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Black Velvet Cupcakes Recipe

★★★★★

4.7 from 102 reviews
  • Author: Harry
  • Total Time: 37 minutes
  • Yield: 14-15 cupcakes 1x
  • Diet: Vegetarian

Description

Decadent and rich Black Velvet Cupcakes featuring a deeply chocolatey black cocoa base topped with a smooth and creamy black cocoa buttercream frosting. These cupcakes are moist, tender, and perfect for chocolate lovers looking for a unique twist on the classic red velvet. Easy to make and perfect for celebrations or everyday indulgence.

Ingredients

Scale

Cupcake 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)

Frosting Ingredients

  • 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 this recipe yields 14–15 cupcakes, line a second muffin pan with 2 or 3 more liners or plan 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 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 well combined.
  4. Add dry ingredients and coffee: Pour the dry ingredients into the wet mixture, add the hot coffee, and whisk until the batter is completely combined. The batter will be thin in consistency.
  5. Fill cupcake liners: Pour the batter into the cupcake liners, filling each about 2/3 to 3/4 full. This prevents overflow and sinking during baking.
  6. Bake the cupcakes: Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Alternatively, lightly press the surface of a warm cupcake; if it bounces back, they are done. If it leaves an imprint, bake longer.
  7. Cool cupcakes: Allow cupcakes to cool in the pan for 10–20 minutes, then transfer to a wire rack to cool completely before frosting.
  8. Prepare frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat softened butter on medium speed until creamy, approximately 2 minutes.
  9. Add frosting ingredients: Add confectioners’ sugar, black cocoa powder, 1/4 cup of the heavy cream, vanilla extract, and salt to the butter. Beat on low speed for 30 seconds, then increase speed to high and beat for 1 full minute. If frosting feels too thick, add additional tablespoons of cream to reach desired consistency.
  10. Frost cupcakes: Frost cooled cupcakes using an icing knife or a piping tip such as Ateco 826 for decorative effect. Optionally, top with sprinkles or other decorations.
  11. Storage: Store the cupcakes at room temperature for up to 2 days or refrigerate for up to 4 days. For best results, use a cupcake carrier to maintain decoration and freshness during storage and transportation.

Notes

  • Use black cocoa powder for the signature deep black color and intense chocolate flavor. Dutch-process cocoa is preferred.
  • Room temperature ingredients help ensure even mixing and better texture in the cupcakes.
  • Hot coffee enhances the chocolate flavor but can be substituted with hot water if preferred.
  • Do not overfill cupcake liners to avoid uneven rising or spillage.
  • If desired, decorate the cupcakes with sprinkles or piping techniques to create themes like cat cupcakes as a creative variation.
  • Storing cupcakes properly helps keep frosting fresh and cupcakes moist for several days.
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: black velvet cupcakes, black cocoa cupcakes, chocolate cupcakes, dark chocolate dessert, homemade cupcakes, black cocoa buttercream, moist cupcakes

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Find it online: https://dishesbyharry.com/black-velvet-cupcakes-recipe/