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Black Velvet Cupcakes Recipe with Black frosting 

If you’re up for a unique and visually stunning dessert, you’re in for a treat! We’re diving into the world of Black Velvet Cupcakes with Black Frosting, a recipe that takes the classic charm of red velvet and gives it a dark twist.

Black Velvet Cupcakes Recipe with Black frosting

What makes these cupcakes special is their striking black color, and the best part? There’s no need for black food coloring. I achieved this super cool hue using black cocoa powder.

What is black Velvet flavor?

Black velvet flavor is like the amazing taste you get from an Oreo cookie – it’s rich, dark, and has a smooth and creamy quality. 

Imagine it as an incredible mix of dark chocolate and a smooth, creamy texture, resulting in a flavor that’s both enticing and delicious.

It’s achieved through black cocoa powder, which is a highly alkalized cocoa powder with a rich dark color and rich chocolate flavor. This is what gives these black velvet cupcakes its color without the need for food coloring.

Ingredients you’ll need for these black cupcakes

You’ll need mostly simple ingredients, found in any big grocery store. The black cocoa powder can be found online, in specialty stores, or even on Amazon.

  • Cake flour. Cake flour is finely milled and has less protein than all-purpose flour. It makes the cupcakes tender and soft by creating a delicate texture.
  • Baking soda. Baking soda helps the cupcakes rise by producing carbon dioxide gas when it reacts with acidic ingredients like sour cream.
  • Baking powder. Baking powder is a leavening agent that provides additional lift to the cupcakes. It contains both an acid and a base, so it helps the cupcakes rise and become light and fluffy.
  • Salt. Salt enhances the flavor of the cupcakes by balancing the sweetness and other flavors in the recipe.
  • Black cocoa powder. Black cocoa powder is responsible for the deep, dark color of the cupcakes and frosting. It also adds a rich, intense chocolate flavor.
  • Unsalted butter. Butter adds moisture and richness to the cupcakes. It contributes to the cupcake’s flavor and texture.
  • Granulated sugar. Sugar sweetens the cupcakes and plays a role in their structure and tenderness.
  • Eggs. Eggs provide moisture, and structure, and help with leavening. They give the cupcakes structure and make them tender.
  • Sour cream. Sour cream adds moisture and a slight tangy flavor to the cupcakes. It also contributes to their tenderness.
  • Pure vanilla extract. Vanilla extract enhances the overall flavor of the cupcakes and frosting.
  • Freshly brewed coffee. Coffee intensifies the chocolate flavor of the cupcakes and adds depth. It doesn’t make the cupcakes taste like coffee but enhances the chocolate notes.
  • Powdered sugar. Powdered sugar is used to make the frosting sweet and to give it a smooth, creamy texture.
  • Heavy cream. Heavy cream is an essential ingredient for the frosting. It makes it creamy and helps achieve the desired consistency. It also adds richness to it.
Black Velvet Cupcakes Recipe with Black frosting

Substitutions and add-ins for these moist black velvet cupcakes

Using these substitutions and add-ins allows you to adapt the cupcake recipe based on the ingredients you have on hand or your personal preferences. Keep in mind that these alterations might affect how the cupcakes turn out in terms of how they feel, taste, and look. So, be aware of these potential changes and make adjustments as needed to get the cupcakes just the way you want them.

  • All-purpose flour:  If you don’t have cake flour, you can use all-purpose flour as a substitute. Cake flour is finer and has less protein, which makes for a lighter texture. When substituting, use the same amount of all-purpose flour as the cake flour. The resulting cupcakes may be slightly denser but will still be delicious.
  • Black cocoa powder: If you can’t find black cocoa powder, you can substitute it with dark Dutch-process cocoa powder in a 1:1 ratio. The color of the cupcakes and frosting may not be as dark as when using black cocoa powder, so you might want to add a squirt of black gel food coloring.
  • Unsalted butter: If you only have salted butter and the recipe calls for unsalted butter, you can use it as a substitute. In this case, you should omit the salt. Salted butter already contains salt, so adding more may make the cupcakes overly salty.
  • Egg Replacer: If you have dietary restrictions or allergies, you can use egg replacers like applesauce, mashed bananas, yogurt, or commercial egg substitutes to replace eggs in the recipe.
  • Chocolate chips: Adding chocolate chips to the cupcake batter is a delicious extra touch. Simply fold 1/2 cup chocolate chips into the batter before baking.
  • Nuts: Chopped nuts like walnuts, pecans, or almonds can add crunch and a nutty flavor to your cupcakes. Fold them into the batter before baking.
  • Liquors: For an adult twist, you can add a small amount of flavored liqueurs like Bailey’s Irish Cream, Kahlúa, or Amaretto to the batter.
  • Halloween cupcakes: add Halloween-themed sprinkles, like eyeballs, bones, or orange and black colored sprinkles for the perfect Halloween cupcakes.
Black Velvet Cupcakes Recipe with Black frosting

How to make these Black Velvet Cupcakes Recipe with Black frosting 

Cupcakes:

Begin making the black cupcake recipe. Preheat your oven to 350 degrees Fahrenheit and get your cupcake tins ready with cupcake liners. Set them aside.

