Description
These black velvet cupcakes offer a deep chocolate flavor with a moist crumb and a dramatic, almost jet-black appearance, topped with a wickedly creamy black cream cheese frosting. They are a perfect, spooky treat for Halloween parties or any dark dessert occasion.
Ingredients
Scale
- Cupcakes:
- 3/4 cup all-purpose flour
- 1/3 cup black cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1 cup sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 teaspoon white vinegar
- Frosting:
- 2 sticks unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 3 cups confectioners’ sugar
- 1/4 cup heavy cream
- 3/4 cup black cocoa powder
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tray with 12 cupcake liners.
- In a large bowl, whisk together flour, black cocoa powder, baking soda, and salt. Set aside.
- In a separate jug, whisk eggs, sugar, oil, vanilla, buttermilk, and vinegar until smooth.
- Pour wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Spoon batter halfway into each liner. Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Let cupcakes cool in the tray for 15 minutes before transferring to a wire rack.
- While cupcakes cool, make the frosting: In a stand mixer, beat butter and confectioners’ sugar on low speed until combined.
- Increase speed to medium-high and beat for 2 minutes until thick.
- Add vanilla, salt, and black cocoa powder. Mix slowly at first, then beat for another 2 minutes.
- Turn the mixer to low and pour in heavy cream. Beat until creamy and spreadable.
- Pipe or spread frosting on cooled cupcakes and decorate as desired.
Notes
- Use high-quality black cocoa powder for the best deep color and flavor.
- Avoid overmixing the batter to ensure a tender crumb.
- Chill the frosting for about 10 minutes before piping for cleaner swirls.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days.
- Unfrosted cupcakes can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 330
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg