These black velvet cupcakes are a chocolate lovers dream because of the rich and decadent, almost Oreo-like flavor, black cocoa powder that is used (and doesn't use food coloring!). The cupcakes are extremely moist, take just 15 minutes to prep, and are topped with my black cocoa buttercream frosting.
As a home baker who absolutely loves a classic chocolate cupcake, this black velvet cake is next-level.
The black cocoa powder creates a pitch black color that's perfect for Halloween and all of spooky season. The rich and fudgy black cocoa also adds a delicious flavor that normal cocoa powder just can't compete with.
I enjoy using this ingredient so much that I also have this black Halloween bundt cake, easy chocolate pumpkin cupcakes, and a black cocoa layered cake.
Why You'll Love These Cupcakes
- No food coloring. As a mom with little kids, I love that these cupcakes don't use black food coloring in order to achieve that deep and dark black color. Just black cocoa powder!
- Oreo chocolate flavor. If you've never tasted black cocoa powder before, it tastes just like an Oreo cookie. I love my oreo buttercream recipe, but using black cocoa for both the frosting and cake is top tier!
- Black cocoa buttercream. The frosting is smooth, creamy, and compliments the chocolate cake so well.
- Ready in less than 1 hour. From start to finish, this cupcake recipe is ready in less than 1 hour. It makes it a perfect beginner-friendly bake and weeknight treat.
- Perfect for Halloween. You can serve these cupcakes at your next Halloween party or as a special treat with the kids before trick-or-treating.
Jump to:
What Is Black Cocoa Powder?
Essentially, black cocoa powder is a dutch-processed cocoa powder that is prepared with an alkaline solution. This process then:
- Reduces the acidity of the chocolate (giving it an Oreo cookie flavor).
- Gives it that jet black color.
- Results in a richer chocolate flavor and less bitter.
Have you ever had an Oreo cookie? Then you've tasted black cocoa powder!
I was shocked to learn that I have actually been around this ingredient my whole life, which means that you have probably too.
Ingredients For Easy Black Velvet Cupcakes
- Flour: I used all purpose flour.
- Black Cocoa Powder: I recommend this black cocoa powder. It tastes so good and the cupcakes turn out to be a rich black color.
- Leavening Agents: Both baking soda and baking powder are used.
- Oil: You can use either vegetable oil or canola.
- Sprinkles: Use your favorite Halloween sprinkles.
- Powdered Sugar: Also called icing sugar. This is used in the frosting.
See the recipe card for the full ingredients list and the exact amounts.
How To Make The Best Black Velvet Cupcakes (Dye-Free!)
Step 1: In a medium bowl, whisk together the flour, sugar, black cocoa powder, baking soda, baking powder, and salt.
Step 2: In a large bowl, whisk together the egg, milk, water, oil, and vanilla extract.
Step 3: Add the flour mixture to the wet ingredients and whisk until combined.
Step 4: Fill the cupcake liners ½ way full (I use a cookie scoop) and bake for 15-19 minutes.
Step 5: Allow them to cool in the pan for 10 minutes and then transfer them to a wire rack to finish cooling.
How To Make Black Cocoa Buttercream
Step 6: In a large electric mixer bowl using the paddle attachment, beat the butter on high speed until smooth.
Add the powdered sugar, black cocoa powder, and heavy cream and mix on low speed until combined.
Step 7: Then increase the speed to high and mix for another 1-2 minutes.
Step 8: Frost the cooled cupcakes. I placed the black frosting in a piping bag and used the Wilton 1M piping tip.
Karissa's Baking Tip: Add Halloween sprinkles to the tops of each cupcake to make these cupcakes even spookier!
Storing & Freezing
Storing: Keep any leftover cupcakes in an airtight container on the counter for up to 2 days or in the refrigerator for up to 5 days.
Freezing: To freeze, I like to individually wrap each cooled cupcake in plastic wrap and then place them into a freezer-safe bag. Keep frozen for up to 2 months (with or without frosting).
Karissa's Home Baking Tips
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Frosting: Frost the cupcakes once they have completely cooled. I used a piping bag and the Wilton 1M tip to frost these cupcakes.
- Cupcake Batter: Evenly divide the batter amongst the cupcake liners, only filling them ½ way full (2 tablespoons). If you fill them any more than that the cupcakes will have large muffin tops and will risk sinking once cooled.
Recipe FAQs
I wouldn't because then these wouldn't be "black velvet cupcakes." If you're looking for a normal chocolate cupcake recipe, check out my best chocolate cupcake recipe.
It has a deeper and more bold chocolate flavor. It kind of reminds me of an Oreo!
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
📖 Recipe
Black Velvet Cupcakes
Equipment
- 12-count muffin pan
- Mixing Bowls
- Electric Stand Mixer
Ingredients:
Black Velvet Cupcakes
- 1 cup all-purpose flour
- 1 cup sugar
- ¼ cup plus 2 tablespoons black cocoa powder, sifted
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg, room temperature
- ½ cup milk, room temperature
- ⅓ cup warm water
- ⅓ cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
Black Cocoa Powder Frosting
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- ½ cup black cocoa powder, sifted
- ¼ cup plus 2 tablespoons heavy whipping cream
- Halloween sprinkles
Instructions:
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
Black Velvet Cupcakes
- In a medium-sized bowl, whisk together the flour, sugar, black cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, whisk together the egg, milk, water, oil, and vanilla extract. Add the flour mixture to the wet ingredients and whisk until combined.
- Fill the cupcake liners ½ way full (about 2 tablespoons) and bake for 15-19 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Allow them to cool in the pan for 10 minutes and then transfer them to a wire rack to finish cooling.
Black Cocoa Powder Frosting
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes).
- Add the powdered sugar, black cocoa powder, and heavy cream and mix on low speed until combined (about 30 seconds). Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
- Frost the cooled cupcakes. I placed the chocolate frosting in a piping bag and used the Wilton 1M piping tip. Then top each frosted cupcake with fun Halloween sprinkles.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Video
Notes:
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Frosting: Frost the cupcakes once they have completely cooled. I used a piping bag and the Wilton 1M tip to frost these cupcakes.
- Cupcake Batter: Evenly divide the batter amongst the cupcake liners, only filling them ½ way full (2 tablespoons). If you fill them any more than that the cupcakes will have large muffin tops and will risk sinking once cooled.
forgot to leave the 5 stars! These were pretty easy to make!!
So rich and chocolatey! Loved the flavor of both the cupcakes and the frosting; made them for Friday the 13th!
That's so awesome, Mary!! I'm so glad you loved them!
Can I use coffee in place of the water?
Yes, definitely!
Best chocolate flavor I have ever tasted. You cannot make these any better! In my opinion, making these with anything other than the black cocoa powder would be a sin! Oh so good.
I agree. 🙂 The black cocoa powder is definitely the star of these cupcakes!