In a medium-sized bowl, mix together the dry ingredients: flour, baking soda, baking powder, salt, and black cocoa powder.

In a separate large bowl attached to a stand mixer with the paddle attachment, beat the butter and sugar on medium speed for 3 minutes or until it becomes light and fluffy. Add vanilla. Then, one at a time, add the eggs, beating after each addition and using a rubber spatula to scrape the sides of the bowl of your stand mixer.

Next, start adding the flour mixture in two batches, alternating with the sour cream, and mix until it’s just combined. Add the coffee and mix until it’s just blended together, without overmixing.

Using a cookie scoop or an ice cream scoop, divide batter into your cupcake liners, and fill about 2/3 of your cupcake tins. Bake them on the middle rack of your oven for 10-15 minutes or until a toothpick inserted into the middle comes out with just a few crumbs. Let them cool completely over a cooling rack.

Frosting:

To make the black buttercream frosting, first, beat the butter until it’s creamy. This will take around 1.5 minutes using the whisk attachment on medium speed. Then, add the black cocoa powder, powdered sugar, heavy cream, salt, and vanilla extract.

Mix everything together for an extra 1-2 minutes, until the frosting becomes light and fluffy. Pipe it on top of your cupcakes and enjoy!

Expert Tips for the perfect black velvet cupcake recipe

  1. Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature before you start. This ensures that they mix together smoothly and create a uniform batter, resulting in tender cupcakes.
  2. Measure Accurately: Use the spoon and level method to measure your dry ingredients. Level off ingredients like flour and icing sugar to avoid over-packing or under-packing, which can affect the texture and taste of your cupcakes.
  3. Don’t Overmix: After adding the flour, mix just until combined. Overmixing can lead to tough or dense cupcakes. Stop mixing as soon as there are no visible streaks of flour.
  4. Preheat oven: Give your oven plenty of time to preheat. This helps even baking and helps your cupcakes rise correctly. Use an oven thermometer to verify the accuracy of your oven’s temperature.
  5. Don’t over-bake: Pay attention to the baking time. Use a toothpick to test for doneness by inserting it into the center of a cupcake; it should come out with just a few crumbs. Avoid overbaking, which can lead to dry cupcakes.

Frequently Asked Questions

Can my cupcakes be made ahead of time?

Yes, you can definitely make your cupcakes ahead of time. You can bake them up to 3 days in advance. Store them in an airtight container without frosting, and they’ll be good for up to two days at room temperature. Frost before serving.

If you want to make them the night before and frost them, that works too. After frosting, store them in the refrigerator in a sealed container. About an hour before serving, take them out of the fridge to allow them to come to room temperature.

How to freeze my frosted or unfrosted cupcakes?

You can freeze both frosted and unfrosted cupcakes. Here’s a step-by-step guide with how-to images on how to freeze your frosted and unfrosted cupcakes.

How long to cool cupcakes before frosting?

Make sure your cupcakes are completely cooled before you start putting on any frosting. It usually takes about an hour for them to cool down on a wire rack.

Putting frosting on cupcakes while they’re still warm is not a good idea because it can cause the frosting to melt or slide right off your cupcakes.

Can you put cupcakes in the fridge?

Yes! Cupcakes can be stored in the fridge. Just make sure you place them in an airtight container to keep them fresh.

If they don’t have frosting, you can store them in the fridge for about a week. For cupcakes with frosting, they should stay good for around 3 to 4 days when refrigerated.

How to store cupcakes overnight?

You can store your cupcakes, whether they have frosting or not, in the refrigerator overnight. Just make sure to put them in a tightly sealed container. About an hour before you plan to serve them, take the cupcakes out of the fridge. If they’re not already frosted, go ahead and frost them before serving.

Black Velvet Cupcakes Recipe with Black frosting

Don’t miss out! Click this link to watch the video of these Black Velvet Cupcakes up close.

