Decadent Black Velvet Cupcakes: Naturally Dark, Oreo-Flavored, and Perfect for Any Celebration
Prepare to be enchanted by these truly irresistible black velvet cupcakes! Boasting an ultra-tender and soft crumb, these cupcakes achieve their dramatic, rich black hue and distinctive flavor entirely naturally, thanks to the magic of black cocoa powder. Imagine the familiar, comforting texture of classic red velvet, but with an intriguing deep chocolate twist that tastes exactly like your favorite Oreo cookie. Each cupcake is generously topped with a velvety, naturally colored chocolate cream cheese frosting, offering the perfect balance of tang and sweetness. For an extra touch of delight, we’ve filled these dark beauties with a vibrant cherry filling and adorned them with a sophisticated black chocolate drip. These show-stopping treats are not just for special occasions; they are the ideal indulgence for themed events like Halloween, New Year’s Eve gatherings, or even a uniquely gothic Valentine’s Day celebration.
These spectacular cupcakes draw their inspiration from our widely beloved black velvet cake, which also features a delightfully spooky red cherry filling that adds a burst of fruity contrast to the deep chocolate flavor.
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Why You’ll Love This Black Velvet Cupcake Recipe
- No Artificial Food Coloring: One of the most remarkable features of this recipe is its ability to achieve an intensely dark, rich black color without the need for any artificial food dyes. The secret lies in using black cocoa powder, which naturally delivers this stunning hue, making these cupcakes as wholesome as they are visually striking.
- Authentic Oreo Flavor: If you’re a fan of the classic Oreo cookie, you’re in for a treat! The inclusion of black cocoa powder in our recipe imparts a distinct flavor profile that remarkably mirrors the beloved taste of an Oreo. This makes these black velvet cupcakes not just a dessert, but a nostalgic journey for your taste buds.
- Irresistibly Velvety Texture: True to their “velvet” name, these cupcakes boast an incredibly rich, soft, and moist texture that melts in your mouth. The careful balance of ingredients ensures a delicate crumb that is both luxurious and satisfying, providing a truly indulgent experience with every bite.
- Perfect Cream Cheese Frosting Pairing: A quintessential partner for velvet cakes, our chocolatey cream cheese frosting is the ideal complement to these dark cupcakes. Its subtle tanginess beautifully cuts through the sweetness of the cake, creating a harmonious flavor balance that will leave you craving more. This frosting isn’t just a topping; it’s an integral part of the black velvet experience.
Key Ingredients for Black Velvet Cupcakes
Read through for all the essential tips you will need for successful baking!
Full step-by-step instructions and a complete list of ingredients are provided in the recipe card below.
- Black Cocoa Powder: This is the star ingredient for achieving that deep, dramatic black color without any artificial food dyes. Black cocoa powder is an intensely Dutch-processed cocoa, meaning it has a higher pH, which results in its distinctive dark hue and a less bitter, milder chocolate flavor. It’s what gives these cupcakes their signature Oreo-like taste. If you have any leftover, it’s perfect for making our other spooky treat, the black velvet cake.
- Vibrant Cherry Filling: To create a stunning contrast and add a burst of fruity sweetness, we’ve opted for a vibrant and delightfully gooey red cherry pie filling. A quality store-bought cherry pie filling, like the one linked, works wonderfully for convenience and consistent results. Alternatively, you can certainly use a homemade cherry (or even raspberry) pie filling. Be mindful that homemade versions or red-colored jams might be sweeter than typical pie filling, so you may want to adjust other sugar levels accordingly.
- High-Quality Butter: For the most luxurious and tender cupcake texture, always use real, unsalted butter of good quality. Ensure your butter is softened to room temperature before you begin mixing, as this allows it to cream properly with other ingredients, creating a smooth, emulsified batter that contributes to the velvet texture.
- Tangy Cream Cheese: The cream cheese in our frosting is crucial for adding a delightful tang that beautifully balances the sweetness of the cupcakes and the richness of the cocoa. Opt for a brick-style full-fat cream cheese, as it provides the best consistency and flavor for frosting. If you’re not a fan of cream cheese, you can substitute it with an equal amount of softened unsalted butter to create a classic buttercream, though you’ll miss out on that signature velvet cake frosting tang.
