If you’re craving something uniquely decadent and irresistibly soft, this Black Velvet Cupcakes Recipe is about to become your new obsession. These cupcakes boast a deep, luxurious black color thanks to black cocoa powder, with no artificial coloring in sight. The tender crumb melts in your mouth like a dream, thanks to a perfect balance of buttermilk and vinegar, just like a classic red velvet—only richer and more striking. Whether you want to wow guests at a Halloween party or just indulge your chocolate-loving heart, these black velvet cupcakes deliver pure joy in every bite.

Ingredients You’ll Need

The left side shows a clear glass bowl with a dark, thick, slightly shiny chocolate batter inside, being mixed by a metal whisk with a copper-colored handle, resting on a white marbled surface. The right side shows a gray metal muffin tray filled with white paper liners, each liner filled with the dark chocolate batter, spread evenly but not yet baked, all placed flat on the same white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Black Velvet Cupcakes Recipe has a crucial role, combining to create a moist, tender crumb and intensely chocolatey flavor. These pantry staples come together effortlessly, making this recipe both accessible and impressive.

1 cup all-purpose flour (spooned & leveled): Provides structure and helps the cupcakes rise perfectly.
1/2 cup black cocoa powder: The star ingredient that gives the cupcakes their rich, dark color and deep chocolate flavor.
1/2 teaspoon baking powder: A gentle leavening agent that ensures fluffiness without overpowering the texture.
1/2 teaspoon baking soda: Reacts with acidic ingredients for the tender crumb and slight lift.
1/2 teaspoon salt: Balances sweetness and enhances the chocolate notes.
1 cup granulated sugar: Sweetens the batter while maintaining a fine crumb.
1/2 cup buttermilk, room temperature: Adds acidity for a tender crumb and complements the cocoa’s bitterness.
1/3 cup vegetable oil: Keeps the cupcakes moist and soft longer than butter alone.
1 large egg, room temperature: Binds ingredients and adds richness.
1 teaspoon pure vanilla extract: Amplifies the chocolate flavor with warm floral notes.
1/2 teaspoon distilled white vinegar: Reacts with baking soda to tenderize and fluff the cupcakes.
1/2 cup hot coffee or hot water: Intensifies the chocolate flavor while thinning the batter just enough.
Frosting ingredients: Unsalted butter, confectioners’ sugar, black cocoa powder, heavy cream, vanilla extract, and a pinch of salt combine for a silky, decadent topping.

How to Make Black Velvet Cupcakes Recipe

Step 1: Prepare Your Pans and Mix Dry Ingredients

Start by preheating your oven to 350°F (177°C) and lining a 12-cup muffin pan with cupcake liners. Since this recipe makes 14–15 cupcakes, have a second pan ready with a few extra liners or plan to bake in batches. In a medium bowl, whisk together the flour, black cocoa powder, baking powder, baking soda, and salt. This dry mix forms the foundation for those rich, tender cupcakes.

Step 2: Combine Wet Ingredients

Next, in a large bowl (preferably one with a pour spout to make the next step easier), whisk the sugar, buttermilk, vegetable oil, egg, vanilla extract, and vinegar until everything is fully incorporated. The buttermilk and vinegar will work magic on the texture, ensuring the cupcakes stay velvety soft.

Step 3: Bring It All Together

Pour the dry ingredients into the wet mix, then add the hot coffee. Whisk everything just until the batter is smooth and combined—the batter will be pleasantly thin, which is exactly what you want for light crumb and moisture.

Step 4: Fill and Bake

Fill each cupcake liner two-thirds to three-quarters full to prevent overflows while baking. Pop them in the oven for 20–22 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or when a gentle press on a cupcake’s top bounces back readily.

Step 5: Cool Completely Before Frosting

Allow the cupcakes to cool for 10–20 minutes in the pan, then transfer them to a wire rack to cool fully. This step is essential for the perfect frosting finish.

