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    Home » Recipes » Cakes & Cupcakes

    Black Velvet Cupcakes

    Published: Jul 6, 2022

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    These moist black velvet cupcakes have the traditional flavor of red velvet, but in a rich black color. A perfect base for your Halloween cupcakes!

    2 black velvet cupcakes on a white plate, with a skull and red candle in the background.

    Back in my custom cake days, I’d make red velvet cakes - and red velvet cupcakes - on a fairly regular basis. On some occasions, though, my favorite red velvet cake recipe would need to be doctored up.

    I made a green velvet cake at least a few times, and a blue velvet cake for a few other occasions, including a wedding.

    When spooky season rolled around, though... it was all about the black velvet cake.

    It had the distinct flavor of traditional red velvet (A slightly tangy, lightly chocolate cake), done up in a rich black color.

    Sometimes it would feature a traditional cream cheese frosting, sometimes - like I’m sharing today - it was a more basic buttercream, dyed jet black.

    The flavorful, moist cake also made fantastic black cupcakes - perfect for Halloween parties and goth weddings.

    These days, I like to use a black velvet cupcake base for all of my Halloween cupcakes, including my Bloody Eyeball Cupcakes.

    So much fun!

    Anyway, while these are the perfect Halloween cupcakes, I’m a firm believer in “Halloween all year”, so here we go 🙂

    Gluten-Free Black Velvet Cupcakes

    PS: Need a ridiculously tasty gluten free version of this recipe? Check out my Gluten-Free Black Velvet Cupcakes - along with some quick decorating ideas!

    2 black velvet cupcakes on a white plate.

    Ingredients

    In general, this recipe takes pretty basic ingredients... but I have a few notes on some of them, for those interested:

    Flour

    In general, I prefer to use cake flour when making cakes, as it does turn out a slightly better texture.

    That said, you can definitely use all purpose flour instead. For the batch I made here, I wasn’t able to get cake flour on that grocery order - it’s all good!

    Cocoa Powder

    If you’re able to, you can use dark Dutch-process cocoa powder - it’s an almost black cocoa powder - to help get a darker base on both the cake and the frosting.

    That said, this doesn’t take a lot of cocoa, and the bulk of the deep color comes from the food coloring itself. As pictured, I did NOT use Dutch cocoa.

    Buttermilk

    If you do not have buttermilk, stir 1 ½ tablespoon lemon juice or white vinegar into 1 ½ cups milk, and let sit for 5 minutes.

    Instant Vanilla Pudding Mix

    The pudding mix can be skipped, if you're a purist. It makes the cake extra moist and the recipe really... fool proof.

    2 black velvet cupcakes on a white plate, with a skull in the background.

    Black Food Dye

    You’ll want some black food coloring, and this is an instance where what you use REALLY makes a difference - Black Gel Food Coloring works the best.

    Specifically, I recommend Americolor (what I used when I was in the USA), or ChefMaster (Which is the option more readily available here!). The black is just FAR more intense, and is so much better to work with. It’s black velvet, afterall... not grey velvet!

    Together with a bit of cocoa, this is the key to getting a really black cake - and black frosting!

    A hand holds up a tube of Coal Black gel food coloring.

    Frosting

    You’ll want to use a batch and a half of either American Buttercream (The easier one, made with powdered sugar / icing sugar) or Swiss Meringue Buttercream (egg whites and granulated sugar cooked together, whipped into a meringue, then butter beaten in).

    Everything Else

    Granulated sugar
    Unsalted butter (Can sub vegetable oil)
    Eggs
    Pure Vanilla extract
    Baking powder
    Salt

    2 black velvet cupcakes on a white plate.

    Supplies Needed

    You’ll need a few basic things to make these black velvet cupcakes:

    A Mixer

    You can use either a Stand Mixer (with a paddle attachment for the batter, and a whisk attachment for the frosting), or an Electric Hand Mixer.

    Muffin Pans and Liners

    This recipe makes 36 cupcakes, so you can use 3 standard muffin tins and portion it all out at once, or 2, and just portion the last ⅓ of it out after baking the first 2 trays worth.

    For liners, I like to use Black Cupcake Liners, and really go all-in for the black theme.

    You can get them in matte or metallic finishes.


    An Ice Cream / Cookie Scoop

    This is entirely optional, but I like to use a Spring Loaded Cookie Scoop for spooning batter into the muffin tins.

    It’s quicker and easier than just spooning it in, and it’s the easiest way to ensure even amounts of batter in each.

    Piping Bag, etc

    You’ll probably want a piping bag for getting the frosting onto your black velvet cupcakes (You CAN use an offset spatula, but it’s not as elegant!

    I like to use Large Disposable Pastry Bags.

    If you’re looking to make a fancier swirl, you’ll also want Cake Decorating Couplers, and Star Tips.

    Be sure that the coupler set matches the sizing of the tip you want to use.

    A black velvet cupcake on a white plate, with a skull and red candle in the background.

    How to Make Black Velvet Cupcakes

    Preheat oven to 350°F (180°C).

    Line 3 muffin tins (12 regular sized cavities in each muffin tin) with cupcake liners.

    In the bowl of your stand mixer fit with a paddle attachment - or in a large mixing bowl - combine flour, cocoa, sugar, baking powder, salt, and pudding mix.

    Add eggs and melted butter to the bowl of dry ingredients, beating until smooth.

    Carefully add melted butter and vanilla to the mix, mixing on medium speed until smooth.

    Add buttermilk to batter, mix until well incorporated and smooth, scraping down the bottom of the bowl a few times.

