Name: Moist Black Velvet Cupcakes with Creamy Frosting Recipe
Prep time: 18 min
Cook time: 20 min
Total time: 38 min
Cuisine: American
Ingredients: ¾ cup all purpose flour; ⅓ cup black cocoa powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; 2 large eggs, room temperature; 1 cup sugar; ¼ cup vegetable oil; 1 teaspoon vanilla extract; ½ cup buttermilk, room temperature; 1 teaspoon white vinegar; 2 sticks (1 cup) unsalted butter, room temperature; 1 teaspoon vanilla extract; ¼ teaspoon kosher salt; 3 cups confectioners’ sugar; ¼ cup heavy cream; ¾ cup black cocoa powder

If you’re searching for a showstopper dessert that feels rich, indulgent, and a touch sophisticated, you’re in the right place. This Moist Black Velvet Cupcakes with Creamy Frosting Recipe is hands down one of my all-time favorites to bake and share—because not only does the deep, chocolatey black cocoa flavor shine through, but the cupcakes also come out incredibly moist and tender every single time. Plus, the luscious, creamy frosting is the perfect partner that makes these cupcakes utterly irresistible. Trust me, once you try these, your family and friends will be begging for more!

💜

Why You’ll Love This Recipe

Deep, Intense Flavor: Thanks to black cocoa powder, these cupcakes have that rich, almost bittersweet chocolate taste that feels special.
Incredibly Moist Texture: The combination of buttermilk, oil, and vinegar creates a tender crumb that never dries out.
Creamy Frosting That’s Just Right: The frosting balances sweetness with buttery richness and a hint of cocoa, making it the perfect match.
Easy to Follow with Reliable Results: I’ve tweaked this recipe myself and can vouch it works perfectly even if you’re not a baking whiz.

The image shows seven dark chocolate cupcakes with thick, tall swirls of dark black frosting on top. The frosting is decorated with small, colorful sprinkles in orange, white, and black, scattered all over the frosting and the white marbled surface around the cupcakes. The cupcakes sit on white parchment paper placed on a round wire rack. The background includes some clear glasses filled with milk and white jars, all against a soft, blurred white marbled backdrop. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Moist Black Velvet Cupcakes with Creamy Frosting Recipe plays an important role in achieving that flawless texture and flavor harmony. When you shop, look for good quality black cocoa powder to get that intense black color and rich chocolate taste that truly sets this recipe apart.

All Purpose Flour: This is the base that keeps the cupcakes light and fluffy without being dense.
Black Cocoa Powder: The star ingredient here—it’s darker and more intense than regular cocoa powder, giving the cupcakes their signature black velvet look.
Baking Soda: Helps the cupcakes rise perfectly and contributes to a tender crumb.
Kosher Salt: Just a pinch balances the sweetness and enhances the chocolate flavor.
Large Eggs: Use room temperature eggs for better mixing and more tender cupcakes.
Sugar: Provides sweetness and helps tenderize the batter.
Vegetable Oil: Keeps the cupcakes moist and soft.
Vanilla Extract: Adds warmth and depth to the flavor.
Buttermilk: Adds moisture and a slight tang that balances the sweetness beautifully.
White Vinegar: Reacts with baking soda to give extra lift and helps create that tender crumb.
Unsalted Butter: For the frosting, room temperature is key so it whips up luxuriously.
Confectioners’ Sugar: Sweetens the frosting and creates that silky texture.
Heavy Cream: Makes the frosting creamy and spreadable.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with these cupcakes depending on the occasion or dietary needs. Feel free to make it your own—you’ll find that small tweaks can make each batch feel fresh and personalized.

Dairy-Free Version: I’ve swapped out buttermilk for almond milk plus a splash of lemon juice, and used a dairy-free butter substitute for the frosting—with delicious results!
Extra Chocolate Boost: Sometimes I fold in mini chocolate chips into the batter for a fun surprise of melty pockets of chocolate in every bite.
Spiced Twist: Adding a pinch of cinnamon or espresso powder really elevates the flavor if you prefer a warm, exotic flair.
Colorful Frosting: For parties, I’ve played around with adding purple or red food coloring to the frosting for a fun look that delights kids.

How to Make Moist Black Velvet Cupcakes with Creamy Frosting Recipe

Step 1: Prep Your Batter

Preheat your oven to 350°F (175°C) and line your muffin tray with cupcake liners. In a large bowl, whisk together the flour, black cocoa powder, baking soda, and salt until evenly combined. This dry mix sets the stage for those rich black velvet cupcakes. In a separate jug, whisk room temperature eggs, oil, buttermilk, vanilla, white vinegar, and sugar until smooth. When combining wet and dry ingredients, gently stir until just mixed—over-mixing here can make cupcakes dense rather than light and tender. Remember, a few tiny lumps won’t hurt! Filling each liner about halfway helps keep the perfect cupcake height and shape.

