Black Velvet Cupcakes

Black Velvet Cupcakes are spine tinglingly delicious. The cupcakes are moist, rich, and decadent, with a bold chocolate flavor. Filled with raspberry jam and topped with a black cocoa buttercream, these are a scary good Halloween treat.

Jump to:

• What is black cocoa?
• Why This Recipe Works
• Key Ingredients Needed
• How To Make Black Velvet Cupcakes
• Expert Baking Tips
• Easy Decorating Ideas
• Frequently Asked Questions
• Storing Instructions
• A quick note about baking in grams...
• Black Velvet Cupcakes

These Halloween Black Velvet Cupcakes are so rich, decadent, and spooky with that all natural jet black color! Similar to a red velvet cake, these cupcakes use vinegar to get that lift and are naturally colored with black cocoa powder.

I've also filled them with a raspberry jam and topped with black cocoa buttercream to really bring the Halloween vibes to this dessert! For a cake version, try this black velvet layer cake!

For more Halloween treats, check out these pumpkin s'mores cookies or try these ultimate chocolate fudge cupcakes!

What is black cocoa?

Black cocoa powder is essentially an ultra-Dutch processed cocoa powder that has been treated with an alkaline solution to make it less acidic. That process also gives the cocoa powder a smoother texture, darker color, and a richer taste similar to Oreos!

In recipes you can substitute black cocoa powder with Dutch process cocoa powder, but regular cocoa powder is more acidic and it's not an equal substitution because the texture will turn out differently.

Why This Recipe Works

1. The Color: Don't worry about your mouth being stained black, these cupcakes are naturally dyes with jet black cocoa powder.
2. Moist and tender cupcakes: My Gosh. These are the moistest, most tender chocolate cupcakes you'll ever come across.
3. Made in one bowl: Minimal dishes and you don't even need a stand mixer!
4. Simple and quick: The cupcakes take about 30 minutes from start to baked.
5. Spooky and perfect for Halloween: The black cupcakes and black buttercream make these a frightfully delicious treat for all your Halloween parties!

Key Ingredients Needed

*for the full list of ingredients and measurements, see recipe card below*

• Flour: I only tested these with a high quality all purpose flour. If you want to try with gluten free flour, make sure it's an all purpose flour that contains xanthan gum.
• Black cocoa powder: You need Jet Black Cocoa Powder to achieve that dark color. I usually get mine from Amazon!
• Sugars: You'll need granulated sugar for the cupcakes and powdered sugar for the frosting.
• Espresso powder: Espresso powder is optional, but it enhances the rich chocolate flavor.
• Baking soda: Baking soda reacts with the vinegar to help the cupcakes rise.
• Oil: I made these black velvet cupcakes oil based to keep them moist.
• Eggs: Use room temperature eggs for the best result. They blend into the batter easier and result in a more tender cupcake.
• Sour cream: Just like the eggs, sour cream should also be room temperature. You should also use full-fat sour cream for more flavor.
• Milk: Again, similar to the eggs and the sour cream, milk should also be used at room temperature. You also need to use whole milk because the fat percentage makes the cupcakes more tender and moist.
• Vinegar: Vinegar reacts with the baking soda to lift the cupcakes and keep them from being too dense.

How To Make Black Velvet Cupcakes

STEP ONE: Preheat oven to 350°F and line a cupcake pan with paper liners.

STEP TWO: In a large mixing bowl, whisk together the dry ingredients

STEP THREE: To the wet ingredients, add the oil, eggs, sour cream, milk, and vinegar and mix until just combined.

STEP FOUR: Fill prepared cupcake liners ⅔rds of the way full and bake for 19-21 minutes, or until a toothpick inserted into the center comes out clean.

STEP FIVE: Allow the cupcakes to cool completely. Once cooled use a cupcake corer to take out the center and fill each hole with 1-2 teaspoons of raspberry jam.

STEP SIX: Finally, you can make the black cocoa buttercream. In a large mixing bowl, cream the butter on high speed until light and pale in color. Then add in the black cocoa powder, powdered sugar, and milk and mix on low until combined, then bring the speed up to high for 1-2 minutes.

STEP SEVEN: Transfer your black cocoa buttercream to a piping bag fitted with a large tip and swirl the frosting on top of your fully cooled, filled black velvet cupcakes. Decorate as desired and enjoy!

Expert Baking Tips

• Use room temperature ingredients: Using room temperature ingredients ensures that they blend together easier resulting in a smoother batter.
• Measure properly: I've listed the ingredients in grams and suggest you use a scale to measure. This is the most accurate way to bake and get the best baked goods every time.
• Don't overmix: Cake batter should be mixed until the ingredients are *just* combined. Too much and they'll end up being tough.
• Fill cupcake liners ⅔ of the way full: I found that ⅔rds of the way full is the magic number for these black velvet cupcakes. They rise beautifully and are the perfect height, not too short and not too tall.
• Don't over bake: You want the cupcakes to come out of the oven once a toothpick inserted into the center comes out clean.
• Have fun with decorations: This is the place to get creative! There's a bunch of Halloween cupcake ideas on Pinterest or check out a few of my easy ideas below.
• Note about the color: Not all black cocoa powders are the same, and some won't be as dark as these cupcakes you see pictured! If you'd like to ensure the black is DARK, use a few drops of black gel food coloring!

Easy Decorating Ideas

1. Black cocoa buttercream: That's what you see in the photos, it's a naturally dyed chocolate buttercream I just put in a piping bag and swirled on. It looks elegant and won't stain your teeth since there's no black food coloring!
2. Dyed buttercream: You could make plain vanilla buttercream and dye it purple, orange, or green for a Halloween twist.
3. Sprinkles: Halloween sprinkles are another easy way to decorate your cupcakes. There's a ton of fun ones in grocery stores, craft stores, or even online!
4. Candy eye balls: These are a favorite of mine because you can make your cupcakes look like funny monsters! OR swirl white buttercream and add 2 eyeballs to look like black velvet ghosts!

Frequently Asked Questions

Storing Instructions

Storing-

Keep leftover cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

They're best served room temperature, so take out of the fridge 20-30 minutes before you plan on eating your cupcake.

Freezing-

You can also freeze your black velvet cupcakes and have them at any time! Simply wrap each one carefully in plastic wrap and then again in aluminum foil. Place into the freezer and freeze for up to 2 months.

Thaw to room temperature and enjoy!

A quick note about baking in grams...

You may notice that most of my newer recipes are listed in grams instead of cups. That's because it's really the most accurate way to measure and bake exceptional treats every time with little room for error.

I highly suggest investing in a $10 kitchen scale. It's well worth it!

Did you make these black velvet cupcakes?

If so, I would appreciate you leaving a comment and star rating down below. Also, stay connected on Instagram (@coleinthekitchen), Pinterest, and Facebook. And be sure to sign up for my email list so you never miss a new recipe!

Print