Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
black velvet cupcakes - featured image

Black Velvet Cupcakes

  • Author: Eloise
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x

Description

These black velvet cupcakes are strikingly dark, ultra-moist, and rich, thanks to a blend of black cocoa and Dutch-processed cocoa. Perfect for parties or whenever you want a dramatic, crowd-pleasing dessert that’s easy to make.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1/3 cup (30g) black cocoa powder
  • 2 tablespoons (15g) Dutch-processed cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 teaspoon (4g) baking powder
  • 1/2 teaspoon (2g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1/2 cup (120ml) buttermilk, room temperature
  • 1/3 cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons (10ml) pure vanilla extract
  • 1/2 cup (120ml) hot water or hot brewed coffee
  • For the frosting:
  • 1/2 cup (115g) unsalted butter, softened
  • 4 ounces (113g) cream cheese, softened (optional)
  • 2 to 2.5 cups (240-300g) powdered sugar, sifted
  • 1 to 2 tablespoons (8g) black cocoa powder (optional, for color and flavor)
  • 1 to 2 tablespoons (15-30ml) milk or heavy cream, as needed
  • 1 teaspoon vanilla extract
  • Pinch of salt (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, black cocoa powder, Dutch-processed cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined and no lumps remain.
  3. In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
  5. Add hot water or hot brewed coffee and stir gently until the batter is smooth and glossy.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
  7. Bake for 17-20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  9. For the frosting: Beat softened butter (and cream cheese, if using) until creamy. Gradually add powdered sugar and black cocoa powder (if using), beating until fluffy.
  10. Add milk or cream as needed for smoothness, then beat in vanilla and a pinch of salt.
  11. Frost cooled cupcakes generously using a piping bag or spatula. Decorate as desired.

Notes

For best results, use both black cocoa and Dutch-processed cocoa for color and flavor. Do not overmix the batter to keep cupcakes tender. Use room temperature ingredients for even blending. Coffee deepens the chocolate flavor but can be replaced with hot water. Cupcakes can be made gluten-free or dairy-free with simple swaps. Store frosted cupcakes at room temperature for up to 2 days or in the fridge for up to 5 days.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 240
  • Sugar: 22
  • Sodium: 220
  • Fat: 10
  • Saturated Fat: 5
  • Carbohydrates: 35
  • Fiber: 2
  • Protein: 4

Keywords: black velvet cupcakes, black cocoa, chocolate cupcakes, party dessert, Halloween cupcakes, moist cupcakes, easy cupcakes, cream cheese frosting, dramatic dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://eatoak.com/black-velvet-cupcakes-recipe-easy-moist-dark-dessert-for-parties/