Ginger Snaps Baking Affairs

  • Spring
  • Recipes
  • My Story
  • Subscribe
  • Baking Basics
  • Portfolio
menu icon
go to homepage
  • Spring
  • Recipes
  • My Story
  • Subscribe
  • Baking Basics
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Spring
    • Recipes
    • My Story
    • Subscribe
    • Baking Basics
    • Portfolio
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Cupcakes

    Black Velvet Cupcakes

    Modified: Feb 20, 2025 · Published: Oct 26, 2022 by Karissa Parrish · This post may contain affiliate links

    Jump to Recipe Print Recipe

    These black velvet cupcakes are pitch black in color thanks to black cocoa powder. The cake layers are extremely moist, soft, and are frosted with a black cocoa powder buttercream too!

    Black velvet cupcakes with black frosting and orange, purple, and black sprinkles.

    This black velvet cake is absolutely perfect for Halloween and all of spooky season. The rich and fudgy black cocoa adds a delicious flavor that normal cocoa powder just can't compete with.

    The buttercream frosting even has black cocoa powder! And of course, some spooky Halloween sprinkles on top.

    For even more spooky desserts using black cocoa powder, I also have this black Halloween bundt cake and black cocoa layered cake. You can even use the same holiday sprinkles!

    Jump to:
    • Why You'll Love These Cupcakes
    • Ingredients Needed
    • Instructions
    • Storage Tips
    • Expert Baking Tips
    • Recipe FAQs
    • More Cupcake Recipes
    • 📖 Recipe
    Black cupcakes on a wire stand.

    Why You'll Love These Cupcakes

    • They're super chocolatey and tastes like an Oreo.
    • You don't need black food coloring, just black cocoa powder.
    • They're topped with a smooth and creamy black cocoa frosting.
    • You can serve them at Halloween parties!

    These black cupcakes were so fun to make, and even tastier to eat! I might like these better than my chocolate cupcake recipe!

    Feel free to add any of your favorite sprinkles on top or eat them without any.

    Black cocoa powder cupcakes and frosting with a bite taken out of one of them.

    Ingredients Needed

    Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.

    • 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.
    Ingredients needed: flour, black cocoa powder, leavening agents, salt, sugar, water, oil, vanilla, egg, and milk.

    Instructions

    Here are the step by step instructions on how to make these moist black velvet cupcakes.

    Step 1: Dry ingredients. In a medium bowl, whisk together the flour, sugar, black cocoa powder, baking soda, baking powder, and salt.

    Glass bowl with dry ingredients mixed in.
    Wet ingredients in a large bowl.

    Step 2: Wet ingredients. In a large bowl, whisk together the egg, milk, water, oil, and vanilla extract.

    Step 3: Combine the ingredients. Add the flour mixture to the wet ingredients and whisk until combined.

    Black cupcake batter in a bowl.
    Muffin pan filled with cupcake batter.

    Step 4: Bake. Fill the cupcake liners ½ way full (I use a cookie scoop) and bake for 15-19 minutes. Allow them to cool in the pan for 10 minutes and then transfer them to a wire rack to finish cooling.

    Step 5: Make the frosting. 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. Then increase the speed to high and mix for another 1-2 minutes.

    Black cocoa frosting in a glass bowl.
    Frosted cupcakes with halloween sprinkles on top.

    Step 6: Decorate. Frost the cooled cupcakes. I placed the black frosting in a piping bag and used the Wilton 1M piping tip. Then add sprinkles to the tops of each frosted cupcake.

    Close up of a black cupcake with halloween sprinkles on top.

    Storage Tips

    Keep any leftovers in an airtight container in the refrigerator for up to 5 days.

    You can keep them at room temperature for 2 days before needing to refrigerate them.

    Expert Baking Tips

    • Baking Pan: Prep a 12-count muffin tin with cupcake liners.
    • 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

    Do I Have To Use Black Cocoa Powder?

