Rich, dark, and decadently moist, these black velvet cupcakes capture the classic flavors of black velvet cake. They’re topped with velvety black cocoa frosting and festive sprinkles—perfect for Halloween!
Halloween in the bakeries was always full of spooky decorations and lots of black cocoa! Inspired by my reader favorite black cocoa cake, these black velvet cupcakes capture the unique color and flavor that only black cocoa can provide.
Today, I’m sharing my tips, tricks, and secrets from my bakery experience— from where to buy black cocoa to achieving the perfect moist texture. I’ve also included fun ways to decorate them for Halloween!
For more black cocoa desserts, try my Oreo cupcakes and black cocoa miso brownies.
Table of Contents
Natural Black Color
Using black cocoa powder creates a natural deep black color without any food dye—and it won’t stain your teeth or mouth!
Black Cocoa Flavor
What does black cocoa taste like? It has a deep, rich, and slightly bittersweet chocolate flavor, similar to the taste of an Oreo cookie. This distinct taste brings a bold twist to desserts, making it perfect for recipes like this one and my Oreo chocolate cake!
Best Black Cocoa Powder
For the richest color and flavor, choose a high-quality black cocoa powder. The brand I use in all of my recipes is King Arthur! It has a fine grind and a deep, smooth taste.
You usually can’t find it in stores, but luckily, it’s always available on Amazon!
Key Ingredients and Substitutions
Dutch-processed cocoa powder: Because black cocoa has no fat content, we still need high-fat cocoa powder to keep the cupcakes super moist. Do not use natural cocoa powder. It has different acidity levels and can affect the texture and rise of your cake.
Sour cream: Sour cream provides moisture and acidity for a super moist cupcake texture, like my chocolate turtle cupcakes. For a similar flavor, substitute it with equal parts full-fat Greek yogurt.
Cake flour: Because of the mixing method, all-purpose flour should be avoided as it can create a tough, dense texture!
Milk: Whole milk has a higher fat content, which adds moisture and richness, making each bite decadently moist. For extra chocolate flavor, use chocolate milk!
European butter: Compared to American butter, European butter (like Kerrygold) has a higher fat content, giving the cupcakes a tender crumb and rich flavor.
Recipe Instructions
1
Mix the butter with the dry ingredients. It should have a breadcrumb-like texture. This step is crucial for a moist cupcake!
2
Mix in the wet ingredients. You’ll need to do this in two additions, scraping the bowl in between. Don’t be alarmed by how thin the batter is—that’s normal!
3
Fill the cupcake liners 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.
5
Frost the cupcakes. Use a large round piping tip and a piping bag for 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!
Top 3 Tips for Velvety Texture
- Scrape down the bowl. Stop the mixer to scrape down the bowl as you add the wet ingredients. This ensures everything is incorporated for a lump-free texture!
- Don’t overmix the batter. Overmixing can lead to dense cupcakes. Once the liquid is added, mix until incorporation to prevent too much gluten from developing.
- Don’t make substitutions. Every ingredient has been carefully selected and tested for a unique flavor and texture. Substituting too many can lead to disappointing results.
Decorating for Halloween
Spooky toppers: Many bakeries insert mini cupcake toppers like ghosts, bats, or pumpkins into the frosting for a fun and festive topping.
Fun sprinkles: You can use many Halloween-inspired sprinkle mixes or make your own like I did! Try combining black and white sanding sugar, black jimmy sprinkles, and purple nonpareils with eyeball candies on top!
Storage, Freezing, and Making Ahead
Storage: Leftover cupcakes can be stored in an airtight container at room temperature or in the fridge for up to 3 days. If refrigerated, let them come to room temperature before serving!
Freezing: You can freeze the assembled cupcakes in an airtight container for up to one month. Let them defrost in the fridge overnight or at room temperature before serving.
Make ahead: The cupcakes can be baked in advance and kept in the fridge or at room temperature to frost the next day. You can make the frosting 2-3 weeks in advance and keep it in the fridge until ready to use!
FAQs
You can add a small amount of black gel food coloring to the buttercream for a deeper black color.
Dry cupcakes can result from overbaking or too much flour. For best results, measure the flour using a kitchen scale or the spoon-and-level method.
You can sometimes find it in the baking aisle at the grocery store. I always buy it online through Amazon!
More Bakery-Style 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 cupe 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 cupe (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
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Insanely delicious. I’ve been waiting for this recipe ever since I tried your black velvet cake!