- Black Candy Melts: These are used to create the striking black chocolate drip on top of the frosting. Black candy melts are specifically formulated to melt smoothly and maintain a rich, opaque black color. You can typically find them at bulk food stores, craft stores, or specialty baking supply shops. For a different look, feel free to use other colored candy melts. If you prefer using actual chocolate, semi-sweet chocolate chips or chopped dark chocolate can be substituted, but be aware that the drip will not be jet black unless you add black food coloring, which defeats the natural coloring aspect.
- All-Purpose Flour: Precision is key in baking, especially when it comes to flour. For the most accurate and consistent results, we highly recommend weighing your all-purpose flour using a kitchen scale. If a scale isn’t available, make sure to measure properly by first stirring the flour in its bag to aerate it, then gently spooning it into a measuring cup. Level off the excess with the flat edge of a knife, taking care not to pack the flour into the cup. Over-packed flour can lead to dense, dry cupcakes.
For a delightful variation, try our pink velvet cake, which offers a pastel pink rendition of this beloved velvet recipe, maintaining the same wonderful texture and flavor profile.
How to Make Black Velvet Cupcakes
Black Velvet Cupcake Batter Step-by-Step
Step 1: Begin by preheating your oven to 355°F (180°C). Line a standard 12-hole muffin or cupcake pan with paper liners. In a separate medium-sized bowl, combine the black cocoa powder with the boiling hot water. Whisk the mixture thoroughly until all lumps are dissolved and you have a smooth, dark paste. This step “blooms” the cocoa, enhancing its flavor and color. Set this aside to cool slightly while you prepare the remaining ingredients.
Step 2: In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer and a large bowl), combine the oil, softened butter, granulated sugar, and sea salt. Beat these ingredients together on medium speed until the mixture becomes wonderfully creamy and noticeably lighter in color. Remember to pause and scrape down the sides of the bowl frequently to ensure all ingredients are evenly incorporated for a consistent batter.
Step 3: With the mixer on low speed, add the eggs one at a time, beating well after each addition until fully combined. Next, pour in the vanilla extract, vinegar, and room temperature buttermilk. Mix until these wet ingredients are thoroughly integrated into the butter mixture, creating a smooth and cohesive base for your cupcakes.
Step 4: Into the same bowl containing the wet ingredients, sift the all-purpose flour, baking powder, and baking soda directly. Using a whisk, gently fold the dry ingredients into the wet mixture. Be careful not to overmix at this stage; mix just until the flour is mostly incorporated and the batter still appears somewhat lumpy.
Step 5: At the point when the batter is still slightly lumpy from the flour addition, incorporate the previously prepared dissolved black cocoa powder mixture. Gently fold it into the batter with your whisk until everything is just combined and the batter takes on a uniform, deep black color. Avoid overmixing to keep the cupcakes tender.
Step 6: Evenly scoop the black velvet cupcake batter into each of the prepared liners, filling them approximately three-quarters of the way full. This ensures proper rising and prevents overflowing. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out with only a few moist crumbs attached. Let the cupcakes cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely.
Black Cream Cheese Frosting Step-by-Step
Step 1: In a clean large bowl or the bowl of your stand mixer with a paddle attachment, beat the softened unsalted butter until it becomes light in color and fluffy. This can take several minutes. Ensure you scrape down the bowl thoroughly to guarantee even blending. Gradually add the powdered sugar, about half a cup at a time, beating well after each addition until the frosting is creamy and smooth. Then, add the black cocoa powder and continue to beat until it’s fully incorporated and the frosting is a rich, even black hue.
Step 2: Add the room temperature cream cheese, approximately one tablespoon at a time, beating well after each addition until the frosting is light, fluffy, and completely smooth. Be careful not to overbeat the cream cheese, as this can make the frosting too thin. Finally, mix in the vanilla extract and a pinch of sea salt. If you desire a slightly lighter and fluffier texture, you can incorporate one or two tablespoons of heavy whipping cream and beat until the desired consistency is reached. Transfer the finished black cream cheese frosting into a piping bag fitted with a large star tip and set aside until you’re ready to assemble the cupcakes.