Take a look at this link for more Cupcake recipes, or the links below for other similar recipes you might like:

Black Chocolate Cake Recipe

Halloween Trail Mix Recipe

Chocolate Cupcakes with Vanilla Buttercream frosting

Chocolate Chip Oreo Brownies

Simple Homemade OREO Truffles

If you make this recipe, please be sure to give it a star rating and leave a comment below!

Black Velvet Cupcakes Recipe with Black frosting
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5 from 4 votes

Black Velvet Cupcakes Recipe with Black frosting

If you're up for a unique and visually stunning dessert, you're in for a treat! We're diving into the world of Black Velvet Cupcakes with Black Frosting, a recipe that takes the classic charm of red velvet and gives it a dark twist.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Cupcakes, Muffins & Donuts
Cuisine: American
Keyword: black cupcakes, Black velvet cupcake recipe, black velvet cupcakes, Black Velvet Cupcakes Recipe with Black frosting
Servings: 18 cupcakes
Author: Maria Corcuera

Equipment

  • 1 Electric mixer
  • 1 cupcake tin

Ingredients

Black velvet cupcakes

  • 1 1/4 cup cake flour spooned and leveled
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup black cocoa powder spooned and leveled
  • 6 tablespoons unsalted butter room temperature
  • 1 1/2 cups granulated sugar leveled
  • 1 teaspoon pure vanilla extract
  • 2 Large eggs room temperature
  • 1/2 cup sour cream room temperature
  • 3/4 cup freshly brewed hot coffee

Black cocoa buttercream

  • 1 cup unsalted butter room temperature (not too soft)
  • 3 1/4 cup powdered sugar spooned and leveled, then sifted
  • 1 cup black cocoa powder spooned and leveled, then sifted
  • 1/4 cup heavy whipping cream room temperature
  • 3/4 teaspoon salt
  • 1 teaspoon pure vanilla extract

Instructions

Black velvet cupcakes

  • Preheat your oven to 350 degrees Fahrenheit and get your cupcake tins ready with cupcake liners. Set them aside.
  • In a medium-sized bowl, mix together the dry ingredients: flour, baking soda, baking powder, salt, and black cocoa powder.
    1 1/4 cup cake flour, 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/3 cup black cocoa powder
  • In a separate large bowl attached to a stand mixer with the paddle attachment, beat the butter and sugar on medium speed for 3 minutes or until it becomes light and fluffy.
    6 tablespoons unsalted butter, 1 1/2 cups granulated sugar
  • Add vanilla. Then, one at a time, add the eggs, beating after each addition and using a rubber spatula to scrape the sides of the bowl of your stand mixer.
    1 teaspoon pure vanilla extract, 2 Large eggs
  • Next, start adding the flour mixture in two batches, alternating with the sour cream, and mix until it's just combined. Add the coffee and mix until it's just blended together, without overmixing.
    1/2 cup sour cream, 3/4 cup freshly brewed hot coffee
  • Using a cookie scoop or an ice cream scoop, divide the batter into your cupcake liners, and fill about 2/3 of your cupcake tins. Bake them on the middle rack of your oven for 10-15 minutes or until a toothpick inserted into the middle comes out with just a few crumbs.
    Let them cool completely over a cooling rack.

Buttercream

  • Beat the butter until it's creamy. This will take around 1.5 minutes using the whisk attachment on medium speed.
    Then, add the black cocoa powder, powdered sugar, heavy cream, salt, and vanilla extract.
    1 cup unsalted butter, 3 1/4 cup powdered sugar, 1 cup black cocoa powder, 1/4 cup heavy whipping cream, 3/4 teaspoon salt, 1 teaspoon pure vanilla extract
  • Mix everything together for an extra 1-2 minutes, until the frosting becomes light and fluffy. Pipe it on top of your cupcakes and enjoy!

Notes

Expert Tips for the perfect black velvet cupcake recipe
  1. Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature before you start. This ensures that they mix together smoothly and create a uniform batter, resulting in tender cupcakes.
  2. Measure Accurately: Use the spoon and level method to measure your dry ingredients. Level off ingredients like flour and icing sugar to avoid over-packing or under-packing, which can affect the texture and taste of your cupcakes.
  3. Don’t Overmix: After adding the flour, mix just until combined. Overmixing can lead to tough or dense cupcakes. Stop mixing as soon as there are no visible streaks of flour.
  4. Preheat oven: Give your oven plenty of time to preheat. This helps even baking and helps your cupcakes rise correctly. Use an oven thermometer to verify the accuracy of your oven’s temperature.
  5. Don’t over-bake: Pay attention to the baking time. Use a toothpick to test for doneness by inserting it into the center of a cupcake; it should come out with just a few crumbs. Avoid overbaking, which can lead to dry cupcakes.

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