Description

These Moist Black Velvet Cupcakes feature a rich, deeply chocolatey flavor thanks to the use of black cocoa powder. Perfectly balanced with tangy buttermilk and white vinegar for a tender crumb, they are topped with a luscious black cocoa buttercream frosting that’s creamy and full of chocolate intensity. Ideal for chocolate lovers seeking a dessert that’s not overly sweet but packed with flavor.

Ingredients

Scale

Cupcakes

¾ cup all purpose flour
⅓ cup black cocoa powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 large eggs, room temperature
1 cup sugar
¼ cup vegetable oil
1 teaspoon vanilla extract
½ cup buttermilk, room temperature
1 teaspoon white vinegar

Frosting

2 sticks unsalted butter, room temperature
3 cups confectioners’ sugar
¾ cup black cocoa powder
1 teaspoon vanilla extract
¼ teaspoon kosher salt
¼ cup heavy cream

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Instructions

Make Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tray with 12 cupcake liners to prepare for baking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, black cocoa powder, baking soda, and kosher salt until evenly combined.
Mix Wet Ingredients: In a separate large jug or bowl, whisk the eggs, sugar, vegetable oil, buttermilk, vanilla extract, and white vinegar until the mixture is smooth and well blended.
Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined to form a smooth batter without overmixing, which ensures the cupcakes remain tender.
Fill Cupcake Liners and Bake: Divide the batter evenly by filling each cupcake liner halfway. Bake for 18-20 minutes, checking with a toothpick which should come out clean when inserted into the center.
Cool Cupcakes: Allow cupcakes to cool for 15 minutes in the muffin tray to set, then remove them and transfer to a cooling rack to cool completely before frosting. Bake any remaining cupcakes last to ensure freshness.
Make Frosting: Using a stand mixer fitted with the paddle attachment, beat the unsalted butter and confectioners’ sugar together on low speed until combined.
Beat Frosting Until Thick: Increase to medium-high speed and continue beating for 2 minutes until the mixture is very thick and creamy.
Add Flavorings: Add the kosher salt, vanilla extract, and black cocoa powder to the frosting, beating first slowly to incorporate, then increase to medium-high speed and beat for another 2 minutes until well blended.
Incorporate Cream: Reduce mixer speed to low and gradually add the heavy cream. Beat until the frosting becomes very creamy, smooth, and spreadable.
Frost Cupcakes: Use a piping tip such as Wilton 1M or a spatula to frost the cooled cupcakes evenly and attractively.

Notes

Metric Precision: This recipe was developed using metric measurements for best results; using a kitchen scale is highly recommended for accuracy.
Recent Updates: Recipe updated April 2023 to remove baking powder and light brown sugar, reduce vinegar and cocoa powder amounts, creating a less sweet and more balanced cupcake.
Room Temperature Ingredients: Ensure eggs, buttermilk, and butter are at room temperature before starting for smooth mixing and proper texture.
Butter Recommendation: Use European style butter like Kerry Gold for a richer, creamier frosting texture.
Salt Substitution: If using fine salt instead of kosher salt, reduce the amount by half (½ teaspoon fine salt equals 1 teaspoon kosher salt).
Cocoa Powder Notes: Black cocoa powder brands recommended include De Zaan, King Arthur, or Van Houten. If unavailable, Dutch-process cocoa powder can be substituted but will result in a lighter color.
Storage: Store cupcakes in the refrigerator for up to 5 days. Bring to room temperature for about 30 minutes before serving for best flavor and texture.

Nutrition

Serving Size: 1 cupcake with frosting
Calories: 350 kcal
Sugar: 30 g
Sodium: 210 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 55 mg