Name: Moist Black Velvet Cupcakes Recipe
Prep time: 18 min
Cook time: 20 min
Total time: 38 min
Cuisine: American
Ingredients: ¾ cup all purpose flour; ⅓ cup black cocoa powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; 2 large eggs, room temperature; 1 cup sugar; ¼ cup vegetable oil; 1 teaspoon vanilla extract; ½ cup buttermilk, room temperature; 1 teaspoon white vinegar; 2 sticks unsalted butter, room temperature; 1 teaspoon vanilla extract; ¼ teaspoon kosher salt; 3 cups confectioners’ sugar; ¼ cup heavy cream; ¾ cup black cocoa powder

If you’re on the hunt for a truly indulgent treat that balances deep, rich chocolate flavor with an unbelievably tender crumb, then this Moist Black Velvet Cupcakes Recipe is going to be your new favorite. I absolutely love how these cupcakes come out—it’s like the luxurious velvet texture of a red velvet but with a decadent dark chocolate twist! Trust me, once you try these, you’ll never want to go back to ordinary chocolate cupcakes again.

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Why You’ll Love This Recipe

Deep Black Cocoa Flavor: This recipe uses black cocoa powder, giving the cupcakes a striking color and intense chocolate taste you won’t get from regular cocoa.
Super Moist Texture: The combination of buttermilk, oil, and vinegar keeps the crumb tender and perfectly moist – no dry cupcakes here!
Rich Velvet Frosting: The black cocoa buttercream frosting is creamy, luscious, and pairs beautifully with the cupcakes for the ultimate chocolate experience.
Simple Yet Elegant: Despite looking impressive, the recipe is straightforward, making it great for both beginner and seasoned bakers.

The image shows a close-up of a black chocolate cupcake with two main layers. The bottom layer is a dark, moist chocolate cake with a soft texture. The top layer is a rich, thick black frosting piped in swirls, decorated with small orange, white, and black sprinkles scattered over it. The cupcake is placed on a white plate, on a white marbled surface. In the background, there are blurred glasses filled with milk. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Moist Black Velvet Cupcakes Recipe really lies in combining pure ingredients that bring out each other’s best qualities. Here’s what I like to use and why it matters, so you get that perfect balance of flavor and texture every time.

All-purpose flour: The backbone of our cupcakes, providing structure without weighing down that tender crumb.
Black cocoa powder: The secret to that signature blackness and bold chocolate punch—look for De Zaan or King Arthur if you can.
Baking soda: Works with the acidity of buttermilk and vinegar to give the cupcakes their rise and lightness.
Kosher salt: Balances sweetness and enhances the chocolate flavor; if using fine salt, halve the amount.
Large eggs: Room temperature eggs emulsify the batter and add richness.
Sugar: Sweetens the cupcakes just enough without overpowering the cocoa.
Vegetable oil: Helps keep these cupcakes moist longer than butter alone would.
Vanilla extract: Adds warmth and depth to the chocolatey goodness.
Buttermilk: Reacts with baking soda to tenderize the crumb and add subtle tang.
White vinegar: Works wonders with the cocoa powder and buttermilk to heighten the velvety texture.
Unsalted butter: For the frosting, softened to room temperature for that perfect creamy base.
Confectioners’ sugar: Sweetens and thickens the frosting gracefully.
Heavy cream: Gives the frosting a luscious, spreadable consistency.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this recipe depending on the occasion or what I have on hand, and I encourage you to make it your own! The base is so reliable, it welcomes personalization without losing its signature moistness and flavor.

Dairy-Free Version: I’ve had success substituting coconut milk for buttermilk and using a dairy-free butter alternative in the frosting to satisfy vegan or lactose-intolerant friends.
Extra Chocolate Kick: For a fudgier edge, add mini chocolate chips to the batter – my family goes crazy for that surprise melt-in-your-mouth moment!
Flavored Frosting: Try adding a tablespoon of espresso powder or a splash of peppermint extract to the frosting for a delightful twist.
Mini Cupcakes: Make smaller portions perfect for parties by baking 20-24 mini cupcakes—just adjust baking time to about 12-15 minutes.

How to Make Moist Black Velvet Cupcakes Recipe

Step 1: Prep Like a Pro for Flawless Cupcakes

Before you dive in, preheat your oven to 350°F (175°C) and line a 12-cup muffin tray with cupcake liners. I always pull my eggs, buttermilk, and butter out ahead of time to make sure everything is at room temperature—that little trick really helps the batter come together smoothly and bake evenly without any surprises.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, black cocoa powder, baking soda, and kosher salt. This ensures everything is evenly distributed and you avoid any clumps—especially important when dealing with cocoa powder!

Step 3: Whisk the Wet Ingredients

In a separate jug or bowl, whisk the eggs, sugar, vegetable oil, vanilla extract, buttermilk, and white vinegar until completely smooth. I love how this mixture looks silky and well-combined—this step really sets the stage for those super tender cupcakes.

