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Moist Black Velvet Cupcakes – A Sweet, Dark Indulgence

Cupcakes are always a delight, but when they’re jet-black, fudgy, and topped with silky frosting, they become an unforgettable treat. These Moist Black Velvet Cupcakes are made with black cocoa powder and Dutch-process cocoa for that striking color and deep chocolate flavor. Perfect for Halloween parties, gothic-themed events, or simply when you’re craving something indulgent, these cupcakes are soft, moist, and topped with luscious buttercream. Add spooky eyeball candies or dark sprinkles for a creepy-chic look that wows every guest.
Print Recipe Pin Recipe
Prep Time 20 minutes
bake & Cooling Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Ingredients Equipment Method Notes

Ingredients
  

For the cupcakes:
  • 15/16 cup cake flour about 1 scant cup
  • ¾ cup black cocoa powder
  • ½ cup Dutch-process cocoa powder
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp fine sea salt
  • 1 large egg
  • ¾ cup granulated sugar
  • ¼ cup dark brown sugar packed
  • ¼ cup whole milk
  • ½ cup sour cream
  • 4 tbsp vegetable oil
  • ½ cup hot coffee
  • 1 tsp vanilla extract
For the frosting:
  • 28 tbsp unsalted butter 3 ½ sticks, softened
  • 2 cups powdered sugar
  • 3 tbsp heavy cream
  • 1 tsp vanilla paste or extract
  • Pinch fine sea salt
For decoration:
  • Colored sprinkles
  • Eyeball candies optional, for Halloween theme

Equipment

  • Muffin tin (12-cup standard)
  • Cupcake liners
  • Mixing bowls (large & medium)
  • Electric hand mixer or stand mixer
  • Measuring cups & spoons
  • Wire cooling rack
  • Piping bag and tips (for frosting)

Method
 

Step 1: Prepare the cupcake pan
  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: Mix dry ingredients
  1. In a medium bowl, sift together cake flour, black cocoa, Dutch-process cocoa, baking powder, baking soda, and salt. Set aside.
Step 3: Mix wet ingredients
  1. In a large bowl, whisk egg, granulated sugar, and brown sugar until smooth. Add milk, sour cream, vegetable oil, and vanilla extract. Mix until combined.
Step 4: Combine wet and dry
  1. Gradually whisk dry ingredients into the wet mixture. Stir until just combined.
Step 5: Add hot coffee
  1. Pour in hot coffee and stir gently. The batter will be thin—this is normal!
Step 6: Fill and bake
  1. Divide batter evenly among cupcake liners, filling each about ⅔ full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Step 7: Make the frosting
  1. Beat softened butter until creamy (2 minutes). Add powdered sugar gradually, then heavy cream, vanilla, and a pinch of salt. Beat until light and fluffy.
Step 8: Frost and decorate
  1. Pipe frosting onto cooled cupcakes. Decorate with colored sprinkles or eyeball candies for a spooky finish.

Notes

🧊 Storage & Reheating
Store frosted cupcakes in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
Freeze unfrosted cupcakes for up to 2 months; thaw and frost when ready to serve.
Let chilled cupcakes sit at room temperature before eating for the best texture.
🥄 Variations
Bloody Black Velvet: Drizzle cupcakes with red raspberry sauce for a “bloody” effect.
Gothic Glam: Use edible gold dust or black glitter sprinkles.
Spider Web Cupcakes: Pipe white icing in a web design over the frosting.
Mini Cupcakes: Bake in a mini muffin tin for ~12 minutes.
Vegan Version: Use dairy-free butter, plant-based milk, and flax egg.
❓ 10 FAQs
What makes these cupcakes “black velvet”? – The combo of black cocoa and Dutch-process cocoa creates deep color and rich flavor.
Can I use only regular cocoa powder? – Yes, but the cupcakes won’t be as dark.
Why is the batter thin? – Hot coffee thins it but helps create a moist, fluffy crumb.
Can I skip the coffee? – Yes, replace with hot water, but coffee enhances chocolate flavor.
Do I need special liners? – Dark liners look best for presentation.
Can I make the frosting black too? – Yes, add black gel food coloring to the buttercream.
Do these taste bitter? – No, they’re rich but balanced with sugar and frosting.
Can I make them gluten-free? – Yes, use a 1:1 gluten-free flour blend.
Are they messy to eat? – Not at all—they’re moist but hold together well.
Can I use cream cheese frosting instead? – Absolutely, it pairs beautifully with black velvet cake.
🏁 Conclusion
Moist Black Velvet Cupcakes are rich, dramatic, and perfect for adding gothic flair to your dessert table. With their deep chocolate flavor, moist crumb, and silky frosting, they’re a decadent indulgence that feels both elegant and spooky.
Whether you’re baking them for Halloween, a Harry Potter party, or just to enjoy something unique, these cupcakes are guaranteed to wow your guests.