Moist, rich, and deliciously chocolatey, these black velvet cupcakes are my favorite way to lean into spooky season. They’re made with black cocoa powder for that jet-black color and deep Oreo-like flavor (100% natural with no food dye needed)!
Inspired by my reader-favorite black velvet cake, each cupcake is topped with a swirl of silky black cocoa buttercream and a shower of Halloween sprinkles. If there was ever a cupcake made for October, this one is IT!
Another black cocoa dessert that’s anything but ordinary… my ultra fudgy black cocoa miso brownies!
Recipe Instructions
1
Mix the butter with the dry ingredients. You’ll notice a sandy texture once the ingredients are combined. This reverse creaming method is key to achieving a super-soft and tender cupcake texture.
2
Mix in the wet ingredients. You’ll need to do this in two additions, scraping the bowl in between each addition. Don’t be alarmed by how thin the batter is—that’s normal!
3
Fill the liners with the cupcake batter and bake. Aim for them to be about 3/4 full. You’ll have enough batter for 12 cupcakes!
4
Make the black cocoa buttercream. Because we’re using black cocoa powder, there’s no need for dyes or food coloring! However, you can add some black coloring if you prefer a jet-black frosting.
Can’t get enough of that Oreo flavor? My fudgy Oreo cookie brownies feature the same rich black cocoa, layered with whole Oreo cookies, and my bakery-style chocolate Oreo cupcakes are topped with the dreamiest cookies-and-cream swirl!
5
Frost the cupcakes. Use a large round piping tip and a piping bag to create a simple swirl, like above.
6
Decorate! Fill a shallow container with sprinkles, then roll the sides of the frosting in them. Decorate for Halloween with candy eyeballs and spiders!
Planning a Halloween dessert spread? Pair these with my colorful monster cookie cupcakes. They’re a fun, playful contrast to these dark, dramatic black velvet cupcakes!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Black Velvet Cupcakes
Equipment
Ingredients
Cupcake Batter
- 3/4 cup + 3 tablespoons cake flour, *See notes below for measuring*
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 4 tablespoons unsalted butter, cubed, room temperature
- 1/2 cup hot brewed coffee
- 1/2 cup Dutch-processed cocoa powder
- 1/4 cup black cocoa powder
- 1/2 cup sour cream, room temperature
- 1/4 cup whole milk, room temperature
- 1 large egg, room temperature
- 4 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Black Cocoa Buttercream
- 1 1/2 cups unsalted butter, room temperature
- 2 cups powdered sugar
- 1/2 cup black cocoa powder, 50 g
- 3 tablespoons heavy cream
- 1 teaspoon vanilla paste or extract
- Pinch fine sea salt
- Colored sprinkles for the sides
- Eyeball candies for the tops
Instructions
- Line a 12-cup cupcake pan with liners and preheat the oven to 350F/180C.
- Combine the cake flour, sugar, brown sugar, baking powder, baking soda, and salt. Mix in the butter on low speed until it resembles coarse sand.3/4 cup + 3 tablespoons (115 g) cake flour, 3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) dark brown sugar, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon fine sea salt, 4 tablespoons (56 g) unsalted butter
- Whisk together the hot coffee and both cocoa powders. Then, whisk in the sour cream, milk, egg, oil, and vanilla.1/2 cup (110 g) hot brewed coffee, 1/2 cup (50 g) Dutch-processed cocoa powder, 1/4 cup (25 g) black cocoa powder, 1/2 cup (113 g) sour cream, 1/4 cup (56 g) whole milk, 1 (50 g) large egg, 4 tablespoons (45 g) vegetable oil, 1 teaspoon vanilla extract
- Mix in half of the wet ingredients on low speed until just incorporated. Then, scrape down the bowl, mix in the rest of the wets, and scrape down the bowl one last time.
- Scoop the batter into the lined cupcake pan, filling each liner roughly 3/4 full. You will have enough batter to make 12 cupcakes.
- Bake the cupcakes for 18-25 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs. Let the pan cool on a wire rack for 10 minutes, then remove the cupcakes and let them finish cooling on the rack while you make the frosting.
- Cream the butter in a stand mixing bowl until smooth. Then, mix in the powdered sugar. Beat on medium-low speed until the frosting is light and airy. Then, mix in the black cocoa powder, heavy cream, vanilla, and salt until combined.1 1/2 cups (339 g) unsalted butter, 2 cups (240 g) powdered sugar, 1/2 cup (50 g) black cocoa powder, 3 tablespoons heavy cream, 1 teaspoon vanilla paste or extract, Pinch fine sea salt
- Fit a piping bag with a large round tip and fill it with the frosting. Pipe a swirl on top of each cupcake, then roll the sides in the sprinkles. Top with eyeball candies, and enjoy!Colored sprinkles for the sides, Eyeball candies for the tops
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
What can you use to replace the coffee?
You can use hot water!
Perfect. Deliciously moist and structured.
I’m so happy to hear that Nancy! Happy Halloween!
Insanely delicious. I’ve been waiting for this recipe ever since I tried your black velvet cake!