1 hour 10 minutes
With rich red velvet cupcakes topped with black buttercream frosting and decorated with red fondant horns, these cute little devil cupcakes are an impish treat!
Red Velvet Cupcakes ‣ 1 1/4 cups all-purpose flour ‣ 2 tablespoons unsweetened cocoa powder ‣ 1 teaspoon baking soda ‣ 1/4 teaspoon salt ‣ 3/4 cup granulated sugar ‣ 1/2 cup unsalted butter, softened ‣ 1 large egg ‣ 1 teaspoon vanilla extract ‣ 1 teaspoon white vinegar ‣ 8 drops red gel food coloring, or as needed ‣ 1/2 cup buttermilk Black Buttercream Frosting ‣ 1 cup unsalted butter, softened ‣ 1 teaspoon vanilla extract ‣ 2 1/2 cups powdered sugar ‣ 5 drops black gel food coloring, or as needed ‣ red fondant, as needed ‣ heavy whipping cream, (optional)
Kick things off by whisking together the flour, cocoa powder, baking soda, and salt. Set this bowl aside for now.
Using a stand mixer (or hand mixer + large bowl) whip together the sugar, butter, egg, vanilla, white vinegar, and red food coloring.
Mix in the dry ingredients and buttermilk until a thick and fluffy batter forms.
Line a muffin tin with cupcake liners, then fill each cavity about 3/4 of the way full with batter. Once done, send it off to bake!
While the cupcakes bake and cool, prepare the frosting by using a mixer to whip together the butter, vanilla, powdered sugar, and black food coloring.
On a clean, flat surface, take a small amount of red fondant and roll it into a curved horn shape. Repeat this step until you’ve made 24 horns.
Place the black buttercream frosting in a pastry bag with a piping tip of your choice and decorate the cooled cupcakes.
Top each cupcake with two little red devil horns.