Name: Black Velvet Cupcakes Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 2 h
Cuisine: American
Ingredients: 120 g (1 cup) all-purpose flour; 25 g (¼ cup) black cocoa powder; 200 g (1 cup) granulated sugar; ½ tsp baking soda; ¼ tsp fine sea salt; 1 large egg, room temperature; ½ tsp pure vanilla extract; ½ tsp distilled white vinegar; 60 ml (¼ cup) vegetable oil; 125 ml (½ cup) buttermilk, room temperature; 80 ml (⅓ cup) strong hot coffee; 170 g (6 oz) full-fat block cream cheese, room temperature; 240 g (2 cups) powdered sugar; 50 g (½ cup) black cocoa powder; ½ tsp pure vanilla extract; ⅛ tsp fine sea salt; 1 ½ tbsp heavy cream

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Black Velvet Cupcakes offer a striking combination of deep, dramatic color paired with luscious, tangy black cocoa cream cheese frosting. Every bite is moist, slightly mysterious, and utterly decadent. They bring a sense of occasion to any gathering but are delightfully achievable for any home baker—no special tricks required. If you’re ready to fall in love with a cupcake that’s as beautiful as it is delicious, this bold and sophisticated bake will awaken your inner pastry artist and make your dessert table unforgettable.

Black Velvet Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Black Velvet Cupcakes are simple, but each one plays a vital role in creating that signature color and rich, velvety crumb. Quality matters here—from the cocoa to the buttermilk—since every flavor and texture is showcased in this showstopper recipe.

All-purpose flour: Gives the cupcakes structure and a tender bite when measured carefully.
Black cocoa powder: Provides the cupcakes’ signature jet-black color and intensely chocolatey flavor—worth seeking out for this recipe!
Granulated sugar: Sweetens and moistens, creating that perfect soft crumb.
Baking soda: Helps the cupcakes rise and become fluffy.
Fine sea salt: Enhances all the chocolate and balances the sweetness.
Large egg: Adds richness and binds the batter for a cohesive texture.
Pure vanilla extract: Brings deep warmth and complements the chocolate notes.
Distilled white vinegar: Reacts with the baking soda for a fantastically light cake and helps deepen the color.
Vegetable oil: Yields the moist, velvety crumb that defines these cupcakes—don’t substitute with butter!
Buttermilk: The acidity makes the cupcakes tender, and the dairy adds wonderful richness.
Strong hot coffee: Intensifies the chocolate flavor while keeping the texture ultra-moist—it won’t make your cupcakes taste like coffee, promise!
Full-fat block cream cheese: The key to lush, tangy frosting that pipes beautifully—use the block, not the spreadable kind.
Powdered sugar: Sweetens the frosting and gives it its dreamy, cloud-like texture.
Black cocoa powder (again): Continues the deep, dark theme in the frosting for that dramatic finish.
Pure vanilla extract (again): Adds another layer of aromatic flavor to the frosting.
Fine sea salt (again): Just a pinch sharpens the flavors and balances the sweetness of the frosting.
Heavy cream: Creates a silky-smooth texture for flawless piping and swoops.

How to Make Black Velvet Cupcakes

Step 1: Prepare Your Cupcake Pan

Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with cupcake papers. This little bit of prep ensures a smooth, non-stick release and picture-perfect cupcakes every time.

Step 2: Combine Your Dry Ingredients

In a large mixing bowl, whisk together the flour, black cocoa powder, granulated sugar, baking soda, and sea salt. This step helps distribute the cocoa evenly so every cupcake delivers that beautiful black hue and cocoa flavor.

Step 3: Add Wet Ingredients (Except Coffee)

Next, add your egg, vanilla extract, vinegar, vegetable oil, and buttermilk right to the dry mixture. Give it a good whisk until everything comes together—don’t worry about working it too much at this stage since we’ll still add coffee in the next step.

Step 4: Stir In the Coffee

Gradually pour the hot coffee into the batter, stirring until it becomes silky smooth. The batter will be thin, but that’s exactly what we want—it’s the secret behind those luxuriously moist Black Velvet Cupcakes.

Step 5: Fill and Bake

Pour the batter into the cupcake liners, filling each about two-thirds full. Slide the tin into the oven and bake for 18 to 20 minutes. They’re done when a tester comes out mostly clean—small crumbs are fine, but any wet batter needs more time.

