Black Velvet Cupcakes Recipe

Introduction

Black Velvet Cupcakes are a rich, deeply chocolatey treat with a smooth, creamy frosting that perfectly complements their intense flavor. These moist cupcakes are easy to make and perfect for any chocolate lover looking for a twist on the classic red velvet.

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) and line a 12-count muffin pan with cupcake liners. Prepare 2 or 3 additional liners in a second pan or plan to bake in batches, as this recipe makes 14–15 cupcakes.
2. Step 2: In a medium bowl, whisk together the flour, black cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.
3. Step 3: In a large bowl with a pour spout, whisk the sugar, buttermilk, vegetable oil, egg, vanilla extract, and vinegar until thoroughly combined.
4. Step 4: Add the dry ingredients to the wet ingredients. Then pour in the hot coffee and whisk until the batter is smooth and fully combined. The batter will be thin.
5. Step 5: Pour the batter evenly into cupcake liners, filling each about 2/3 to 3/4 full to prevent overflow or sinking.
6. Step 6: Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Alternatively, press the surface of a warm cupcake lightly; if it bounces back, they’re done. If it leaves a dent, bake a little longer.
7. Step 7: Let the cupcakes cool in the pan for 10–20 minutes before transferring them to a cooling rack to cool completely.
8. Step 8: To make the frosting, beat the softened butter on medium speed with a mixer for about 2 minutes until creamy.
9. Step 9: Add the confectioners’ sugar, black cocoa powder, 1/4 cup of cream, vanilla extract, and salt to the butter. Beat on low for 30 seconds, then increase to high speed and beat for 1 minute. If the frosting is too thick, add an additional tablespoon of cream and beat again.
10. Step 10: Frost the cooled cupcakes using an icing knife or a piping tip such as Ateco 826. Decorate with sprinkles if you like.

Tips & Variations

• For a dairy-free version, substitute buttermilk with almond milk mixed with a tablespoon of vinegar, and use a dairy-free butter substitute for the frosting.
• Use freshly brewed hot coffee instead of water to enhance the chocolate depth of the cupcakes.
• If you want extra moist cupcakes, be careful not to overbake and always use room temperature ingredients.

Storage

Store cupcakes at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 4 days. When refrigerating, bring cupcakes to room temperature before serving for the best taste and texture. Use a cupcake carrier to keep the frosting intact during transport.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of black cocoa powder?

Regular cocoa powder will work but the cupcakes won’t have the signature deep black color or the same intensity of flavor. Black cocoa is much darker and gives these cupcakes their unique look and taste.

Why is hot coffee added to the batter?

The hot coffee enhances the chocolate flavor and helps dissolve the cocoa powder more fully, resulting in a richer, more pronounced chocolate taste without making the cupcakes taste like coffee.

Black Velvet Cupcakes Recipe

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4.6 from 115 reviews

Delight in these rich and moist Black Velvet Cupcakes made with dark Dutch-processed cocoa and a hint of coffee for depth. Topped with a luscious black cocoa buttercream frosting, these cupcakes boast a striking appearance and intense chocolate flavor, perfect for special occasions or everyday indulgence.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 14–15 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 the oven and prepare pans: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners, and prepare a second pan with 2 or 3 additional liners since this recipe makes 14–15 cupcakes.
2. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
3. Mix wet ingredients: In a large bowl with a pour spout, whisk together granulated sugar, buttermilk, vegetable oil, egg, vanilla extract, and distilled white vinegar until well combined.
4. Make the batter: Pour the dry ingredients into the wet ingredients bowl, then add the hot coffee. Whisk thoroughly until the batter is fully combined and smooth. Note that the batter will be thin.
5. Fill cupcake liners: Pour the batter into the cupcake liners, filling each about 2/3 to 3/4 full to prevent overflow and sinking.
6. Bake the cupcakes: Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Alternatively, press a finger gently on the cupcake surface—if it bounces back, they are done; if it leaves an imprint, bake a little longer.
7. Cool the cupcakes: Let the cupcakes cool in the pan for 10–20 minutes before transferring them to a wire rack to cool completely before frosting.
8. Prepare the frosting: Using a handheld or stand mixer with a paddle attachment, beat the softened butter on medium speed for about 2 minutes until creamy. Add the confectioners’ sugar, black cocoa powder, 1/4 cup of cream, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 minute. If the frosting is too thick, add an additional tablespoon of cream and mix well.
9. Frost the cupcakes: Once cupcakes are completely cool, frost them generously using an icing knife or pipe the frosting with a piping tip such as Ateco 826. Optionally, decorate with sprinkles.
10. Store appropriately: Store the cupcakes at room temperature for up to 2 days or refrigerate them for up to 4 days. Use a cupcake carrier for transporting and storing decorated cupcakes to maintain freshness and decoration integrity.

Notes

• For a more intense dark chocolate flavor, use Dutch-processed black cocoa powder as specified.
• If you don’t have coffee, hot water can be used as a substitute; however, coffee enhances the chocolate flavor.
• Ensure all refrigerated ingredients like buttermilk and egg are brought to room temperature before mixing to achieve a smooth batter.
• Frosting consistency can be adjusted by adding heavy cream tablespoon by tablespoon to reach your desired texture.
• For decorative variation, try piping frosting with different tips or adding themed sprinkles for special occasions.

Keywords: Black Velvet Cupcakes, chocolate cupcakes, black cocoa powder, dark chocolate cupcakes, creamy buttercream frosting, dessert cupcakes