    You definitely don't have to and can just use natural cocoa powder (like Hershey's).

    What Does Black Cocoa Taste Like?

    It has a deeper and more bold chocolate flavor. It kind of reminds me of an Oreo!

    Halloween chocolate cupcakes.

    If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

    It brings me so much joy to see you make my recipes. 🙂

    Happy Baking!

    More Cupcake Recipes

    • Halloween Funfetti Cupcakes Recipe
    • Pumpkin Spice Latte Cupcakes
    • Pumpkin Chocolate Chip Cupcakes
    • Chocolate Pumpkin Cupcakes

    📖 Recipe

    Black Velvet Cupcakes

    Karissa Parrish
    These black velvet cupcakes are pitch black in color thanks to black cocoa powder. The cake layers are extremely moist, soft, and are frosted with a black cocoa powder buttercream too!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Cool Time 10 minutes mins
    Total Time 40 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes

    Equipment

    • 12-count muffin pan
    • Cupcake Liners
    • 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.

    Nutrition

    Serving: 1cupcakeCalories: 420kcalCarbohydrates: 58gProtein: 3gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 42mgSodium: 126mgPotassium: 72mgFiber: 2gSugar: 46gVitamin A: 473IUCalcium: 21mgIron: 1mg
    US Customary - Metric
    Tried this recipe?Let us know how it was!
    70Shares

    More The Best Homemade Cupcakes

    • Chocolate Carrot Cake Cupcakes Recipe
    • Easy Homemade Funfetti Cupcakes Recipe
    • Fresh Raspberry Buttercream Frosting
    • Cookies and Cream Cupcakes

    Comments

    1. Mary E says

      October 12, 2023 at 6:36 pm

      5 stars
      forgot to leave the 5 stars! These were pretty easy to make!!

      Reply
    2. Mary E says

      October 12, 2023 at 6:36 pm

      So rich and chocolatey! Loved the flavor of both the cupcakes and the frosting; made them for Friday the 13th!

      Reply
      • Karissa Parrish says

        October 14, 2023 at 10:23 am

        That's so awesome, Mary!! I'm so glad you loved them!

        Reply
    3. Leta Hice says

      September 23, 2023 at 6:13 am

      Can I use coffee in place of the water?

      Reply
      • Ginger Snap says

        September 23, 2023 at 8:19 am

        Yes, definitely!

        Reply
    4. baker mom says

      June 08, 2023 at 11:40 am

      5 stars
      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.

      Reply
      • Ginger Snap says

        June 08, 2023 at 5:21 pm

        I agree. 🙂 The black cocoa powder is definitely the star of these cupcakes!

        Reply
    5 from 6 votes (4 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Hi, I'm Karissa! I am the professional home baker and food photographer here at Ginger Snap's Baking Affairs. I have 6+ years of experience creating easy desserts that every home baker can make in their own kitchens! You'll find many desserts here, including cakes, cupcakes, frostings, and cookies. I'm so glad you're here and happy baking!

    More about me →

    Popular Recipes

    • Easy One Layer Vanilla Cake Recipe

    • One Banana Banana Bread

    • Coconut cream pie bars with toasted coconut on a marble board.
      Coconut Cream Pie Bars (Easy)

    • Easy Honey Buttercream Frosting

    • Mini Blueberry Cheesecakes

    • Peanut butter chocolate cake sliced into two pieces on a plate.
      Reese's Peanut Butter Cake

    Spring Recipes

    • The Best White Chocolate Raspberry Cupcakes

    • Almond Raspberry Cake

    • Easy Lemon Curd Thumbprint Cookies

    • Mini Strawberry Cheesecakes

    • A bite taken out of a chocolate cupcake and raspberry jam coming our of the middle.
      Chocolate Raspberry Cupcakes

    • Lemon Blackberry Cake

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Me

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Portfolio

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Ginger Snap's Baking Affairs on the Foodie Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.