Print

Black Velvet Cupcakes Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/black-velvet-cupcakes-recipe/