Description
These ultra-rich and fudgy black velvet cupcakes get their deep dark hue from black cocoa powder—no black food coloring needed. Featuring a tender, velvety texture thanks to buttermilk and vinegar, these cupcakes are perfect for Halloween-themed treats or any occasion where a dramatic, moist, and intensely chocolatey cupcake is desired.
Ingredients
Cupcakes
- 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
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 (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
- Preheat and prepare pans: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Since this recipe yields 14–15 cupcakes, prepare a second muffin pan with 2 or 3 extra liners or plan to bake in batches.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, black cocoa powder, baking powder, baking soda, and salt until evenly combined. Set aside for later use.
- Combine wet ingredients: In a large bowl preferably with a pour spout, whisk together granulated sugar, buttermilk, vegetable oil, large egg, pure vanilla extract, and distilled white vinegar until smooth and thoroughly mixed.
- Make the batter: Pour the dry ingredients into the wet ingredients, then add the hot coffee or hot water. Whisk the mixture until the batter is fully combined. Expect the batter to be thin in consistency.
- Fill cupcake liners: Pour the batter evenly into the cupcake liners, filling each one about 2/3 to 3/4 full to prevent overflow and sinking during baking.
- Bake the cupcakes: Bake in the preheated oven for 20–22 minutes. Check doneness by inserting a toothpick in the center of a cupcake; it should come out clean. Alternatively, gently press the top of a warm cupcake—if it bounces back, they are done, if not, bake a little longer.
- Cool the cupcakes: Allow cupcakes to cool in the pans for 10–20 minutes to firm up. Then transfer them to a wire rack to cool completely before frosting.
- Prepare the frosting: Using a handheld or stand mixer with a paddle attachment, beat softened unsalted butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, black cocoa powder, 1/4 cup of the heavy cream or milk, pure vanilla extract, and salt. Beat on low for 30 seconds, then increase to high speed and beat for 1 full minute.
- Adjust frosting consistency: If the frosting is too thick, incorporate another tablespoon of cream or milk and beat until smooth and spreadable.
- Frost the cupcakes: Once cupcakes are fully cooled, frost them using an icing knife or pipe with a piping tip such as Ateco 826. Optionally, top with sprinkles or desired decorations, especially for themed cupcakes like black cats.
- Store properly: Store cupcakes at room temperature for up to 2 days or refrigerate for up to 4 days. Use a cupcake carrier to store and transport decorated cupcakes safely.
Notes
- Black cocoa powder imparts the distinctive deep, almost black color; Dutch-process cocoa works best.
- Hot coffee enhances the chocolate flavor intensity but can be substituted with hot water if preferred.
- Frosting consistency can be adjusted by varying the amount of cream or milk to achieve desired spreadability.
- For Halloween or themed cupcakes, use piping tips and decorations to create cat faces or other designs.
- Room temperature ingredients ensure better mixing and texture.
- Do not overfill cupcake liners to avoid batter spilling and uneven baking.
- Cooling cupcakes completely before frosting prevents melting and sliding of frosting.
- Use a cupcake carrier for best results when storing or transporting frosted cupcakes.
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
