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    Home » Baked Goods » Cakes & Cupcakes

    Published: Oct 27, 2022 by Kelly Hamilton · This post may contain affiliate links

    Black Velvet Cupcakes

    Jump to Recipe

    These Black Velvet Cupcakes are a spooky twist on the classic red velvet cake! The perfect treat for Halloween!

    Close up shot of black velvet cupcake  on sheet with entire batch of black velvet cupcakes.
    Jump to:
    • Why You Need to Make These Black Velvet Cupcakes
    • Recipe Ingredients
    • Step-by-Step Instructions
    • Frequently Asked Questions
    • Tips and Tricks
    • Storing & Freezing
    • Want to try more cupcake recipes?
    • 📖 Recipe

    These Black Velvet Cupcakes are my favorite Halloween treat! Super rich, tender, and fluffy cupcakes topped with creamy black buttercream. The flavor of this cupcake closely resembles red velvet cake, just with a bit more chocolate!

    If you are a fan of desserts that aren't super sweet, this is the cupcake for you! Using extra dark cocoa powder + buttermilk and vinegar gives these cupcakes a tangy and almost bitter flavor, just like you'd get in dark chocolate.

    My other favorite fall treats include my No-Bake Pumpkin Cookies and my Baked Pumpkin Spice Donuts!

    Why You Need to Make These Black Velvet Cupcakes

    • They are the perfect spooky Halloween treat! Who doesn't love a spooky dessert?
    • No food coloring is used to make these, just black cocoa powder.
    • They're super easy to make, and you can make them a day or two ahead even!
    • They aren't super sweet, so if you love the bitterness of dark chocolate and the tang of red velvet cake, you will love these.
    • Decorate them with spooky sprinkles, googly eyes, or some vampire teeth and fake blood for even more Halloween ideas!

    Recipe Ingredients

    Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!

    • black cocoa powder- black cocoa powder isn't something you can usually pick up at your local grocery store. It's a super dark dutch-processed cocoa powder that gives these cupcakes and the icing that black coloring. I bought this brand of black cocoa powder on amazon and it is amazing. I highly recommend it!
    • buttermilk- buttermilk is a staple in a velvet recipe, it's what gives you that moisture and tangy taste! It is also acidic, which reacts with the baking powder/soda and is what causes the cake to rise. If you don't have buttermilk on hand, you can make your own. I explain below in the "tips & tricks" section!
    • oil- we are using oil instead of butter for this recipe. I recommend using vegetable or canola oil.
    • vinegar- vinegar is another staple for a velvet cake, adding a little extra acid to help the cupcakes rise.
    Ingredients to make black velvet cupcakes.

    Step-by-Step Instructions

    Step 1: Preheat oven to 350° F. Line a 12-count muffin tin with paper liners or spray with non-stick spray. Set aside.

    Step 2: In a large bowl, whisk together the flour, black cocoa powder, baking soda, baking powder, salt, and sugar. Set aside.

    In a separate bowl or measuring cup, whisk together the buttermilk, oil, egg, egg yolk, vinegar, and vanilla.

    Step 3: Pour the wet ingredients into the dry, mixing just until there are no streaks of flour left. Be careful not to overmix.

    Step 4: Scoop batter into cupcake liners, filling about halfway full. Bake for 17-19 minutes, or until a toothpick comes out clean. Remove from the oven and place on a wire cooling rack for 5 minutes, and then remove from the pan to cool completely.

    Step 5: Using a stand mixer with a paddle attachment or in a large bowl with an electric mixer, beat the butter until smooth. Add the powdered sugar, cocoa powder, heavy cream, vanilla, and salt. Beat until smooth, scraping down the sides of the bowl as needed.

    If you want the frosting to be darker in color, place it in the fridge for a few hours. Bring to room temperature before frosting and mix a few times to get rid of air bubbles.

    Step 6: Frost and decorate your cupcakes. I used an offset spatula to frost my cupcakes, but you can also use a frosting tip and piping bag (or ziploc bag). Decorate with sprinkles or however else you'd like!

    How to make black velvet cupcakes. 1. Dry ingredients in a glass bowl with whisk. 2. Wet ingredients in a glass measuring cup. 3. Cupcake mix divided and poured into cupcake pan. 4. Chocolate cupcake icing in large mixing bowl with mixer.

    Frequently Asked Questions

    Where do I find black cocoa powder?

    Most grocery stores won't sell black cocoa powder on shelves. I purchased mine through amazon, it was super easy! There are a few different brands you can purchase.

    Can I add black food coloring?

    You sure can if you want to deepen the black color! Add a few drops of black food coloring to the wet ingredients before mixing the batter together, as well as the frosting.

    Can these cupcakes be made ahead?

    Yes! You can make both the cupcakes and frosting a day before. Bake the cupcakes a store them in an airtight container at room temperature. The frosting can be made a day before a stored in the fridge. Bring to room temperature and mix before frosting the cupcakes.

    Can I fill these cupcakes?

    Yes! These cupcakes would look super cute with some raspberry/cherry/strawberry jam in the middle to make them extra spooky!

