Black Velvet Cupcakes

Black Velvet Cupcakes are a delightful twist on black velvet cake, combining the allure of rich black cocoa powder with the indulgence of a tender and moist cake. These delectable little treats are topped with a crown of smooth and creamy cream cheese frosting which adds a delightful contrast to the intense chocolate richness! 

Jump to:

• Why You'll Love This Recipe
• Ingredients
• Pro Baking Tips
• How to make Black Cocoa Cupcakes 
• Variations
• How to Store Cupcakes 
• Recipe faqs
• More Velvet Cakes
• Black Velvet Cupcakes

Indulge in these rich Black Velvet cupcakes, where deep, velvety cocoa meets the sultry embrace of midnight darkness. Each bite is met with a sinfully smooth chocolatey cream cheese frosting that compliments the moist dark cupcakes below.

If you've never had black cocoa before, you are in for a treat. This will especially be a hit for all of the chocolate lovers as it has a deep dark ! And that deep black color makes these moist black velvet cupcakes Ideal for halloween parties!

Why You'll Love This Recipe

• The perfect halloween cupcakes! These black cupcakes are such a fun treat for the spooky season. They're topped with a gorgeous black buttercream that'll be the hit of any halloween party!
• Scary delicious! You'll LOVE the flavor of these cupcakes. The black cocoa powder adds a deep rich flavor that is so unique and bold. You won't be able to have just one!
• Easy to make! The cupcakes don't require the use of an electric mixer, however, you will need a stand mixer for frosting.

Ingredients

Black Cocoa Powder - this is what gives these cupcakes their dark color. It also imparts a deep chocolate flavor - think the flavor of oreos (without the cream filling). I've not seen black cocoa in the grocery store but have found a great product on amazon. We're also using black cocoa in the frosting, which is essentially an american buttercream with a tiny bit of cream cheese to make it into a rich yet tangy cream cheese frosting.

White Vinegar - Vinegar has a lot of uses in this black velvet cupcake recipe. It inhibits the formation of gluten and also helps the cupcakes to rise in the oven. You can also use lemon juice or apple cider vinegar. 

Unsalted Butter - because of the bitter taste of the black cocoa, I found that using unsalted butter is better than salted for this recipe. Ya'll know I usually use salted butter, but for this one, we're going unsalted. In a pinch, if you only have salted, omit the kosher salt entirely.

Large Eggs - use room temperature eggs to ensue a smooth cupcake batter that bakes up evenly! We're also adding an extra egg yolk for added richness and moisture. This cupcakes are MOIST. Save the egg whites for another time!

Black food coloring - totally optional. The cupcakes don't need it but the frosting could use a few drops to get that true dark black color. 

Buttermilk - it's a must! Buttermilk adds a subtle tang to the cupcakes that captures that true "velvet" flavor!

Corn Syrup - we're using corn syrup for the frosting. This ensures a beautiful glossy frosting that is fudgy and perfect for piping!

Pro Baking Tips

Use a kitchen scale to measure your ingredients! for the best results, measure out your ingredients with a kitchen scale as opposed to a measuring cup. This creates consistent results and prevents you from adding too much flour or sugar which can throw off the outcome of the cupcakes.

How to make Black Cocoa Cupcakes 

• Preheat the oven to 350 degrees f. Combine black cocoa powder and hot milk in a small bowl and whisk together and set aside. 
• Combine sugar, vegetable oil, melted butter, eggs, vanilla extract, vinegar, and milk in a large mixing bowl. Whisk together until combined. 
• In a separate large bowl, combine all purpose flour, baking powder, kosher salt, and baking soda. Add half of the dry ingredients to the wet ingredients and then pour in the black cocoa mixture. Add the remainder of the flour mixture and mix with a rubber spatula until just combined.

• Line a muffin tin with cupcake liners and fill each liner about ⅔ with the cupcake batter. Back for 18-20 minutes. Allow the cupcakes to cool completely on a wire rack.

• Make the black cocoa frosting - melt chocolate chips and corn syrup in the microwave. 
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter for 2 minutes, then add cream cheese and beat together for 1 minute. Then add powdered sugar and black cocoa. Continue to mix together until combined, then add melted chocolate mixture and heavy cream. Scrape down the sides of the bowl of your stand mixer and continue to mix for another minute. You can add a couple drops of black food coloring for a true black frosting.
• final step! Add the black cocoa buttercream to a piping bag and pipe the icing onto the cooled cupcakes. 

Variations

Add a cherry or raspberry filling for added flavor. The fruit pairing with the black cocoa is SO delicious. You can use raspberry preserves or make your own raspberry compote from scratch (just be sure to allow it to cool completely prior to filling the cupcakes). 

Don't have black cocoa powder? You can use natural cocoa powder instead. It won't have that deep color but they'll still be amazing chocolate cupcakes! 

How to Store Cupcakes 

Allow the cupcakes to cool completely, then wrap each cupcake in plastic wrap to keep them from drying out. You can also store in airtight container if you've already added the frosting.

Because of the cream cheese in the frosting, the cupcakes need to be stored in the refrigerator. Bring them back to room temperature before serving to improve the texture and flavor.

Freezing: Cupcakes can be frozen for longer storage. Place individually wrapped or covered cupcakes in an airtight container or a freezer-safe bag. They can be stored in the freezer for up to 2-3 months. Thaw them in the refrigerator before bringing them to room temperature.

Pro tip: Avoid storing cupcakes away from strong-smelling foods, as cupcakes can absorb odors.

Recipe faqs

More Velvet Cakes

• Old fashioned Red Velvet Cake
• Black Cocoa Brownies
• Red Velvet Cupcakes
• Red Velvet Bundt Cake