Step 6: Make the Luxurious Black Cocoa Frosting

Using a mixer with a paddle attachment, beat the softened butter until creamy. Gradually blend in confectioners’ sugar, black cocoa powder, heavy cream, vanilla, and a pinch of salt. Beat on low to start and then increase speed to get that fluffy, pipeable frosting consistency. Add a splash more cream if it feels too thick—perfection is key here!

Step 7: Frost with Love

Slather the beautifully dark frosting on your cooled cupcakes. Whether you use an icing knife for a rustic look or a piping tip for swirls, these cupcakes are sure to impress. Add sprinkles or decorations as desired to make them festive or elegant.

How to Serve Black Velvet Cupcakes Recipe

The image shows a black cat cupcake with three layers of decoration. The base is a dark chocolate cupcake in a white paper liner. On top, there is a thick layer of dark chocolate frosting covered with black cookie crumbs adding a rough texture. The cat’s face is formed with two yellow candy eyes with vertical black lines, a small orange candy nose, and three orange sprinkles on each side as whiskers. Two triangular chocolate pieces stand up as cat ears behind the eyes. The cupcake sits on a wooden board with other cupcakes in the background, some decorated with dark chocolate frosting and orange, white, and black sprinkles. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like edible glitter, black sugar crystals, or even a thin drizzle of white chocolate create stunning contrast with the frosty black cocoa. For a Halloween twist, add cat-shaped sprinkles or themed cupcake toppers to match the mysterious vibe of these black velvet cupcakes.

Side Dishes

Pair these luscious cupcakes with a scoop of vanilla bean ice cream or a dollop of whipped cream to balance the intensity. A warm cup of coffee or a robust black tea complements the deep chocolate flavor while keeping things cozy and inviting.

Creative Ways to Present

For parties, create a cupcake tower showcasing these dark beauties contrasted with red or white velvet cupcakes. You can also serve mini versions as bite-sized treats or place them in decorative cupcake wrappers to match special occasions—presentation is half the fun!

Make Ahead and Storage

Storing Leftovers

Store any leftover cupcakes at room temperature in an airtight container for up to 2 days to keep the crumb soft and the frosting fresh. For longer storage, refrigerate them in a sealed container for up to 4 days, but let them come to room temperature before serving for the best flavor.

Freezing

These cupcakes freeze beautifully! Wrap them individually in plastic wrap, then place in a freezer-safe container or bag. They keep well frozen for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator or on the counter for a few hours.

Reheating

If you refrigerated or froze your cupcakes, let them come to room temperature for around 30 minutes before indulging. Avoid microwaving the frosting to keep its texture intact, but you can gently warm unfrosted cupcakes if desired.

FAQs

What is black cocoa powder?

Black cocoa powder is a super dark, Dutch-processed cocoa powder that gives baked goods an almost black color and a deeply intense chocolate flavor, making it perfect for this Black Velvet Cupcakes Recipe.

Can I use regular cocoa powder instead?

You can substitute regular Dutch-processed cocoa powder, but the color and flavor won’t be as bold or dramatic. The unique black hue is what sets this recipe apart.

Why do we add vinegar to the batter?

The vinegar reacts with the baking soda to tenderize the cupcakes and give them a light, velvety texture, similar to what you find in classic red velvet recipes.

Can I make these cupcakes dairy-free?

Yes! Use a dairy-free buttermilk substitute (like almond milk with a splash of lemon juice) and a plant-based butter alternative for the frosting. The texture may vary slightly but the flavor will still shine.

How long will these cupcakes stay fresh?

At room temperature, they’ll stay fresh for about 2 days. Refrigerated, they’ll keep well for 4 days. Be sure to store them in an airtight container to preserve moisture.

Final Thoughts

There’s just something magical about the rich darkness of these black velvet cupcakes that makes you want to dive right in. This Black Velvet Cupcakes Recipe delivers irresistible flavor and texture with each moist, tender bite. Whether you’re a seasoned baker or just craving a spectacular chocolate treat, give this recipe a try—you’ll be so glad you did!