Black Velvet Cupcakes

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Get ready for the ultimate Halloween treat with these amazing Black Velvet Cupcakes! They’re incredibly moist, packed with rich chocolate flavor, and topped with a luscious black cocoa buttercream. These cupcakes are perfect for any spooky celebration or Halloween movie night!

Here’s why you’ll absolutely love these Black Velvet Cupcakes:

  • They’re incredibly moist, and each bite simply melts in your mouth, leaving you craving for more.
  • Indulge in the rich chocolatey goodness of these cupcakes, thanks to the addition of black cocoa powder, which gives them a deep Oreo-like flavor.
  • The crowning glory of these cupcakes is the super luscious black cocoa buttercream frosting, adding an extra layer of decadence to every bite.
  • With their deep black color, these cupcakes are the perfect spooky addition to any Halloween party or gathering.

Black Velvet Cupcakes

Prep Time 45 minutes
Cook Time 18 minutes
Course Dessert
Servings 12 cupcakes


For the Black Velvet Cupcakes:

  • 1 cup all-purpose flour spooned and leveled (125 g)
  • ¼ cup black cocoa powder 28 g
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon espresso powder optional
  • ¼ cup unsalted butter softened (56 g)
  • ¾ cup granulated white sugar 150 g
  • 1 egg at room temperature
  • 1 egg yolk at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream at room temperature (60 g)
  • ½ cup whole milk at room temperature (120 ml)

For the Black Cocoa Buttercream:

  • 1 cup unsalted butter softened (224 g)
  • Pinch of salt
  • ½ cup black cocoa powder 56 g
  • 2 cups powdered sugar 260 g
  • 2-3 tablespoons heavy cream cold (30-45 ml)
  • Sprinkles for decorating


For the Black Velvet Cupcakes:

  • Preheat the oven to 350 degrees Fahrenheit and line a cupcake pan with cupcake liners.
  • In a small bowl, whisk together flour, black cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
  • In a large bowl, cream together butter and sugar with an electric mixer until fluffy, about 2-3 minutes.
  • Add egg, egg yolk, and vanilla, mixing until pale and smooth, about 1 minute.
  • Mix in milk and sour cream on low speed until combined.
  • Add dry ingredients to wet ingredients and combine on low speed.
  • Divide batter evenly among cupcake liners, filling each about three-quarters full. Bake for 17-19 minutes.
  • Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the Black Cocoa Buttercream:

  • While cupcakes cool, make frosting by creaming softened butter and salt until pale and fluffy, about 5-10 minutes.
  • Sift in black cocoa powder and powdered sugar, mixing until combined.
  • Add heavy cream and mix until frosting is light and fluffy, about 1-2 minutes.
  • Once cupcakes are cool, pipe frosting onto each cupcake using a large piping bag fitted with a star tip.
  • Decorate with sprinkles, if desired. Then, it’s time to enjoy these deliciously spooky cupcakes!

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