Step 4: Combine and Don’t Overmix

Pour the wet ingredients into the bowl with your dry ingredients, then gently stir until just combined. One mistake I used to make was overmixing, which can make cupcakes dense. A few lumps are okay here; the batter will smooth out in the oven.

Step 5: Bake and Cool

Divide the batter evenly, filling the cupcake liners about halfway. Bake for 18–20 minutes until a toothpick inserted in the center comes out clean. I always cool them in the pan for 15 minutes before transferring to a rack—this helps keep them from breaking or sticking. Don’t rush this part!

Step 6: Make the Black Cocoa Frosting

Using a stand mixer fitted with a paddle attachment, beat the softened butter and confectioners’ sugar on low speed until combined. Then crank it to medium-high and whip for 2 full minutes until thick and fluffy. Add salt, vanilla, and black cocoa powder, beating on low at first, then back to medium-high until combined and velvety. Finally, add the heavy cream while mixing on low and beat until creamy and spreadable. If you want to get fancy, grab a Wilton 1M tip to pipe gorgeous swirls.

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Pro Tips for Making Moist Black Velvet Cupcakes Recipe

Perfect Temperature: Making sure your eggs and buttermilk are at room temperature helps the batter emulsify evenly – I discovered this trick early and it’s a game changer.
Avoid Overmixing: Mix until you see the batter come together and stop; otherwise, you risk tough cupcakes and no one wants that.
Choose Quality Black Cocoa: I recommend brands like Van Houten or King Arthur for the best color and deep flavor – cheaper brands can taste bitter.
Don’t Skip the Cooling Time: Removing cupcakes too soon can cause them to crumble; letting them cool in the pan before transferring preserves their tender shape.

How to Serve Moist Black Velvet Cupcakes Recipe

A black chocolate cupcake in a black paper liner is held by a woman's hand. It has two layers: the bottom layer is the dark, fluffy cupcake, and the top layer is thick black frosting piped in tight swirls. The frosting is decorated with small orange and white sprinkles and a single white pearl candy. On top of the frosting, there is a white chocolate decoration shaped like a spider web. In the background, more identical cupcakes are blurred out on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep the garnish simple because the cupcakes and frosting speak for themselves, but a few chocolate shavings or edible gold dust can add a classy sparkle. Sometimes I toss on a sprinkle of flaky sea salt for that perfect contrast—it makes the chocolate flavor pop like you wouldn’t believe.

Side Dishes

I like pairing these cupcakes with a cup of strong coffee or chai tea to complement the richness. For a party, I serve fresh berries or a light fruit salad on the side to cut through the decadence and refresh the palate.

Creative Ways to Present

For birthdays or special gatherings, I’ve arranged these cupcakes on tiered stands with little paper flags or edible flowers for an elegant look. Another fun idea is to serve them in cupcake wrappers that match the party theme, and pipe the frosting in contrasting colors like white or red for a dramatic effect.

Make Ahead and Storage

Storing Leftovers

These cupcakes keep beautifully in the fridge for up to five days—just make sure to cover them well or store in an airtight container to prevent drying out. When I want to enjoy one later, I let it sit out 30 minutes at room temperature so the frosting softens back up.

Freezing

I’ve frozen these cupcakes both frosted and unfrosted. For best results, freeze unfrosted cupcakes wrapped tightly in plastic and then aluminum foil, then thaw in the fridge overnight before frosting. If freezing after frosting, pop them in a single layer and thaw gently to keep the frosting texture perfect.

Reheating

Reheating isn’t necessary but if you want to warm up the cupcake a bit, I find gently microwaving for about 10 seconds does wonders without melting the frosting. A warm cupcake with slightly melted frosting? Pure bliss.

FAQs

Can I substitute regular cocoa powder for black cocoa powder?

Yes, you can swap in an equal amount of Dutch-process cocoa powder if you can’t find black cocoa. Just know the color will be lighter and the flavor less intense since black cocoa is much darker and more robust.
Why is vinegar included in the recipe?

White vinegar reacts with the baking soda and buttermilk to help leaven the cupcakes, creating a tender crumb and enhancing the slightly tangy undertone that balances the sweetness.
How do I prevent the cupcakes from drying out?

Make sure not to overbake—the toothpick test is your friend—and store cupcakes in an airtight container or fridge right after cooling. The oil in the batter helps keep them moist longer too!
Can I make the frosting ahead of time?

Absolutely! You can prepare the black cocoa frosting a day in advance. Keep it covered in the fridge and give it a quick whip with your mixer before frosting to restore its fluffiness.

Final Thoughts

This Moist Black Velvet Cupcakes Recipe holds a special place in my baking repertoire because it combines simplicity with show-stopping flavor and texture. Every time I bake these, friends and family are amazed at how moist, tender, and deeply chocolatey they are—without being overly sweet. If you love a cupcake that’s elegant enough for celebrations yet easy enough for a cozy weeknight treat, you really can’t go wrong here. So grab your ingredients, follow these steps, and I promise you’ll be hooked just like I am. Happy baking, friend!