• Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.

Black Velvet Cupcakes

• In a medium-sized bowl, whisk together the flour, sugar, black cocoa powder, baking soda, baking powder, and salt.
• In a large bowl, whisk together the egg, milk, water, oil, and vanilla extract. Add the flour mixture to the wet ingredients and whisk until combined.
• Fill the cupcake liners ½ way full (about 2 tablespoons) and bake for 15-19 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Allow them to cool in the pan for 10 minutes and then transfer them to a wire rack to finish cooling.

Black Cocoa Powder Frosting

• In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes).
• Add the powdered sugar, black cocoa powder, and heavy cream and mix on low speed until combined (about 30 seconds). Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
• Frost the cooled cupcakes. I placed the chocolate frosting in a piping bag and used the Wilton 1M piping tip. Then top each frosted cupcake with fun Halloween sprinkles.
• Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.