Go Back

Black Velvet Cupcakes

Black velvet cupcakes showcase a striking deep black hue and rich cocoa flavor, achieved through a simple baking process that transforms basic ingredients into decadent treats. The batter is smooth and glossy, baking into tender cupcakes with a matte finish and slight crack on top, perfect for a sophisticated dessert presentation. These cupcakes balance bold chocolate notes with a moist, velvety crumb, making them a visually stunning and indulgent sweet.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups cake flour sifted
  • 1/2 cup Dutch-processed cocoa powder sifted
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 3/4 cup buttermilk or sour cream
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups dark cocoa powder Dutch-processed, sifted

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 to house your batter.
  2. Sift together the cake flour, Dutch-processed cocoa powder, and baking soda into a large mixing bowl to ensure a smooth, lump-free batter.
  3. In a separate bowl, cream the softened butter and granulated sugar using an electric mixer until the mixture is light, fluffy, and fragrant, about 3-4 minutes.
  4. Add the eggs one at a time to the creamed mixture, beating well after each addition until the batter is smooth and glossy.
  5. Alternately add the dry sifted ingredients and buttermilk to the wet mixture, starting and ending with the dry, mixing just until combined after each addition to keep the batter tender.
  6. Stir in the vanilla extract and the sifted dark cocoa powder until the batter turns deep, glossy, and smooth, with a rich color.
  7. Divide the batter evenly among the prepared paper liners, filling each about two-thirds full for a nice dome as they bake.
  8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops crack slightly with a matte finish.
  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 to cool completely.
  10. Once cooled, the cupcakes will have a velvety, matte surface with a slight crack on top, ready to be frosted or enjoyed on their own.

Notes

For an extra decadent touch, top these cupcakes with a rich chocolate frosting or a dollop of whipped cream. To enhance the black hue, use activated charcoal powder sparingly in the frosting if desired.