Black Velvet Cupcakes boast an intensely dark crumb from cocoa and rich buttermilk. A splash of hot coffee ensures they stay moist, then each one gets crowned with a cloud of fluffy vanilla buttercream. Finished in 40 minutes, this dessert is ideal for birthday parties or any time you want to spoil someone with something decadent and deeply chocolate.
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Ingredients for Black Velvet Cupcakes
For the cupcakes
- All-purpose flour – This is the base that gives the cupcakes their structure.
- Granulated sugar – You’ll need this for sweetness and to balance the cocoa.
- Unsweetened cocoa powder – Go for a good-quality one to get that rich chocolate flavor.
- Baking powder – Helps the cupcakes rise beautifully.
- Baking soda – Works with the buttermilk to keep the cupcakes light and fluffy.
- Salt – Just a pinch to enhance all the flavors.
- Eggs – Room temperature is key for even mixing.
- Buttermilk – Also at room temperature, it adds moisture and tang.
- Vegetable oil – Keeps the cupcakes soft and tender.
- Vanilla extract – A must for that warm, familiar flavor.
- Hot coffee – Trust me, it deepens the chocolate flavor without tasting like coffee.
- Black food coloring gel – This is what gives the cupcakes their stunning, dramatic color.
For the frosting
- Unsalted butter – Softened so it whips up creamy and smooth.
- Powdered sugar – Sifted if you want an extra silky frosting.
- Heavy cream – Adds the perfect richness and helps achieve the right consistency.
- Vanilla extract – Just a teaspoon to round out the sweetness.
Cook Time for Easy Black Velvet Cupcakes
I love how quickly these come together when I’m craving something chocolatey.
You’ll spend about 20 minutes mixing up the batter, and then they bake to perfection in just another 20.
That means you can have a batch of these gorgeous Black Velvet Cupcakes ready in under an hour.
It’s the kind of simple stir-together chocolate treat that feels fancy but fits into even the busiest evenings.
If you’re looking for more quick baking ideas, check out my small batch oatmeal chocolate chip cookies for another fast favorite.
| Step | Time |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Total Time | 40 minutes |
How to Make Moist Black Velvet Cupcakes
Step 1: Preheat and Prepare
Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together 1 3/4 cups all-purpose flour, 1 1/2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 2 teaspoons baking soda, and 1/2 teaspoon salt until the dry ingredients are evenly combined.
Step 3: Mix Wet Ingredients
In a separate bowl, beat 2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil, 2 teaspoons vanilla extract, 1/2 cup hot coffee, and 1/2 cup black food coloring gel using a hand mixer or whisk until the mixture is smooth and uniformly black.
Step 4: Combine Wet and Dry
Gradually pour the wet ingredients into the dry ingredients, mixing on low speed with a hand mixer or by hand until just combined. The batter should be thick, glossy, and free of lumps.
Step 5: Bake and Cool
Use a spoon or ice cream scoop to divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the cupcakes to a wire rack and let them cool completely.
Step 6: Make Frosting
While the cupcakes cool, prepare the frosting: In a large bowl, beat 1 cup softened unsalted butter with a hand mixer on medium speed until creamy and pale. Gradually add 4 cups powdered sugar, 1–2 tablespoons heavy cream, and 1 teaspoon vanilla extract, mixing until the frosting is light, fluffy, and smooth.
Step 7: Frost Cupcakes
Fit a piping bag with a desired tip and fill it with the frosting. Pipe the frosting evenly onto the cooled cupcakes, or use a spatula to spread it neatly over the tops.
Pro Tips & Tasty Tweaks
Over the years, I’ve picked up a few tricks that make these Black Velvet Cupcakes even more special.
Whether you’re baking for a crowd or just treating yourself, these little adjustments can really elevate your easy no-fuss dessert with cream cheese frosting.
- Flavor Swap: Instead of vanilla frosting, try a cream cheese variation for tangy contrast. It pairs beautifully with the rich chocolate base and makes these perfect Halloween dessert ideas.
- Diet Tweak: For a lighter version, substitute Greek yogurt for buttermilk and check out my healthy baking recipes for more inspiration.
- Texture Fix: Ensure your cupcakes stay moist by not overmixing the batter. Fold gently until just combined for the perfect tender crumb.
- Storage Tip: These keep beautifully in an airtight container for up to 3 days. For longer storage, I freeze them unfrosted and thaw before decorating. Find more tips in my healthy muffin recipes guide.
Black Velvet Cupcakes
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs at room temperature
- 1 cup buttermilk at room temperature
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1/2 cup hot coffee
- 1/2 cup black food coloring gel
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1-2 tbsp heavy cream
- 1 tsp vanilla extract
Equipment
- oven
- piping bag
- skillet
Method
- Preheat the oven to 350°F and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, beat the eggs, buttermilk, vegetable oil, vanilla extract, hot coffee, and black food coloring gel until smooth and fully incorporated.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
- Divide the batter evenly among the prepared cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
- While the cupcakes cool, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract, mixing until light and fluffy.
