Name: Black Velvet Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 120 g all‑purpose flour; 200 g granulated sugar; 50 g black cocoa powder (the darkest available); 1 tsp baking powder; 0.75 tsp baking soda; 0.25 tsp salt; 0.5 cup buttermilk (room temperature); 0.25 cup vegetable oil; 1 egg; 1 tsp vanilla extract; 0.5 cup hot coffee (or hot water) (freshly brewed, not boiling); 226 g unsalted butter (room temperature); 300 g powdered sugar (sifted); 50 g black cocoa powder (for frosting); 1 tsp vanilla extract; 2 Tbsp milk (or cream) (to thin as needed); 0.125 tsp salt (a pinch)

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“Grandma Mary always said, ‘If you dunk it in coffee first, even the darkest cake feels like breakfast.’”

Welcome friends, you’re about to dive into a cupcake that’s equal parts spooky and sublime. In this recipe, black velvet cupcakes deliver that deep, inky color and buttery velvet texture without relying on food dye. Instead, we embrace black cocoa powder, for a rich, Oreo‑like profile. These cupcakes are perfect for Cupcakes To Impress, Wednesday Addams Dessert themes, dark cupcakes lovers, or simply those seeking the best cupcakes recipes with a twist.

Why You’ll Love These Black Velvet Cupcakes

100% dye‑free nature: The deep black comes from black cocoa powder, not food coloring.
Super moist & decadent: Thanks to the buttermilk, oil, and even a splash of hot coffee to intensify flavor.
Bold visual impact: These make ideal October cupcakes ideas or for any gothic/emo dessert theme.
Flavor balance: They taste chocolatey (but less acidic) some describe it as reminiscent of Oreo cookies.

Ingredients (for ~12 cupcakes)

Below is a refined version combining tested proportions. You can scale up or down.
(Note: I’ve converted some amounts into approximate grams; always better to weigh if you can.)

Dry Ingredients

All‑purpose flour — ~ 120 g
Granulated sugar — ~ 200 g
Black cocoa powder — ~ 50 g (or the darkest you can source)
Baking powder — 1 tsp
Baking soda — ¾ tsp
Salt — ¼ tsp

Wet Ingredients

Buttermilk — ½ cup (≈ 120 ml), room temperature
Vegetable oil (neutral) — ¼ cup
Egg + optionally 1 extra yolk (for extra richness and binding)
Vanilla extract — ½ tsp
Hot coffee or hot water — ½ cup

Frosting (Black Cocoa Buttercream)

Unsalted butter — 1 cup (≈ 226 g), room temperature
Powdered sugar — 2½ to 3 cups (≈ 300 g), sifted
Black cocoa powder — ~ ½ cup (≈ 45–60 g)
Vanilla extract — 1 tsp
Milk (or cream) — 2 Tbsp (or to desired consistency)
Pinch of salt

Tip: The frosting may appear dark brown at first — give it a few hours (or overnight in fridge) and it deepens to almost black.

Instruction

Step 1: Preheat & Prep

Preheat your oven to 175 °C (350 °F). Line a 12‑cup muffin tin with liners.

Step 2: Combine Dry Ingredients

In a bowl, whisk together flour, sugar, black cocoa powder, baking powder, baking soda, and salt until evenly distributed with no lumps.

Step 3: Combine Wet Ingredients

In a separate bowl (or mixer), mix together buttermilk, oil, egg (and extra yolk if using), vanilla, and hot coffee or hot water.

Step 4: Bring Wet & Dry Together

Pour wet mixture into dry ingredients. Mix on low until just combined do not overmix. The batter will be on the thinner side.

Step 5: Fill & Bake

Divide batter into liners fill about ⅔ full. Bake for 15–20 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let cupcakes cool in the pan for 5–10 min, then transfer to a cooling rack to cool completely.

Step 6: Make the Frosting

Beat butter until creamy and slightly paler (2–3 min).
Gradually add powdered sugar (half first, then the rest), mixing on low initially, then rise speed.
Sift in black cocoa powder. Add vanilla, salt, and milk to reach the consistency you like.
Scrape down bowl and continue mixing until smooth.

