Go Back

Black Velvet Cupcakes

Black velvet cupcakes are rich, moist chocolate cupcakes with a striking deep black hue, achieved through cocoa powder and food coloring. The batter is gently mixed to create a velvety crumb, then baked until fluffy and smooth on the surface. Once cooled, they showcase a dark, dramatic appearance with a tender, melt-in-your-mouth texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/4 cup cocoa powder Dutch-processed preferred
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1/2 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon black food coloring gel dye preferred

Equipment

  • Electric mixer
  • Cupcake tin & liners
  • Sifter
  • Cooling rack
  • Toothpick or cake tester

Method
 

  1. Preheat your oven to 180°C (350°F) and line a cupcake tin with paper liners, setting it aside.
  2. Sift together the flour, cocoa powder, and baking soda into a large mixing bowl. This aerates the dry ingredients and removes lumps, giving the batter a smooth, velvety texture.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and black food coloring until the mixture is uniform and the color is evenly distributed, with a deep black hue.
  4. Gradually pour the wet mixture into the dry ingredients, gently mixing with an electric mixer on low speed until just combined. The batter should be smooth, dark, and slightly glossy.
  5. Using a spoon or scoop, fill each cupcake liner about two-thirds full with batter. The batter will be thick but pourable, and filling this way ensures even rising and a uniform appearance.
  6. Bake in the preheated oven for 18 to 20 minutes. The cupcakes are ready when a toothpick inserted into the center comes out clean and the tops feel firm and springy to the touch.
  7. Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely, allowing the crumb to set and the color to deepen.
  8. Once cooled, frost the cupcakes with your favorite cream cheese frosting or any topping you prefer, and enjoy the dramatic look and velvety texture of these dark treats.

Notes

For the deepest black color, use gel food coloring and add it gradually until you reach the desired hue. Be careful not to overmix after adding the food coloring to keep the batter light and airy.