Incredible Black Velvet Cupcakes Recipe in 18 Minutes

Name: Incredible Black Velvet Cupcakes Recipe in 18 Minutes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 1 cup granulated sugar; 1/2 cup vegetable oil; 1 large egg; 1 tsp vanilla extract; 1 cup buttermilk; 1 tbsp black food coloring; 1/2 cup hot water

Author: lia

Published: October 15, 2025

Updated: October 18, 2025

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Oh my gosh, you have to try these black velvet cupcakes! They’re like red velvet’s mysterious, sophisticated cousin – that deep, dark color just pulls you in, and the first bite? Pure magic. I stumbled onto this recipe when I needed something dramatic for a Halloween party, but honestly, they’re perfect year-round. The rich cocoa flavor pairs so beautifully with that tangy cream cheese frosting. And here’s the best part – they’re surprisingly simple to make! Just wait until you see people’s faces when you pull out these gorgeous, midnight-black treats. Trust me, once you’ve had black velvet cupcakes, regular chocolate just won’t cut it anymore.

Ingredients for Black Velvet Cupcakes

Okay, let’s talk ingredients! I’ve made these black velvet cupcakes more times than I can count, and I’ve learned exactly what works (and what doesn’t). The secret to that gorgeous dark color and rich flavor? Quality ingredients measured just right. Here’s what you’ll need:

1 1/2 cups all-purpose flour – Spoon and level it, don’t scoop! Packed flour makes dense cupcakes.
1/2 cup unsweetened cocoa powder – Use the good stuff here. Dutch-processed gives the deepest color.
1 tsp baking soda – Make sure it’s fresh for that perfect rise.
1/2 tsp salt – Just a pinch to balance all that sweetness.
1 cup granulated sugar – Plain white sugar works best for that classic velvet texture.
1/2 cup vegetable oil – I know, I know – but trust me, oil makes them super moist.
1 large egg – Room temperature, please! Cold eggs don’t mix well.
1 tsp vanilla extract – The real stuff, not imitation. It makes all the difference.
1 cup buttermilk – No buttermilk? Mix 1 tbsp vinegar with 1 cup milk and let it sit 5 minutes.
1 tbsp black gel food coloring – Gel gives that intense black color without thinning the batter.
1/2 cup hot water – Just boiled, helps “bloom” the cocoa flavor.

Quick tip: If you can’t find black gel, use 2 tbsp cocoa powder + 1 tbsp black food coloring. It won’t be as dark, but still delicious!

How to Make Black Velvet Cupcakes

Alright, let’s get baking! I promise these black velvet cupcakes are easier than they look. The key is taking your time with each step – rushing leads to sad, flat cupcakes. Follow my method exactly, and you’ll have perfect, velvety-dark treats every time.

Preparing the Batter

First things first: preheat that oven to 350°F (175°C). While it’s heating, grab two mixing bowls – one big, one medium. In the medium bowl, whisk together your dry ingredients: flour, cocoa powder, baking soda, and salt. Get it nice and lump-free!

Now, the magic happens in your big bowl. Beat together sugar and oil until they’re best friends – about 2 minutes with a hand mixer. Add your egg and vanilla, mixing until everything’s smooth and slightly fluffy. This is when your batter starts looking like cupcake potential!

Here’s my grandma’s trick: alternate adding dry ingredients and buttermilk in three additions, starting and ending with dry. Mix just until combined after each addition – no overmixing! Then comes the fun part: stir in that glorious black gel food coloring. The batter should look like midnight when you’re done. Finally, gently mix in the hot water – it’ll thin the batter slightly but makes the cocoa flavor pop.

Baking and Cooling

Line your muffin tin with cupcake liners (I like black ones for extra drama). Fill each liner about 2/3 full – an ice cream scoop makes this mess-free. Seriously, don’t overfill unless you want volcanic cupcakes!

Slide them into your preheated oven and set a timer for 18 minutes. At 18 minutes, do the toothpick test. If it comes out clean, they’re done! If not, give them another minute or two – but watch closely. Overbaked cupcakes lose that signature velvet texture.

Here’s where most people mess up: let them cool COMPLETELY before frosting. I know it’s tempting, but warm cupcakes melt frosting into sad puddles. Wait at least an hour – perfect time to make that cream cheese frosting!

Cream Cheese Frosting for Black Velvet Cupcakes

Let’s talk frosting – because what’s a black velvet cupcake without that creamy, tangy crown of cream cheese frosting? My version is simple but oh-so-perfect, and it pairs beautifully with the rich chocolate flavor. Here’s what you’ll need:

8 oz cream cheese – Full fat, softened. Don’t even think about low-fat here!
1/2 cup unsalted butter – Room temperature, please. Cold butter = lumpy frosting.
4 cups powdered sugar – Sifted if you want it extra smooth.
1 tsp vanilla extract – Real vanilla, always. It’s worth it.
Pinch of salt – Just a tiny bit to balance the sweetness.

