Go Back
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.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 18 minutes
Total Time 1 hour 3 minutes
Course Dessert
Cuisine American
Servings 12 servings

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

Instructions
 

Black Velvet Cupcakes

  • Preheat Oven and Prep Pan:

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

  • 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.

  • 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.)

  • Add Egg and Vanilla:

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

  • 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.

  • 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.

  • 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

  • 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.)

  • 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.

  • 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.
Keyword black velvet cupcakes, chocolate cupcake recipe, cupcake cakes, cupcake design ideas, cupcake designs, cupcake display ideas, cupcake flavor ideas, cupcake flavors, cupcake ideas, cupcake recipes