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Black Velvet Cupcakes

Black velvet cupcakes are striking treats with a rich, smoky cocoa flavor and a velvety crumb. The deep black hue and matte cracked tops create a decadent yet understated dessert, perfect for special occasions or a sophisticated sweet fix. They’re baked using simple ingredients that transform into beautifully dark, glossy batter, resulting in moist, tender cupcakes with a striking appearance.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups cake flour
  • 1/2 cup unsweetened dark cocoa powder Dutch-processed preferred
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 cup buttermilk or sour cream as a substitute
  • 1 1/2 teaspoons vanilla extract
  • 12 paper liners cupcake liners

Equipment

  • Mixing bowls
  • Electric mixer
  • Sifter
  • Muffin tin & paper liners
  • Toothpick or cake tester

Method
 

  1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners, ready for the batter.
  2. Sift together the cake flour, cocoa powder, baking soda, and salt into a large mixing bowl. This aerates the dry ingredients and ensures a smooth batter.
  3. In a separate bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes. You’ll notice the color lightening and the mixture feeling airy.
  4. Add eggs one at a time, beating well after each addition. The batter will become smoother and more cohesive as each egg is incorporated.
  5. Reduce the mixer speed and alternately add dry ingredients and buttermilk to the creamed mixture, starting and ending with dry ingredients. Mix just until combined—be careful not to overmix, as this keeps the cupcakes tender.
  6. Stir in vanilla extract for a fragrant boost of flavor. The batter should be smooth, glossy, and dark in color.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. The batter should be thick but pourable and glossy.
  8. Bake in the preheated oven for 18-20 minutes. The cupcakes will crack slightly on top and have a matte finish when done. Use a toothpick inserted into the center—if it comes out clean, they’re ready.
  9. Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack and cool completely before frosting or serving. The tops should be firm and matte, with a slight crack.
  10. Once cooled, you can frost them with your favorite chocolate or vanilla frosting, or enjoy them on their own to savor their rich cocoa flavor and velvety crumb.

Notes

For a more intense black color, add a few drops of black gel food coloring to the batter before baking. Ensure not to overmix to keep the cupcakes tender. Cool completely before frosting to prevent melting or sliding frosting.