30 Before 30: The BIG Day!!

by Jessica on February 22, 2012

Black Velvet Cupcakes by My Baking Heart

Old. Over the Hill. The ‘death’ of my youth. And, according to my younger sister, “disgusting.” Yep, today I’m 30. Ewww.

I’ve dreaded awaited this day for quite a while now. Not only emotionally, but physically, as well. I’ve shared the last year with you in my infamous ’30 Before 30′ list. I ran a half-marathon (and lost two toenails because of the damn thing). I made doughnuts and graham crackers from scratch. I played golf with C and learned to sew (although, I didn’t get to share these things with you). I patiently waited while the lemons & vodka of my limoncello infused together. But without a doubt, the most meaningful thing that happened to me this past year was getting engaged to my true love. Recipes come and go, but getting to spend the rest of my life with C means the world.

We’re on a business trip this week, so to celebrate, I brought these cupcakes to work last Monday… with cupcake liners & candles that were purchased last March. See? I told you I’d been waiting for this day. And the dessert of choice? Black Velvet Cupcakes… you know, black because it’s a time to mourn. 🙂

Black Velvet Cupcakes by My Baking Heart

Black Velvet Cupcakes with Chocolate Cream Cheese Frosting

Yield: 24 cupcakes


    For the Cupcakes:
  • 2-1/2 c sifted, unleavened cake flour
  • 3 tbsp dark cocoa powder
  • 1-1/2 teaspoons baking powder
  • 12 tbsp unsalted butter, at room temperature
  • 1 c Splenda for Baking
  • 2 lg eggs, at room temperature
  • 1 lg egg yolk, at room temperature
  • 1 tsp pure vanilla extract
  • 1/2 tsp Kosher salt
  • 1 oz black food coloring
  • 3 tbsp lukewarm water
  • 1 c lowfat buttermilk, at room temperature
  • 1 tsp baking soda
  • 1 tbsp apple cider vinegar
  • For the Frosting:
  • 1 (8 oz) pkg low-fat cream cheese, at room temperature
  • 12 tbsp unsalted butter, at room temperature
  • 1/2 c dark cocoa powder
  • 4 c Confectioners’ sugar


For the Cupcakes:

Preheat oven to 350 degrees F. Line two muffin tins with paper liners and set aside. In a large bowl, sift together the cake flour, cocoa, and baking powder and set aside.

In a standing mixer, set on medium speed, beat together the butter and sugar until light and fluffy. Beat in the eggs and egg yolk one at a time, beating well after each addition. Beat in the vanilla and salt. Beat in the black food coloring, then the water, using a rubber spatula to scrape down the sides of the bowl, until well blended.

Using the lowest speed, beat in the flour mixture alternately with the buttermilk, for a total of 4 additions, ending with buttermilk and blending well. In a glass measuring cup, dissolve the baking soda in the vinegar. Pour in and beat on medium speed until just blended, about 10 seconds, scraping down the sides of the bowl as needed. Do not overbeat. Turn into the prepared muffin tins, filling each one 3/4 full.

Bake tins, one at a time, on the middle oven rack until a toothpick inserted in the center of a cupcake comes out almost clean, 22-25 minutes. Let the cupcakes cool in the pans for about 10 minutes, then remove to a wire rack to cool completely.

For the Frosting:

While the cupcakes are cooling, beat cream cheese, butter and cocoa powder until combined. Add the Confectioners’ sugar a 1/2 cup at a time, making sure to incorporate it fully before you add the next 1/2 cup. Frost each with chocolate cream cheese frosting and serve! Makes enough for one (two-layer) cake or 24 cupcakes.

Adapted from: Urban Comfort & So Tasty, So Yummy


Black Velvet Cupcakes by My Baking Heart

Black Velvet Cupcakes by My Baking Heart

The last ten years were a lot of fun and filled with things that I never imagined possible, so I hope the next ten will be as fabulous as everyone makes them out to be. And while I didn’t exactly complete my list, I’m excited about what I did accomplish. Heck, there’s always this year!

