoa powder.
2 In a separate large bowl attached to a stand mixer with the paddle attachment, beat the butter and sugar on medium speed for 3 minutes or until it becomes light and fluffy. 
3 Add vanilla. Then, one at a time, add the eggs, beating after each addition and using a rubber spatula to scrape the sides of the bowl of your stand mixer.
4 Next, start adding the flour mixture in two batches, alternating with the sour cream, and mix until it's just combined. Add the coffee and mix until it's just blended together, without overmixing.
5 Using a cookie scoop or an ice cream scoop, divide the batter into your cupcake liners, and fill about 2/3 of your cupcake tins. Bake them on the middle rack of your oven for 10-15 minutes or until a toothpick inserted into the middle comes out with just a few crumbs. Let them cool completely over a cooling rack.
Buttercream
8 Beat the butter until it's creamy. This will take around 1.5 minutes using the whisk attachment on medium speed. Then, add the black cocoa powder, powdered sugar, heavy cream, salt, and vanilla extract.
9 Mix everything together for an extra 1-2 minutes, until the frosting becomes light and fluffy. Pipe it on top of your cupcakes using your favorite piping tip (I used 1M Wilton) and enjoy!