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Black Velvet Cupcakes

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Elegant and deeply chocolatey, these Black Velvet Cupcakes feature a silky crumb and rich black cocoa flavor, topped with a glossy black cocoa buttercream.

  • Author: daniel-kim
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 50 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (42g) black cocoa powder
  • 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
  • 1/3 cup (75g/80ml) vegetable oil
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon distilled white vinegar
  • 1/2 cup (120g/ml) hot coffee or hot water
  • 1 cup (226g) unsalted butter
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 1/2 cup (42g) black cocoa powder (for frosting)
  • 4–5 tablespoons (60–75g/ml) heavy cream or milk
  • 2 teaspoons pure vanilla extract (for frosting)
  • 1/8 teaspoon salt (for frosting)

Instructions

  1. Preheat the oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners.
  2. Whisk together the flour, black cocoa powder, baking powder, baking soda, and salt in a medium bowl.
  3. Combine granulated sugar, buttermilk, vegetable oil, egg, vanilla extract, and vinegar in a large bowl; mix until smooth.
  4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  5. Add hot coffee or hot water to the batter and mix until smooth.
  6. Pour the batter into the cupcake liners, filling each about 2/3 to 3/4 full.
  7. Bake for 20 to 22 minutes, or until a toothpick inserted comes out clean.
  8. Cool in the pan for 10 to 20 minutes, then transfer to a wire rack to cool completely.
  9. Beat the softened butter until creamy, then gradually mix in the confectioners’ sugar, black cocoa powder, heavy cream or milk, vanilla extract, and salt until smooth.
  10. Frost the cooled cupcakes as desired and store in an airtight container.

Notes

For deeper cocoa flavor, use hot coffee instead of hot water. Store frosted cupcakes at room temperature for up to 2 days or refrigerate for up to 4 days. Bring to room temperature before serving.

Nutrition

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