These are the best black velvet cupcakes! They're super moist and chocolatey and topped with a decadent black cocoa buttercream. They have a rich black color that makes these perfect for Halloween parties and all of spooky season!
If you're looking for other Halloween recipes, try my black velvet cake, butterbeer cupcakes, sorting hat cupcakes, butterbeer cookies, Halloween cookies, pumpkin juice or chocolate pumpkin cupcakes!
Why You'll Love these Black Velvet Cupcakes
They're super moist. Each bite totally melts in your mouth.
They're super chocolatey. Black cocoa powder gives these cupcakes a deep chocolate flavor that mimics an Oreo!
They're topped with super luscious black cocoa buttercream. It's seriously the best!
They're the perfect Halloween cupcakes! Their deep black color makes them perfect for any Halloween party or Halloween movie night!
Ingredients
- Flour- all purpose flour is used for the best crumb
- Sugar- granulated sugar goes in the cupcake batter and powdered sugar is used in the black cocoa buttercream
- Unsalted Butter- make sure it is softened
- Milk- helps to keep the cupcakes moist, make sure it's room temperature
- Sour Cream- I recommend full fat sour cream for the best textured cupcakes
- Black Cocoa Powder- gives these cupcakes a really rich chocolate flavor that tastes like an Oreo! If you find a dark enough cocoa powder you won't need to add any black food coloring. I found this one this year and absolutely love it!
- Espresso Powder- helps to enhance the chocolate flavor in these cupcakes
- Vanilla Extract- adds a sweet note to the cupcakes
- Eggs- make sure they're room temperature
- Baking Soda & Baking Powder- helps the cupcakes to rise and give them their perfect fluffy texture
- Salt- brings out all the flavors in these cupcakes
Step by Step Instructions for Moist Black Velvet Cupcakes
Please see the recipe card below for complete measurements and baking time!
STEP ONE: In a small bowl whisk together the flour, black cocoa powder, baking powder, baking soda, salt and espresso powder.
STEP TWO: Cream the butter and sugar together in a large bowl with an electric mixer on high speed until fluffy, about 2-3 minutes. (If using a stand mixer, use a paddle attachment.)
STEP THREE: Then add in egg, egg yolk and vanilla and mix on medium-high speed until pale in color and smooth, about 1 minute.
STEP FOUR: Next mix in the milk and sour cream on low speed until combined. The mixture will look curdled but don't worry, it will pull together once the dry ingredients are added in.
STEP FIVE: Add the dry ingredients to the wet ingredients and combine on low speed. Scrape the sides and bottom of the bowl as necessary with a rubber spatula.
STEP SIX: Line a cupcake pan with cupcake liners, fill each cup ¾ of the way full and bake! (See recipe below for full measurements and baking time!) Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
STEP SEVEN: While the cupcakes are cooling make the frosting by adding softened, unsalted butter and salt to a medium sized bowl. Mix the butter with an electric mixer until it is pale in color and fluffy, about 5-10 minutes. (If using a stand mixer, use a whisk attachment.) Then sift in the black cocoa powder. Mix until combined. Then sift in the powdered sugar a little at a time until it is all combined. The frosting will be thick at this point. Add in the heavy cream and mix until the frosting is light and fluffy, about 1-2 minutes.
STEP EIGHT: Once the cupcakes are cool, add the black cocoa buttercream to a large piping bag fitted with a decorative star tip. (I love Wilton's 1M tip.) Pipe a generous amount of frosting onto the tops of each cupcake and add a few sprinkles if you wish. Then serve!
FAQs
Do I have to use espresso powder in these cupcakes? No, it's optional but it does help these cupcakes to have a richer chocolate flavor.
Can these be made gluten free? I have not tested these with gluten free flour, but if you do please let me know how it goes!
Why aren't my cupcakes as black as pictured? Try to use a super black, black cocoa powder like this one. I've tried others in the past that aren't as black. In that case add a few drops of black gel food coloring to the cupcake batter and frosting to make them extra black.
