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Easy Black Velvet Cupcakes

Easy Black Velvet Cupcakes

Inky-black, ultra-moist chocolate cupcakes with a hint of tang, finished with plush cream cheese frosting. Simple steps, dramatic results.
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Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 1.6 cup all-purpose flour
  • 1.05 cup granulated sugar
  • 0.48 cup black cocoa powder
  • 0.13 cup unsweetened cocoa powder
  • 1.1 tsp baking soda
  • 0.45 tsp baking powder
  • 0.6 tsp fine sea salt
  • 0.8 cup buttermilk room temperature
  • 0.46 cup vegetable oil
  • 2 large eggs room temperature
  • 2.25 tsp vanilla extract
  • 1.1 tsp distilled white vinegar
  • 0.45 cup hot brewed coffee or hot water
  • 0.4 tsp black gel food coloring optional, for deeper color
  • 9 oz cream cheese, softened
  • 4.5 oz unsalted butter, softened
  • 2.8 cup powdered sugar sifted
  • 1.6 tsp vanilla extract
  • 0.13 tsp fine sea salt
  • 1.8 tbsp heavy cream as needed for frosting texture

Instructions

Preparation Steps

  • Heat oven to 350°F. Line a 12-cup muffin pan with paper liners.
  • Whisk flour, black cocoa, regular cocoa, sugar, baking soda, baking powder, and salt in a large bowl.
  • Blend buttermilk, oil, eggs, vanilla, vinegar, and black gel color in a separate bowl.
  • Pour wet mixture into dry ingredients. Stir gently until just combined and a few streaks remain.
  • Whisk in hot coffee until the batter is smooth and pourable.
  • Fill liners about two-thirds full with batter.
  • Bake 17–20 minutes, until a toothpick comes out with a few moist crumbs.
  • Cool cupcakes in the pan 10 minutes, then cool completely on a rack.
  • Beat softened cream cheese and butter until creamy and fluffy, about 2 minutes.
  • Add powdered sugar, vanilla, and salt. Mix on low, then whip until light.
  • Drizzle in heavy cream as needed for a smooth, spreadable frosting.
  • Swirl frosting onto cooled cupcakes. Garnish as you like.

Notes

Try topping with crushed chocolate cookies for a dramatic finish. Store covered in the fridge up to 3 days; bring to room temperature before serving.
This recipe is an original creation inspired by classic Easy Black Velvet Cupcakes flavors. All ingredient ratios and instructions are independently developed.