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Black Velvet Cupcakes with black buttercream frosting and orange, white, and black sprinkles on a marble surface.

Black Velvet Cupcakes

5 from 1 vote
Luxuriously soft Black Velvet Cupcakes infused with deep cocoa notes for an indulgent, moody treat.
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Prep Time 40 minutes
Cook Time 20 minutes
Cooling Time 2 minutes
Total Time 1 hour 2 minutes
Servings: 16 Cupcakes
Course: Baking, Dessert
Cuisine: American, Holiday
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ⅛ cups all-purpose flour provides structure
  • ½ cup black cocoa powder creates deep color and flavor
  • ½ teaspoon baking powder helps cupcakes rise evenly
  • ½ teaspoon baking soda balances acidity
  • ½ teaspoon salt enhances overall taste
  • 1 1/16 cups granulated sugar adds sweetness and moisture
  • ½ cup buttermilk, room temperature keeps crumb tender
  • ⅓ cup vegetable oil adds richness and moisture
  • 1 large egg , room temperature binds ingredients
  • 1 teaspoon vanilla extract adds aroma
  • ½ teaspoon white vinegar activates leavening
  • ½ cup hot coffee or water blooms cocoa flavor
Frosting:
  • 1 ⅛ cups unsalted butter, softened creates creamy base
  • 3 ¾ cups confectioners’ sugar sweetens and thickens frosting
  • ½ cup black cocoa powder adds color and depth
  • 4–6 tablespoons heavy cream, room temperature adjusts frosting consistency
  • 2 teaspoons vanilla extract flavor enhancer
  • ⅛ teaspoon salt balances sweetness

Equipment

  • 1 12-cup muffin pan Used for baking the main batch of cupcakes
  • 1 Additional muffin pan or extra liners Allows baking overflow cupcakes
  • 1 Cupcake liners Prevents sticking and makes removal easy
  • 2 Mixing bowls Used to separate dry and wet ingredients
  • 1 Whisk For blending ingredients smoothly
  • 1 Electric mixer Handheld or stand mixer with paddle attachment for frosting
  • 1 Cooling rack Ensures cupcakes cool evenly
  • 1 Piping Bag Used for applying frosting cleanly
  • 1 Piping tip Creates large decorative frosting swirls

Method
 

  1. Preheat the oven to 350°F (177°C) and line a muffin tin with cupcake papers, adding extra liners to a second pan if needed.
  2. Whisk the flour, cocoa, baking powder, baking soda, and salt in a medium bowl until evenly blended.
  3. Combine the sugar, buttermilk, oil, egg, vanilla, and vinegar in a large bowl and whisk until smooth.
  4. Add the dry mixture to the wet ingredients, pour in the hot coffee, and whisk until the batter becomes thin and fully combined.
  5. Divide the batter into liners, filling each about two-thirds to three-quarters full.
  6. Bake for 20–22 minutes, checking that a toothpick comes out clean or that the tops spring back when lightly pressed.
  7. Let the cupcakes cool in the pan briefly, then move them to a rack to cool completely.
  8. Beat the butter with a mixer until creamy, then add the sugar, cocoa, cream, vanilla, and salt, mixing first on low and then whipping until fluffy; adjust cream as needed.
  9. Frost the cooled cupcakes and decorate as desired.

Nutrition

Serving: 75gCalories: 310kcalCarbohydrates: 42gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 160mgPotassium: 130mgFiber: 2gSugar: 32gVitamin A: 350IUCalcium: 40mgIron: 2mg

Notes

These cupcakes carry a cozy depth, like slipping into your favorite sweater on a crisp night. The dark cocoa and tender crumb create a nostalgic richness you’ll want to revisit. Perfect for sharing—or keeping all to yourself.

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