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Black Velvet Cupcakes

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These Black Velvet Cupcakes are rich, moist, and strikingly elegant, made with black cocoa powder for a deep chocolate flavor and dramatic color. Topped with smooth black cocoa buttercream, they’re perfect for themed parties or when you want a bold, indulgent dessert.

Ingredients

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

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

Instructions

  1. Preheat oven to 350°F (175°C) and line a cupcake pan with 12 liners.
  2. Whisk flour, black cocoa powder, baking powder, baking soda, salt, and espresso powder in a bowl.
  3. In another bowl, cream butter and sugar until light and fluffy. Add egg, egg yolk, and vanilla, mixing well.
  4. Mix in sour cream and milk until smooth. Fold in dry ingredients until just combined.
  5. Divide batter evenly among liners and bake 18–20 minutes, or until a toothpick comes out clean. Let cool completely.
  6. For buttercream: Beat butter until creamy. Add salt and black cocoa powder, then gradually mix in powdered sugar. Add heavy cream until frosting is fluffy and spreadable.
  7. Frost cooled cupcakes and decorate with sprinkles.

Notes

Add cinnamon or nutmeg for a spiced variation.

Fold in mini chocolate chips for extra richness.

Use metallic or gothic-themed sprinkles for a dramatic look.

Double the recipe for a layered cake version.

Nutrition

Find it online: https://justsosavory.com/black-velvet-cupcakes/