Black Velvet Cupcakes

Black velvet cupcakes are a dark and decadent twist on the classic red velvet. With their rich cocoa flavor, soft crumb, and striking black color, they’re a dramatic and delicious treat that I love to bake for special occasions—or anytime I want to impress. Topped with creamy frosting, these cupcakes are as beautiful as they are irresistible.

Why You’ll Love This Recipe

I love how black velvet cupcakes look elegant and bold while still delivering the same moist, tender texture I expect from velvet-style cakes. The deep cocoa taste is perfect for chocolate lovers, but it’s not too sweet, which makes them incredibly satisfying. Whether I’m making them for Halloween, a birthday, or just a show-stopping dessert, they always get attention.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Unsweetened cocoa powder (dark or black cocoa preferred)

• Baking soda

• Baking powder

• Salt

• Eggs

• Buttermilk

• Vegetable oil

• Vanilla extract

• White vinegar

• Black food coloring (gel or powder preferred for deep color)

• Optional: cream cheese or buttercream frosting

Directions

1. I preheat my oven to 350°F (175°C) and line a cupcake tin with paper liners.

2. In a large bowl, I whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. In another bowl, I beat the eggs, then mix in buttermilk, oil, vanilla extract, vinegar, and black food coloring until fully combined.

4. I pour the wet ingredients into the dry and mix until just combined—being careful not to overmix.

5. I divide the batter evenly into the cupcake liners, filling each about two-thirds full.

6. I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

7. I let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

8. Once cool, I frost with cream cheese frosting or a silky vanilla buttercream.

Servings and timing

This recipe makes 12 standard cupcakes.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Sometimes I add a pinch of espresso powder to enhance the chocolate flavor. For a spooky theme, I top them with black cocoa frosting or Halloween sprinkles. I’ve also filled them with ganache or raspberry jam for a surprise center. If I want to skip food coloring, I just stick to dark cocoa for a natural, deep color.

Storage/Reheating

I store the cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If chilled, I let them sit at room temperature for about 20 minutes before serving. They also freeze well (unfrosted) for up to 2 months. To thaw, I leave them at room temperature for a few hours.

FAQs

What is the difference between black velvet and red velvet?

Black velvet uses dark or black cocoa instead of regular cocoa, and it’s colored with black food coloring instead of red. The flavor is richer and more intense.

Can I make these without food coloring?

Yes, I often use black cocoa powder alone for a naturally dark color—just know it may not be pitch black without added coloring.

What frosting pairs best with black velvet cupcakes?

I usually use cream cheese frosting for a tangy contrast, but vanilla buttercream or whipped ganache works beautifully too.

How do I get the cupcakes to stay moist?

I use buttermilk and oil, which keep the crumb tender and moist. Avoid overbaking, and they’ll stay soft for days.

Can I make mini or jumbo cupcakes with this recipe?

Yes, I just adjust the baking time—about 10–12 minutes for minis and 25–28 minutes for jumbo cupcakes.

Conclusion

Black velvet cupcakes are a stunning and flavorful treat that’s surprisingly easy to make. I love their rich chocolate taste, moist texture, and dramatic look. Whether I’m baking for a themed party or just want something a little different from the usual, these cupcakes always steal the show.

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