Assembly and Optional Toppings Step-by-Step
Black Chocolate Drip Preparation: To create your elegant chocolate drip, first heat the heavy cream in a small saucepan or microwave-safe bowl until it just begins to simmer and show small bubbles around the edges. In a medium heat-safe bowl, place the black candy melts. Pour the hot heavy cream directly over the candy melts. Cover the bowl with a lid or plate and let it sit undisturbed for 5 minutes. This allows the heat from the cream to gently melt the candy melts. After 5 minutes, uncover and whisk the mixture until it is completely smooth, glossy, and creamy. Set this black chocolate drip aside to cool slightly while you prepare and frost the cupcakes.
Cupcake Filling: Once your cupcakes are completely cooled, take a small knife (a paring knife or a cupcake corer works well) and carefully cut out the middle of each cupcake. Aim to cut about halfway through the depth of the cupcake, creating a small well. Gently remove the cut-out piece of cake and set it aside. Fill each hollowed-out cupcake with a generous tablespoon of the vibrant cherry pie filling. Once filled, gently place the reserved piece of cake back on top to cover the hole, sealing in the delicious filling.
Frosting Application: Retrieve your piping bag filled with the decadent black cream cheese frosting. Using a large star tip, pipe the frosting onto each cupcake in a beautiful, elegant swirl or a towering fashion, starting from the outer edge and working your way inwards and upwards. Ensure the frosting completely covers the filled center of the cupcake, creating a smooth and appealing canvas for the final touches.
Drip and Sprinkles: Once the frosting is piped, artfully drizzle about one to two tablespoons of the black chocolate drip over the top of each cupcake. Allow some of the drip to cascade down the sides for an elegant effect. If your drip mixture has become too thick, you can gently warm it in a microwave for a few seconds; if it’s too hot or thin, pop it into the fridge for a few minutes to achieve the ideal consistency. Finish by generously scattering sprinkles over the chocolate drip and frosting. These black velvet cupcakes are now ready to be enjoyed!
Expert Tips for Perfect Black Velvet Cupcakes
- Ensure Ingredients are at Room Temperature: This is a crucial step for consistent baking results. Butter, eggs, cream cheese, and buttermilk should all be at room temperature. This allows them to emulsify properly, creating a smooth, homogenous batter and frosting, which in turn leads to a lighter, more tender crumb and a creamier frosting.
- Accurate Ingredient Measurement: For baking, precision is paramount. Whenever possible, weigh your dry ingredients, especially flour, using a digital kitchen scale. If a scale is unavailable, gently stir the flour in its container, then spoon it into your measuring cup and level off the top with a straight edge. Never scoop directly from the bag or pack the flour, as this can add too much, resulting in dry cupcakes.
- Adjust Frosting Consistency: The perfect frosting consistency is key for easy piping and a beautiful finish. If your cream cheese frosting appears too thick, add heavy whipping cream sparingly, one tablespoon at a time, beating until the desired fluffiness and spreadability are achieved. Conversely, if the frosting is too thin, gradually add more powdered sugar until it reaches a firm, pipeable consistency.
- Refrigerate Cream Cheese Frosting: Due to the cream cheese, the frosting is perishable. Always store frosted cupcakes in an airtight container in the refrigerator to maintain freshness and prevent spoilage. For the best flavor and texture, remove the cupcakes from the fridge about 30-60 minutes before serving, allowing the cake and frosting to soften slightly to a delightful room temperature.
Make Ahead and Storage Information
These delicious black velvet cupcakes, once filled and frosted with the luscious cream cheese frosting, can be stored in an airtight container in the refrigerator for up to 3 days. Given that the frosting contains cream cheese, refrigeration is essential to maintain its freshness and safety. For optimal enjoyment, it’s best to serve the cupcakes at room temperature, as this allows the cake to regain its soft, velvety texture and the frosting to become perfectly creamy.
For longer storage, unfrosted cupcakes can be wrapped tightly and kept at room temperature for a day or two before assembly. If you wish to extend their shelf life significantly, you can freeze both frosted and unfrosted cupcakes. Place them in an airtight container or freezer bag and store them in the freezer for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
You can also prepare the cupcake batter a day or two in advance. Store the baked and cooled, unfrosted cupcakes in a sealed bag or cake carrier at room temperature until you are ready to frost and serve them, ensuring they remain moist and delicious.
Can I use Dutch-processed cocoa powder instead of black cocoa powder?