    A 5 part image showing the cupcake batter being mixed together. It’s a light brown color.

    Use food colouring to tint batter black.

    A 2 part image showing black food colouring being added to the cupcake batter.

    Divide batter among prepared muffin pans.

    A 2 part image showing the black velvet cupcake batter being scooped into muffin pans lined with paper liners.

    Bake until an inserted toothpick comes out clean - about 20-22 mins .

    Allow cupcakes to cool to cool to room temperature, before decorating. You can use a cooling rack if you like.

    A 2 part image showing trays of baked black velvet cupcakes, and a hand holding a split open cupcake.

    Prepare either Swiss meringue buttercream or American buttercream, following the applicable recipe.

    A 5 part image showing the frosting being made.

    Once the frosting has come together, add cocoa powder. Beating to combine.

    Add a copious amount of black gel food coloring, mix until fully combined.

    A 5 part image showing cocoa and black food coloring being added to the frosting.

    Frost your cupcake as desired, enjoy!

    A black velvet cupcake on a white plate.

    More Halloween Ideas

    If you're still considering ideas for Halloween recipes and other ideas, be sure to check out my:

    3D Halloween Bat Cupcakes
    Bacon Wrapped Mummy Meatloaf
    Bloody Eyeball Cupcakes
    Bloody Eyeball Halloween Punch
    Deviled Eggs, Halloween Style!
    Easy Halloween Bat Cupcakes
    Easy Spider Web Cookies
    Fruity Glazed Halloween Popcorn
    Gluten-Free Black Velvet Cupcakes
    Gluten Free Mummy Dogs
    Gluten-Free Mummy Jalapeno Poppers
    Halloween Pavlova
    Halloween Shooters
    Halloween Spider Web Cupcakes
    Homemade Pastry Mummy Dogs
    How to Carve a Pumpkin Like a Pro
    How to make Candy Apples
    Jalapeno Popper Mummies
    Lychee Eyeball Halloween Pancakes
    Mummy Halloween Brownies
    Mummy Pastries
    Nightmare Before Christmas Cookies
    Spider Halloween Bread Bowl

    2 black velvet cupcakes on a white plate.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    Finally, if you love this recipe, please consider leaving a star rating and/or a comment below!

    2 black velvet cupcakes on a white plate, with a skull and red candle in the background.

    2 black velvet cupcakes on a white plate, with a skull in the background.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 1 vote

    Black Velvet Cupcakes

    These black velvet cupcakes have the traditional flavor of red velvet, but in a rich black color. A perfect base for your Halloween cupcakes!
    Prep Time1 hr 15 mins
    Cook Time22 mins
    Total Time1 hr 37 mins
    Course: Dessert
    Cuisine: American, Halloween
    Servings: 36 cupcakes
    Calories: 186kcal
    Author: Marie Porter

    Equipment

    3 Muffin Tin
    36 Cupcake Liners

    Ingredients

    • 3 cups Cake flour
    • ⅓ cup Cocoa powder
    • 2 ¼ cups Granulated sugar
    • 2 tablespoon Baking powder
    • 1 ½ teaspoon Salt
    • 3 ½ oz Instant vanilla pudding mix*
    • 6 Eggs
    • 1 ½ cups Butter melted
    • 2 tablespoon Pure vanilla extract
    • 1 ½ cup Buttermilk **
    • Black food colouring Gel works best
    • 1 ½ batches Swiss Meringue buttercream
    • or
    • 1 ½ batches American buttercream
    • 2 tablespoon Cocoa powder
    • Black food colouring

    Instructions

    • Preheat oven to 350°F (180°C).
    • Line 3 muffin tins with cupcake liners.
    • Combine flour, cocoa, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs and butter, beating until smooth.
    • Carefully add melted butter and vanilla to the flour mixture, mixing on medium speed until smooth.
    • Add buttermilk to batter, mix until well incorporated and smooth.
    • Use food colouring to tint batter black.
    • Divide batter among prepared muffin pans. Bake until knife inserted into center of batter comes out clean - about 20-22 mins .
    • Allow to cool to cool to room temperature, before decorating.
    • Prepare either Swiss meringue buttercream or American buttercream, following the applicable recipe.
    • Once the frosting has come together, add cocoa powder. Beating to combine. Add a copious amount of black gel food coloring, mix until fully combined.
    • Frost your cupcake as desired, enjoy!

    Notes

    Nutritional information doesn’t include the frosting, as that will depend on which recipe you go with.
    * The pudding mix can be skipped, if you're a purist. It makes the cake extra moist and the recipe really... fool proof.
    ** If you do not have buttermilk, stir 1 ½ tablespoon lemon juice or white vinegar into 1 ½ cups milk, and let sit for 5 minutes.

    Nutrition

    Serving: 1Cupcake | Calories: 186kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 267mg | Potassium: 55mg | Fiber: 1g | Sugar: 15g | Vitamin A: 293IU | Calcium: 60mg | Iron: 0.5mg

    2 black velvet cupcakes on a white plate.

    Related posts:

    Several Halloween cupcakes on a plate. They have neon green frosting and a lychee eyeball on top. Bloody Eyeball Cupcakes A stack of neon green Halloween pancakes with red sauce and lychee eyeballs on top. Bloody Eyeball Pancakes A plate of mummy brownies, with candy eyeballs. Halloween Brownies A plate of mummy pastries-raspberry cream cheese danishes, Halloween style. Mummy Pastries
    « Red Velvet Brownies
    Bloody Eyeball Cupcakes »

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    Marie Porter


    Evil Cake Overlord, All -Around Kitchen Badass!

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