Dessert

Black Velvet Cupcakes Recipe

ByMariam Harutyunyan July 12, 2026July 12, 2026

Introduction

These Black Velvet Cupcakes offer a rich, deeply chocolatey twist on a classic treat, thanks to the use of black cocoa powder. Moist and tender, they pair beautifully with a smooth, velvety chocolate buttercream for an indulgent dessert.

A close-up view of a rich dark chocolate cupcake cut in half on a white round plate with a cream-colored cupcake liner, showing the moist black-brown cake base as the bottom layer with a thick, smooth, dark chocolate frosting swirl on top, decorated with small round orange, white, and black sprinkles scattered over the frosting. In the background, several whole cupcakes in white liners with the same dark frosting and colorful sprinkles are slightly blurred, placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (125g) all-purpose flour (spooned & leveled)
1/2 cup (42g) black cocoa powder (a dark, Dutch-process cocoa)*

1/2 teaspoon baking powder
1/2 teaspoon baking soda

1/2 teaspoon salt
1 cup (200g) granulated sugar

1/2 cup (120g/ml) buttermilk*, at room temperature
1/3 cup (75g/80ml) vegetable oil
1 large egg, at room temperature

1 teaspoon pure vanilla extract
1/2 teaspoon distilled white vinegar
1/2 cup (120g/ml) hot coffee* (decaf is fine) or hot water

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners’ sugar
1/2 cup (42g) black cocoa powder (a dark, Dutch-process cocoa)*

4–5 Tablespoons (60–75g/ml) heavy cream or milk, at room temperature
2 teaspoons pure vanilla extract
1/8 teaspoon salt

Instructions

Step 1: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Since the recipe yields 14–15 cupcakes, line a second muffin pan with 2 or 3 more liners or plan to bake in batches.
Step 2: In a medium bowl, whisk together the flour, black cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl with a pour spout, whisk together the sugar, buttermilk, vegetable oil, egg, vanilla extract, and vinegar until combined.

Step 4: Pour the dry ingredients into the wet ingredients, then add the hot coffee. Whisk everything together until the batter is completely combined and smooth; it will be thin.
Step 5: Divide the batter evenly among the cupcake liners, filling each about 2/3 to 3/4 full to prevent overflow and sinking.
Step 6: Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Alternatively, press lightly on the cupcake surface; if it bounces back, they are done.

Step 7: Let the cupcakes cool in the pan for 10–20 minutes, then transfer to a wire rack to cool completely before frosting.
Step 8: To make the frosting, beat the softened butter on medium speed with a mixer until creamy, about 2 minutes.
Step 9: Add confectioners’ sugar, black cocoa powder, 1/4 cup (60 ml) of the cream, vanilla extract, and salt. Beat on low speed 30 seconds, then on high speed for 1 minute. If the frosting is too thick, beat in an additional tablespoon of cream.

Step 10: Frost the cooled cupcakes using an icing knife or piping tip. Add sprinkles if you like.

Tips & Variations

Use decaffeinated coffee or hot water if preferred; coffee enhances the chocolate flavor without overpowering it.
For a dairy-free version, substitute plant-based milk and butter alternatives and use dairy-free cream for frosting.

Adding a pinch of espresso powder to the batter can deepen the black cocoa’s richness even further.
Store cupcakes in an airtight container to keep them fresh longer.

Storage

Store the cupcakes at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate them for up to 4 days, but allow refrigerated cupcakes to come to room temperature before serving for the best texture and flavor. Use a cupcake carrier when transporting decorated cupcakes to protect the frosting.

How to Serve

A black cat cupcake sits in a white paper liner on a wooden board with a white marbled background. The cupcake has dark chocolate cake and smooth black frosting shaped in swirls with black sprinkles covering the frosting, forming the cat's face. Two triangle-shaped milk chocolate pieces stand up as ears at the top. Two large yellow candy eyes with vertical black lines create the cat’s animated eyes in the center. Below the eyes, a small round red candy acts as the nose, and six thin orange candy sticks form the whiskers, three on each side. Behind it, more cupcakes with dark black frosting swirl topped with tiny orange, white, and black sprinkles are visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of black cocoa powder?

Regular cocoa powder can be used, but it will result in a lighter-colored cupcake and a less intense chocolate flavor. Black cocoa powder gives these cupcakes their signature deep color and richness.

Why is hot coffee added to the batter?

Hot coffee intensifies the chocolate flavor without adding a coffee taste. The heat also helps to dissolve the cocoa powder, creating a moist and tender crumb.