Moist Black Velvet Cupcake

Moist Black Velvet Cupcakes are an indulgent twist on the classic red velvet recipe. Their deep, rich color is achieved without artificial dyes, giving these cupcakes a natural, luxurious appearance that pairs beautifully with their soft and moist crumb. The delicate balance of cocoa and a subtle tang creates a flavor profile that’s both sophisticated and irresistible.

Why You’ll Love This Moist Black Velvet Cupcakes

  • Incredibly Moist Texture: Buttermilk and oil ensure the cupcakes are perfectly moist and tender.
  • Natural Black Color: Cocoa and activated charcoal powder create a dramatic, rich black hue without artificial dyes.
  • Subtle Chocolate Flavor: A hint of cocoa gives these cupcakes a balanced sweetness without being overwhelming.
  • Perfectly Paired Frosting: The tangy cream cheese frosting complements the cupcakes’ deep, rich flavor.
  • Sophisticated Appearance: Their striking color and velvety texture make them the star of any dessert table.

Ingredients

For the Black Velvet Cupcakes

  • 1 ½ cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon activated charcoal powder (optional, for natural black color)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature
  • ½ cup hot coffee or hot water

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream (optional, for a lighter texture)

Instructions

For the Cupcake Batter:

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  • Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, activated charcoal powder (if using), baking soda, baking powder, and salt. Set aside.
  • Combine the Wet Ingredients: In a large bowl, whisk together the sugar, vegetable oil, egg, and vanilla extract until smooth and well combined.
  • Add the Buttermilk: Stir the buttermilk into the wet mixture, blending until fully incorporated.
  • Incorporate the Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the batter light and fluffy.
  • Add Hot Coffee: Slowly pour in the hot coffee (or water), mixing until the batter is smooth and slightly thin. This step helps create a moist, airy texture.

 

For the Cupcakes:

  • Fill the Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  • Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

For the Cream Cheese Frosting:

  • Cream the Butter and Cream Cheese: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy, about 2-3 minutes.
  • Add the Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated.
  • Add Vanilla and Cream: Stir in the vanilla extract and heavy cream (if using) for a lighter texture. Beat until the frosting is smooth and fluffy.

Frost the Cupcakes:

  • Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag or an offset spatula to frost them with the cream cheese frosting.
  • Decorate (Optional): Add sprinkles, edible glitter, or black sanding sugar for a decorative touch.


Recipe from Corner Bites