Ingredients

For the Black Velvet Cupcakes

• 1½ cups all-purpose flour
• ½ cup black cocoa powder
• ¼ cup Dutch-process cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• ½ cup buttermilk, room temperature
• ½ cup hot brewed coffee
• 1 tablespoon black gel food coloring (optional, for a deeper black color)

For the Cream Cheese Frosting

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 3½ cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Garnishes

• Chocolate curls
• Black sanding sugar
• Mini chocolate chips
• Crushed chocolate cookies
• Edible gold sprinkles
• Chocolate shavings

Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C).

Line a 12-cup muffin pan with paper cupcake liners.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, black cocoa powder, Dutch-process cocoa powder, baking soda, baking powder, and salt until evenly combined.

Set aside.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes.

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla extract and white vinegar.

Step 4: Prepare the Batter

Add half of the dry ingredients to the butter mixture, followed by the buttermilk.

Mix gently, then add the remaining dry ingredients.

Slowly pour in the hot coffee and mix until the batter is smooth.

If using, add the black gel food coloring and mix until the batter reaches a rich black color.

Do not overmix.

Step 5: Fill the Cupcake Liners

Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full.

Tap the pan gently on the counter to remove large air bubbles.

Step 6: Bake

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 7: Make the Cream Cheese Frosting

Beat the softened cream cheese and butter together until smooth and creamy.

Gradually add the powdered sugar, one cup at a time, mixing until fluffy.

Add the vanilla extract and a pinch of salt, then beat for another 2–3 minutes until light and smooth.

Step 8: Frost and Decorate

Transfer the frosting to a piping bag fitted with your favorite decorating tip.

Pipe generous swirls of frosting onto the cooled cupcakes.

Decorate with chocolate curls, black sanding sugar, mini chocolate chips, crushed cookies, or edible gold sprinkles.

Serve immediately or chill until ready to enjoy.

Tips for the Best Black Velvet Cupcakes

• Use room-temperature ingredients for a smooth, even batter.
• Black cocoa powder gives the cupcakes their signature dark color and rich cookie-like flavor.
• Hot coffee enhances the chocolate flavor without making the cupcakes taste like coffee.
• Avoid overmixing to keep the cupcakes soft and tender.
• Cool the cupcakes completely before frosting.
• Use gel food coloring instead of liquid for a deeper black shade without thinning the batter.
• Refrigerate frosted cupcakes if using cream cheese frosting.

Delicious Variations

Black Velvet Oreo Cupcakes

Fold crushed chocolate sandwich cookies into the batter and top with cookie crumbs.

Black Velvet Raspberry Cupcakes

Fill the cupcakes with raspberry jam before frosting.

Salted Caramel Black Velvet

Drizzle caramel sauce over the frosting and sprinkle with flaky sea salt.

Black Velvet Mocha Cupcakes

Add 1 teaspoon of espresso powder to the batter for a richer chocolate flavor.

Peanut Butter Black Velvet Cupcakes

Fill the cupcakes with peanut butter and frost with chocolate buttercream.

Black Velvet Halloween Cupcakes

Decorate with spooky sprinkles, candy eyes, or chocolate spider decorations.

Storage

Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days.

Bring them to room temperature for about 20 minutes before serving for the best texture and flavor.

Unfrosted cupcakes can be frozen for up to 3 months. Thaw completely before frosting.

Serving Suggestions

Black Velvet Cupcakes pair perfectly with:

• Cold milk
• Hot coffee
• Espresso
• Hot chocolate
• Vanilla ice cream
• Chocolate ice cream
• Fresh raspberries
• Chocolate-covered strawberries
• Whipped cream
• Caramel sauce

Nutrition Information (Per Cupcake)

• Calories: 390
• Protein: 5g
• Carbohydrates: 46g
• Fat: 21g
• Saturated Fat: 13g
• Cholesterol: 75mg
• Sodium: 260mg
• Fiber: 3g
• Sugar: 34g
• Calcium: 6% DV
• Iron: 12% DV