If you’re ready to embrace a little dark magic in your dessert routine, these Black Velvet Cupcakes are pure enchantment in every bite. Imagine all the moist richness of a classic red velvet cupcake, but dressed in the most striking wardrobe of deep black, perfect for everything from Halloween celebrations to show-stopping party treats. The gentle tang of buttermilk and cream cheese, the hint of chocolate, and the dramatic presentation will make these cupcakes the star of your sweets table—trust me, one batch and you’ll be hooked on making Black Velvet Cupcakes for every festive occasion.
Ingredients You’ll Need
Each ingredient in Black Velvet Cupcakes plays a special role, from creating the ultra-tender crumb to achieving that inky black color and signature flavor. Here’s what you’ll need and why it matters—your pantry has never looked so ready for a little magic!
- All-purpose flour: This gives the cupcakes structure while keeping them soft and fluffy.
- Granulated sugar: The sweet foundation, ensuring each bite is perfectly balanced.
- Unsweetened cocoa powder: Adds subtle chocolate notes and helps create that mysterious dark hue.
- Baking soda: Ensures a light, tender rise by reacting with the acidic ingredients.
- Salt: Just a small pinch wakes up all the flavors and highlights the chocolate.
- Buttermilk: The secret to the signature velvet texture and a gentle tang.
- Vegetable oil: Oil makes the crumb extra moist and luxurious with every bite.
- Large eggs: Eggs give richness, stability, and help bind the batter.
- Pure vanilla extract: The warm, floral notes round out the cupcake’s flavor beautifully.
- White vinegar: Reacts with baking soda to add lightness and just the right touch of acidity.
- Black gel food coloring: The not-so-secret weapon for achieving that pitch-black, show-stopping color.
- Black sanding sugar or sprinkles (optional): For a dramatic finishing touch and extra crunch.
- Cream cheese (softened): Essential for the tangy, creamy frosting that’s the perfect topper.
- Unsalted butter (softened): Makes the frosting creamy-smooth and rich.
- Powdered sugar: Sifts into the frosting for sweetness and a cloud-like texture.
How to Make Black Velvet Cupcakes
Step 1: Gather and Prep Ingredients
Get all your ingredients measured and within easy reach. Make sure the eggs, cream cheese, and butter are at room temperature—this makes everything blend together like a dream. Preheat your oven to 350°F and line your muffin tin with cupcake liners to keep cleanup a breeze.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. This ensures every bite of your Black Velvet Cupcakes turns out light, even, and perfectly chocolaty.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the buttermilk, vegetable oil, eggs, vanilla extract, and white vinegar until it’s all smooth and creamy. Add a few drops of black gel food coloring, mixing until you get a deep, inky black—be bold, and don’t be shy with the coloring!
Step 4: Bring Together the Batter
Pour the wet ingredients into the dry ingredients and mix until just combined. Resist the urge to over-mix! You want the cupcake crumb to be tender, so a few lumps are totally fine here.
Step 5: Fill and Bake
Evenly divide the batter among your cupcake liners, filling each one about two-thirds full. Bake for 18 to 20 minutes; your kitchen will smell irresistible while they rise to fluffy, dramatic perfection. Check doneness with a toothpick—it should come out clean or with a couple of moist crumbs.
Step 6: Cool Completely
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack. Frosting warm cupcakes is a recipe for disaster, so make sure they’re completely cool before you get decorating.
Step 7: Make the Frosting
Beat the softened cream cheese and butter together until creamy and smooth. Gradually add powdered sugar and vanilla, whipping until it’s light and fluffy. Swirl in more black gel food coloring to match the boldness of your cupcakes—a little goes a long way. Your frosting should look just as rich as the cakes themselves.
Step 8: Frost and Decorate
Once the cupcakes have cooled, pipe or spread the frosting generously on top. Finish with black sanding sugar or festive sprinkles for an extra dash of drama—you can even add edible glitter if you’re feeling fancy!
How to Serve Black Velvet Cupcakes
Garnishes
Black sanding sugar, gothic-inspired sprinkles, or a dramatic dusting of edible glitter take your Black Velvet Cupcakes to party-level glam. For special occasions, try using tiny edible pearls or Halloween-themed toppers—they’re as fun to create as they are to eat!
Side Dishes
These cupcakes are lush and rich, so pair them with a light and refreshing side: think bowls of fresh berries, citrus sorbet, or even a pot of fragrant tea. For a full dessert spread, serve alongside whipped cream or a simple vanilla ice cream.
Creative Ways to Present
Display your Black Velvet Cupcakes on a matte black or silver cake stand for extra visual impact. For themed parties, set each cupcake in individual clear domes, or add dramatic paper wrappers. These cupcakes are born to be the centerpiece—let them shine!
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container in the fridge. The cream cheese frosting keeps things deliciously moist, and they’ll stay perfect for up to 4 days—ideal for making ahead before a special event.
Freezing
If you want to prep Black Velvet Cupcakes in advance, freeze the unfrosted cakes wrapped tightly in plastic and foil. When you’re ready to enjoy, thaw at room temperature, then frost just before serving to keep them looking and tasting their best.
Reheating
In most cases, there’s no need to reheat—the cupcakes are best enjoyed at room temperature. If they’ve chilled in the fridge, let them sit out for 15 minutes before serving so the frosting softens and the cupcake texture is just right.
FAQs
Can I make Black Velvet Cupcakes without food coloring?
You can, but they won’t have that dramatic black hue—try using extra dark cocoa powder, but the color will be more deep brown than jet black.
Can I replace buttermilk with regular milk?
If buttermilk isn’t handy, make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk—wait a few minutes, and you’re set!
How do I get my frosting as black as the cupcakes?
Add your black gel food coloring a bit at a time, mixing thoroughly after each addition until you get the deep black shade you want. Remember: gel food coloring is the most pigmented and works best.
Do I need to use gel food coloring, or can I use liquid?
Gel coloring gives you intense color without thinning out the batter or frosting, so it’s definitely the way to go for true Black Velvet Cupcakes.
Can I make them gluten-free?
Absolutely! Swap in your favorite 1:1 gluten-free baking flour blend—watch for texture, but most blends work beautifully in this recipe.
Final Thoughts
If you’re craving something utterly unforgettable, give these Black Velvet Cupcakes a place at your table. They’re equal parts dramatic and delicious, with every bite delivering that perfect balance of velvet softness, chocolate, and cream cheese. Go ahead—get creative, have fun, and fall in love with your new favorite indulgence!
Print
Black Velvet Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these rich and decadent Black Velvet Cupcakes that are perfect for Halloween or any time you want a striking dessert. The deep black color and creamy frosting make these cupcakes a showstopper at any gathering.
Ingredients
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- Black gel food coloring
- Black sanding sugar or sprinkles for garnish (optional)
Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- Black gel food coloring
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and vinegar until smooth. Add black gel food coloring.
- Mix the batter: Pour the wet ingredients into the dry ingredients and mix until just combined. Divide the batter into cupcake liners.
- Bake: Bake for 18-20 minutes until a toothpick comes out clean. Let cool.
- Make frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Mix in black gel food coloring.
- Frost cupcakes: Frost the cooled cupcakes and garnish with sanding sugar or sprinkles.
Notes
- For extra drama, top each cupcake with edible glitter or small Halloween-themed toppers.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
