Black Velvet Cupcakes Recipe

Introduction

These Black Velvet Cupcakes are rich, moist, and deeply chocolatey, featuring a unique black cocoa flavor that stands out from traditional chocolate cupcakes. Topped with a luscious black cocoa buttercream, they make an elegant treat perfect for any special occasion or everyday indulgence.

Ingredients

• 1 cup (125 g) all purpose flour, spooned and leveled
• 1/4 cup (28 g) black cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp espresso powder, optional
• 1/4 cup (56 g) unsalted butter, softened
• 3/4 cup (150 g) granulated white sugar
• 1 egg, at room temperature
• 1 egg yolk, at room temperature
• 1 tsp vanilla extract
• 1/4 cup (60 g) sour cream, at room temperature
• 1/2 cup (120 ml) whole milk, at room temperature
• 1 cup (224 g) unsalted butter, softened (for frosting)
• Pinch of salt (for frosting)
• 1/2 cup (56 g) black cocoa powder (for frosting)
• 2 cups (260 g) powdered sugar
• 2-3 tbsp (30-45 ml) heavy cream, cold
• Sprinkles for decorating (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. Step 2: In a small bowl, whisk together the flour, black cocoa powder, baking powder, baking soda, salt, and espresso powder (if using). Set aside.
3. Step 3: In a large bowl, cream the butter and sugar together with an electric mixer on high speed until fluffy, about 2-3 minutes.
4. Step 4: Add the egg, egg yolk, and vanilla extract, mixing on medium-high speed until pale and smooth, about 1 minute.
5. Step 5: Mix in the milk and sour cream on low speed until combined; the mixture may look curdled but will come together once dry ingredients are added.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Scrape the bowl’s sides and bottom as needed.
7. Step 7: Divide the batter evenly among the 12 liners, filling each about three-quarters full. Bake for 17-19 minutes until a toothpick inserted comes out clean.
8. Step 8: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Step 9: To make the buttercream, beat the softened butter and a pinch of salt on high speed until pale and fluffy, about 5-10 minutes.
10. Step 10: Sift in the black cocoa powder and mix to combine.
11. Step 11: Gradually sift in the powdered sugar, mixing until fully incorporated. Add the cold heavy cream and beat until the frosting is light and fluffy, about 1-2 minutes.
12. Step 12: Once the cupcakes are completely cool, pipe the black cocoa buttercream onto each cupcake using a decorative star tip. Add sprinkles if desired and serve.

Tips & Variations

• For a deeper chocolate flavor, add the optional espresso powder; it enhances the cocoa without tasting like coffee.
• Use room temperature ingredients to ensure a smooth batter and tender crumbs.
• Try mixing in chocolate chips or a dollop of jam in the center for a surprise filling.
• Substitute sour cream with Greek yogurt if preferred, for a slight tang and moist texture.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best texture and flavor. If needed, re-whip the frosting slightly before piping again. They can also be frozen without frosting for up to 1 month; thaw completely and frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is black cocoa powder and how is it different from regular cocoa?

Black cocoa powder is a heavily Dutched, alkaline-processed cocoa with a very dark color and an intense, slightly bittersweet flavor. It is less acidic and milder than regular cocoa, giving these cupcakes their signature deep black color.

Can I make this recipe vegan?

You can substitute the butter with vegan butter alternatives, use a plant-based milk, and replace eggs with flaxseed or chia egg substitutes. Keep in mind the texture and taste may vary slightly from the original recipe.

Black Velvet Cupcakes Recipe

Print Recipe

★★★★★

4.5 from 107 reviews

Indulge in these rich and decadent Black Velvet Cupcakes featuring a unique black cocoa powder cake base paired with a luscious black cocoa buttercream frosting. Perfectly moist and deeply chocolatey, these cupcakes stand out with their striking color and smooth, velvety texture, complemented by a hint of espresso to enhance the cocoa flavor.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Black Velvet Cupcakes

• 1 cup (125 g) all purpose flour, spooned and leveled
• 1/4 cup (28 g) black cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp espresso powder, optional
• 1/4 cup (56 g) unsalted butter, softened
• 3/4 cup (150 g) granulated white sugar
• 1 egg, at room temperature
• 1 egg yolk, at room temperature
• 1 tsp vanilla extract
• 1/4 cup (60 g) sour cream, at room temperature
• 1/2 cup (120 ml) whole milk, at room temperature

For the Black Cocoa Buttercream

• 1 cup (224 g) unsalted butter, softened
• Pinch of salt
• 1/2 cup (56 g) black cocoa powder
• 2 cups (260 g) powdered sugar
• 2–3 tbsp (30–45 ml) heavy cream, cold
• Sprinkles for decorating (optional)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (177°C) and line a cupcake pan with cupcake liners to prevent sticking and ensure easy removal.
2. Mix Dry Ingredients: In a small bowl, whisk together the flour, black cocoa powder, baking powder, baking soda, salt, and espresso powder until well combined. Set aside.
3. Cream Butter and Sugar: Using an electric mixer on high speed (or a stand mixer with paddle attachment), cream the softened butter and granulated sugar together until fluffy and light in color, about 2-3 minutes.
4. Add Eggs and Vanilla: Add in the egg, egg yolk, and vanilla extract. Mix on medium-high speed until the mixture is pale and smooth, about 1 minute.
5. Incorporate Milk and Sour Cream: On low speed, mix in the whole milk and sour cream until just combined. The batter may look curdled but this is normal and will smooth out with the next step.
6. Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure even mixing.
7. Fill Cupcake Liners and Bake: Divide the batter evenly among the 12 cupcake liners, filling each about three-quarters full. Bake in the preheated oven for 17-19 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the Cupcakes: Allow cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
9. Make Black Cocoa Buttercream: In a medium bowl, beat the softened butter and a pinch of salt on high speed with an electric mixer (or stand mixer with whisk attachment) until pale and fluffy, about 5-10 minutes.
10. Add Black Cocoa Powder: Sift the black cocoa powder into the butter and mix until fully combined.
11. Add Powdered Sugar and Cream: Gradually sift in powdered sugar a little at a time until fully incorporated and the frosting is thick. Add 2-3 tablespoons of cold heavy cream and beat on high until light and fluffy, about 1-2 minutes.
12. Pipe and Decorate: Once cupcakes are completely cooled, fill a large piping bag fitted with a decorative star tip (e.g., Wilton’s 1M) with the black cocoa buttercream. Pipe a generous swirl on each cupcake and add sprinkles if desired. Serve immediately or store appropriately.

Notes

• Ensure all refrigerated ingredients like eggs, sour cream, and milk are at room temperature for better batter consistency.
• The espresso powder is optional but enhances the chocolate flavor without adding a coffee taste.
• Black cocoa powder provides an intense chocolate flavor and deep black color; Dutch-processed cocoa can be used as a substitute, but the color will be lighter.
• Do not overmix the batter once the dry ingredients are added to avoid tough cupcakes.
• Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.

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