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4.75 from 12 votes

Black Velvet Cupcakes

A twist on the classic red velevet cake, these cucpakes are made with black food coloring, topped with a whipped cream cheese frosting and decorated for Halloween!
Prep Time25 mins
Cook Time15 mins
Course: Dessert
Cuisine: American
Servings: 18 cupcakes
Calories: 429kcal
Author: Eden
Cost: $20

Equipment

  • Electric Mixer
  • Cupcake Tin
  • Cupcake Wrappers
  • Sprinkles

Ingredients

Black Velvet Cupcakes

  • 8 tbsp butter room temperature and soft
  • 1 1/2 cups granulated sugar
  • 2 1/4 cup cake flour this is different from all-purpose flour so make sure you use cake flour.
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 1 tsp white distilled vinegar
  • 1 tsp vanilla extract
  • 2 tbsp black food coloring or more!

Cream Cheese Frosting

  • 16 tbsp unslted butter sofetned and cut into chunks. MUST be soft.
  • 4 cups powdered sugar
  • 1 pound cream cheese softened MUST be soft
  • 1 1/2 teaspoon vanilla extract
  • 3 tbsp black food coloring more if needed

Instructions

Black Velvet Cupcakes

  • Preheat the oven to 350 degrees
  • Whisk together buttermilk, eggs, vegetable oil, vinegar and vanilla in a tall liquid measuring cup, set aside.
  • In another bowl combine the flour, salt and baking soda, baking powder, cocoa powder set aside.
  • With an electric mixer and a paddle attachment, beat the butter and sugar on medium high.
  • Reduce speed and then add the buttermilk mixture and flour in 3 additions, alternating.
  • Add black food coloring and beat on low until everything is incorporated.
  • Scoop into prepared cupcake tins 2/3 of the way full.
  • Bake for 12 to 15 minutes. Check on them after 12 minutes, add more time if needed.

Black Velvet Whipped Cream Cheese Frosting

  • With an electric mixer, beat the butter and sugar on medium speed until whipped about 2 minutes.
  • Add in the cream cheese and beat on high. Scrape the sides and bottom of the bowl.
  • Add in the food coloring one tablespoon at a time and continue until you get the color you want.
  • Add the vanilla extract and continue to beat until the frosting is light and fluffy.
  • Add to a piping bag and frost the top of each cooled cupcake.

Nutrition

Calories: 429kcal | Carbohydrates: 57g | Protein: 5g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 63mg | Sodium: 349mg | Potassium: 122mg | Fiber: 1g | Sugar: 44g | Vitamin A: 548IU | Calcium: 61mg | Iron: 1mg