Topped with black buttercream, these Black Velvet Cupcakes are a rich, decadent twist on classic red velvet. Perfect for Halloween with festive sprinkles!
Moist Black Velvet Cupcakes
You’ve surely heard of red velvet….but have you heard of black velvet? These black velvet cupcakes are a fun twist on red velvet, with a deep black color in both the cupcake and the frosting.
These black cupcakes are simple to make, ultra moist and tender, and make great Halloween cupcakes if you’re hosting a party or need to bring a dessert to one – they’ll really attract some attention!
Why You’ll Love These Black Cupcakes
Here’s why these black velvet cupcakes are a guaranteed hit.
- Rich black color. It’s very rare that a baked good is truly pitch black – but these cupcakes are the exception. It’s a unique twist that always grabs guests’ attention.
- Perfect for Halloween. With their black color and the option to add sprinkles, these black velvet cupcakes make a fun Halloween treat.
- Ultra moist and tender. Thanks to ingredients like sour cream and buttermilk, these cupcakes stay super moist and have an incredibly tender crumb.
What Is Black Velvet?
Black velvet is a twist on classic red velvet. It’s made with the standard ingredients, like buttermilk and vinegar, but it’s made with black cocoa powder instead of traditional cocoa powder.
Black cocoa powder is ultra-Dutch processed cocoa powder that has a lighter, smoother flavor than other cocoa powders and, more importantly, offers a deep black color to baked goods.
Ingredients Needed
These black cupcakes are made with black cocoa powder, buttermilk, sour cream, and a handful of other pantry staples.
(Scroll below to the printable recipe card for details and measurements.)
- Flour – Use the spoon and level technique for accurate measuring. Over-measuring flour can lead to dry cupcakes.
- Black cocoa powder – The key ingredient to these cupcakes and used in both the cupcakes and the frosting. I buy my black cocoa powder on Amazon.
- Baking powder & baking soda – Small amounts of each leavening agent help the cupcakes rise.
- Salt – To balance out the sweetness.
- Vegetable oil – Helps keep the cupcakes moist.
- Sugar – Both brown sugar and granulated sugar are used in these cupcakes.
- Eggs – Bring them to room temperature for best results.
- Vanilla extract – For added flavor.
- Sour cream – Sour cream helps keep the cupcakes extra moist. You can also use Greek yogurt.
- Buttermilk – Buttermilk is key to an extra tender cupcake crumb.
- White vinegar – White vinegar helps to activate the baking soda.
- Unsalted butter – Allow it to come to room temperature first for proper blending.
- Powdered sugar – The sweet base of the frosting.
- Heavy cream – Gives the frosting its shape.
- Black food coloring gel – Optional but gives the frosting an even deeper black color.
- Sprinkles – I love to add some Halloween sprinkles for a festive twist.
How to Make Black Velvet Cupcakes
Even though these black velvet cupcakes look fancy, they’re quite easy to make.
(Scroll below to the printable recipe card for details and measurements.)
- Make the batter. Combine dry ingredients in a bowl. Sift to ensure a smooth batter. In a separate bowl, cream together the vegetable oil and sugars until fluffy. Add the eggs one at a time, along with the vanilla. Add the sour cream, buttermilk, and white vinegar and mix just until combined.
- Bake. Fill each muffin liner 3/4 full. Bake at 350F for 18 to 22 minutes. Allow to rest in the muffin tray for 5 minutes then allow to cool completely.
- Make the frosting. Cream the butter for about 5 minutes until pale and fluffy, then add the powdered sugar and black cocoa powdered a few teaspoons at a time. Slowly add the vanilla and heavy cream. Continue mixing for 5-7 minutes until smooth and fluffy. Add the black food coloring if desired.
- Decorate the cupcakes. Transfer the frosting to a piping bag with a star-tip nozzle. Swirl the frosting over the cooled cupcakes and top with Halloween sprinkles.
Tips for Success
Here are a few tips for making the absolute best black cupcakes.
- Sift the mixture to ensure a smooth batter. I don’t often sift the dry ingredients in recipes but I definitely recommend it for these black velvet cupcakes.
- Use room temperature ingredients. The eggs and dairy products should all be at room temperature for a better baking experience.
- Do not overmix. Once you have the butter and sugar creamed together, mix the batter only as much as necessary to combine the ingredients. Overmixing can lead to dense cupcakes.
- Make softer cupcakes. If desired, you can use cake flour instead of all purpose flour for a softer crumb.
- Cool completely before frosting. Before adding the frosting, ensure that the cupcakes cool completely. If they are still warm, the frosting will melt.
Serving Suggestions
If you don’t plan on serving your black velvet cupcakes immediately, you can refrigerate them until serving. However, these cupcakes are best served at room temperature so bring them out of the fridge 20 minutes or so before enjoying.
These are perfect for a Halloween party but you can easily skip the Halloween sprinkles to make these appropriate for an anytime treat.
Proper Storage
- Fridge. You can store these black cupcakes in an airtight container in the refrigerator for up to 3-4 days.
- Freezer. You can also freeze them for up to 3 months. Thaw the cupcakes at room temperature for 2 to 3 hours before serving.
More Halloween Desserts:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Black Velvet Cupcakes
Ingredients
FOR THE CUPCAKES
- 1 cup all-purpose flour , spooned and leveled
- 1/3 cup black cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon (optional)
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 large eggs , room temperature
- 1 teaspoon vanilla extract
- 1/3 cup sour cream , room temperature
- 1/2 cup buttermilk , room temperature
- 1 tablespoon white vinegar
FOR THE FROSTING
- 1 cup unsalted butter , room temperature
- 2/3 cup black cocoa powder
- 4 cups powdered sugar
- 3 tablespoons heavy cream
- 2 teaspoons vanilla extract
- A few drops black food coloring gel (optional)
GARNISH
- Halloween sprinkles
Instructions
- Preheat your oven to 350 degrees F. Line a 12-cup muffin tray with muffin liners and set it aside.
- In a medium-sized bowl, sift together the all-purpose flour, black cocoa powder, baking powder, baking soda, cinnamon, and salt.
- In a large mixing bowl, using an electric hand mixer (or stand mixer), cream together the vegetable oil, granulated sugar, and light brown sugar until the mixture becomes fluffy.
- Gradually add the eggs one at a time, along with the vanilla extract. Mix until just combined. Then add the sour cream, buttermilk, and white vinegar to the mixture and give it a quick mix.
- Add half of the dry flour mixture to the butter mixture and mix until fully incorporated. Pour in the remaining flour mixture and mix until the ingredients come together to form a smooth batter.
- Use a cookie scoop or a measuring cup to fill each muffin liner about 3/4-full with the batter. Repeat until all the muffin liners are filled.
- Place the muffin tray in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted comes out clean.
- Allow the cupcakes to rest in the muffin tray for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the frosting. In a large mixing bowl, use a hand mixer to cream the butter at medium speed for about 5 minutes until it becomes pale and fluffy. Gradually add powdered sugar and black cocoa powder, a few teaspoons at a time, while continuing to mix.
- Slowly add vanilla extract and heavy cream and continue to mix for another 5 to 7 minutes to achieve a smooth and fluffy frosting consistency. (If desired, add black food coloring gel to achieve an even deeper black-colored frosting.)
- Fill a piping bag fitted with a star-tip nozzle with the prepared frosting. Secure the other end of the piping bag with a small clamp to prevent leakage.
- Swirl the frosting over the cooled cupcakes and sprinkle them with Halloween sprinkles.
