Black Velvet Cupcakes

These Black Velvet Cupcakes are dark, rich, and strikingly elegant. I love how the black cocoa powder gives them a deep chocolate flavor with a dramatic color that makes them stand out from traditional chocolate cupcakes. Paired with a smooth black cocoa buttercream, they’re both decadent and visually stunning.

Why You’ll Love This Recipe

I like this recipe because it feels a little mysterious yet indulgent. The cupcakes are moist and tender, and the buttercream is silky with just the right amount of sweetness. I also love that these cupcakes are perfect for themed parties, elegant gatherings, or whenever I want to bake something unique.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Black Velvet Cupcakes
▢1 cup (125 g) all purpose flour, spooned and leveled
▢1/4 cup (28 g) black cocoa powder
▢1/2 tsp baking powder
▢1/2 tsp baking soda
▢1/4 tsp salt
▢1 tsp espresso powder, optional
▢1/4 cup (56 g) unsalted butter, softened
▢3/4 cup (150 g) granulated white sugar
▢1 egg, at room temperature
▢1 egg yolk, at room temperature
▢1 tsp vanilla
▢1/4 cup (60 g) sour cream, at room temperature
▢1/2 cup (120 ml) whole milk, at room temperature

For the Black Cocoa Buttercream
▢1 cup (224 g) unsalted butter, softened
▢pinch of salt
▢1/2 cup (56 g) black cocoa powder
▢2 cups (260 g) powdered sugar
▢2-3 tbsp (30-45 ml) heavy cream, cold
▢sprinkles for decorating

Directions

1. I preheat the oven to 350°F (175°C) and line a cupcake pan with 12 liners.
2. I whisk together the flour, black cocoa powder, baking powder, baking soda, salt, and espresso powder in a bowl.
3. In another bowl, I cream the butter and sugar until light and fluffy. I add the egg, egg yolk, and vanilla, mixing well.
4. I stir in the sour cream and milk until smooth. Then, I fold in the dry ingredients until just combined, being careful not to overmix.
5. I divide the batter evenly among the liners and bake for 18–20 minutes, or until a toothpick inserted comes out clean. I let them cool completely.
6. For the buttercream, I beat the butter until creamy, then add salt and black cocoa powder. I mix in the powdered sugar gradually, followed by the heavy cream, until the frosting is fluffy and spreadable.
7. I frost the cooled cupcakes and decorate with sprinkles for a finishing touch.

Servings and Timing

This recipe makes about 12 cupcakes. It takes 20 minutes to prepare, 20 minutes to bake, and 20 minutes for cooling and frosting, totaling about 1 hour.

Variations

I sometimes add a hint of cinnamon or nutmeg for a spiced version. If I want extra richness, I fold in mini chocolate chips. For a dramatic look, I use metallic or gothic-themed sprinkles on top. I’ve also made a layered cake version using the same recipe doubled.

Storage/Reheating

I keep the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Before serving, I like to bring them back to room temperature for the best texture. I freeze unfrosted cupcakes for up to 2 months, then thaw and frost before enjoying.

FAQs

What does black cocoa powder taste like?

It has a smooth, dark chocolate flavor with less bitterness than regular cocoa.

Can I use regular cocoa instead of black cocoa?

Yes, but the color will be lighter, and the flavor slightly different.

Do these cupcakes need food coloring?

No, the black cocoa naturally gives them a rich, dark color.

Can I make these into mini cupcakes?

Yes, I bake them for about 10–12 minutes.

Is espresso powder necessary?

No, it’s optional, but I like using it to deepen the chocolate flavor.

Can I pipe designs with the frosting?

Yes, the buttercream is sturdy enough for piping swirls and decorations.

How do I keep the cupcakes moist?

I store them in a sealed container and avoid overbaking.

Can I make the buttercream ahead of time?

Yes, I refrigerate it and rewhip before frosting.

Can I freeze frosted cupcakes?

I prefer freezing them unfrosted, but frosted ones can be frozen if well wrapped.

What kind of sprinkles look best?

I like metallic silver or black sprinkles for a dramatic effect, but colorful ones work too.

Conclusion

These Black Velvet Cupcakes are one of my favorite desserts when I want something bold and luxurious. I love the deep chocolate flavor and the striking look of the black cocoa buttercream. Whether I bake them for a themed celebration or just to enjoy at home, they always feel special and unforgettable.

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