Imagine sinking your teeth into a cupcake so dark and velvety it almost looks like midnight, topped with a lofty swirl of vanilla frosting, a drizzle of glossy chocolate, and a shower of sprinkles. These Black Velvet Cupcakes are dramatic to look at, but even better to eat—soft, moist, and deeply chocolatey with just the right hit of sweetness.

They’re perfect for Halloween parties, chic birthday celebrations, or any time you want a dessert that feels a little extra. The secret is rich black cocoa combined with classic unsweetened cocoa for that intense color, plus buttermilk and oil to keep every bite tender and moist. Once you add the generous swirl of buttercream and chocolate drizzle, they’re bakery-level cupcakes made right at home.

Why You’ll Love These Black Velvet Cupcakes

Black Velvet Cupcakes are all about combining a show-stopping look with an ultra-comforting flavor. You get the same tangy, plush crumb you’d expect from red velvet, but with a deeper chocolate profile and a dramatic dark color that makes the frosting pop.

They’re also surprisingly easy to make. The batter comes together in one bowl with simple pantry ingredients, and the frosting is a classic vanilla buttercream that pipes beautifully. You can dress them up with themed sprinkles, cookie crumbs, or mini chocolate chips to match any occasion.

What Makes Black Velvet Cupcakes Different From Red Velvet?

Red velvet usually leans lighter on the cocoa and relies on red food coloring for its signature hue. These Black Velvet Cupcakes flip the script by using black cocoa for a natural, inky color and a bolder chocolate taste.

You’ll still find the signature velvet texture thanks to buttermilk, oil, and a touch of baking soda reacting with the cocoa. The result is a cupcake that’s just as tender as red velvet, but richer and more dramatic—especially when you swirl on that bright vanilla frosting and finish with a chocolate drizzle on top.

Ingredients

Before you preheat the oven, it helps to know what each ingredient is bringing to the party. Here’s a quick look at what you’ll need and why it matters.

All-purpose flour – Provides structure and helps the cupcakes hold their shape while staying soft.
Granulated sugar – Sweetens the batter and also keeps the crumb moist and tender.
Unsweetened cocoa powder – Adds familiar chocolate flavor and works with black cocoa for balance.
Black cocoa powder – Gives the cupcakes their intense dark color and a deep, almost Oreo-like chocolate taste.
Baking soda – Reacts with the buttermilk and cocoa to help the cupcakes rise and stay fluffy.
Baking powder – Adds an extra lift so the cupcakes dome nicely.
Fine sea salt – Balances the sweetness and sharpens all the flavors.
Instant espresso powder (optional) – Enhances the chocolate flavor without making the cupcakes taste like coffee.
Buttermilk – Adds moisture and a gentle tang that creates that classic velvet texture.
Vegetable oil – Keeps the cupcakes soft and moist for days instead of drying out.
Large egg – Binds the batter together and contributes to structure and richness.
Vanilla extract – Warms up the chocolate flavor and adds depth in both the cupcakes and frosting.
Hot brewed coffee or hot water – Blooms the cocoa powders for a deeper color and smoother chocolate taste.
Unsalted butter – Forms the base of the frosting, giving it a rich, creamy texture.
Powdered sugar – Sweetens and thickens the frosting while keeping it smooth.
Heavy cream or milk – Loosens the frosting to a silky, pipeable consistency.
Mini chocolate chips – Add extra chocolate crunch on top of the frosting.
Chocolate cookie crumbs – Bring a slightly salty, crunchy contrast to the soft cupcakes.
Festive sprinkles – Add color and fun; orange or seasonal sprinkles look especially striking against the black cupcakes.
Semisweet chocolate chips – Melt into a quick ganache for drizzling.
Additional heavy cream – Combines with chocolate chips to make a glossy ganache that sets softly on the cupcakes.
Light corn syrup (optional) – Helps the ganache stay shiny and smooth.

How To Make the Black Velvet Cupcakes

Once you gather your ingredients, this recipe comes together in three main parts: baking the cupcakes, whipping up the frosting, and finishing with ganache and toppings. Give yourself time for the cupcakes to cool completely before you frost so the buttercream holds its shape.

Step 1: Prep the Pan and Oven

Line a standard 12-cup muffin pan with paper liners and set it aside. Preheat your oven so it’s fully heated by the time the batter is ready—this helps the cupcakes rise evenly and keeps the crumb tender.

Step 2: Whisk Together the Dry Ingredients

In a large mixing bowl, whisk the flour, granulated sugar, unsweetened cocoa powder, black cocoa powder, baking soda, baking powder, salt, and espresso powder (if using) until everything looks evenly combined and no streaks of cocoa remain. This step ensures the leaveners are distributed so each cupcake bakes up the same.

Step 3: Mix in the Wet Ingredients (Except the Hot Liquid)

Add the buttermilk, vegetable oil, egg, and vanilla extract directly to the dry ingredients. Whisk or mix on low speed just until the batter looks thick and mostly smooth. Avoid overmixing at this stage so the cupcakes stay soft.

Step 4: Add the Hot Coffee or Water

Pour the hot brewed coffee or hot water into the bowl and whisk again until the batter is smooth and glossy. It will be fairly thin—that’s exactly what you want for a super moist cupcake. The heat helps bloom the cocoa powders and intensify both flavor and color.