First, beat the cream cheese and butter together until they’re completely smooth and creamy – about 2 minutes with a hand mixer. Add the vanilla and salt, then gradually mix in the powdered sugar. Start slow unless you want a powdered sugar cloud in your kitchen! Once it’s all combined, beat it on medium-high for another minute until it’s light and fluffy.

Pro tip: If your frosting feels too soft, pop it in the fridge for 15 minutes before piping. It’ll hold its shape like a dream. And don’t forget to wait until your cupcakes are completely cool before frosting – warm cupcakes are a frosting disaster waiting to happen!

Tips for Perfect Black Velvet Cupcakes

After making countless batches of these beauties, I’ve learned all the tricks for black velvet cupcake perfection. First – and I can’t stress this enough – use gel food coloring! The liquid stuff just won’t give you that dramatic midnight black color. My favorite brand is Americolor Super Black, but any good quality gel will work. And don’t panic if your batter looks more dark brown than black at first – it deepens as it bakes.

Here’s my golden rule: don’t overmix the batter! Once you add the dry ingredients, mix just until combined. Overmixing makes tough cupcakes, and we want that signature velvety texture. If you see a few small lumps? That’s totally fine – they’ll disappear in the oven.

For storage, keep them in an airtight container at room temperature up to 3 days. The fridge dries them out, but you can freeze unfrosted cupcakes for up to a month – just thaw and frost when ready to serve. Oh, and if you’re making these for a party, bake them the day before! The flavor actually gets better after a night of rest.

Black Velvet Cupcakes Variations

Now, let’s talk about playing with this recipe! Sometimes I love to add a teaspoon of espresso powder to the dry ingredients – it doesn’t make them taste like coffee, just deepens that chocolate flavor beautifully. If you’re feeling fancy, try folding in some mini chocolate chips for little bursts of sweetness.

Not a cream cheese frosting fan? Swap it for a dark chocolate ganache – the contrast with the black cupcakes is stunning. Or go wild with a salted caramel frosting! My friend swears by adding a tablespoon of bourbon to the frosting for grown-up cupcakes. Whatever you choose, these black velvet beauties are the perfect canvas for creativity.

Serving and Storing Black Velvet Cupcakes

Here’s the thing about these black velvet cupcakes – they’re best enjoyed at room temperature. I know it’s tempting to dig in straight from the fridge, but that cream cheese frosting needs to soften a bit to reach its full, dreamy potential. I usually take them out about 30 minutes before serving. Want to really impress? Plate them on a dark cake stand – those inky black cupcakes pop against the contrast!

For storage, an airtight container is your best friend. They’ll stay fresh at room temperature for 2-3 days (if they last that long!). If you need to keep them longer, freeze the unfrosted cupcakes – just wrap each one individually in plastic wrap and they’ll stay perfect for up to a month. Thaw at room temperature when you’re ready to frost and serve.

Black Velvet Cupcakes Nutritional Information

Okay, let’s be real – we’re not eating black velvet cupcakes for their health benefits! But if you’re curious, here’s the scoop per cupcake (with frosting): about 280 calories, 20g sugar, and 12g fat. Remember, nutrition varies based on your exact ingredients and brands. These are treats, so enjoy them in moderation – or don’t, I won’t judge!

Questions About Black Velvet Cupcakes

Oh, I get so many questions about these beauties! Let me answer the ones that pop up most often. First up: “Can I use liquid food coloring instead of gel?” Honestly? I don’t recommend it. You’d need half a bottle to get close to black, and all that extra liquid throws off the batter. Gel gives you that intense color without making your cupcakes soggy.

“Why are my cupcakes dry?” breaks my heart every time! Usually it’s from overbaking – set that timer and check early. Also, make sure you’re using oil (not butter) and buttermilk. They’re the moisture magic team! And don’t skip the hot water – it “blooms” the cocoa powder for maximum flavor.

“Can I make these without eggs?” Sure thing! Swap the egg for 1/4 cup applesauce or a flax egg. The texture changes slightly, but they’re still delicious. Last question: “How do I get that perfect black color?” Besides using gel, try adding 1 tbsp cocoa powder to deepen the shade naturally. And remember – the color darkens as it bakes, so don’t panic if your batter looks brown!

Share Your Black Velvet Cupcakes

I’d love to see your gorgeous black velvet creations! Snap a photo and tag me on Instagram – there’s nothing I love more than seeing your baking adventures. Did you add your own twist? Leave a comment below and tell me all about it! And if you loved this recipe as much as I do, a five-star rating makes my day. You can find more delicious recipes on our Pintere st page!