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Black Velvet Cupcakes.

Black Velvet Cupcakes

  • Author: Celeste
  • Prep Time: 40 minutes
  • Cooling Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 2 hours
  • Yield: 12 cupcakes 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: American


These Halloween themed Black Velvet Cupcakes are unbelievably tender and are perfect for bringing to a festive party. They’re made with black cocoa powder and topped with a beautifully colored cream cheese frosting.



For the Black Velvet Cupcakes:

  • 120 g (1 cup) all-purpose flour, spooned and leveled
  • 25 g (1/4 cup) black cocoa powder
  • 200 g (1 cup) granulated sugar
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1 large egg, room temperature
  • 1/2 tsp vanilla extract
  • 1/2 tsp distilled white vinegar
  • 60 ml (1/4 cup) vegetable oil
  • 125 ml (1/2 cup) buttermilk, room temperature, we use full fat
  • 80 ml (1/3 cup) strong hot coffee

For the Black Cream Cheese Frosting:

  • 170 g (6 oz) full-fat block cream cheese, room temperature
  • 240 g (2 cups) powdered sugar
  • 50 g (1/2 cup) black cocoa powder
  • 1/2 tsp vanilla extract
  • 1/8 tsp fine sea salt
  • 1 1/2 tbsp heavy cream


Black Velvet Cupcakes:

  1. Preheat the oven to 350°F (180°C) and line a 12-well muffin/cupcake tin with paper liners.
  2. In a large bowl, whisk together the flour, black cocoa powder, sugar, baking soda, and salt.
  3. Add the egg, vanilla, vinegar, vegetable oil, and buttermilk and whisk until well combined.
  4. Gradually add the hot coffee, mixing until smooth and combined. Don’t over mix. The batter will be very thin.
  5. Fill the cupcake liners 2/3 of the way full with batter (scrape out every last drop with a silicone spatula). Bake for 18-20 minutes or until a cake tester inserted into the center comes out clean. A few moist crumbs are ok as long as there’s no wet batter.
  6. Cool in the pan for 10 minutes then use a knife to gently pop them out of the tin. Transfer them to a wire rack to cool completely before frosting, about 50 minutes.

Black Cream Cheese Frosting:

  1. In a large bowl using an electric hand mixer (or stand mixer fitted with a paddle attachment), beat the softened cream cheese on medium-high speed for 1 minute until creamy, scraping down the bowl as needed.
  2. Add the powdered sugar, black cocoa powder, vanilla, and salt. Pulse on low speed a few times then continue mixing on low speed until well combined. This prevents the sugar from flying everywhere.
  3. Add the heavy cream and mix until smooth. Transfer to a piping bag and pipe the frosting onto the cooled cupcakes (we use Wilton’s 1M tip). Decorate as desired and enjoy!


Set out the wet ingredients (except the coffee) 1-2 hours before baking to bring them to room temperature. This is important for proper batter consistency and cupcake texture.

Storage: Cover and keep in the fridge for up to 3 days. See post for freezing instructions.

If scaling up, just note the liquid measurements in cups does not increase when using the scale function.


  • Serving Size: 1 cupcake
  • Calories: 299
  • Sugar: 37.5 g
  • Sodium: 165.3 mg
  • Fat: 11.5 g
  • Carbohydrates: 49.3 g
  • Fiber: 2.1 g
  • Protein: 3.9 g

Keywords: black velvet cupcakes, black cream cheese frosting, black cocoa cupcakes, Halloween dessert, Halloween cupcakes