Step 7: Frost & Decorate

Once cupcakes are fully cooled, pipe on the black buttercream. You can swirl with a 1M tip, use gothic shapes, or add tweaks like edible metallic stars, silver drizzle, or a “goth drip.”

Decoration ideas: silver edible dust, tiny skulls, black sugar pearls, webs, or even a splash of edible red gel (blood drip effect) for a Wednesday Addams / emo touch.

Baking Tips & Secrets

Room temperature ingredients = better emulsion and smoother batter.
Weigh dry ingredients if possible flour should be spooned, not packed.
Don’t overmix once wet and dry are combined. Overmixing makes cupcakes dense.
Let frosting rest: The color deepens over time. If made earlier, store in airtight container.
Use hot coffee: It enhances the chocolate depth (without making it taste “coffee‑ish”).
Color boost fallback: If your cupcakes/frosting look too gray, you can add a drop of black gel food coloring but only if necessary.
Test black cocoa powders: Not all are equally dark. The darkest will give the best “black velvet” look.

Variations & Substitutions

Vegan: Use non‑dairy milk + vinegar (as “buttermilk”), vegan butter or margarine, and plant‑based alternatives. (There are vegan versions of black velvet cupcakes online.)
Cream cheese frosting: Some prefer a tangy contrast by blending cream cheese into the buttercream.
Filling: Add cherry, raspberry, or even red velvet jam inside for a Pop of dark “blood” color.
Mini cupcakes: Use a mini muffin tin and reduce baking time (~10–12 min).

Storage & Serving Tips

Store frosted cupcakes in an airtight container at room temperature (if no perishable components) for up to 2 days.
If your frosting includes cream cheese or dairy, refrigerate and bring to room temp before serving.
Unfrosted cupcakes freeze well. Thaw completely before frosting.
Best served at room temp so that both cake and frosting are soft and velvety.

Nutritional Snapshot

(This is an estimate per cupcake, assuming 12 total and basic frosting. Adjust based on your exact ingredient brands and amounts.)

Component	Approximate Value*
Calories	~ 400–450 kcal
Fat	~ 20–25 g
Carbohydrates	~ 50 g
Sugar	~ 30–35 g
Protein	~ 4–5 g

* A rough estimate. If you want full macros, I can help you generate those.

Grandma Mary’s Secret (inspired tip)

She always whispered: “When your batter seems too thin, don’t panic that’s how velvet cakes whisper softness.” In fact, in many black velvet recipes, the batter is intentionally looser (especially with the hot liquid). The trick is gentle mixing and trusting the leavening.

Also: “Let the frosting sit a while its soul darkens with time.”

FAQ Black Velvet Cupcakes

Q: What is black cocoa powder, and where can I find it?
A: Black cocoa is a heavily alkalized (Dutch-processed) cocoa powder that’s extremely dark. It’s more intense than standard Dutch cocoa. You can source it online or from specialty baking shops.

Q: Can I use regular cocoa powder instead?
A: You can use dark Dutch or natural cocoa powder, but the result will be browner, not true black. You might need to supplement with black gel food coloring.

Q: Why is my frosting brown, not black?
A: The color often deepens over time (especially after chilling). Also, ensure your black cocoa is very dark. If needed, a drop of black gel color can help.

Q: Can I omit the hot coffee?
A: Yes but you lose some depth and richness that coffee brings. If omitted, you may want to reduce other liquid slightly.

Q: Will these stain lips or tongues like colored desserts do?
A: No, because there’s no dye the intense black is from cocoa, not pigment.

Final Thoughts

These black velvet cupcakes are a bold recipe both in flavor and in visual drama. They’re perfect as emo cupcakes, Wednesday Addams desserts, or for anyone who loves a dark twist. And because they’re dye‑free, you get the depth and luxury of black velvet without the artificial aftereffects.

If you like, I can also generate a printable recipe card, metric/imperial conversion, or step‑by‑step photos to go with this. Would you like me to do that?