Yes, you can substitute Dutch-processed cocoa powder for black cocoa powder in this recipe. However, it’s important to note that the results will differ in both color and flavor. Dutch-processed cocoa powder, while still dark, will yield a more traditional chocolate brown cupcake and a classic, less intense chocolate flavor compared to the distinct, Oreo-like taste provided by black cocoa. It will not achieve the dramatic deep black hue that is characteristic of these black velvet cupcakes. Please do not substitute with natural cocoa powder, as it has a different acidity level which would react differently with the leavening agents in the recipe, resulting in a significantly different texture and potentially an undesirable outcome for the cake.
If black cocoa powder is unavailable and you’re looking for an equally delightful chocolate treat, we highly recommend trying our black forest cupcakes! They utilize regular cocoa powder and are topped with a light and fluffy whipped frosting, offering a different but equally delicious experience.
Black Velvet Cupcakes Recipe FAQs
Absolutely! The cherry filling is an optional addition for an extra burst of flavor and color. If you prefer a simpler cupcake, you can easily omit it and proceed with frosting the cupcakes as usual. They will still be incredibly delicious without the filling.
Yes, the chocolate drip is also an optional decorative element. The cupcakes will look and taste fantastic even without it. Simply leave it out if you prefer a less elaborate finish or are short on time.
You certainly can use regular chocolate. Chocolate chips or finely chopped dark chocolate can be used in place of candy melts for the drip. Keep in mind that unless you add black food coloring to the chocolate, your drip will be a traditional brown color, not the dramatic black provided by the candy melts.
Yes, if you’re not a fan of cream cheese or don’t have it on hand, you can adapt the frosting recipe to create a regular buttercream. Simply substitute the cream cheese with an equivalent amount of softened unsalted butter. Follow the same steps for creaming, adding powdered sugar, and flavoring to create a delicious and stable buttercream frosting.
More Decadent Dark Chocolate & Velvet Recipes
- The Best Black Velvet Cake
- Black Forest Cupcakes
- Red Velvet Muffins
- Cherry Brownies
Did you make this spectacular recipe? We would absolutely love for you to rate this recipe and share your thoughts in the comments section below! Don’t forget to share your amazing creation on Instagram and tag @flouringkitchen. Follow us on Pinterestto discover and save more delightful recipe ideas.
Recipe Card
Black Velvet Cupcakes
Mary
Pin Recipe
Shop Ingredients
Equipment
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12 hole muffin tin
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cupcake liners
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electric mixer optional
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piping bag and tips optional
Ingredients
Cupcake Batter
- ½ cup black cocoa powder
- ½ cup water boiling hot
- ¼ cup oil any neutral flavored oil
- ¼ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ teaspoon sea salt
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon vinegar white or apple cider vinegar
- ½ cup buttermilk room temperature
- 1 ¼ cups all purpose flour 150g
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- ½ cup black cocoa powder
- 4 oz cream cheese room temperature
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon sea salt
- 1-2 tablespoons heavy whipping cream optional
Toppings and Filling (optional)
- 6 oz black candy melts
- ¼ cup heavy whipping cream
- 1 cup canned cherry pie filling
- 2 tablespoons Sprinkles
Shop Ingredients on Jupiter
Instructions
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Preheat your oven to 355°F (180°C). Line a standard 12-hole muffin or cupcake pan with paper liners, preparing it for the batter.
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In a medium bowl, combine the black cocoa powder and boiling hot water. Whisk vigorously until the mixture is completely smooth and free of any lumps. Set this rich, dark paste aside to slightly cool while you work on the rest of the cupcake batter.½ cup black cocoa powder, ½ cup water boiling hot
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In a large mixing bowl or the bowl of a stand mixer, combine the oil, softened unsalted butter, granulated sugar, and sea salt. Using a paddle attachment, beat these ingredients until they are light in color and achieve a wonderfully creamy texture. Remember to scrape down the sides of the bowl periodically to ensure all ingredients are evenly incorporated.¼ cup oil, ¼ cup unsalted butter, ¾ cup granulated sugar, ¼ teaspoon sea salt
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Add the large eggs to the mixture, one at a time, beating thoroughly after each addition until fully combined. Next, incorporate the pure vanilla extract, vinegar, and room temperature buttermilk, mixing until they are well blended into the batter.2 large eggs, 1 teaspoon pure vanilla extract, 1 teaspoon vinegar, ½ cup buttermilk
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Sift the all-purpose flour, baking powder, and baking soda directly into the wet ingredients in the bowl. Gently fold the cupcake batter with a whisk until the dry ingredients are mostly incorporated. While the batter is still slightly lumpy, add the cooled dissolved cocoa powder mixture and continue to fold with the whisk until the batter is just combined and uniformly black. Be careful not to overmix.1 ¼ cups all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda
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Evenly scoop the prepared black velvet batter into the lined cupcake pan, filling each liner approximately three-quarters of the way full to allow for proper rising.
