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–+ servings
decadent chocolate velvet cupcakes

Black Velvet Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Electric mixer or whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Fine mesh sieve
  • 1 wire cooling rack
  • 1 toothpick
  • 1 piping bag and tip (optional, for frosting)

Ingredients
  

  • 1 cup all-purpose flour sifted
  • 2 tablespoon cornstarch sifted
  • 1/3 cup unsweetened cocoa powder dark or Dutch-processed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1/2 cup unsalted butter softened to room temperature
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk at room temperature
  • 1 teaspoon white vinegar
  • 1 tablespoon black cocoa powder optional for deeper color
  • 1/4 teaspoon black gel food coloring optional for intense color
  • 8 ounce cream cheese softened to room temperature
  • 1/2 cup unsalted butter for frosting; softened to room temperature
  • 2 1/2 cup powdered sugar sifted
  • 1 teaspoon vanilla extract for frosting
  • 1 pinch fine sea salt for frosting
  • 1 1–2 tablespoons heavy cream or milk as needed for frosting

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
  • In a medium bowl whisk together the flour, cornstarch, cocoa powder, black cocoa powder if using, baking powder, baking soda, and salt until well combined.
  • In a large mixing bowl beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
  • Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract.
  • In a small bowl stir together the buttermilk, vinegar, and black gel food coloring if using until evenly tinted.
  • Add one-third of the dry ingredients to the butter mixture and mix on low just until incorporated.
  • Pour in half of the buttermilk mixture and mix on low until combined, scraping the bowl as needed.
  • Repeat with another third of the dry ingredients, then the remaining buttermilk mixture, and finish with the last third of the dry ingredients, mixing just until a smooth batter forms.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Remove the pan from the oven and let the cupcakes cool in the tin for 5 minutes.
  • Transfer the cupcakes to a wire rack and let them cool completely for at least 25 minutes before frosting.
  • While the cupcakes cool, beat the cream cheese and softened butter together in a large bowl on medium speed until smooth and creamy, about 2 minutes.
  • Add the vanilla extract and salt to the cream cheese mixture and mix until incorporated.
  • Gradually add the powdered sugar, 1/2 cup at a time, beating on low at first then increasing to medium until thick and fluffy.
  • Add 1–2 tablespoons of heavy cream or milk, beating until the frosting is smooth and spreadable, adjusting consistency as needed.
  • Once the cupcakes are fully cool, transfer the frosting to a piping bag or use an offset spatula to generously frost each cupcake.
  • Chill the frosted cupcakes for 10–15 minutes if you want the frosting to firm slightly before serving.

Notes

For extra success with black velvet cupcakes, bring all refrigerated ingredients fully to room temperature so the batter emulsifies and rises evenly, and avoid overmixing once the flour is added to keep the crumb tender. Black cocoa and gel food coloring both deepen the color, but you can adjust or omit them if you prefer a milder hue and flavor. If you don’t have buttermilk, you can make a quick substitute by mixing 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice and letting it sit for 5 minutes. Bake one test cupcake if you’re unsure about your oven temperature, pulling the pan as soon as a toothpick shows just a few moist crumbs; overbaking will dry them quickly. The cream cheese frosting pipes best when slightly cool, so chill it briefly if it feels too soft, and store any leftover cupcakes covered in the refrigerator, bringing them back toward room temperature before serving for the best texture and flavor.
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