Black Velvet Cupcakes

There’s something almost magical about baking cupcakes, especially when the air starts to turn crisp and cozy afternoons call for a little extra sweetness. These Black Velvet Cupcakes are not just cupcakes; they are a statement. Rich, dark, and luxurious, they offer a sophisticated twist on the beloved red velvet classic. I first discovered black velvet cupcakes during a chilly fall festival, where their striking appearance instantly drew me in. Ever since then, they’ve become a staple in my seasonal baking—perfect for Halloween parties, elegant dinners, or simply when you want a dessert that feels a little extra special.

Traditionally, red velvet cake carries a sense of Southern hospitality, a signature on every celebration table. This black velvet version takes that same buttery, tender crumb and deep cocoa flavor but deepens it, offering an irresistible allure. It’s like the classic red velvet all grown up—bolder, moodier, and with a rich chocolate flavor that lingers beautifully.

Whether you’re celebrating something special or just want to make an ordinary day feel a bit more indulgent, these cupcakes are the perfect treat. Plus, their dramatic color makes them a conversation starter wherever you take them.

Why You’ll Love This Recipe:

• Incredibly moist and tender texture thanks to buttermilk and oil.
• Rich, chocolatey flavor that’s deep without being overly sweet.
• Striking black color that’s perfect for spooky or elegant occasions.
• Simple, approachable ingredients—nothing fancy, just pure magic.
• Topped with luscious cream cheese frosting for the perfect balance.

INGREDIENTS YOU’LL NEED:

For the Cupcakes:

• 168 grams (1 1/3 cups) cake flour
• 20 grams (1/4 cup) Dutch process cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 113 grams (1/2 cup) unsalted butter, room temperature
• 200 grams (1 cup) granulated sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 teaspoon vanilla extract
• 120 grams (1/2 cup) buttermilk, room temperature
• 1 tablespoon black food coloring

For the Cream Cheese Frosting:

• 226 grams (8 ounces) cream cheese, cold
• 113 grams (1/2 cup) unsalted butter, room temperature
• 360 grams (3 cups) powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

HOW TO MAKE BLACK VELVET CUPCAKES:

Making these cupcakes is like embarking on a cozy, chocolatey adventure. Get ready—your kitchen is about to smell amazing!

STEP-BY-STEP INSTRUCTIONS:

1. Prepare Your Kitchen:
   Preheat your oven to 350°F (177°C). Line a cupcake pan with liners and set aside. It’s a small step, but setting up your space makes the baking process feel a little more special (and a lot more efficient).
2. Mix the Dry Ingredients:
   In a medium bowl, whisk together the cake flour, cocoa powder, baking soda, baking powder, and salt. This step ensures your batter stays light and evenly mixed.
3. Cream the Butter and Sugar:
   In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Take a moment here to enjoy how soft and dreamy the mixture looks—it’s like fluffy clouds!
4. Add the Egg and Yolks:
   Add the egg, egg yolk, and vanilla extract to the butter mixture, beating until fully incorporated. The batter should start looking creamy and rich.
5. Incorporate Buttermilk and Dry Ingredients:
   Add the dry ingredients in three parts, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until everything is combined—you want a soft, airy batter, not a heavy one.

1. Color the Batter:
   Stir in the black food coloring until the batter reaches your desired depth of color. It’s so satisfying to watch the deep, inky color take over!
2. Fill and Bake:
   Scoop the batter into the lined cupcake pan, filling each about 2/3 full. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool:
   Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
4. Make the Cream Cheese Frosting:
   In a large bowl, beat the cold cream cheese until smooth. Add the butter and beat again until fully combined. Gradually add the powdered sugar, then the vanilla and salt. Whip until light and fluffy.
5. Frost and Decorate:
   Once the cupcakes are completely cool, swirl generous heaps of cream cheese frosting on top. Sprinkle with a little edible glitter or black sprinkles if you want to make them extra festive!

HELPFUL TIPS:

• Room temperature ingredients make all the difference. They blend together better and create a smoother batter.
• Don’t overmix once you add the dry ingredients. This keeps the cupcakes soft and tender.
• Use gel food coloring for the deepest black without watering down your batter.
• Frost with confidence! Pile that frosting high—it’s not just decoration, it’s part of the flavor experience.

DETAILS:

• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Total Time: 48 minutes
• Yield: 12 cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

• For even richer chocolate flavor, you can add an extra tablespoon of cocoa powder, but make sure to balance it with a teaspoon of extra buttermilk.
• Always sift your powdered sugar for the frosting—it makes a world of difference for a silky-smooth finish.

NUTRITIONAL INFORMATION:

(Per cupcake, approximately)
Calories: 420
Fat: 23g
Saturated Fat: 14g
Cholesterol: 80mg
Sodium: 210mg
Carbohydrates: 50g
Sugar: 38g
Protein: 4g

FREQUENTLY ASKED QUESTIONS:

Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day ahead and frost them the next day for best freshness.

What’s the best substitute for black food coloring?
You can use a dark cocoa powder to deepen the color naturally, but it won’t be as dramatically black without food coloring.

Can I freeze these cupcakes?
Absolutely! Freeze the unfrosted cupcakes in an airtight container for up to 2 months. Thaw and frost when ready to serve.

STORAGE INSTRUCTIONS:

• Store the frosted cupcakes in an airtight container in the refrigerator for up to 5 days.
• Bring to room temperature before serving for the best flavor and texture.
• If unfrosted, you can freeze them for longer storage.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other rich and indulgent treats:

• Lemon Raspberry Cupcakes
• Red Velvet Marble Cupcakes
• Chocolate Coffee Cupcakes with Mocha Buttercream Frosting
• Homemade Banana Pudding Cupcakes

CONCLUSION

These Black Velvet Cupcakes aren’t just a treat—they’re an experience. Whether you’re bringing them to a festive Halloween bash or just enjoying one with a cozy cup of coffee on a rainy afternoon, they have a way of making any moment feel a little more special. With their rich flavor, tender crumb, and that luscious swirl of frosting, you’ll find yourself reaching for this recipe again and again. So go ahead, bake a batch, and let a little cupcake magic into your life.

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