    Frosted and sprinkled black velvet cupcakes sitting in cupcake pan, with one cupcake that has a bite taken out of it.

    Tips and Tricks

    • Make homemade buttermilk- pour ½ tablespoon of white vinegar or lemon juice into a liquid measuring cup. Fill the measuring cup to the ½ cup mark with milk. Allow the mixture to sit for 5-10 minutes. This allows the mixture to curdle like buttermilk.
    • Fill the cupcake liners half full- any more and your cupcakes will overflow!
    • Let the icing sit- The color of this frosting deepens if you let it sit for a little. I put mine in the fridge for a few hours and came back to much darker cupcakes!
    • You can substitute some of the black cocoa powder for regular cocoa (a 50/50 split) for a less bitter cupcake. Just know the cupcakes won't be as dark! You could always add black food coloring.

    Storing & Freezing

    Store these black velvet cupcakes in an airtight container in the fridge for 4-5 days.

    You can also bake and freeze these (unfrosted) cupcakes for up to 3 months in a freezer-friendly container. Bring to room temperature before frosting.

    Black velvet cupcake that has bite taken out of it, sitting on a table with batch of black velvet cupcakes.

    Want to try more cupcake recipes?

    • Strawberry Filled Cupcakes
    • Peach Cupcakes
    • Key Lime Cupcakes

    If you made this recipe, I would love to know what you thought! Leave me a star rating and a comment below ⭐️ Your reviews not only help my business but other bakers as well!

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    📖 Recipe

    Black Velvet Cupcakes

    Kelly Hamilton
    These Black Velvet Cupcakes are a spooky twist on the classic red velvet cake! The perfect treat for Halloween!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 17 mins
    Total Time 35 mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes
    Calories 380 kcal

    Equipment

    • Mixing Bowl Set
    • Whisk
    • Cupcake/Muffin Pan
    • Electric Hand Mixer
    • Stand Mixer
    • Piping Bags
    • Piping Tip

    Ingredients
     
     

    • 1 cup all-purpose flour spooned and leveled
    • ¼ cup black cocoa powder
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ¾ cup granulated sugar
    • ½ cup buttermilk at room temperature
    • ¼ cup oil vegetable or canola
    • 1 large egg at room temperature
    • 1 large egg yolk at room temperature
    • ½ tablespoon white vinegar
    • 1 teaspoon vanilla extract

    Buttercream

    • 1 cup unsalted butter softened to room temperature
    • 2 cups powdered sugar
    • ½ cup black cocoa powder
    • 2-3 tablespoon heavy cream
    • 1 teaspoon vanilla extract
    • pinch of salt

    Instructions
     

    • Preheat oven to 350° F. Line a 12-count muffin tin with paper liners or spray with non-stick spray. Set aside.
    • In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar. Set aside.
    • In a separate bowl or measuring cup, whisk together the buttermilk, oil, egg, egg yolk, vinegar, and vanilla.
    • Pour the wet ingredients into the dry, mixing just until there are no streaks of flour left. Be careful not to overmix.
    • Scoop batter into cupcake liners, filling about halfway full. Bake for 17-19 minutes, or until a toothpick comes out clean. Remove from the oven and place on a wire cooling rack for 5 minutes, and then remove from the pan to cool completely.

    Make buttercream

    • Using a stand mixer with a paddle attachment or in a large bowl with an electric mixer, beat the butter until smooth. Add the powdered sugar, cocoa powder, heavy cream, vanilla, and salt. Beat until smooth, scraping down the sides of the bowl as needed.
    • If you want the frosting to be darker in color, place it in the fridge for a few hours. Bring to room temperature before frosting and mix a few times to get rid of air bubbles.
    • I used an offset spatula to frost my cupcakes, but you can also use a frosting tip and piping/ziploc bag. Decorate with sprinkles or however else you'd like!

    Notes

    • Make homemade buttermilk- pour ½ tablespoon of white vinegar or lemon juice into a liquid measuring cup. Fill the measuring cup to the ½ cup mark with milk. Allow the mixture to sit for 5-10 minutes. This allows the mixture to curdle like buttermilk.
    • Fill the cupcake liners half full- any more and your cupcakes will overflow!
    • Let the icing sit- The color of this frosting deepens if you let it sit for a little. I put mine in the fridge for a few hours and came back to much darker cupcakes!
    • You can substitute some of the black cocoa powder for regular cocoa (a 50/50 split) for a less bitter cupcake. Just know the cupcakes won't be as dark! You could always add black food coloring.

    Nutrition

    Calories: 380kcal | Carbohydrates: 44g | Protein: 3g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 133mg | Potassium: 122mg | Fiber: 2g | Sugar: 33g | Vitamin A: 567IU | Vitamin C: 0.02mg | Calcium: 40mg | Iron: 1mg
    Tried this recipe?Let us know how it was! Share on Instagram and tag @bake.andbacon

    This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!

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    Hi, I'm Kelly! I'm the self-taught baker, food photographer, and dog mom behind Bake & Bacon. I'm here to bring you easy recipes for my favorite things- delicious breakfasts and decadent desserts!

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