Black Velvet Cupcakes Recipe

Bylilan Sage
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Introduction

Black Velvet Cupcakes are a rich, deeply chocolatey treat with a smooth and creamy black cocoa frosting. These moist cupcakes combine bold dark cocoa flavors with a hint of coffee, making them irresistible for any chocolate lover.

The image shows a close-up of a chocolate cupcake cut in half, sitting on a small white plate with the cupcake liner peeled back. The cupcake base is dark brown, moist, and dense in texture. On top, there is a thick layer of rich, dark chocolate frosting, swirled smoothly into a peak. The frosting is decorated with small orange, white, and black round sprinkles scattered evenly. In the background, several whole cupcakes with similar frosting and sprinkles sit out of focus on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1/2 cup (42g) black cocoa powder (a dark, Dutch-process cocoa)*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120g/ml) buttermilk*, at room temperature
  • 1/3 cup (75g/80ml) vegetable oil
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon distilled white vinegar
  • 1/2 cup (120g/ml) hot coffee* (decaf is fine) or hot water
  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 1/2 cup (42g) black cocoa powder (a dark, Dutch-process cocoa)*
  • 4–5 Tablespoons (60–75g/ml) heavy cream or milk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. Step 1: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe makes 14–15 cupcakes, so line a second muffin pan with 2 or 3 additional liners or plan to bake in batches.
  2. Step 2: In a medium bowl, whisk together the flour, black cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Step 3: In a large bowl with a pour spout, whisk the sugar, buttermilk, vegetable oil, egg, vanilla extract, and vinegar until well combined.
  4. Step 4: Add the dry ingredients to the wet ingredients, then pour in the hot coffee or hot water. Whisk until the batter is completely combined; the batter will be thin.
  5. Step 5: Pour the batter into the cupcake liners, filling each 2/3 to 3/4 full to prevent overflow and sinking.
  6. Step 6: Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Alternatively, lightly press the surface of a warm cupcake — if it bounces back, they’re done; if it leaves an imprint, bake a few minutes longer.
  7. Step 7: Let the cupcakes cool in the pan for 10–20 minutes, then transfer to a wire rack to cool completely before frosting.
  8. Step 8: To make the frosting, beat the softened butter on medium speed until creamy, about 2 minutes.
  9. Step 9: Add the confectioners’ sugar, black cocoa powder, 1/4 cup (60ml) of the cream, vanilla extract, and salt. Beat on low for 30 seconds, then increase to high speed and beat for 1 minute. If the frosting is too thick, add another tablespoon of cream and mix until smooth.
  10. Step 10: Frost the cooled cupcakes using an icing knife or piping tip. Decorate with sprinkles if desired.

Tips & Variations

  • Use decaf coffee or hot water if you prefer no caffeine; coffee enhances the chocolate flavor.
  • Make sure ingredients like egg and buttermilk are at room temperature for a smoother batter.
  • For a dairy-free version, substitute the butter and cream with plant-based alternatives.
  • Try swirling in a cream cheese frosting for a tangy contrast to the rich cocoa.

Storage

Store the cupcakes at room temperature in an airtight container for up to 2 days. For longer freshness, refrigerate for up to 4 days, keeping them covered to prevent drying out. Before serving, bring cupcakes to room temperature or warm slightly for best texture and flavor.

How to Serve

A close-up of a black cat-themed cupcake with three distinct layers: the base is a dark chocolate cake in a white cupcake liner, topped with a thick swirl of black chocolate frosting covered with black sugar sprinkles; the face decoration includes two yellow candy eyes with vertical brown lines, a small round red candy nose, and six small orange candy whiskers. Two triangular pieces of chocolate make the cat ears standing upright on top. In the background, more cupcakes are visible, some with black frosting decorated with small round and rod-shaped orange, white, and black sprinkles. The cupcakes are on a wooden board set on a white marbled surface, with a small white bowl holding assorted black, white, and orange sprinkles visible at the corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is black cocoa powder, and can I substitute regular cocoa powder?

