Black Velvet Cupcakes

Topped with black buttercream, these Black Velvet Cupcakes are a rich, decadent twist on classic red velvet. Perfect for Halloween with festive sprinkles!

Prep Time25

Cook Time22

Total Time47

Course: Dessert

Cuisine: American

Keyword: black cupcakes, black velvet cupcake, black velvet cupcakes

Servings: 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.

Notes

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.

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