If you have a soft spot for rich and decadent treats, the Black Velvet Cupcakes with Dark Chocolate Buttercream Frosting Recipe is an absolute must-try that will steal your heart from the very first bite. Imagine the deep, intense flavor of black cocoa baked into a moist, airy cupcake, perfectly complemented by a luscious dark chocolate buttercream that’s both silky and indulgent. These cupcakes are not just desserts; they’re an experience—one that’s velvety, smooth, and utterly irresistible. Whether you’re baking for a special occasion or simply craving a chocolate escape, this recipe promises to deliver joy in every mouthful.
Ingredients You’ll Need
Gathering your ingredients for this recipe is refreshingly straightforward, but each one plays a starring role in crafting the perfect texture, flavor, and color. From the richness of black cocoa powder to the tang of buttermilk, every element is essential for that signature Black Velvet Cupcakes with Dark Chocolate Buttercream Frosting Recipe experience.
- 1 cup all-purpose flour: Provides the structure to keep your cupcakes soft and tender without being crumbly.
- 1 cup granulated sugar: Sweetens the batter evenly, balancing the deep cocoa flavors perfectly.
- 1/2 cup black cocoa powder: The star ingredient that delivers the signature dark, velvety color and intense chocolate flavor.
- 1 teaspoon baking soda: Helps the cupcakes rise beautifully for a light and fluffy texture.
- 1/2 teaspoon salt: Enhances all the flavors, preventing the sweetness from becoming overwhelming.
- 1/2 cup buttermilk: Adds a subtle tang and moisture, making the cupcakes incredibly tender.
- 1/2 cup vegetable oil: Keeps the cupcakes moist with a slight richness and delicate crumb.
- 2 large eggs: Bind everything together while contributing to the cake’s fluffiness.
- 1 teaspoon vanilla extract: Brings warmth and depth to the overall flavor profile.
- 1/2 cup hot water or hot coffee: Amplifies the chocolate intensity and helps create a smooth, thin batter.
- 1 batch dark chocolate buttercream frosting: The creamy and decadent finishing touch that makes these cupcakes unforgettable.
- Sprinkles (optional): Add a bit of fun and color, perfect for celebrations.
How to Make Black Velvet Cupcakes with Dark Chocolate Buttercream Frosting Recipe
Step 1: Prepare Your Oven and Muffin Pan
Start by preheating your oven to 350°F (177°C). Line a 12-cup muffin pan with paper liners to ensure your cupcakes come out clean, easy to handle, and beautifully presented. This step is crucial for even baking and simple cleanup.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, black cocoa powder, baking soda, and salt. This combination ensures the base of your cupcakes is perfectly balanced, with texture and that signature black velvet color ready to shine through.
Step 3: Combine the Wet Ingredients
Next, in a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well mixed. This mixture adds moisture, richness, and a hint of tang that make the cupcakes tender and flavorful.
Step 4: Bring the Batter Together
Slowly pour the wet ingredients into the dry bowl, mixing gently to combine without overworking the batter. Then, add the hot water or coffee—this thins out the batter nicely and intensifies the chocolate flavor. Don’t worry if the batter looks on the thinner side; that’s exactly what you want.
Step 5: Fill Your Muffin Liners
Divide the batter evenly among the paper liners, filling each about two-thirds full. This helps the cupcakes rise evenly without spilling over, creating perfectly domed tops that beg for frosting.
Step 6: Bake Until Perfect
Bake in the preheated oven for about 18 to 22 minutes. Keep an eye on them, and test doneness with a toothpick inserted in the center—it should come out clean. Once done, let the cupcakes cool completely before frosting.
Step 7: Whip Up the Dark Chocolate Buttercream Frosting
Beat room-temperature butter until creamy, then gradually add powdered sugar, black cocoa powder, a splash of milk, and vanilla extract until the frosting is fluffy and luscious. This rich, smooth frosting is what makes the Black Velvet Cupcakes with Dark Chocolate Buttercream Frosting Recipe truly stand out.
Step 8: Frost and Decorate
Use a piping bag to generously frost the cooled cupcakes with the buttercream. Top with sprinkles if you like a festive touch. Each cupcake will look as good as it tastes, ready to impress anyone lucky enough to try one.
How to Serve Black Velvet Cupcakes with Dark Chocolate Buttercream Frosting Recipe
Garnishes
A dusting of cocoa powder, edible gold flakes, or a handful of fresh berries can add visual charm and interesting textures to your cupcakes. These simple touches make serving these treats a special moment.
