Black Velvet Cupcakes Recipe

Introduction

These Black Velvet Cupcakes are a decadent twist on the classic chocolate treat, featuring rich black cocoa and a luscious black cocoa buttercream frosting. Perfect for any special occasion or a delightful everyday indulgence.

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 (for frosting)
• Pinch of salt (for frosting)
• 1/2 cup (56 g) black cocoa powder (for frosting)
• 2 cups (260 g) powdered sugar
• 2-3 tbsp (30-45 ml) heavy cream, cold
• Sprinkles for decorating (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. Step 2: In a small bowl, whisk together the flour, black cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
3. Step 3: In a large bowl, cream together the softened butter and sugar with an electric mixer on high speed until fluffy, about 2-3 minutes.
4. Step 4: Add the egg, egg yolk, and vanilla. Mix on medium-high speed until the mixture is pale and smooth, about 1 minute.
5. Step 5: Mix in the milk and sour cream on low speed until combined. The batter may look curdled but will come together with the dry ingredients.
6. Step 6: Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Scrape the sides and bottom of the bowl as needed.
7. Step 7: Divide the batter evenly among the 12 cupcake liners, filling each about three-quarters full. Bake for 17-19 minutes.
8. Step 8: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Step 9: To make the frosting, beat the softened butter and pinch of salt on high speed until pale and fluffy, about 5-10 minutes.
10. Step 10: Sift in the black cocoa powder and mix until combined. Gradually sift in the powdered sugar until fully incorporated.
11. Step 11: Add the cold heavy cream and mix on medium-high speed until the frosting is light and fluffy, about 1-2 minutes.
12. Step 12: Once the cupcakes are completely cool, pipe the black cocoa buttercream onto each using a piping bag fitted with a star tip.
13. Step 13: Decorate with sprinkles if desired and serve.

Tips & Variations

• For extra depth, try adding a teaspoon of instant espresso powder to the batter to enhance the chocolate flavor.
• Use room temperature ingredients for the best texture and smooth mixing.
• Substitute sour cream with Greek yogurt for a slightly tangier cupcake.
• If you prefer a sweeter frosting, add more powdered sugar gradually until your desired sweetness is reached.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze uncovered cupcakes for up to 1 month; add frosting after thawing for best results. Reheat refrigerated cupcakes at room temperature before serving or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of black cocoa powder?

Black cocoa powder has a much darker color and a richer, more intense chocolate flavor than regular cocoa powder. Using standard cocoa will produce a lighter color and milder taste but will still be delicious.

Is it necessary to use sour cream in the batter?

Sour cream adds moisture and a slight tang to balance the deep chocolate flavor. You can substitute it with plain Greek yogurt or buttermilk if needed for a similar texture and taste.

Black Velvet Cupcakes Recipe

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★★★★★

4.5 from 90 reviews

These Black Velvet Cupcakes are a decadent twist on classic chocolate cupcakes, made with black cocoa powder for an intense, rich flavor and topped with a luscious black cocoa buttercream. Perfect for any celebration or indulgent treat, these moist cupcakes combine the deep earthiness of black cocoa with a smooth, fluffy frosting that’s as stunning as it is delicious.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 19 minutes
• Total Time: 49 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 extract
• 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 (optional)

Instructions

1. Prepare dry ingredients: In a small bowl, whisk together the flour, black cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
2. Cream butter and sugar: In a large bowl, use an electric mixer on high speed to cream the softened butter and granulated sugar until fluffy and pale, about 2-3 minutes. Use a paddle attachment if using a stand mixer.
3. Add eggs and vanilla: Add the egg, egg yolk, and vanilla extract to the creamed mixture and beat on medium-high speed until the batter is pale and smooth, about 1 minute.
4. Combine wet ingredients: On low speed, mix in the milk and sour cream. The batter might look curdled at this point but it’s normal.
5. Add dry ingredients: Add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. Scrape the sides and bottom of the bowl as needed.
6. Fill cupcake liners and bake: Divide the batter evenly among 12 cupcake liners, filling each about three-quarters full. Bake at 350°F (175°C) for 17-19 minutes until a toothpick inserted comes out clean.
7. Cool cupcakes: Let cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
8. Make the buttercream: In a medium bowl, beat softened butter with a pinch of salt on high speed until pale and fluffy, about 5-10 minutes (use a whisk attachment for stand mixer).
9. Add cocoa and powdered sugar: Sift in the black cocoa powder and mix until incorporated. Gradually sift in powdered sugar and blend well. The frosting will be thick.
10. Adjust consistency: Add 2 to 3 tablespoons of cold heavy cream and beat until the frosting is light and fluffy, about 1-2 minutes.
11. Decorate cupcakes: Fill a piping bag fitted with a star tip (such as Wilton 1M) with the black cocoa buttercream. Pipe generous swirls onto each cooled cupcake and optionally garnish with sprinkles. Serve immediately.

Notes

• Using black cocoa powder gives these cupcakes their signature deep black color and intense chocolate flavor.
• Allow cupcakes to cool completely before frosting to prevent melting the buttercream.
• The curdled appearance after adding sour cream and milk is normal and won’t affect the final texture.
• Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
• Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.
• Espresso powder is optional but enhances the chocolate flavor.

Keywords: black velvet cupcakes, black cocoa cupcakes, chocolate cupcakes, buttercream frosting, black cocoa buttercream, dessert recipe, moist cupcakes