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Black Velvet Cupcakes Recipe

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★★★★★

4.6 from 114 reviews

Indulge in the rich, deep flavor of Black Velvet Cupcakes, featuring a moist, chocolatey crumb made with black cocoa powder and a smooth, velvety buttercream frosting. These elegant cupcakes are perfect for any celebration or a decadent treat, offering a decadent twist on classic chocolate cupcakes with the addition of hot coffee to enhance the cocoa intensity.

Ingredients

Scale

Cupcakes

  • 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)

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 (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. Make the cupcakes: Preheat your oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners. Since the recipe yields 14-15 cupcakes, prepare additional liners on a second pan or plan to bake in batches.
  2. Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, black cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
  3. Combine wet ingredients: In a large bowl with a pour spout, whisk sugar, buttermilk, vegetable oil, egg, vanilla extract, and distilled white vinegar until well combined.
  4. Incorporate dry ingredients: Add the dry mixture to the wet ingredients, then pour in the hot coffee (or hot water). Whisk everything until the batter is fully combined and thin.
  5. Fill cupcake liners: Spoon the batter into the cupcake liners, filling each about two-thirds to three-quarters full to prevent overflow and sinking during baking.
  6. Bake: Place the pans in the oven and bake for 20–22 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. Alternatively, press the cupcake lightly; it should bounce back if done.
  7. Cool cupcakes: Let the cupcakes cool in the pans for 10–20 minutes before transferring them to a wire rack to cool completely.
  8. Make the frosting: Using a handheld or stand mixer with a paddle attachment, beat softened butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, black cocoa powder, 1/4 cup (60g/ml) heavy cream, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 minute. If frosting is too thick, add additional heavy cream by tablespoon until desired consistency is reached.
  9. Frost the cupcakes: Once cupcakes are completely cool, frost them with the prepared chocolate buttercream. Use an icing knife to spread or a piping tip such as Ateco 826 for decorative swirls. Optionally, top with sprinkles.
  10. Store: Keep cupcakes at room temperature for up to 2 days or refrigerate for up to 4 days. Transport and storage are best done in a cupcake carrier to protect decorations.

Notes

  • Ensure all ingredients like egg and buttermilk are at room temperature before mixing for best results.
  • Black cocoa powder intensifies chocolate flavor and gives the deep black color—do not substitute with regular cocoa powder for authentic taste and appearance.
  • Use hot coffee to enhance the chocolate flavor; decaffeinated coffee works just as well if preferred.
  • If frosting is too thick, add heavy cream incrementally to achieve a spreadable consistency.
  • For fun variations, consider decorating cupcakes with themed sprinkles or piping styles such as cat faces as suggested in the recipe.
  • Store leftover cupcakes in an airtight container to keep them moist and fresh.

Keywords: black velvet cupcakes, chocolate cupcakes, black cocoa cupcakes, chocolate buttercream frosting, homemade cupcakes, baking dessert

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