Black Velvet Cupcakes Recipe

Introduction

Black Velvet Cupcakes offer a rich, deeply chocolatey twist on the classic red velvet treat. With intense black cocoa and a smooth, velvety frosting, these cupcakes are perfect for any chocolate lover looking to impress.

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. Since the recipe yields 14–15 cupcakes, line a second pan with 2 or 3 more 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 distilled white vinegar until combined.
4. Step 4: Pour the dry ingredients into the wet ingredients, then add the hot coffee. Whisk until the batter is completely combined and smooth. The batter will be thin.
5. Step 5: Pour the batter evenly into the cupcake liners, filling each about two-thirds to three-quarters full to prevent overflowing and sinking.
6. Step 6: Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Alternatively, gently press your finger on the cupcake’s surface; if it bounces back, they are done.
7. Step 7: Let the cupcakes cool in the pan for 10–20 minutes, then transfer them to a wire rack to cool completely before frosting.
8. Step 8: To make the frosting, beat the softened butter on medium speed for about 2 minutes until creamy.
9. Step 9: Add confectioners’ sugar, black cocoa powder, 1/4 cup of the heavy cream, 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 an additional tablespoon of cream and beat again.
10. Step 10: Frost the cooled cupcakes with the prepared frosting. You may use an icing knife or a piping tip such as Ateco 826. Optionally, decorate with sprinkles.
11. Step 11: Store the cupcakes at room temperature for up to 2 days or refrigerate for up to 4 days. For decorated cupcakes, using a cupcake carrier is recommended for storage and transport.

Tips & Variations

• Using black cocoa powder is essential for the rich, dark color and robust chocolate flavor of these cupcakes.
• If you don’t have buttermilk, 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.
• For a caffeine-free option, substitute hot coffee with hot water in the batter.
• Adjust the frosting consistency by adding cream gradually to reach your desired spreadability or piping texture.
• Try topping with chocolate shavings or edible glitter for a special occasion.

Storage

Store Black Velvet Cupcakes at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate for up to 4 days. Allow refrigerated cupcakes to come to room temperature before serving for the best flavor and texture. Decorated cupcakes are easier to store and transport using a cupcake carrier.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

You can try substituting the all-purpose flour with a gluten-free blend, but be aware that texture and rise may vary. Make sure the cocoa powder and other ingredients are gluten-free certified.

Why is the batter so thin?

The hot coffee and buttermilk make the batter quite thin, which is normal for this recipe. It helps create moist cupcakes with a tender crumb. Don’t be tempted to add additional flour.

Black Velvet Cupcakes Recipe

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4.7 from 313 reviews

Delight in these rich and moist Black Velvet Cupcakes featuring a unique blend of black cocoa powder and coffee for deep chocolate flavor. Topped with a luscious black cocoa buttercream frosting, these cupcakes are perfect for special occasions or anytime you crave an indulgent treat.

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

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 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 your oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners. Since the batter makes about 14-15 cupcakes, prepare an additional pan with 2 or 3 liners or plan to bake in batches.
2. Mix dry ingredients. In a medium bowl, whisk together the flour, black cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Combine 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 fully combined.
4. Make the batter. Pour the dry ingredients into the wet ingredients, add the hot coffee (or hot water), and whisk until the batter is smooth and completely combined. The batter will be thin, which is expected.
5. Fill cupcake liners. Pour the batter into the cupcake liners, filling each about 2/3 to 3/4 full to prevent overflowing or sinking during baking.
6. Bake the cupcakes. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Alternatively, press lightly on the surface of a warm cupcake; if it bounces back, they are done. If an imprint remains, bake a little longer.
7. Cool the cupcakes. Let the cupcakes cool in the pan for 10–20 minutes, then transfer to a wire rack to cool completely before frosting.
8. Prepare the frosting. Using a handheld or stand mixer fitted with a paddle attachment, beat softened butter on medium speed for about 2 minutes until creamy. Add confectioners’ sugar, black cocoa powder, 1/4 cup of heavy cream, vanilla extract, and salt. Beat on low speed for 30 seconds, then on high speed for 1 minute. If the frosting is too thick, add an additional tablespoon of cream and beat until smooth.
9. Frost the cupcakes. Frost the cooled cupcakes using an icing knife or a piping tip like Ateco 826. Optionally, top with sprinkles for extra decoration.
10. Store properly. Store cupcakes at room temperature for up to 2 days or refrigerate for up to 4 days. Use a cupcake carrier for transport and to keep the frosting intact.

Notes

• Black cocoa powder is key for the signature rich color and flavor; Dutch-process cocoa can be used as a substitute but may alter color slightly.
• Room temperature ingredients ensure even mixing and a smooth batter.
• Filling cupcake liners only 2/3 to 3/4 full helps prevent overflows and sinking during baking.
• Hot coffee enhances the chocolate flavor but can be replaced with hot water if preferred.
• The frosting consistency can be adjusted with additional heavy cream or milk for easier spreading or piping.
• Allow cupcakes to cool fully before frosting to avoid melting the buttercream.
• For decorative themes like cat cupcakes, consider piping techniques or additional decorations as desired.
• Use a cupcake carrier for transporting decorated cupcakes to maintain their appearance and freshness.

Keywords: Black Velvet Cupcakes, Black Cocoa Cupcakes, Chocolate Cupcakes, Buttercream Frosting, Dessert, Baking, Moist Cupcakes