Side Dishes
Pair these rich cupcakes with a light fruit salad or a scoop of vanilla ice cream to balance out their deep chocolate intensity. A small cup of freshly brewed coffee or milk also complements the flavors beautifully, making your dessert experience complete.
Creative Ways to Present
Transform your cupcakes into charming dessert displays by arranging them on tiered platters or inside decorative boxes for gifting. For a playful twist, prepare mini cupcake versions or incorporate a surprising filling inside to wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep leftover cupcakes in an airtight container at room temperature for up to two days. For longer freshness, storing them in the refrigerator helps maintain the integrity of the buttercream frosting and keeps the cupcakes moist.
Freezing
You can freeze unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a sealed freezer bag for up to three months. Frosted cupcakes freeze best if you freeze them first unfrosted and then thaw and frost just before serving.
Reheating
If chilled or frozen, let the cupcakes come to room temperature naturally. For a warm treat, gently heat an unfrosted cupcake in the microwave for about 10 seconds. Avoid microwaving the frosted ones to keep the buttercream intact.
FAQs
Can I substitute hot coffee with hot water in this recipe?
Absolutely! Hot coffee enhances the chocolate flavor, but hot water works just as well for a lighter chocolate taste. Both options will create the thin batter needed for these cupcakes.
What if I don’t have black cocoa powder?
Regular cocoa powder can be used, but the cupcakes won’t have the same deep black color or the intense richness that black cocoa powder provides. For true black velvet cupcakes, black cocoa is recommended.
How do I make the dark chocolate buttercream frosting?
The buttercream is made by beating softened butter until creamy, then gradually adding powdered sugar, black cocoa powder, milk, and vanilla until fluffy and spreadable. It’s easy to customize the sweetness and chocolate intensity to your liking.
Can I use a different type of milk in the frosting?
Yes, whole milk is usually preferred for creaminess, but you can substitute with any milk or cream you have on hand, including non-dairy options, depending on your taste and dietary preferences.
Will these cupcakes be suitable for special occasions?
Definitely! Their dramatic color, rich flavor, and elegant frosting make Black Velvet Cupcakes with Dark Chocolate Buttercream Frosting Recipe a stunning choice for birthdays, holidays, or romantic celebrations.
Final Thoughts
These Black Velvet Cupcakes with Dark Chocolate Buttercream Frosting Recipe are an absolute showstopper that’s surprisingly simple to bake at home. The combination of deep black cocoa flavor with a silky, dark chocolate frosting creates a cupcake experience that feels indulgent but never overwhelming. I genuinely hope you give this recipe a try and find yourself reaching for these cupcakes again and again, whether for a cozy night in or your next celebration. Happy baking!
Print
Black Velvet Cupcakes with Dark Chocolate Buttercream Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these rich and decadent Black Velvet Cupcakes featuring a deep, dark chocolate flavor from black cocoa powder, perfectly balanced with a moist and tender crumb. Topped with a luscious dark chocolate buttercream frosting, these cupcakes are an elegant treat for any occasion.
Ingredients
Cupcake Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup black cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup hot water or hot coffee
Dark Chocolate Buttercream Frosting
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup black cocoa powder
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
Optional
- Sprinkles for decorating
Instructions
- Preheat and prepare pan. Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with paper liners to ensure even baking and easy removal of the cupcakes.
- Mix dry ingredients. In a large bowl, whisk together the all-purpose flour, granulated sugar, black cocoa powder, baking soda, and salt until evenly combined.
- Blend wet ingredients. In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and homogenous.
- Combine wet and dry. Slowly pour the wet ingredients into the dry ingredients while stirring gently. Then add the hot water or hot coffee and mix until the batter is well combined and smooth. Note that the batter will be thin.
- Fill cupcake liners. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake cupcakes. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely in the pan before frosting.
- Make the buttercream frosting. Beat the softened unsalted butter in a bowl until creamy. Gradually add powdered sugar and black cocoa powder, then add milk and vanilla extract. Continue beating until the frosting is light and fluffy.
- Frost and decorate. Using a piping bag, frost the cooled cupcakes with the prepared dark chocolate buttercream. Decorate with sprinkles if desired for a festive touch.
Notes
- You can substitute hot coffee for the hot water to intensify the chocolate flavor in the batter.
- Ensure the cupcakes are completely cooled before frosting to prevent the frosting from melting.
- Use black cocoa powder for an intense black color and deep chocolate flavor; it’s different from regular cocoa powder.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- You can make the buttercream frosting a day ahead and store it refrigerated; bring to room temperature and re-whip before frosting.
