Unleash your dark side with these stunning Black Velvet Cupcakes. A sophisticated take on the Southern classic, these cupcakes boast an intense, nearly black chocolate flavor, an incredibly moist and tender crumb thanks to buttermilk and oil, and a signature tang that makes them utterly irresistible.
Topped with a cloud of creamy, slightly tangy cream cheese frosting, the stark white against the dark cake creates a dramatic and elegant presentation. Perfect for Halloween, moody dinner parties, or anyone who believes the best desserts are rich, dark, and decadently chocolate.
The Science of Deep Color & Velvety Texture
Achieving the intense black color and signature “velvet” texture is a matter of chemistry. The deep color comes from a high ratio of black cocoa powder.
Black cocoa is Dutch-processed cocoa that has been heavily alkalized, which darkens its color to near-black and gives it a milder, oreo-like flavor. Combining it with a small amount of natural cocoa powder balances the flavor.
The “velvet” texture—exceptionally fine, soft, and tender—is achieved through the reaction of acidic buttermilk with baking soda. This reaction produces carbon dioxide bubbles that lift the batter, while the acid tenderizes the gluten in the flour.
Using oil instead of butter keeps the crumb supremely moist and ensures the cupcakes stay soft for days. This combination of specific ingredients and chemical reactions creates a uniquely dark and luxurious cupcake.
Ingredients (Makes 12-14 cupcakes)
For the Black Velvet Cupcakes:
- ¾ cup (95g) all-purpose flour
- ½ cup (50g) black cocoa powder*
- 2 tablespoons natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150g) granulated sugar
- ¾ cup (180ml) buttermilk, room temperature
- ⅓ cup (80ml) vegetable or canola oil
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- Black gel food coloring (optional, for extra depth)
*Black cocoa powder is essential for the true color and flavor. Find it online or in specialty stores.
For the Cream Cheese Frosting:
- ½ cup (1 stick / 113g) unsalted butter, softened
- 8 oz (one block) full-fat cream cheese, cold
- 3 ½ cups (420g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
1. Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with black or dark cupcake liners (this enhances the dramatic effect).
2. Whisk Dry Ingredients: In a medium bowl, sift together the flour, black cocoa, natural cocoa, baking soda, and salt. Whisk to combine thoroughly.
3. Mix Wet Ingredients: In a large bowl, whisk together the sugar, buttermilk, oil, egg, vanilla, and vinegar until completely smooth and emulsified. For an intensely black color, whisk in ½-1 teaspoon of black gel food coloring at this stage.
4. Combine: Add the dry ingredients to the wet ingredients. Whisk gently until the batter is smooth and just combined—do not overmix. The batter will be quite thin.
5. Bake: Divide the batter evenly among the liners, filling each about ⅔ full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Cool: Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
7. Make the Frosting: Beat the softened butter until smooth. Add the cold cream cheese and beat just until combined and smooth—do not overbeat. Gradually add the sifted powdered sugar, vanilla, and salt. Beat on medium-high speed for 2-3 minutes until fluffy and smooth.
8. Frost & Decorate: Pipe or spread the frosting onto the cooled cupcakes. For a classic look, use a large open star tip. Decorate with black sprinkles, edible glitter, or a dusting of black cocoa.
9. Store: Store in an airtight container in the refrigerator for up to 4 days. Let come to room temperature for 20 minutes before serving for the best texture.
Pro-Tips for Dramatic, Perfect Cupcakes
- Source Black Cocoa: This is the key ingredient. If you can’t find it, you can use all natural cocoa, but the color will be dark brown, not black.
- Room Temperature Matters: Using room temperature buttermilk and egg ensures they emulsify properly with the oil, creating a smooth, even batter.
- Thin Batter is Normal: Don’t be alarmed—the batter will be quite liquid. This contributes to the moist, tender crumb.
- Don’t Overbake: Start checking at 18 minutes. Overbaking will dry out the cupcakes. The toothpick test is your best guide.
- Frosting Stability: Using cold cream cheese and not over-beating it after adding the sugar keeps the frosting stiff enough for piping. If your kitchen is warm, chill the frosting for 15 minutes before piping.
- Gel Coloring: If you want an inky, true-black color, gel food coloring is necessary as the cocoa alone yields a very dark brown.
- Make Ahead: Unfrosted cupcakes can be baked, cooled, and frozen for up to a month. Thaw overnight in the fridge before frosting.
These Black Velvet Cupcakes are a show-stopping, flavor-packed twist that’s as delicious as it is beautiful.