Black Velvet Cupcakes
100% dye-free black velvet cupcakes with black cocoa buttercream that are perfect for any spooky gathering. They're moist and decadent with the flavor profile of an Oreo cookie!
Servings 14 cupcakes
Equipment
Ingredients
Black Velvet Cupcakes
- 1 Cup (132g) all purpose flour
- 3/4 Cup (150g) granulated sugar
- 1/3 Cup (38g) black cocoa powder* see notes
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 Cup (60ml) vegetable oil
- 1 large egg, room temperature
- 1/2 tsp pure vanilla extract
- 1/2 Cup (120ml) full-fat buttermilk*, room temperature DIY recipe in notes
- 1/2 Cup (120ml) hot coffee or hot water
Dye-Free Black Buttercream
- 1 Cup (226g) unsalted butter, room temperature
- 2 1/2 Cups (300g) powdered sugar
- 1/2 Cup (56g) black cocoa powder* Use The Cocoa Trader brand for best results here
- 1 tsp pure vanilla extract
- 2 Tbsp whole milk, room temperature
- pinch of salt
Instructions
Make the Black Velvet Cupcakes
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with two more liners—this recipe makes about 14 cupcakes. Set aside.
- Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low until just combined. With the mixer still on low, add the hot water in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin.
- Pour the batter into the prepared cupcake liners (no more than ⅔ full) and bake for 15-18 minutes, until a wooden toothpick inserted comes out with just a few moist crumbs on it. Cool completely before frosting.
Make the Black Buttercream
- In a stand mixer fitted with a paddle attachment, whip the butter on medium speed until creamy and light in color, about 4 minutes. Scrape down the bowl and paddle, then add half of the powdered sugar. Mix on low speed until just incorporated, then add the rest of the powdered sugar. With the mixer still in the off position, sift in the black cocoa powder and add the vanilla, milk, and salt. Mix on low until all ingredients are thoroughly combined, about 2 minutes, scraping down the bowl and paddle as needed.
- The buttercream will look dark brown at this point, but the color will darken significantly over the next several hours. See the recipe notes for storage instructions if you're not planning on piping the cupcakes the same day.
Assembly
- Once the black velvet cupcakes are completely cooled, frost them with the black buttercream. To create the look pictured, place the black buttercream into a piping bag fitted with Wilton Tip 1M and pipe a swirl onto each cupcake. Top with edible metallic gold stars.
Notes
*DIY Buttermilk recipe: add 1 1/2 teaspoons of white vinegar to a jar and top it with 1/2 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe.
*Black Cocoa Powder: For the darkest black buttercream, use The Cocoa Trader brand (it's the darkest black cocoa powder out there) BUT this brand is so dark that it will affect the rise of the cupcakes due to its extreme acidity. For this reason, if using The Cocoa Trader brand for the cupcakes, use 1/4 cup of black cocoa powder + 1.5 Tablespoons of Dutch-processed cocoa powder. This will ensure the cupcakes rise properly, have a beautiful dark color, and taste amazing. For any other black cocoa powder brands, you can use the full amount of black cocoa powder called for in the cupcake recipe BUT the frosting won't be as black unless you add about 1 tsp of black food color gel.
Make Ahead Tips:
- The black velvet cupcakes can be made ahead and stored at room temperature, covered with plastic wrap, for up to two days. Alternatively, they can be stored in an airtight container in the freezer for up to two months.
- The black buttercream recipe can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. It will get significantly darker after 24 hours. When you’re ready to use it, bring it back to room temperature and re-mix with your stand mixer on low speed to bring it back to frosting consistency.