Black velvet cupcakes are what I bake when I want something chocolatey but not overly sweet or heavy.
They’re soft, dark, and quietly rich, with a tender crumb that feels classic rather than flashy.
I like them plain just as much as frosted, which makes them easy to adapt depending on the mood or occasion.
Behind the Recipe
This recipe grew out of my love for velvet-style cakes that focus more on texture than extreme sweetness. Using cocoa powder and buttermilk keeps the cupcakes moist and balanced, while vinegar enhances the color and tenderness without adding any noticeable tang.
Recipe Origin or Trivia
Velvet cakes originated in the early 20th century, known for their fine crumb and soft texture. Black velvet variations lean deeper into cocoa flavor and color, creating a darker, more dramatic version of the classic style.
Why I Love This Recipe (And You Will Too)
- Deep chocolate flavor: Rich but not overpowering
- Soft, tender crumb: True velvet texture
- Balanced sweetness: Not cloying
- Great plain or frosted: Very versatile
- Classic ingredients: Easy to source
- Even bake: Reliable results
- Elegant appearance: Naturally dark tone
Chef’s Pro Tips for Perfect Results
- Sift dry ingredients: Smooth batter
- Use room-temperature eggs: Better mixing
- Do not overmix: Keeps crumb tender
- Fill liners evenly: Uniform baking
- Test early: Prevent overbaking
Ingredients in This Recipe
- All-purpose flour: Structure and balance
- Cocoa powder: Deep chocolate flavor
- Baking soda: Light rise
- Salt: Flavor balance
- Butter: Richness and softness
- Sugar: Sweetness and moisture
- Eggs: Structure and lift
- Apple cider vinegar: Enhances color and crumb
- Buttermilk: Moist, tender texture
- Vanilla extract: Rounds out flavor
Kitchen Tools You’ll Need
- Mixing bowls: Separate wet and dry
- Electric mixer: Creaming butter and sugar
- Muffin tin: Structured baking
- Paper liners: Easy release
- Toothpick or cake tester: Doneness check
Instructions for Making This Recipe
- Preheat oven and line muffin tin.
- Sift flour, cocoa powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well.
- Stir in vanilla and vinegar.
- Alternate dry ingredients and buttermilk, mixing gently.
- Fill liners two-thirds full.
- Bake until toothpick comes out clean.
- Cool briefly, then transfer to rack to cool fully.
Ingredient Substitutions
- Buttermilk: Milk with lemon juice
- Butter: Neutral oil (texture slightly changes)
- Apple cider vinegar: White vinegar
- Cocoa powder: Dutch-processed (darker color)
- Sugar: Half white, half brown
Ingredient Spotlight
- Cocoa Powder: Provides deep color and flavor
- Buttermilk: Keeps cupcakes soft and moist
Black Velvet Cupcakes
Black velvet cupcakes are rich, chocolatey treats with a deep, dark hue and a tender crumb. The recipe uses vinegar and buttermilk to enhance moisture and texture, resulting in cupcakes that are velvety in appearance and melt-in-your-mouth in texture. Their elegant, mysterious look makes them perfect for both casual gatherings and special occasions.
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
- Sift together the flour, cocoa powder, baking soda, and salt in a bowl to combine evenly.
- In a separate large bowl, beat the softened butter and sugar with an electric mixer until the mixture is light, fluffy, and slightly pale, about 3 minutes, and you hear gentle creaming sounds.
- Add eggs one at a time, beating well after each addition, until the mixture is smooth and slightly increased in volume.
- Stir in the vanilla extract and apple cider vinegar, combining until just incorporated.
- Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix gently just until each addition is combined, being careful not to overmix.
- Divide the batter evenly among the prepared liners, filling each about two-thirds full. The batter should be smooth and slightly glossy.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops are slightly cracked and firm to the touch.
- Remove the cupcakes from the oven and let them cool in the tin for about 10 minutes, until they are just warm and slightly set.
- Transfer the cupcakes to a wire rack and allow them to cool completely, their dark, velvety surface becoming matte and inviting.
- Once cooled, they are ready to be frosted or enjoyed plain, showcasing their rich color and tender crumb.
Notes
For an extra touch, top with a swirl of vanilla or chocolate frosting to enhance the elegance. Make sure not to overmix your batter to keep the cupcakes tender and velvety.
Texture & Flavor Secrets
- Acid + cocoa: Enhances darkness
- Gentle mixing: Keeps crumb fine
- Buttermilk moisture: Prevents dryness
What to Avoid
- Overbaking: Dries cupcakes
- Overmixing batter: Dense texture
- Skipping sifting: Lumpy crumb
Nutrition Facts (Approximate per Cupcake, without frosting)
- Calories: 230 kcal
- Carbohydrates: 28 g
- Fat: 11 g
- Protein: 4 g
- Fiber: 2 g
- Sugar: 18 g
- Sodium: 180 mg
Make-Ahead and Storage Tips
- Make ahead: Up to 2 days unfrosted
- Store: Airtight container
- Freeze: Up to 1 month unfrosted
- Bring to room temperature: Before serving
How to Serve This Dish
- Plain: With tea or coffee
- Frosted: Cream cheese or vanilla buttercream
- Dessert platters: Elegant and dark
- Celebrations: Subtle but striking
Creative Leftover Transformations
- Cupcake trifle: Crumbled layers
- Cake pops: Mix with frosting
- Ice cream topping: Warm crumbs
- Mini desserts: Halved and layered
Variations to Try
- Black Velvet with Cream Cheese Frosting: Classic pairing
- Espresso Velvet: Add espresso powder
- Orange Velvet: Add orange zest
- Vegan Version: Use plant-based substitutes
- Mini Cupcakes: Shorter bake time
FAQ’s
- Are these very sweet?: Balanced, not overly sweet
- Can I frost them?: Yes
- Do they taste like vinegar?: No
- Can I make them ahead?: Yes
- Are they moist?: Very
- Can I use oil instead of butter?: Yes
- Is Dutch cocoa okay?: Yes
- Do they freeze well?: Unfrosted, yes
- Can kids eat these?: Yes
- Are they gluten-free?: No
Hi, I’m Anjali Arora, the quietly curious mind behind Landscape Insight. I’ve always been most comfortable in my own space. I’m not great at small talk (it still makes me a little uneasy), and I’ve never been the loudest person in the room. What I have always carried with me, though, are two steady loves that shape how I move through the world: animals and food.
