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Black Velvet Cupcakes

These black velvet cupcakes feature a striking deep black exterior achieved through food coloring, with a moist, tender crumb and a crackly top. The recipe combines cocoa, coffee, and a touch of vanilla, with simple mixing methods that result in a bold, visually stunning dessert. Perfect for those seeking a sophisticated twist on classic cupcakes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: dessert
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup Dutch-processed cocoa powder for richness
  • 1 1/2 cups granulated sugar superfine preferred
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda baking soda
  • 1/2 teaspoon salt salt
  • 2 large eggs at room temperature
  • 1/2 cup vegetable oil keeps cupcakes moist
  • 3/4 cup buttermilk or milk with lemon juice
  • 2 teaspoons vanilla extract vanilla extract
  • 2-3 drops black gel food coloring for intense color

Equipment

  • Mixing bowls
  • Electric mixer
  • Silicone spatula
  • Cupcake tin & liners
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line a cupcake tin with liners. Measure out your cocoa powder, flour, baking soda, and salt, then set aside.
  2. In a large mixing bowl, whisk together the eggs, sugar, vanilla extract, and vegetable oil until the mixture is smooth, pale, and slightly thickened, filling your kitchen with a sweet, inviting aroma.
  3. In a separate bowl, sift together the cocoa powder, flour, baking soda, and salt to ensure even distribution and a lump-free batter.
  4. Gradually add the dry ingredients into the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix gently with a spatula or mixer on low speed until just combined, keeping the batter glossy and smooth.
  5. Add a few drops of black gel food coloring to the batter and fold in until the color is deep, jet black, and uniform. Adjust the dye as needed for the perfect dark hue.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. This helps ensure even rising and a beautiful crackly top.
  7. Bake the cupcakes in the preheated oven for 18-20 minutes. You'll notice a rich chocolate aroma filling your kitchen as they bake.
  8. Check for doneness by inserting a toothpick into the center of a cupcake; if it comes out clean, they are ready. The tops will be crackly and slightly dry to the touch.
  9. Remove the cupcakes from the oven and let them cool in the tin for about 10 minutes. Then transfer them to a cooling rack to cool completely, allowing the moisture to settle and the tops to set.
  10. Once cooled, frost with your favorite dark chocolate ganache or a swirl of whipped cream for contrast. Serve at room temperature to enjoy the crackly tops and moist crumb.

Notes

For an extra dramatic effect, pipe a dark chocolate ganache on top and finish with a sprinkle of cocoa powder. These cupcakes are best enjoyed the day they are made for optimal texture and flavor.