Black Velvet Cupcakes

Directions

1. Set your oven to 350°F and line a cupcake pan with paper liners.
2. In a small bowl, whisk together the flour, cornstarch, cocoa powder, and salt.
3. In a stand mixer, cream the butter, oil, and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla and black food coloring. Add more coloring if needed until the batter is a very dark gray; it will darken further while baking.
6. Add one-third of the flour mixture, then half of the buttermilk. Repeat with another third of flour, the remaining buttermilk, and the last third of flour. Mix just until combined.
7. In a small bowl, quickly stir together the vinegar and baking soda; it will bubble vigorously.
8. Pour the vinegar mixture into the batter and stir for 10 seconds.
9. Divide the batter evenly among the cupcake liners.
10. Bake for 15–18 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
11. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
12. Use a sharp knife to cut a small hole in the center of each cupcake and fill with raspberry jam; you will have leftover jam.
13. For the frosting, beat the butter and cream cheese together, then add powdered sugar and vanilla. Beat until smooth and creamy; if too thick, add a tablespoon of heavy cream.
14. Pipe the frosting onto the cooled cupcakes.
15. Mix the remaining raspberry jam with a drop of red food coloring and a tablespoon of water, then drizzle over the frosted cupcakes.