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Perfect Black Velvet Cupcakes with Cream Cheese Frosting

black velvet cupcakes with cream cheese frosting - featured image
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These dramatic black velvet cupcakes feature a deep, rich chocolate crumb and a bright, tangy orange cream cheese frosting. They’re perfect for Halloween, birthdays, or any occasion that calls for a show-stopping dessert.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • ½ cup (50g) black cocoa powder
  • 1½ cups (300g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) vegetable oil
  • 1 cup (240ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon white vinegar
  • 1 cup (240ml) hot coffee or hot water
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 2 tablespoons fresh orange zest
  • 2 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with 18-20 paper liners.
  2. In a large bowl, whisk together flour, black cocoa powder, sugar, baking soda, and salt until no lumps remain.
  3. In a separate bowl, whisk together vegetable oil, buttermilk, eggs, vanilla extract, and white vinegar until smooth.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
  5. Pour in hot coffee (or hot water) and fold gently until incorporated. Batter will be thin.
  6. Fill each liner about ⅔ full with batter.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting: In a large bowl, beat softened cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes.
  9. Gradually add powdered sugar, 1 cup at a time, mixing on low speed. Add orange zest, orange juice, vanilla extract, and salt. Increase speed to medium-high and beat for 2-3 minutes until light and fluffy.
  10. Once cupcakes are completely cool, frost as desired. Top with extra orange zest or chocolate curls if desired.

Notes

Room temperature ingredients are crucial for best texture. Don’t skip the hot coffee—it blooms the cocoa and creates a moist crumb. For the frosting, avoid overbeating to prevent it from becoming runny. If frosting gets too soft, chill for 10 minutes before piping.

Nutrition

Keywords: black velvet cupcakes, black cocoa cupcakes, orange cream cheese frosting, Halloween cupcakes, chocolate cupcakes, cream cheese frosting

Find it online: https://cookluma.com/perfect-black-velvet-cupcakes-with-cream-cheese-frosting/