Step 1: Prepare Your Baking Station and Bloom the Cocoa. 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, whisk together the black cocoa powder and piping hot water until all lumps have completely dissolved and you have a smooth, dark paste. This step, known as “blooming” the cocoa, intensifies its flavor and color, making your cupcakes extra rich and dark. Set this mixture aside to cool slightly while you prepare the rest of the batter.

Step 2: Cream the Fats and Sugar. In a large mixing bowl, preferably of a stand mixer fitted with a paddle attachment, combine the oil, softened unsalted butter, granulated sugar, and sea salt. Beat these ingredients together on medium speed until the mixture becomes wonderfully creamy, lightened in color, and fluffy. This process incorporates air, which is crucial for a tender cupcake. Remember to periodically scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are evenly blended, preventing any unmixed pockets.

Step 3: Incorporate Wet Ingredients. Add the eggs to your creamed mixture, one at a time, beating thoroughly after each addition until fully combined. It’s important to incorporate each egg completely before adding the next to maintain the emulsion. Next, pour in the pure vanilla extract, vinegar, and room temperature buttermilk. Mix these wet ingredients together just until they are well combined. The mixture might look slightly curdled at this stage due to the acid in the buttermilk and vinegar, but don’t worry, it will smooth out with the addition of dry ingredients.

Step 4: Gently Fold in Dry Ingredients. Sift the all-purpose flour, baking powder, and baking soda directly into the same bowl with the wet mixture. Sifting helps to remove any lumps and ensures a lighter, more aerated batter. Using a whisk or a rubber spatula, gently fold the dry ingredients into the cupcake batter. Mix just until the flour is mostly incorporated and a few lumps still remain. Avoid overmixing at this stage, as it can lead to tough, dry cupcakes by overdeveloping the gluten in the flour.

Step 5: Add the Bloomed Cocoa. At the point where the batter is still slightly lumpy from the dry ingredients, add the previously dissolved black cocoa powder mixture. Gently fold this in with your whisk or spatula until it is just combined and the batter takes on a uniform, deep black color. Again, be careful not to overmix. The goal is to mix until no streaks of flour or light-colored batter remain, ensuring the characteristic dark hue and velvety texture.

Step 6: Bake to Perfection. Evenly scoop the black velvet cupcake batter into your prepared cupcake liners, filling each one approximately three-quarters of the way full. This ensures they have enough room to rise without overflowing. Transfer the pan to your preheated oven and bake for 18-20 minutes. You’ll know they’re done when a toothpick inserted into the center of a cupcake comes out mostly clean, with perhaps a few moist crumbs attached. Avoid overbaking, as this can lead to dry cupcakes. Once baked, remove the pan from the oven and let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Cooling thoroughly is essential before frosting and filling.

Step 1: Cream Butter and Sugar. In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the softened unsalted butter on medium speed until it is lightened in color, fluffy, and perfectly creamy. This aerates the butter, creating a lighter frosting texture. Be sure to scrape down the sides and bottom of the bowl frequently to ensure even blending. Gradually add the powdered sugar, about half a cup at a time, beating well after each addition until fully incorporated and creamy. Once all the powdered sugar is in, add the black cocoa powder and beat until it’s completely mixed in and the frosting is a uniform dark color.

Step 2: Add Cream Cheese and Flavorings. With the mixer on low speed, add the room temperature cream cheese, about one tablespoon at a time. Beat well after each addition until the cream cheese is fully incorporated and the frosting becomes light, airy, and creamy. Adding it gradually helps prevent the frosting from becoming runny or lumpy. Finally, stir in the pure vanilla extract and a pinch of sea salt to enhance the flavors. For an even fluffier texture, you can add one or two tablespoons of heavy whipping cream at this stage and beat until it reaches your desired consistency. Transfer the finished frosting into a piping bag fitted with a large star tip and set aside until you are ready to assemble the cupcakes.

Step 1: Prepare the Black Chocolate Drip. For the elegant black chocolate drip, gently heat the heavy cream in a small saucepan or microwave-safe bowl until it just begins to simmer and small bubbles appear around the edges – do not let it boil vigorously. Place your black candy melts in a medium, heat-safe bowl. Pour the hot heavy cream over the candy melts. Cover the bowl immediately with a lid or a plate and let it sit undisturbed for 5 minutes. This allows the residual heat from the cream to melt the candy melts. After 5 minutes, uncover and whisk the mixture together until it is completely smooth, glossy, and creamy. Set this aside to cool slightly while you prepare the cupcakes for assembly.

Step 2: Fill the Cupcakes with Cherry Goodness. Once your black velvet cupcakes are completely cool, it’s time for the delightful cherry filling. Using a small paring knife or a cupcake corer, carefully cut out the middles of each cupcake. Aim to cut only about halfway through the depth of the cupcake, creating a small well. Gently remove the cut-out portion and save it. Spoon approximately one tablespoon of the vibrant cherry pie filling into each hollowed-out cupcake. Then, carefully place the saved piece of cupcake back on top of the filling to close up the hole, creating a surprise center.

Step 3: Frost with Cream Cheese. With your piping bag ready and fitted with a large star tip, pipe the black cream cheese frosting onto the top of each filled cupcake. You can create a beautiful, elegant tower or a classic swirl, starting from the outer edge and working your way inward and upward. The dramatic black frosting against the dark cupcake creates a striking visual. Ensure each cupcake is generously frosted, providing a balanced ratio of cake to frosting.

