Get ready to fall head over heels for Black Velvet Cupcakes—a gorgeous twist on the classic red velvet that’s as dramatic as it is delicious. These moist, dark-as-midnight treats have a subtle cocoa flavor, a hint of tang from buttermilk, and a plush crumb that melts in your mouth. Finished with a cloud of rich cream cheese frosting, Black Velvet Cupcakes are the showstopping dessert you’ll want for birthdays, celebrations, or just because you’re feeling a little fancy.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Black Velvet Cupcakes comes from a handful of kitchen staples, plus a splash of food coloring for that signature color. Every ingredient plays a part in creating the tender texture, depth, and visual flair that make these cupcakes unforgettable.
- All-purpose flour: Forms the cupcake’s soft, fluffy structure and keeps the crumb tender.
- Cocoa powder: Just enough for a rich, bittersweet base without overpowering the color or flavor.
- Baking soda: Helps the cupcakes rise high and light with a subtle tang.
- Salt: Balances the sweetness and enhances the cocoa’s depth.
- Granulated sugar: Sweetens and keeps the cupcakes moist.
- Vegetable oil: Ensures a plush, melt-in-your-mouth bite while keeping the cupcakes tender for days.
- Egg: Binds everything together and contributes to the rich texture.
- Buttermilk: Gives the cakes their tender crumb and signature tangy note.
- White vinegar: Activates the baking soda for the ultimate rise and lightness.
- Black food coloring gel: Delivers that deep, dramatic hue and sets this velvet cupcake apart.
- Vanilla extract: Adds warmth and rounds out the flavors.
- Cream cheese: The star of the frosting, lending tang and creaminess.
- Unsalted butter: Helps create a luscious, rich frosting that pipes beautifully.
- Powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
How to Make Black Velvet Cupcakes
Step 1: Prep Your Pan and Ingredients
Before you do anything, set your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners. Having everything ready to go makes the process supremely smooth—you don’t want your batter sitting while your oven catches up!
Step 2: Whisk the Dry Ingredients
In a medium bowl, combine your flour, cocoa powder, baking soda, and salt. Whisk them together thoroughly to avoid any lumps and to evenly distribute the leaveners for cupcakes that bake up uniformly every time.
Step 3: Make the Wet Mixture
In a larger mixing bowl, blend the sugar and oil until smooth, then beat in the egg, buttermilk, vinegar, vanilla extract, and black food coloring gel. The key here is to whisk until the color is completely even and intense—that’s what gives Black Velvet Cupcakes their signature look!
Step 4: Combine and Mix
Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. It’s important not to overmix so your cupcakes turn out soft and tender. If the batter looks almost black and velvety, you’ve nailed it.
Step 5: Bake to Perfection
Fill each cupcake liner about two-thirds full and slide the pan into the oven. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let the cupcakes cool in the pan for a few minutes, then transfer them to a rack to cool completely.
Step 6: Make and Pipe the Frosting
Beat the cream cheese and butter together until light and fluffy, then add the powdered sugar in batches along with vanilla extract. For frosting that looks bakery-ready, use a piping bag and your favorite tip—or just swoop it on with a butter knife for a rustic touch. Either way, generously crown your cooled cupcakes with that tangy-sweet bliss!
How to Serve Black Velvet Cupcakes
Garnishes
For a truly stunning finish, sprinkle your Black Velvet Cupcakes with a pinch of edible silver glitter, a few chocolate curls, or even tiny sugar pearls. A dusting of extra cocoa powder or a single blackberry perched on top also looks gorgeous and enhances that dramatic vibe.
Side Dishes
Pair these cupcakes with something creamy, like a scoop of vanilla bean ice cream or a dollop of mascarpone. If you’re feeling extra decadent, they’re delicious with a glass of cold milk, a hot coffee, or even a fruity red wine for grown-up gatherings.
Creative Ways to Present
Transform your Black Velvet Cupcakes into a showpiece dessert by arranging them on a tiered stand or serving tray with dark blooms and black linens for a moody chic vibe. For parties, try mini cupcakes for easy sharing, or create a “build-your-own” cupcake bar with assorted sprinkles and toppings.
Make Ahead and Storage
Storing Leftovers
If you have cupcakes left (a rare thing!), simply store them in an airtight container in the refrigerator. They’ll stay fresh and moist for up to 4 days without losing their wonderful texture.
Freezing
Both the unfrosted cupcakes and the frosting freeze beautifully. Wrap cooled cupcakes individually and pop them in a freezer-safe bag for up to 2 months. Store the frosting in a tightly covered container—just let everything thaw in the fridge before you indulge again.
Reheating
Bring refrigerated or frozen Black Velvet Cupcakes back to tender perfection by letting them come to room temperature. A quick 5–10 seconds in the microwave (without frosting) can also revive their just-baked softness before you frost and serve.
FAQs
Can I use regular food coloring instead of gel?
Gel food coloring is your best bet for that dramatic black hue without thinning the batter, but you can try liquid food coloring if you don’t mind a slightly lighter shade. Just use a little more, and add it gradually until you reach your desired color.
Can I make these Black Velvet Cupcakes gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free baking blend. Make sure it includes xanthan gum for the best texture, and double-check that all your other ingredients are certified gluten-free.
Can I bake this recipe as a cake instead of cupcakes?
You sure can. Simply pour the batter into a greased 8-inch round or square cake pan and bake at the same temperature, checking for doneness after about 25–30 minutes.
Can I make Black Velvet Cupcakes ahead of time?
Yes! You can bake the cupcakes a day or two ahead, then frost them fresh before serving. The flavors actually deepen and improve if they spend a night in the fridge.
Is there a way to make these cupcakes vegan?
Definitely! Replace the egg with a flax egg, use non-dairy buttermilk (almond milk plus vinegar), and substitute vegan butter and dairy-free cream cheese in the frosting. The result is still luscious and indulgent.
Final Thoughts
If you’re craving an unforgettable treat that’s equal parts showstopper and comfort food, Black Velvet Cupcakes are the answer. Baking them is pure joy, and every bite is as memorable as it looks. I can’t wait for you to try this recipe and share it with everyone you love!
Print
Black Velvet Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these decadent Black Velvet Cupcakes, a dark and rich twist on the classic red velvet. These moist chocolate cupcakes topped with luscious cream cheese frosting are perfect for any celebration or a delightful treat anytime.
Ingredients
Cupcake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- Black food coloring gel
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, mix water, oil, vinegar, and vanilla extract. Slowly add wet ingredients to dry ingredients, stirring until just combined.
- Add Color: Stir in black food coloring gel until desired color is achieved.
- Bake: Divide batter evenly among the cupcake liners. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
- Make Frosting: In a bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and salt, beating until creamy.
- Frost Cupcakes: Once cupcakes are cool, frost with cream cheese frosting. Enjoy!
Notes
- You can adjust the amount of black food coloring to achieve your desired shade of black.
- For a richer chocolate flavor, use dark cocoa powder.
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