Black Velvet Cupcakes

Preheat the oven to 350ºF/177ºC and line a cupcake pan with 12-15 liners.

Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low until just combined. With the mixer still on low, add the hot water in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin.

Pour the batter into the prepared cupcake liners (no more than ⅔ full) and bake for 15-18 minutes, until a wooden toothpick inserted comes out with just a few moist crumbs on it. Cool completely before frosting.

In a stand mixer fitted with a paddle attachment, whip the butter on medium speed until creamy and light in color, about 4 minutes. Scrape down the bowl and paddle, then add half of the powdered sugar. Mix on low speed until just incorporated, then add the rest of the powdered sugar. With the mixer still in the off position, sift in the black cocoa powder and add the vanilla, milk, and salt. Mix on low until all ingredients are thoroughly combined, about 2 minutes, scraping down the bowl and paddle as needed.

The buttercream will look dark brown at this point, but the color will darken significantly over the next several hours. See the recipe notes for storage instructions if you're not planning on piping the cupcakes the same day.

Once the black velvet cupcakes are completely cooled, frost them with the black buttercream. To create the look pictured, place the black buttercream into a piping bag fitted with Wilton Tip 1M and pipe a swirl onto each cupcake. Top with edible metallic gold stars.