• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Ginger Snaps Baking Affairs
  • Home
    • About Me
  • Baking Basics
    • Kitchen Tools
  • Brownies & Bars
  • Cookies
  • Cupcakes
  • Everything Pumpkin
  • Bread & Breakfast
  • Brownies & Bars
  • Cakes
  • Cheesecakes
  • Chocolate
  • Cookies
  • Cupcakes
  • Donuts
  • Everything Pumpkin
  • Frozen
  • Fruity
  • Fudge
  • Muffins
  • Pies
menu icon
go to homepage
  • Recipes
  • About Me
  • Subscribe
  • Contact
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Me
    • Subscribe
    • Contact
    • Portfolio
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Cupcakes

    Black Velvet Cupcakes

    October 26, 2022 by Ginger Snap Leave a Comment

    *This post may contain affiliate links. See my full disclosure policy.
    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.

    Looking for more cupcake recipes? Then check out these: apple cider cupcakes, pumpkin chocolate chip cupcakes, and red velvet cupcakes.

    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.

    Expert Baking Tips

    1. Baking Pan: Prep a 12-count muffin tin with cupcake liners.
    1. 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.
    1. Frosting: Frost the cupcakes once they have completely cooled. I used a piping bag and the Wilton 1M tip to frost these cupcakes.
    1. Cupcake Batter: Evenly divide the batter amongst the cupcake liners, only filling them 1/2 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.

    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 1/2 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.
    Close

    Storing 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.

    Frequently Asked Questions

    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 Halloween Recipes

    • Candy Corn Sugar Cookies
    • Pumpkin Rice Krispie Treats
    • Caramel apple baked donuts on a wired rack with honey crisp apples and more caramel.
      Caramel Apple Baked Donuts
    • Pumpkin Chocolate Chip Cupcakes

    Black Velvet Cupcakes

    Karissa Parrish (Ginger Snap)
    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!
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Cool Time 10 mins
    Total Time 40 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.
    Keyword black cocoa powder, black halloween cupcakes, black velvet cupcakes, halloween cupcakes
    « Candy Corn Sugar Cookies
    Almond Joy Pie »

    Reader Interactions

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    ABOUT KARISSA

    Hey, I'm Karissa, and I am the recipe developer, food photographer, and lover of all things desserts here at Ginger Snap's Baking Affairs. I love to create easy desserts that every home baker can make in their own kitchens!

    Learn more about me →

    Trending Recipes

    • Banana Baked Donuts
    • Gooey Cinnamon Rolls
    • Maple Banana Bread
    • Fudgy Dark Chocolate Brownies

    New Recipes

    • Stacked chocolate chip donuts with mini chocolate chips around them.
      Chocolate Chip Donuts
    • Oreo Cinnamon Rolls
    • Mini Egg Cupcakes
    • Cadbury Mini Egg Cookies

    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 © 2023 Ginger Snap's Baking Affairs on the Foodie Pro Theme