Black Velvet Cupcakes
These black velvet cupcakes are rich, moist, and naturally jet-black thanks to black cocoa powder—no food dye needed! Topped with black cocoa buttercream and Halloween sprinkles, they’re spooky-season perfection.
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.
- Whisk together the hot coffee and both cocoa powders. Then, whisk in the sour cream, milk, egg, oil, and vanilla.
- 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.
- 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!
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Never scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
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!