Goodbye, twenties… HELLO, THIRTIES!! 😀


p.s. I guess Dad got his wish (or was it an ultimatum?)… he always said I wasn’t getting married until I was thirty! 😉

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{ 16 comments… read them below or add one }

1 Jan February 22, 2012 at 7:20 am

Happy Birthday Jessica!!! Have a beautiful day.

You know what? Don’t let anyone kid you about age – cuz you’re not old until you feel old. I’m 62 and still feel like I’m in my 30’s – some days, maybe not so much – but most I do!! I think young, act young and thereby, feel young.



2 Tracey February 22, 2012 at 7:42 am

Happy 30th!! 30 really isn’t that bad, I promise 🙂 Your cupcakes look awesome, what better way to celebrate?!


3 Cathy February 22, 2012 at 8:13 am

The best is yet to come Jessica….enjoy each and every day!


4 Emily February 22, 2012 at 9:03 am

I’m craving cupcakes now! They look sooo good. And 30 isn’t as bad as it seems… at least, not yet. 🙂


5 Tierney February 22, 2012 at 9:09 am

Awww, happy birthday! I can understand the build-up. I still have a year and a half but I found myself thinking yesterday “oh my, I’m almost 30…” 🙂 It’s funny how we put such emphasis on a number. But at least it led to some beautiful cupcakes!


6 Catalina @ Cake with Love February 22, 2012 at 4:26 pm

Happy Birthday, you are not old, you are beautiful and experienced 🙂 those cupcakes look so good!!


7 Valerie February 22, 2012 at 4:52 pm

Happy Birthday, Jessica!
Don’t worry, I’ve been in my 30’s for 4 years now, and so far they’ve been pleasantly less dramatic than the tumultuous 20’s. 😀

Your cupcakes look amazing!!


8 Organo Gold Coffee February 22, 2012 at 8:25 pm

Happy birthday! Those cupcakes look fabulous! You did a great job of making them look so professional! BTW, 30 is NOT old … the older you get, the younger you are … trust me!


9 Erin February 23, 2012 at 11:39 am

Wow black velvet! Looks great and happy birthday!


10 momma g February 23, 2012 at 12:01 pm

Your cuppies were absolutely delish! Too bad they were, in your opinion, for such a sad occasion! It really isn’t so bad! Happy Birthday, anyway.


11 Katie February 23, 2012 at 12:20 pm

Happy Birthday! Great job getting so many items from your list accomplished. It was fun to follow along as you made them!


12 Mariah February 23, 2012 at 4:57 pm

I just wanted to say, Jessica, that I made these cupcakes as soon as I got home yesterday!

My mother in law’s birthday was also yesterday and my father in law texted me to see if I had time after work to pick up a chocolate cake for her. I had already read your blog earlier in the day and this recipe immediately came to mind! I figured I’d give it a shot (and I mean, it would HAVE to be so much better than a store bought cake).

It was a hit! Everyone loved it! I’ll definitely be making these again. I think I loved the frosting the most. It’s not every day you see/ have chocolate cream cheese frosting! Thanks for posting this recipe! I hope you had an amazing birthday!


13 Jessica @ Sunny Side Up February 23, 2012 at 9:51 pm

Happy Birthday, Jessica! You are most definitely not “old”! Definitely no reason to mourn, though I do love the idea of black velvet cupcakes!! Love ya girl!


14 Krystal R @ {Mrs. Regueiro's Plate} February 23, 2012 at 10:44 pm

Happy Birthday Jessica!! These are too gorgeous and sexy for a 30 year old!!! Love the black velvet cupcake!! You’re going to love your 30s…you are already starting it right. With your true love…that’s all that really matters in the end. 😉


15 steph (whisk/spoon) February 28, 2012 at 4:10 pm

hope you had a fabulous 30th! i’m midway thru my thirties now, and they’re not so bad. 🙂


16 Eliana February 29, 2012 at 12:32 pm

These look sinfully delicious. And happy happy (belated) birthday Jessica. Welcome to the 30+ club. I’ve been hangin here for a little over a year and it’s not so bad. You’ll see…


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