How long will these cupcakes stay fresh for? Store left overs in an airtight container in the fridge for up to three days. Let the cupcakes come to room temperature before enjoying so the frosting has a chance to become soft again.
Pro Tips
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
Make sure all your wet ingredients for the cupcakes are room temperature. This will yield the best cupcake texture. Cold wet ingredients can make the cupcakes "gummy" or not rise as well.
When making the black cocoa buttercream, make sure you really whip the butter until it is pale in color and fluffy, before adding the rest of the ingredients in. This will give you the best, and most fluffy, buttercream!
If you make these cupcakes please, please leave a star rating. Also, tag me on Instagram @inbloombakery_ so I can see your creations! Follow me on Pinterest for other dessert ideas.
Try Another Cupcake Recipe:
📖 Recipe
Black Velvet Cupcakes
Ingredients
For the Black Velvet Cupcakes
- 1 cup (125 g) all purpose flour, spooned and leveled
- ¼ cup (28 g) black cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon espresso powder, optional
- ¼ cup (56 g) unsalted butter, softened
- ¾ cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 teaspoon vanilla
- ¼ cup (60 g) sour cream, at room temperature
- ½ cup (120 ml) whole milk, at room temperature
For the Black Cocoa Buttercream
- 1 cup (224 g) unsalted butter, softened
- pinch of salt
- ½ cup (56 g) black cocoa powder
- 2 cups (260 g) powdered sugar
- 2-3 tablespoon (30-45 ml) heavy cream, cold
- sprinkles for decorating
Instructions
For the Balck Velvet Cupcakes
- Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners.
- In a small bowl whisk together the flour, black cocoa powder, baking powder, baking soda, salt and espresso powder. Then set aside.1 cup (125 g) all purpose flour, spooned and leveled, ¼ cup (28 g) black cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon espresso powder, optional
- Cream the butter and sugar together in a large bowl with an electric mixer on high speed until fluffy, about 2-3 minutes. (If using a stand mixer, use a paddle attachment.)¼ cup (56 g) unsalted butter, softened, ¾ cup (150 g) granulated white sugar
- Then add in egg, egg yolk and vanilla and mix on medium-high speed until pale in color and smooth, about 1 minute.1 egg, at room temperature, 1 egg yolk, at room temperature, 1 teaspoon vanilla
- Next mix in the milk and sour cream on low speed until combined. The mixture will look curdled but don't worry, it will pull together once the dry ingredients are added in.¼ cup (60 g) sour cream, at room temperature, ½ cup (120 ml) whole milk, at room temperature
- Add the dry ingredients to the wet ingredients and combine on low speed. Scrape the sides and bottom of the bowl as necessary with a rubber spatula.
- Divide the batter evenly among the 12 liners, each should be about three-quarters full. Bake the cupcakes for 17-19 minutes. Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Black Cocoa Buttercream
- While the cupcakes are cooling make the frosting by adding the softened, unsalted butter and salt to a medium sized bowl. Mix the butter on high speed with an electric mixer until it is pale in color and fluffy, about 5-10 minutes. (If using a stand mixer, use a whisk attachment.)1 cup (224 g) unsalted butter, softened, pinch of salt
- Then sift in the black cocoa powder. Mix until combined. Then sift in the powdered sugar a little at a time until it is all combined. The frosting will be thick at this point. Add in the heavy cream and mix until the frosting is light and fluffy, about 1-2 minutes.½ cup (56 g) black cocoa powder , 2 cups (260 g) powdered sugar, 2-3 tablespoon (30-45 ml) heavy cream, cold
- Once the cupcakes are cool, add the black cocoa buttercream to a large piping bag fitted with a decorative star tip. (I love Wilton's 1M tip.) Pipe a generous amount of frosting onto the tops of each cupcake and add a few sprinkles if you wish. Then serve!sprinkles for decorating
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