Black Velvet Cupcakes are a delicious twist on the classic red velvet treat. These cupcakes are rich, chocolatey, and very moist. The addition of dark and black cocoa powders gives them a unique flavor and a stunning color. Perfect for celebrations or a special treat, these cupcakes stand out and taste amazing. Topped with creamy frosting and fun decorations, they are both beautiful and tasty. Thanks to their simple ingredients and easy steps, you can make these delightful cupcakes any time you want. Whether for a party or just a cozy night at home, Black Velvet Cupcakes are sure to impress everyone.

Why You’ll Love This Black Velvet Cupcake Recipe

These Black Velvet Cupcakes are not just pretty; they are incredibly delicious too. The mix of rich cocoa flavors creates a mouthwatering treat that everyone will love. The frosting is smooth and fluffy, making each bite a delight. With the fun eyeball candies on top, they are perfect for Halloween or any festive occasion. They are simple enough for beginner bakers yet impressive enough to wow your guests. You will also enjoy that they use easy-to-find ingredients. Once you try these cupcakes, they will quickly become a favorite!

How to Make Black Velvet Cupcakes

Ingredients You’ll Need

3/4 cup + 3 tablespoons cake flour (see notes below for measuring)
3/4 cup granulated sugar
1/4 cup dark brown sugar (packed)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
4 tablespoons unsalted butter (cubed, room temperature)
1/2 cup hot brewed coffee
1/2 cup Dutch-processed cocoa powder
1/4 cup black cocoa powder
1/2 cup sour cream (room temperature)
1/4 cup whole milk (room temperature)
1 large egg (room temperature)
4 tablespoons vegetable oil
1 teaspoon vanilla extract
1 1/2 cups unsalted butter (room temperature)
2 cups powdered sugar
1/2 cup black cocoa powder (50 g)
3 tablespoons heavy cream
1 teaspoon vanilla paste or extract
Pinch fine sea salt
Colored sprinkles for the sides
Eyeball candies for the tops

Step-by-Step Directions

Line a 12-cup cupcake pan with liners and preheat the oven to 350°F (180°C).
Combine the cake flour, sugar, brown sugar, baking powder, baking soda, and salt. Mix in the butter on low speed until it looks like coarse sand.
Whisk together the hot coffee and both cocoa powders. Then, whisk in the sour cream, milk, egg, vegetable oil, and vanilla extract.
Mix in half of the wet ingredients on low speed until just integrated. Scrape the bowl, then mix in the rest of the wet ingredients. Scrape the bowl one last time.
Scoop the batter into the lined cupcake pan, filling each liner about 3/4 full. You should have enough batter for 12 cupcakes.
Bake the cupcakes for 18-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the pan to cool on a wire rack for 10 minutes, then remove the cupcakes to cool completely.
To make the frosting, cream the butter in a stand mixer until smooth. Mix in the powdered sugar and beat on medium-low speed until light and airy. Then, mix in the black cocoa powder, heavy cream, vanilla, and salt until combined.
Fit a piping bag with a large round tip and fill it with the frosting. Pipe a swirl on each cupcake, roll the sides in sprinkles, and top them with eyeball candies. Enjoy!

How to Serve Black Velvet Cupcakes

Serve these Black Velvet Cupcakes on a festive platter. They are great for parties, birthdays, or any special occasion. Pair them with milk or coffee for the perfect treat. You can also display them alongside other cupcakes for a colorful dessert table.

How to Store Black Velvet Cupcakes

To store Black Velvet Cupcakes, keep them in an airtight container at room temperature for 3-4 days. If you want to keep them longer, refrigerate them for up to a week. Just let them come to room temperature before serving again for the best taste.

Tips for the Best Black Velvet Cupcakes

Use room temperature ingredients for better mixing. Make sure your oven is fully preheated before baking for even cooking. Avoid overmixing the batter. For a more intense flavor, let the cupcakes cool completely before frosting. Feel free to swap the toppings to match your theme or preference.

Recipe Variations

You can try adding chocolate chips to the batter for an extra chocolatey delight. For a twist, try different types of frosting, like cream cheese or vanilla. You could also add different decorations, such as colored candies or edible glitter, for a fun look.

Frequently Asked Questions (FAQs)

1. Can I make these cupcakes ahead of time?
Yes, you can make the cupcakes a day in advance. Just store them in an airtight container until you are ready to frost and serve them.

2. Can I freeze Black Velvet Cupcakes?
Absolutely! Freeze the cupcakes without frosting in an airtight container for up to 3 months. Thaw at room temperature and frost before serving.

3. What can I use instead of black cocoa powder?
If you can’t find black cocoa powder, you can use more of the Dutch-processed cocoa powder. However, it may change the color slightly.