Name: Black Velvet Cupcakes Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
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 or hot water (decaf is fine); 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

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 (for frosting)

3 and 1/2 cups (420g) confectioners’ sugar

1/2 cup (42g) black cocoa powder (a dark, Dutch-process cocoa)* (for frosting)

4–5 Tablespoons (60–75g/ml) heavy cream or milk, at room temperature (for frosting)

2 teaspoons pure vanilla extract (for frosting)

1/8 teaspoon salt (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe makes 14–15 cupcakes, so prepare extra liners for a second pan or plan to bake in batches.

Step 2: In a medium bowl, whisk together the flour, black cocoa powder, baking powder, baking soda, and salt. Set this dry mix aside.

Step 3: In a large bowl, whisk the sugar, buttermilk, vegetable oil, egg, vanilla extract, and white vinegar together until smooth and combined.

Step 4: Pour the dry ingredients into the wet mixture, then add the hot coffee. Whisk everything together until the batter is completely combined; it will be thin.

Step 5: Spoon the batter into the cupcake liners, filling each about two-thirds to three-quarters full to prevent overflowing and sinking.

Step 6: Bake for 20–22 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, the cupcakes are ready. Alternatively, gently press the surface; if it bounces back, they are done.

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.

Step 8: For the frosting, beat the softened butter on medium speed until creamy, about 2 minutes, using a handheld or stand mixer with the paddle attachment.

Step 9: Add the 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 full minute. Add more cream, one tablespoon at a time, if the frosting is too thick.

Step 10: Frost the cooled cupcakes using a knife or piping tip. Decorate with sprinkles if desired.

Tips & Variations

Use brewed espresso instead of hot coffee for a deeper chocolate flavor.

Make sure your buttermilk and egg are at room temperature for a smooth batter.

For dairy-free versions, substitute buttermilk with almond milk plus a teaspoon of lemon juice and use a dairy-free butter alternative for frosting.

If you prefer a lighter frosting, reduce the cocoa powder slightly and increase the cream for a fluffier texture.

Storage

Store the cupcakes at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate them for up to 4 days. Before serving, bring refrigerated cupcakes to room temperature for the best texture and flavor. Use a cupcake carrier if transporting decorated cupcakes to keep them looking perfect.

FAQs

Can I make the batter ahead of time?

It’s best to bake the cupcakes immediately after mixing to ensure the leavening agents work effectively and the texture stays tender. However, you can prepare the dry and wet ingredients separately ahead of time and combine them just before baking.