Step 5: Fill the Liners and Bake

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake until the tops spring back lightly when touched and a toothpick inserted in the center comes out with just a few moist crumbs. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before frosting.

Step 6: Make the Vanilla Buttercream

While the cupcakes cool, beat the softened unsalted butter in a large bowl until it’s pale and creamy. Gradually add the powdered sugar, mixing on low speed at first so it doesn’t puff everywhere, then increasing the speed until the mixture is thick and fluffy. Beat in the vanilla extract and just enough cream or milk to reach a smooth, pipeable consistency. Continue whipping for another minute or two to make the frosting extra light.

Step 7: Prepare the Chocolate Ganache Drizzle

In a small heatproof bowl, combine the semisweet chocolate chips and heavy cream for the ganache. Gently warm in short bursts in the microwave or over a double boiler, stirring until the chocolate is completely melted and the mixture is smooth. Stir in a little corn syrup if you’d like extra shine. Let the ganache cool slightly so it thickens to a drizzleable consistency.

Step 8: Frost and Decorate the Cupcakes

Transfer the buttercream to a piping bag fitted with a large star tip and pipe tall swirls onto each cooled cupcake. Spoon or drizzle the cooled ganache over the frosting so it cascades down the sides. Immediately sprinkle the tops with mini chocolate chips, cookie crumbs, and festive sprinkles before the ganache sets. Serve the cupcakes as soon as the ganache firms up slightly, or chill briefly to help everything set.

How To Serve Black Velvet Cupcakes

Black Velvet Cupcakes are a guaranteed conversation starter, whether you’re bringing them to a potluck or lining them up on a dessert table. This recipe makes 12 generously frosted cupcakes, which comfortably serves 12 people if everyone has one cupcake—or 6 people if your crowd loves going back for seconds.

For parties, arrange them on a stand or platter so the dramatic dark cake and tall frosting swirls really stand out. They pair wonderfully with coffee, milk, or hot cocoa. You can also personalize them by changing the sprinkle colors to match holidays, birthdays, or game-day themes.

How To Store Black Velvet Cupcakes

To keep your cupcakes tasting bakery-fresh, let the frosting and ganache set, then store them properly. If your kitchen is cool, you can keep frosted cupcakes in an airtight container at room temperature for up to 1 day.

For longer storage, place the cupcakes in a single layer in an airtight container and refrigerate them for up to 4 days. Let them sit at room temperature for about 20–30 minutes before serving so the frosting can soften again.

If you want to work ahead, you can bake the cupcakes (without frosting) and freeze them. Wrap each cooled cupcake tightly in plastic wrap, then place them in a freezer bag or container for up to 2 months. Thaw at room temperature, then frost, drizzle with ganache, and decorate just before serving.

Frequently Asked Questions

Can I make Black Velvet Cupcakes without black cocoa powder?
Yes, you can swap the black cocoa for more regular unsweetened cocoa powder, and the cupcakes will still taste delicious. They just won’t be quite as dark in color or as deep in flavor. If you skip the black cocoa, you can also add a drop or two of black gel food coloring to mimic the dramatic look.

What if I don’t have buttermilk?
If you’re out of buttermilk, make a quick substitute by adding a spoonful of lemon juice or white vinegar to regular milk and letting it sit for 5–10 minutes. It won’t be exactly the same, but it will still add enough tang and acidity to help create a tender crumb.

Can I turn this recipe into a cake instead of cupcakes?
You can bake the batter in an 8-inch round cake pan lined with parchment and greased. The bake time will be longer than cupcakes, so start checking around the 25-minute mark and bake until a toothpick comes out with just a few moist crumbs. Cool completely before frosting.

How far in advance can I frost the cupcakes?
You can frost the cupcakes up to a day ahead if you keep them covered in the refrigerator. The buttercream will firm up when chilled, so remember to let the cupcakes warm up at room temperature before serving so the frosting softens and tastes its best.

Can I use a different frosting flavor?
Absolutely. Cream cheese frosting is a fantastic option if you want more tang, and chocolate buttercream will make these cupcakes extra decadent. Just be sure the frosting you choose is firm enough to hold a tall swirl if you’re going for the same dramatic look.

Want More Dessert Ideas?

If these Black Velvet Cupcakes are a hit at your house, you might love exploring more sweet bakes next:

Try cozy, craveable slices of Pumpkin Bread for a fall-inspired treat with your morning coffee.
Brighten up brunch with tender Lemon Poppy Seed Muffins that bring a tangy citrus twist.
Serve a stunning Apple Bundt Cake when you want a dessert that looks impressive but feels homey.
For a rich bar-style treat, bake a batch of Red Velvet Cheesecake Brownies that combine tangy cheesecake with fudgy chocolate.
When only chocolate and fruit will do, a Chocolate Covered Strawberry Drip Cake makes a gorgeous centerpiece dessert.

Save This Pin For Later

📌 Save these Black Velvet Cupcakes to your Pinterest dessert board so you can find them again whenever a chocolate craving strikes.

And when you bake them, come back and share how they turned out. Did you go heavy on the ganache drizzle? Did you swap in different sprinkle colors for a new theme?

I love hearing how you make these cupcakes your own. If you’re looking for even more fun baking projects and everyday meal ideas, you can also follow along on Pinterest at Life With Livia.

Black Velvet Cupcakes