Step 6: Cool Completely

Let the cupcakes cool in the pan for about 10 minutes, then gently pop them out and transfer them to a wire rack. Resist the urge to frost too soon; they should cool fully for around 50 minutes for that perfect, non-melty frosting finish.

Step 7: Make the Black Cream Cheese Frosting

Using an electric mixer, beat the softened cream cheese until smooth and fluffy. Add in the powdered sugar, black cocoa powder, vanilla, and a pinch of salt. Mix on low at first to prevent a snowstorm of sugar, then pour in the heavy cream and whip until the frosting glides off the spoon. Scoop it into a piping bag (with a Wilton 1M tip if you have it) for those dramatic swirls.

Step 8: Frost and Decorate

Once your Black Velvet Cupcakes are cool, pipe big generous swirls of the black cream cheese frosting on top. This is your moment to get creative—add sprinkles, edible glitter, or keep them simply elegant. Enjoy every bite!

How to Serve Black Velvet Cupcakes

Garnishes

Garnish these cupcakes with a light dusting of edible gold, metallic sprinkles, or even a few chocolate shavings to match the mysterious vibe. A single blackberry perched on the frosting adds both color and a satisfying tang that pairs beautifully with the black cocoa.

Side Dishes

Because Black Velvet Cupcakes have a bold flavor profile, consider serving them with something light like fresh berries or a bowl of lightly whipped cream. They also look stunning alongside a tray of contrasting white chocolate truffles or a crisp glass of prosecco for a celebratory touch.

Creative Ways to Present

For a breathtaking party platter, arrange the cupcakes on a marble or dark slate board, interspersed with dramatic flowers (think deep reds or purples). Display them under a glass cloche or arrange them in a tiered stand at the center of your dessert table for major wow factor. Black Velvet Cupcakes can even take center stage as the base for a gothic-chic cupcake tower!

Make Ahead and Storage

Storing Leftovers

Store any leftover Black Velvet Cupcakes in an airtight container in the fridge. The cream cheese frosting is happiest when cool, and the cupcakes will stay moist and delicious for up to three days—if they last that long!

Freezing

For longer storage, freeze unfrosted cupcakes tightly wrapped in plastic and placed in a freezer bag for up to three months. You can freeze the frosting separately in an airtight container. Just thaw both overnight in the refrigerator before assembling and serving.

Reheating

If you want to enjoy cupcakes with that fresh-from-the-oven feel, pop a thawed (unfrosted) cupcake in the microwave for 10-15 seconds. Don’t heat frosted cupcakes, as the cream cheese can melt; instead, let them sit at room temperature for 30 minutes before eating.

FAQs

Why is black cocoa powder essential for Black Velvet Cupcakes?

Black cocoa powder gives these cupcakes their signature deep color and unique bittersweet flavor. While regular cocoa works in a pinch, only black cocoa delivers the full dramatic effect and taste that makes these cupcakes stand out.

Can I use Dutch-processed or natural cocoa powder instead of black cocoa?

If you substitute for the black cocoa, expect lighter color and a different flavor profile—still tasty, but not quite as striking or mysterious as true Black Velvet Cupcakes. For the classic look and taste, black cocoa is best.

Is there a substitute for buttermilk?

If you don’t have buttermilk, you can make a quick version: mix 1/2 cup milk with 1 1/2 teaspoons white vinegar or lemon juice, let it sit for 5 minutes, and use in the recipe. It’s not quite as rich, but it works beautifully for that signature tang and texture.

Can these cupcakes be made gluten-free?

Absolutely! Swap the all-purpose flour with a 1:1 gluten-free baking flour blend. The results are wonderfully tender, but always double check the blend contains xanthan gum or another binder for best results.

Why add vinegar to the batter?

The vinegar interacts with the baking soda, creating extra lift and tenderness in the cupcakes. It also helps deepen the rich color—one of those small but mighty ingredients that take Black Velvet Cupcakes to the next level.

Final Thoughts

If you’re looking for a dessert that’s as bold and unforgettable as it is utterly scrumptious, these Black Velvet Cupcakes should be next on your baking list. I hope you’ll try them and fall in love with their dramatic look, incredible flavor, and melt-in-your-mouth texture as much as I have. Let your creativity run wild with decorating and enjoy every decadent bite!