Description

Delight in these rich and moist Black Velvet Cupcakes topped with a silky black cocoa buttercream frosting. This recipe features a decadent dark cocoa batter enhanced with hot coffee for depth of flavor, finished with a smooth, creamy frosting perfect for any special occasion or everyday treat.

Ingredients

Scale

Cupcakes

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

Frosting

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

Preheat and prepare pans: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Since this recipe yields about 14–15 cupcakes, line extra liners in a second pan or prepare to bake in batches.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, baking soda, and salt. Set aside.
Combine wet ingredients: In a large bowl with a pour spout, whisk granulated sugar, buttermilk, vegetable oil, egg, vanilla extract, and distilled white vinegar until smooth and blended.
Make the batter: Pour the dry ingredient mixture into the wet ingredients, then add the hot coffee. Whisk everything together until the batter is completely combined and smooth. The batter will be thin.
Fill cupcake liners: Pour the batter into cupcake liners, filling each about 2/3 to 3/4 full to prevent overflow or sinking during baking.
Bake the cupcakes: Bake for 20–22 minutes. Check doneness by inserting a toothpick into the center; if it comes out clean, or if the cupcake bounces back when lightly pressed, they are done.
Cool the cupcakes: Let the cupcakes cool in the pan for 10–20 minutes, then transfer to a cooling rack to cool completely before frosting.
Prepare the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter at medium speed until creamy, about 2 minutes.
Add frosting ingredients: Add confectioners’ sugar, black cocoa powder, 1/4 cup of heavy cream, vanilla extract, and salt. Beat on low speed for 30 seconds to combine, then increase to high speed and beat for 1 full minute. If the frosting is too thick, add an additional tablespoon of cream and beat accordingly.
Frost the cupcakes: Spread or pipe the frosting onto the cooled cupcakes using an icing knife or piping tip such as Ateco 826. Optionally, decorate with sprinkles.
Store properly: Store the cupcakes at room temperature for up to 2 days or refrigerate for up to 4 days. Use a cupcake carrier for transport or storage to maintain decoration integrity.

Notes

Black cocoa powder is essential for the deep black color and intense chocolate flavor; Dutch-process cocoa is recommended.
If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon lemon juice or white vinegar to 1/2 cup of milk and letting it sit for 5 minutes.
Hot coffee adds richness and depth but can be replaced with hot water in a pinch.
When filling liners, avoid overfilling as it causes cupcakes to overflow and sink.
For a more dramatic black frosting, ensure the black cocoa powder is well sifted to avoid lumps.
Room temperature ingredients help achieve smooth batter and frosting consistency.
Leftover frosting can be stored in the refrigerator for up to one week; let it come to room temperature and rewhip before use.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: black velvet cupcakes, black cocoa cupcakes, chocolate cupcakes, homemade cupcakes, black cocoa frosting, velvet cupcakes, chocolate dessert