Step 4: Drizzle and Decorate. Now for the final flourish! Take your prepared black chocolate drip. Carefully drizzle about one to two tablespoons of the chocolate drip over the top of each frosted cupcake. Let it cascade artfully down the sides. If your drip mixture has become too thick, you can gently warm it in the microwave in 10-second intervals until it reaches the right consistency. If it’s too hot or thin, pop it in the fridge for a few minutes to thicken slightly. For an added festive touch, immediately scatter your favorite sprinkles over the still-wet chocolate drip. Allow the drip to set slightly before serving to prevent smudging. Enjoy your magnificently decorated and utterly delicious black velvet cupcakes!

✔️ Expert Tips for Black Velvet Cupcake Success

1. Achieve Consistent Results with Room Temperature Ingredients: This is a golden rule in baking, especially for cakes and frostings. Ensure all your cold ingredients, such as butter, eggs, buttermilk, and cream cheese, are at room temperature before you start. This allows them to emulsify properly, creating a smooth, homogenous batter and a silky-smooth frosting free of lumps. Cold ingredients can cause the batter or frosting to separate, leading to an undesirable texture.
2. Precision in Measurement: Weigh Your Ingredients: While cup measurements are common, they can be highly inaccurate, particularly for dry ingredients like flour. For the most precise and consistent baking results, we highly recommend using a digital kitchen scale to weigh your ingredients, especially flour and cocoa powder. If a scale isn’t available, gently stir your flour to aerate it, then spoon it into the measuring cup without packing, and level off with a straight edge.
3. Adjust Frosting Consistency with Heavy Cream or Powdered Sugar: The perfect frosting consistency is key for easy piping and a beautiful finish. If your cream cheese frosting appears too thick, add heavy cream one tablespoon at a time, mixing well after each addition until it reaches your desired spreadable or pipeable consistency. Conversely, if your frosting is too thin or runny, gradually beat in more powdered sugar, a quarter cup at a time, until it stiffens up appropriately.
4. Refrigerate for Freshness, Serve at Room Temperature for Best Texture: Due to the cream cheese in the frosting, these black velvet cupcakes must be stored in an airtight container in the refrigerator. This not only keeps them fresh but also maintains food safety. However, for the ultimate soft, moist, and velvety experience, remove the cupcakes from the fridge at least 30-60 minutes before serving. Allowing them to come to room temperature will soften both the cake and the frosting, enhancing their texture and flavor dramatically.
5. Don’t Overmix the Batter: Overmixing flour develops the gluten excessively, which can lead to a tough and chewy cupcake texture. Once you add the dry ingredients, mix just until they are combined. A few small lumps are perfectly fine and often preferred over an overmixed batter.
6. Cool Cupcakes Completely: It’s tempting to frost warm cupcakes, but resist the urge! Frosting applied to warm cupcakes will melt, slide off, and create a messy result. Ensure your cupcakes are entirely cooled to room temperature before adding any frosting or filling.

Absolutely! The cherry filling is an optional addition for a burst of color and fruitiness. If you prefer a simpler cupcake, you can easily omit it. Just frost the cupcakes as usual once they’ve cooled completely.

The black chocolate drip adds a beautiful, glossy finish and an extra layer of chocolate flavor, enhancing the gothic aesthetic. However, it is entirely optional. If you prefer a less elaborate decoration or want to save a step, you can simply leave it out. The cupcakes will still be delicious with just the cream cheese frosting.

Yes, you can definitely use regular chocolate, such as chocolate chips or finely chopped dark chocolate, as a substitute for black candy melts. Keep in mind that unless you use a very dark chocolate with a high cocoa percentage, the drip will likely be a dark brown rather than true black. Additionally, regular chocolate ganache might require slightly different ratios of chocolate to cream and potentially some tempering if you want a very stable, shiny drip. Generally, for a simple drip, use a 2:1 ratio of chocolate to heavy cream by weight, or experiment to find your desired consistency.

Yes, you can certainly adapt the frosting to be a regular buttercream if you’re not a fan of cream cheese or don’t have it on hand. To do this, simply substitute the cream cheese in the frosting recipe with an equivalent amount of softened unsalted butter. So, instead of butter and cream cheese, you would use a larger quantity of butter. This will result in a rich, classic black chocolate buttercream, though it will lack the signature tangy flavor that cream cheese adds to velvet cupcakes.

To ensure moist cupcakes, make sure not to overmix the batter after adding the flour. Overmixing develops gluten, leading to a tough, dry texture. Also, be careful not to overbake them. Start checking for doneness at the lower end of the baking time range (around 18 minutes). A toothpick inserted into the center should come out with moist crumbs, not completely clean. Room temperature ingredients also contribute significantly to a moist, tender crumb.

Blooming cocoa powder, by mixing it with hot liquid (in this case, hot water), helps to intensify its chocolate flavor and deepen its color. The hot liquid allows the cocoa particles to “bloom” or fully dissolve, releasing their full potential. For black cocoa, this step is especially important to achieve that incredibly dark hue and rich, less bitter, Oreo-like flavor that defines black velvet cupcakes.

Black Velvet Cupcakes

Mary

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