Black cocoa powder is a very dark, Dutch-processed cocoa with a bold, intense flavor and deep color. You can substitute regular Dutch-processed cocoa, but the color and flavor will be lighter and less intense.

Can I freeze these cupcakes?

Yes, you can freeze unfrosted cupcakes in an airtight container or freezer bag for up to 3 months. Thaw completely before frosting. Frosted cupcakes can also be frozen, but the texture of the frosting may change slightly upon thawing.

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Black Velvet Cupcakes Recipe

★★★★★

4.7 from 71 reviews
  • Author: lilan
  • Total Time: 37 minutes
  • Yield: 14–15 cupcakes 1x
  • Diet: Vegetarian
Print Recipe

Description

Black Velvet Cupcakes are rich, moist chocolate cupcakes made with black cocoa powder to give a deep, intense color and flavor. These cupcakes are topped with a creamy black cocoa buttercream frosting, perfect for a decadent dessert or special occasion.

Ingredients

Scale

Cupcakes

  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1/2 cup (42g) black cocoa powder (a dark, Dutch-process cocoa)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120g/ml) buttermilk, at room temperature
  • 1/3 cup (75g/80ml) vegetable oil
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon distilled white vinegar
  • 1/2 cup (120g/ml) hot coffee (decaf is fine) or hot water

Frosting

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 1/2 cup (42g) black cocoa powder (a dark, Dutch-process cocoa)
  • 4–5 Tablespoons (60–75g/ml) heavy cream or milk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. Preheat and prepare pans: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Since the recipe yields 14–15 cupcakes, prepare a second muffin pan with 2 or 3 additional liners or be ready to bake in batches.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, baking soda, and salt. Set the mixture aside.
  3. Mix wet ingredients: In a large bowl, preferably one with a pour spout, whisk together the sugar, buttermilk, vegetable oil, egg, vanilla extract, and distilled white vinegar until the mixture is combined.
  4. Combine wet and dry ingredients: Pour the dry ingredient mixture into the wet mixture, then add the hot coffee or hot water. Whisk until the batter is completely smooth and combined. The batter will have a thin consistency.
  5. Fill cupcake liners: Pour the batter into the cupcake liners, filling each about 2/3 to 3/4 full to prevent overflow during baking.
  6. Bake cupcakes: Bake for 20–22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. You can also press lightly on the surface of a warm cupcake; if it bounces back, they are done. If your finger leaves an indentation, bake a bit longer.
  7. Cool cupcakes: Allow the cupcakes to cool in the pans for 10 to 20 minutes, then transfer them to a wire rack to cool completely before applying frosting.
  8. Make frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until creamy, approximately 2 minutes. Add the confectioners’ sugar, black cocoa powder, 1/4 cup (60g/ml) of the heavy cream or milk, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. If the frosting is too thick, add another tablespoon of cream and beat to combine.
  9. Frost cupcakes: Frost the cooled cupcakes using an icing knife or pipe the frosting with a piping tip like Ateco 826. Optionally, top with sprinkles for decoration.
  10. Store cupcakes: Store cupcakes at room temperature for up to 2 days or refrigerate for up to 4 days. Use a cupcake carrier for storing and transporting decorated cupcakes.

Notes

  • The recipe uses black cocoa powder, which is a very dark Dutch-process cocoa powder that gives the cupcakes their deep black color and intense flavor. It can be found online or in specialty baking sections.
  • Buttermilk contributes to the moist texture and slight tanginess; if unavailable, you can make a substitute by adding 1/2 tablespoon lemon juice or vinegar to 1/2 cup milk and letting it sit for 5 minutes.
  • The hot coffee enhances the chocolate flavor but can be replaced with hot water if preferred.
  • Use room temperature ingredients to ensure better mixing and texture.
  • For easier frosting application, chill the cupcakes slightly before frosting, especially if the kitchen is warm.
  • To decorate like ‘cat cupcakes’ mentioned in the original recipe note, consider using small fondant or candy decorations.
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: black velvet cupcakes, black cocoa powder cupcakes, chocolate cupcakes, dark chocolate cupcakes, black velvet cake, homemade cupcakes, buttercream frosting

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