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Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean with just a few moist crumbs attached. Once baked, remove the pan from the oven and allow the cupcakes to cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely. This prevents them from sticking and helps retain moisture.
Frosting Preparation
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In a large bowl or the bowl of your stand mixer fitted with a paddle attachment, beat the softened unsalted butter until it is lightened in color and wonderfully creamy. This step may take several minutes. Ensure you thoroughly scrape down the bowl to ensure uniform blending.1 cup unsalted butter
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Gradually add the powdered sugar, approximately half a cup at a time, beating well after each addition until the mixture is smooth and creamy. Next, add the black cocoa powder and continue to beat until it is fully incorporated and the frosting achieves a deep, consistent black color.3 cups powdered sugar, ½ cup black cocoa powder
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Incorporate the room temperature cream cheese, adding it about one tablespoon at a time. Beat thoroughly between each addition until the frosting becomes light, fluffy, and smooth. Finish by mixing in the pure vanilla extract and a pinch of sea salt, ensuring all flavors are well distributed.4 oz cream cheese, 1 teaspoon pure vanilla extract, ⅛ teaspoon sea salt
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For an even fluffier texture, you have the option to add one or two tablespoons of heavy whipping cream into the frosting. Beat again until the frosting achieves your desired light and airy consistency.1-2 tablespoons heavy whipping cream
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Once the frosting is ready, transfer it into a piping bag fitted with a large star tip. Set the piping bag aside until your cupcakes are completely cooled and ready for assembly.
Black Chocolate Drip and Assembly
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To prepare the black chocolate drip, heat the heavy cream in a small saucepan until it just begins to simmer and bubble gently. Place the black candy melts in a medium heat-safe bowl, then pour the hot heavy cream directly over them. Cover the bowl with a lid or plate and let it stand for 5 minutes to allow the candy melts to soften.¼ cup heavy whipping cream, 6 oz black candy melts
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After 5 minutes, uncover the bowl and whisk the drip mixture thoroughly until it is completely smooth, glossy, and creamy. Set it aside to cool slightly, reaching a drizzling consistency while you prepare and frost your cupcakes.
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Using a small, sharp knife or a cupcake corer, carefully cut out the middle of each cooled cupcake. Make sure to cut only halfway through the depth of the cupcake and gently save the small piece of cake you remove. This creates a perfect cavity for your filling.
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Generously fill the hollowed-out cupcake middles with approximately one tablespoon of the canned cherry pie filling. Once filled, carefully place the saved piece of cupcake back on top, gently pressing it down to close the hole and secure the filling.1 cup canned cherry pie filling
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With your piping bag, pipe the black cream cheese frosting onto each cupcake in a beautiful tower or swirl, ensuring it fully covers the filled center. Then, drizzle about one to two tablespoons of the cooled chocolate drip over the top of each frosted cupcake. If the drip is too thick, gently warm it; if too thin, chill it briefly. Finally, decorate with sprinkles and serve immediately for the best experience!2 tablespoons Sprinkles
Video Tutorial
Chef’s Notes & Storage Tips
You can prepare the black velvet cupcakes a day or two in advance of assembly and frosting. Once baked and completely cooled, store the unfrosted cupcakes in an airtight container or cake carrier at room temperature. This helps to keep them fresh and moist until you are ready to apply the frosting and serve.
Storage Guidelines:
The fully assembled (filled and frosted) black velvet cupcakes, due to the presence of cream cheese in the frosting, should be stored in an airtight container in the refrigerator. They will remain fresh and delicious for up to 3 days. For the best taste and texture, allow the cupcakes to come to room temperature for about 30-60 minutes before serving. This softens both the cake and the frosting, enhancing their velvety qualities.
If you need to store leftovers for a longer period, both frosted and unfrosted cupcakes can be frozen. Place them in an airtight freezer-safe container or bag for up to 2 months. When ready to enjoy, thaw them overnight in the refrigerator, then bring to room temperature before serving to restore their delightful soft and velvety texture.