Black Velvet Cupcakes with Dark Chocolate Curls
Crowned with glossy dark chocolate curls over tall swirls of jet-black buttercream, these one-bowl black velvet cupcakes deliver deep Oreo-like cocoa flavor without a single drop of food dye. Brown sugar, buttermilk, and hot coffee keep the crumb exceptionally soft and moist while baking cleanly in a single 12-cup pan.
- Total Time95 minutes
- Yield12 cupcakes (serves 12) 1x
Ingredients
Scale
Black Velvet Cupcakes
- ½ cup (100 g) granulated sugar
- ⅓ cup (70 g) packed light brown sugar
- ½ cup (120 ml) whole buttermilk, at room temperature
- ⅓ cup (80 ml) neutral oil, such as avocado or canola oil
- 1 large egg, at room temperature
- 1½ teaspoons (7 ml) pure vanilla extract
- 1 teaspoon (5 ml) apple cider vinegar
- 1 cup (120 g) all-purpose flour, spooned and leveled
- ½ cup (40 g) black cocoa powder
- ¾ teaspoon (4 g) fine sea salt
- ½ teaspoon (3 g) baking soda
- ½ teaspoon (2 g) baking powder
- ½ cup (120 ml) hot freshly brewed black coffee
Black Cocoa Buttercream & Garnish
- 1 cup (225 g) unsalted butter, softened to room temperature
- 3 cups (360 g) powdered sugar, sifted
- ⅓ cup (30 g) black cocoa powder, sifted
- 3 tablespoons (45 ml) heavy cream, warmed
- 1½ teaspoons (7 ml) pure vanilla extract
- ¼ teaspoon (1.5 g) fine sea salt
- 1 ounce (30 g) dark chocolate bar (60%–70% cacao), shaved into curls with a vegetable peeler
Instructions
- Prep the oven and pan: Preheat the oven to 325°F (165°C) and line a standard 12-cup muffin pan with paper liners.
- Whisk the wet base: In a large mixing bowl, whisk together the granulated sugar, light brown sugar, buttermilk, oil, egg, vanilla, and apple cider vinegar for about 1 minute until smooth and pale.
- Sift and bloom the batter: Sift the flour, black cocoa powder, salt, baking soda, and baking powder directly over the wet mixture. Pour the hot coffee over top and whisk gently for about 45 seconds just until a thin, glossy, jet-black batter forms with no dry pockets.
- Portion and bake: Divide the batter evenly among the 12 liners, using about ¼ cup (60 ml) per cup so each is roughly three-quarters full. Bake for 22 to 25 minutes, until the tops spring back when lightly tapped and a toothpick inserted in the center comes out clean.
- Cool completely: Let the cupcakes rest in the pan for 5 minutes, then transfer them to a wire rack to cool completely for about 40 minutes before frosting so residual steam does not loosen the liners.
- Whip the butter: In a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the softened butter on medium speed for 3 minutes until pale and fluffy.
- Finish the black cocoa frosting: Add the sifted powdered sugar, sifted black cocoa powder, warmed heavy cream, vanilla, and salt. Mix on low speed for 45 seconds until moistened, then beat on medium-high speed for 2 minutes until airy and satin-smooth, scraping down the bowl as needed. Let the frosting sit for 10 minutes so the cocoa darkens from charcoal gray to pitch black.
- Frost and garnish: Pipe or swirl the buttercream onto the cooled cupcakes and scatter the shaved dark chocolate curls over each swirl just before serving.
Notes
- Why it works: Heavily alkalized black cocoa powder gives these cupcakes their natural midnight color and sandwich-cookie flavor, though it is relatively low in fat, with the exact percentage varying by product. Replacing part of the white sugar with light brown sugar and baking at a gentler 325°F (165°C) locks in moisture and yields flat, tender tops that fit a single 12-cup tin.
- Warm cream for darker frosting: Slightly warmed heavy cream helps hydrate and disperse the black cocoa powder while reducing clumps, which also speeds up the color shift from dark slate to true black without extra food coloring.
- Storage and make-ahead: Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days and let sit at room temperature for 30 minutes before serving so the buttercream softens.
Nutrition (per serving — estimates)
Calories: 470 | Total Carbs: 57g (Fiber: 2g, Sugar: 45g) | Fat: 25g (Saturated: 12g) | Protein: 4g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 25 minutes
- Cooling Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 frosted cupcake
- Calories: 470
- Sugar: 45g
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 4g