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 (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 (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

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

Step 1: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Since this recipe makes 14–15 cupcakes, prepare a second pan with 2 or 3 additional liners 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 aside.

Step 3: In a large bowl, preferably one with a pour spout, whisk the sugar, buttermilk, vegetable oil, egg, vanilla extract, and vinegar until fully combined.

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.

Step 5: Divide the batter evenly into the cupcake liners, filling each about 2/3 to 3/4 full to prevent overflow and sinking.

Step 6: Bake for 20–22 minutes. Check doneness by inserting a toothpick into the center—it should come out clean. Alternatively, gently press the cupcake’s surface; if it springs back, they are done. If a finger leaves an imprint, bake a bit longer.

Step 7: Let cupcakes cool in the pan for 10–20 minutes, then transfer them to a wire rack to cool completely before frosting.

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

Step 9: Add the confectioners’ sugar, black cocoa powder, 1/4 cup (60g/ml) of 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 overly thick, add another tablespoon of cream and beat again.

Step 10: Frost the cooled cupcakes with the prepared buttercream. You can spread the frosting with an icing knife or pipe it using a piping tip like Ateco 826. Optionally, decorate with sprinkles.

Tips & Variations

Use black cocoa powder for the signature deep color and flavor; Dutch-process cocoa powder works best.

Make sure all wet ingredients are at room temperature for optimal batter mixing and texture.

For a dairy-free version, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice and use a non-dairy butter alternative.

To enhance the coffee flavor, try using espresso instead of regular hot coffee or water.

Decorate the cupcakes with themed sprinkles or edible glitter for holidays or special occasions.

Storage

Store these cupcakes at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate them for up to 4 days, but allow to come to room temperature before serving for the best texture. If transporting decorated cupcakes, a cupcake carrier is recommended to prevent damage to the frosting.

FAQs

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

Regular cocoa powder has a lighter color and less intense flavor than black cocoa powder. While you can substitute it, the cupcakes won’t have the same dramatic dark color or deep flavor typical of Black Velvet Cupcakes.

Is it necessary to use hot coffee in the batter?

Hot coffee enhances the chocolate flavor and adds moisture but you can substitute hot water if you prefer or don’t have coffee on hand. Decaf coffee works just as well if you want to avoid caffeine.