- Frost the cooled cupcakes using a piping bag or spatula, spreading the frosting evenly over the tops.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
While these Black Velvet Cupcakes are certainly a treat, I love knowing that they also offer some nutritional perks thanks to their quality ingredients.
Cocoa powder is packed with antioxidants called flavanols, which can help support heart health. Using buttermilk adds calcium and protein to each serving, making these rich moist cupcakes using black cocoa a bit more balanced than many desserts.
For those looking to maintain a healthy lifestyle while enjoying sweets, check out my collection of high-protein desserts for more satisfying options. You might also love these healthy Valentine’s Day desserts recipes for special occasions throughout the year.
According to the Food Network black velvet cupcake recipe analysis, similar treats can be part of a balanced diet when enjoyed in moderation.
| Nutrient | Per Cupcake |
|---|---|
| Calories | 280 |
| Protein | 4g |
| Carbohydrates | 38g |
| Fat | 14g |
A Lighter Version of Easy Black Velvet Cupcakes
If you’re looking to lighten up these indulgent treats, I’ve got some simple swaps that maintain that wonderful chocolate flavor while cutting back on calories.
For a healthier twist on these easy Black Velvet cupcakes, try replacing half the oil with unsweetened applesauce – it keeps them wonderfully moist while reducing fat content. You can also use Greek yogurt instead of buttermilk for an extra protein boost that makes these baked dark cocoa cupcakes with buttermilk even more nutritious.
For the frosting, consider using a lighter cream cheese frosting with reduced-fat cream cheese and less powdered sugar. If you enjoy healthier baking options, my healthy no-bake desserts collection has more inspiration. You might also love these best pumpkin muffins for another wholesome treat option.
Thoughtful Tips for Special Diets
I’ve learned through years of baking for friends and family with different dietary needs that small adjustments can make all the difference. Whether you’re sugar conscious or managing specific health considerations, these Black Velvet Cupcakes can be adapted to suit various needs while still delivering that rich chocolate experience we all love.
For those looking to reduce sugar, consider using natural sweetener alternatives like stevia or xylitol in place of granulated sugar. These sugar alternatives can help create diabetic-friendly versions that are still wonderfully satisfying. Another approach is to simply reduce the sugar by one-third – you might be surprised how little you’ll miss it when the deep chocolate flavor shines through.
For portion control, I sometimes make mini Black Velvet Cupcakes using a mini muffin tin. This creates perfectly sized treats that allow for better glycemic control while still satisfying that chocolate craving. Remember, even small adaptations can make traditional recipes work for various dietary needs without sacrificing flavor.
How to Serve Black Velvet Cupcakes
I’ll never forget the first time I served these dramatic dark cupcakes at my daughter’s Halloween party – the kids’ eyes widened at the striking black cakes topped with white frosting, and the adults couldn’t believe how delicious they were. That moment taught me that presentation matters almost as much as flavor when it comes to creating memorable dessert experiences.
These fluffy coffee-infused chocolate cupcakes pair wonderfully with a glass of cold milk for the kids or a rich espresso for adults. For special occasions, I love serving them alongside my cherry cheesecake ice cream for a decadent dessert duo. They also make wonderful partners to my frozen yogurt recipe when you want something lighter but equally delightful.
For holiday gatherings, arrange these stunning Black Velvet Cupcakes on a tiered stand alongside other seasonal treats. Their dark color makes them perfect Halloween dessert ideas, but they’re equally elegant for formal events when garnished with edible gold dust or fresh berries. However you choose to serve them, these cupcakes always feel like a special occasion.
Mistakes to Avoid
After years of baking these gorgeous Black Velvet Cupcakes, I’ve learned a few hard lessons that I’m happy to share with you. Understanding these common pitfalls will help ensure your dark cocoa cupcakes with buttermilk turn out perfectly every single time.
First, never overmix your batter once you’ve added the dry ingredients. Overmixing develops too much gluten, resulting in tough cupcakes instead of the tender crumb we love. Mix just until the flour disappears – a few streaks are better than overworking it.
Second, don’t skip properly measuring your black cocoa powder. Too little and you lose that dramatic color; too much and the flavor becomes bitter. I always use the spoon-and-level method for accurate measurements in this Black Velvet cupcakes recipe.
Third, avoid overbaking at all costs. These moist Black Velvet cupcakes continue cooking slightly after removal from the oven. Pull them out when a toothpick shows moist crumbs rather than completely clean. For more baking wisdom, check out my collection of healthy baking recipes that cover fundamental techniques.
