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Overhead shot of a dark chocolate cupcake topped with a swirl of black cocoa buttercream and a few sprinkles.

Black Velvet Cupcakes

Moist black cocoa cupcakes with rich black cocoa buttercream frosting, made from scratch with sour cream and espresso powder.
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Prep Time 45 minutes
Cook Time 18 minutes
Total Time 1 hour 3 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Black Velvet Cupcakes
  • 1 cup all-purpose flour 125 g, spooned and leveled
  • 1/4 cup black cocoa powder 28 g
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp espresso powder optional
  • 1/4 cup unsalted butter 56 g, softened
  • 3/4 cup granulated white sugar 150 g
  • 1 egg at room temperature
  • 1 egg yolk at room temperature
  • 1 tsp vanilla
  • 1/4 cup sour cream 60 g, at room temperature
  • 1/2 cup whole milk 120 ml, at room temperature
Black Cocoa Buttercream
  • 1 cup unsalted butter 224 g, softened
  • salt pinch
  • 1/2 cup black cocoa powder 56 g
  • 2 cups powdered sugar 260 g
  • 2-3 tbsp heavy cream 30-45 ml, cold
  • sprinkles for decorating

Method
 

Black Velvet Cupcakes

  1. Preheat Oven and Prep Pan:

    Set oven to 350°F (175°C). Place 12 liners in a cupcake pan.

  2. Whisk Dry Ingredients Together:

    In a small bowl, combine flour, 1/4 cup black cocoa powder, baking powder, baking soda, salt, and espresso powder (if using) with a whisk. Reserve.

  3. Cream Butter and Sugar:

    In a large bowl, beat 1/4 cup softened butter and sugar with an electric mixer on high until light and airy, about 2-3 minutes. (Use paddle attachment if using a stand mixer.)

  4. Add Egg and Vanilla:

    Add egg, egg yolk, and vanilla; beat on medium-high until smooth and pale, roughly 1 minute.

  5. Mix Milk and Sour Cream:

    On low speed, mix in milk and sour cream until blended. The batter may appear curdled but will smooth out once dry ingredients are added.

  6. Combine Wet and Dry Mixtures:

    Add dry ingredients to the wet mixture; mix on low just until incorporated. Scrape down bowl with a rubber spatula as needed.

  7. Bake Cupcakes and Cool:

    Portion batter evenly among liners, filling each about three-quarters full. Bake for 17-19 minutes. Let cool in pan for 10 minutes, then move to a wire rack to cool completely.
Black Cocoa Buttercream

  1. Beat Butter for Frosting:

    While cupcakes cool, prepare frosting: In a medium bowl, beat 1 cup softened butter and a pinch of salt on high until pale and fluffy, 5-10 minutes. (Use whisk attachment if using a stand mixer.)

  2. Sift Cocoa and Sugar:

    Sift in 1/2 cup black cocoa powder; mix until combined. Gradually sift in powdered sugar, mixing until fully incorporated. The frosting will be thick. Add heavy cream; mix until light and fluffy, 1-2 minutes.

  3. Pipe Frosting and Garnish:

    Once cupcakes are fully cool, transfer frosting to a piping bag fitted with a star tip (e.g., Wilton 1M). Pipe generously onto cupcakes. Garnish with sprinkles if desired. Serve.