Description
These Moist Black Velvet Cupcakes are rich, intensely chocolatey, and topped with a creamy black cocoa buttercream frosting. Made with black cocoa powder for an extra dark color and bold flavor, these cupcakes are perfectly moist and mildly sweet, offering a decadent yet balanced treat. Ideal for a special occasion or anytime you crave a luscious chocolate dessert.
Ingredients
Scale
Cupcakes
- 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
Frosting
- 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
Instructions
- Make Cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tray with cupcake liners. In a large bowl, whisk together the flour, black cocoa powder, baking soda, and salt to combine evenly.
- Mix Wet Ingredients: In a large jug, whisk together the eggs, vegetable oil, buttermilk, vanilla extract, white vinegar, and sugar until the mixture is smooth and combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just smooth — avoid over mixing to keep the cupcakes tender and light.
- Fill and Bake: Fill each cupcake liner halfway with batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the tray for 15 minutes, then transfer to a cooling rack to cool completely. Bake any remaining batter similarly.
- Make Frosting: Using a stand mixer with the paddle attachment, beat the unsalted butter and confectioners’ sugar on low speed until combined. Increase speed to medium-high and beat for 2 minutes until thick and fluffy.
- Flavor the Frosting: Add kosher salt, vanilla extract, and black cocoa powder to the mixing bowl. Beat slowly at first, then increase to medium-high speed and mix for another 2 minutes to distribute ingredients evenly.
- Add Cream and Finish: Lower the mixer speed to the slowest setting and gradually add heavy cream. Continue to beat until the frosting is creamy, spreadable, and smooth.
- Frost the Cupcakes: Using a piping bag fitted with a Wilton 1M tip or similar, pipe the frosting onto the cooled cupcakes for an elegant finish.
Notes
- For best results, measure ingredients using a kitchen scale as this recipe was developed with metric weights for accuracy.
- This recipe was updated in April 2023—you’ll find no baking powder or light brown sugar and a slight adjustment to the amount of vinegar and black cocoa powder for balanced taste.
- Ensure all ingredients are at room temperature before starting the recipe.
- Use European style butter for a creamier, richer frosting.
- If using fine salt instead of kosher salt, reduce the salt amount by half, as 1 teaspoon kosher salt equals ½ teaspoon fine salt.
- If black cocoa powder is unavailable, you can substitute Dutch-process cocoa powder but expect a lighter color and milder flavor.
- Store cupcakes in the refrigerator for up to 5 days; bring to room temperature for about 30 minutes before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380 kcal
- Sugar: 32 g
- Sodium: 170 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