Finally, never frost warm cupcakes! I learned this the hard way when my beautiful cream cheese frosting melted into sad puddles. Let your fluffy coffee-infused chocolate cupcakes cool completely before adding that signature topping. The Food Network black velvet cupcake recipe confirms this crucial waiting period for perfect results.
Trust me, I’ve made all these mistakes so you don’t have to. Now your easy no-fuss dessert with cream cheese frosting will be absolutely flawless!
How to Store Black Velvet Cupcakes
I’ll never forget the time I brought a batch of these Black Velvet Cupcakes to my neighbor Marguerite after her surgery. She was so delighted that she savored them over several days, telling me how each one stayed as fresh as the first. That experience taught me the importance of proper storage for extending the joy of homemade treats.
For short-term storage, keep your rich moist cupcakes using black cocoa in an airtight container at room temperature. They’ll stay fresh for about 2-3 days this way. If your kitchen tends to be warm, I recommend refrigerating them to prevent the frosting from softening too much.
For longer storage, these Black Velvet cake cupcakes freeze beautifully. Place them in a single layer on a baking sheet to flash freeze, then transfer to freezer bags. They’ll keep for up to 3 months this way. Thaw overnight in the refrigerator when you’re ready to enjoy.
If you love having ready-to-enjoy treats, you might also appreciate my small batch oatmeal chocolate chip cookies for when you want just a few fresh-baked goodies. For another make-ahead option, check out my cottage cheese strawberry mousse that stores wonderfully in the refrigerator.
Remember, always bring refrigerated cupcakes to room temperature for about 30 minutes before serving. This simple step restores that perfect texture and makes them taste freshly baked!
Try This Black Velvet Cupcakes Yourself
I truly hope you’ll experience the magic of creating these stunning Black Velvet Cupcakes in your own kitchen. There’s something so satisfying about pulling these dark, dramatic beauties from the oven and watching faces light up when you serve them.
I remember the first time my daughter helped me make these for her birthday party. Her little hands carefully spooning the batter, her eyes wide with excitement at the black transformation – it became one of those precious kitchen memories I’ll cherish forever. Now she requests these simple stir-together chocolate treats every year, and we’ve made it our special tradition.
Whether you’re planning a Halloween celebration, a birthday party, or just want to treat yourself, these easy Black Velvet cupcakes are guaranteed to delight. They’ve become my go-to when I need something impressive but surprisingly simple to make.
If you enjoy these, you might also love my pumpkin cupcake recipe for autumn gatherings. For another chocolate indulgence, try my easy cookie recipes oatmeal variations that are always crowd-pleasers. And if you’re looking for more party treats, my peanut butter cookies are always a hit with both kids and adults.
Don’t wait for a special occasion – create one! Whip up a batch of these magnificent cupcakes this weekend and make some beautiful memories in your kitchen.
Frequently Asked Questions
What is a black velvet cupcake?
A black velvet cupcake is a rich chocolate cupcake made with black cocoa powder instead of traditional cocoa, giving it a deep, almost black color and intense chocolate flavor. Unlike red velvet, it doesn’t use food coloring but relies on natural cocoa pigments for its dramatic appearance. The result is a moist, tender cupcake that’s perfect for special occasions and makes wonderful Halloween dessert ideas.
What is the difference between red velvet and black velvet?
The main difference lies in the cocoa used and the resulting color. Red velvet traditionally uses regular cocoa with red food coloring, while black velvet uses black cocoa powder for its natural dark color. Black velvet has a more intense chocolate flavor similar to Oreo cookies, while red velvet has a milder cocoa taste with a distinctive tang from buttermilk and vinegar.
What is the secret ingredient in black velvet cake?
The secret ingredient is black cocoa powder, which is Dutch-processed cocoa that has been heavily alkalized. This process gives it that intense dark color and smooth, mellow chocolate flavor without any bitterness. Unlike some recipes that use black food coloring, our version uses only natural black cocoa for that gorgeous color and rich taste.
What flavor is black velvet cake?
Black velvet cake has a deep, rich chocolate flavor that reminds many people of Oreo cookies or dark chocolate. The black cocoa provides a smooth, less acidic chocolate taste compared to regular cocoa powder. When paired with cream cheese frosting, it creates a perfect balance of rich chocolate and tangy sweetness that makes these cupcakes irresistible.
More Decadent Desserts You’ll Love
If these Black Velvet Cupcakes awakened your sweet tooth, here are more indulgent treats that never disappoint.
Chocolate Buttercream Frosting – The silky, rich frosting that turns any cake into a celebration.
Lemon Cherry Gelato – A refreshing, fruity frozen treat that balances tart and sweet perfectly.
Healthy Muffin Recipes – Wholesome morning treats that taste indulgent but nourish you right.
High Protein Desserts – Sweet satisfactions that keep you full and happy without the guilt.
