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Black Velvet Cupcakes

Black velvet cupcakes are rich, deep cocoa-flavored treats with a moist, tender crumb and a striking dark color. They are made using a simple batter that combines cocoa, buttermilk, and eggs, baked until just set. Finished with a luscious frosting, these cupcakes offer a decadent yet approachable dessert experience.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 1/2 cup cocoa powder Dutch-processed preferred
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter softened, but not melted
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 3/4 cup buttermilk or substitute with yogurt or sour milk
  • 2 teaspoons vanilla extract

Equipment

  • Mixing bowls
  • Electric hand mixer
  • Measuring cups and spoons
  • Muffin tin and paper liners
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F) and line a muffin tin with paper liners.
  2. Sift together the flour, cocoa powder, and baking soda into a large mixing bowl. This ensures an even distribution and a smooth batter.
    1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1/2 teaspoon baking soda
  3. In a separate bowl, beat the softened butter and sugar with an electric mixer on medium speed until the mixture is light, fluffy, and pale in color, about 3-4 minutes. You’ll hear it become creamy and slightly increased in volume.
    1/2 cup unsalted butter, 1 cup granulated sugar
  4. Add eggs one at a time to the butter mixture, beating well after each addition. This helps incorporate air and creates a smooth batter.
    2 large eggs
  5. Mix in the vanilla extract, filling your kitchen with a warm, sweet aroma as you do so.
    2 teaspoons vanilla extract
  6. Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry. Mix on low speed just until combined—don’t overmix, as this keeps the cupcakes tender.
    1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1/2 teaspoon baking soda, 3/4 cup buttermilk
  7. Divide the batter evenly among the paper liners, filling each about two-thirds full. The batter should be smooth and glossy.
  8. Bake in the preheated oven for 18-20 minutes, until a toothpick inserted into the center comes out with moist crumbs. The cupcakes will be slightly domed and smell rich and chocolaty.
  9. Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a cooling rack to cool completely, which prevents sogginess and sets the crumb.
  10. Once cooled, frost the cupcakes with your favorite rich cream cheese or dark chocolate ganache to add a luscious finishing touch.
  11. Enjoy your striking black velvet cupcakes, perfect for cozy evenings or any special occasion.

Notes

Ensure butter is softened but not melted for best mixing. Do not overmix once dry ingredients are added to keep cupcakes tender. Fully cool before frosting to prevent melting.