Step 2: Bake and Cool

Bake the cupcakes for around 18-20 minutes. Use a toothpick inserted into the center to test for doneness—it should come out clean or with just a few moist crumbs. Let them cool in the pan for about 15 minutes, then transfer them to a wire rack to cool completely. I always wait for them to cool fully because frosting on warm cupcakes can melt and slide off, and you definitely want that perfect frosting look.

Step 3: Mix the Creamy Frosting

Pop your room temperature butter and confectioners’ sugar in a stand mixer with the paddle attachment, starting on low speed. This prevents sugar clouds flying everywhere! Gradually ramp it up to medium-high and beat for about 2 minutes or until it’s thick, smooth, and pale. Then, add salt, vanilla, and black cocoa powder. Begin mixing slowly at first to incorporate the cocoa without dusting your kitchen, then increase speed again. Finally, add heavy cream on the lowest setting and whip until you get a creamy and spreadable frosting that’s not too thick but holds its shape beautifully. I love using a Wilton 1M piping tip for those pretty swirls on top.

👨‍🍳

Pro Tips for Making Moist Black Velvet Cupcakes with Creamy Frosting Recipe

Use Room Temperature Ingredients: I learned the hard way that cold eggs or butter can make mixing and texture harder—always let them sit out for 30 minutes before starting.
Don’t Over-Mix Batter: To avoid tough cupcakes, stop mixing as soon as you don’t see flour anymore; a few lumps won’t hurt at all.
Choose Quality Black Cocoa Powder: Brands like De Zaan or King Arthur really give this recipe its signature color and flavor with amazing consistency.
Cool Completely Before Frosting: Patience pays off; frosting warm cupcakes causes sliding and ruins the look, so cool on a rack for best results.

How to Serve Moist Black Velvet Cupcakes with Creamy Frosting Recipe

A close-up of a black cupcake held by a woman's hand, with two main layers visible: the black cupcake base inside a black paper liner and a thick swirl of dark chocolate frosting on top, textured with ruffled peaks. The frosting is decorated with small orange, white, and black sprinkles, as well as a small white pearl-like candy. At the peak of the frosting, there is a white chocolate decoration shaped like a spider web, standing upright. In the blurred background, multiple similar black cupcakes with dark chocolate frosting and orange accents are arranged on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with a few edible purple flower petals or a sprinkle of cocoa powder dusted lightly on top of the frosting—it adds a delicate touch without overpowering the flavor. For a festive look, small silver dragees or fresh raspberries also pair wonderfully and add a pop of color.

Side Dishes

These cupcakes stand on their own, but if you’re serving at a party, I love pairing them with fresh berry salads or a light scoop of vanilla bean ice cream. A hot cup of coffee or a creamy latte is also the perfect companion for enjoying the full black velvet experience.

Creative Ways to Present

For special occasions, I like to line them up on tiered cupcake stands, add little personalized flags or toppers, or even place each cupcake in pretty cupcake wrappers to elevate the visual appeal. Once, I made a ‘black and white’ themed party and decorated cupcakes with tiny edible pearls—everyone loved the elegant vibe!

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container in the fridge, where they stay fresh for up to 5 days. When I want to eat one, I take it out and let it come to room temperature for about 30 minutes—it really revives that moist texture and brings back all the flavor.

Freezing

Freezing works great if you want to make a batch ahead of time! I freeze the unfrosted cupcakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag. Freeze for up to 3 months. When ready, thaw overnight in the fridge, then bring to room temperature before frosting and serving.

Reheating

If you want to warm up a refrigerated cupcake, I pop it in the microwave for about 10-15 seconds—just enough to soften without drying it out. Avoid heating cupcakes with frosting on top to keep that creamy texture intact.

FAQs

Can I use regular cocoa powder instead of black cocoa powder?

Yes, you can substitute black cocoa with Dutch-process cocoa powder if you don’t have black cocoa. The cupcakes won’t be quite as dark, but they’ll still taste delicious. Just keep in mind that black cocoa gives that unique deep color and slightly stronger flavor that’s signature to this recipe.
Why do these cupcakes use vinegar?

White vinegar reacts with baking soda to create carbon dioxide bubbles, which help the cupcakes rise and keep them airy and tender. It’s a small amount, so you won’t taste vinegar at all—it just enhances the texture subtly.
How do I prevent my frosting from being too runny or too stiff?

Adjust the heavy cream gradually. If frosting feels too stiff, add a teaspoon more cream until you get a spreadable consistency. If it’s too runny, beat a bit more sugar or chill it in the fridge briefly.
Can I make these cupcakes ahead for a party?

Absolutely! Bake the cupcakes a day or two ahead and keep them airtight in the fridge, then frost them the day you plan to serve. This keeps the frosting fresh and lets you enjoy stress-free entertaining.

Final Thoughts

This Moist Black Velvet Cupcakes with Creamy Frosting Recipe holds a special spot in my baking rotation because it’s decadent without being overly sweet, easy to make, and always impresses. I hope when you try it, you’ll feel the same excitement I do every time I pull these cupcakes out of the oven—all tender, deep-flavored, and begging to be shared with the people you love. So go ahead, grab your mixing bowl, and make a batch—you really can’t go wrong with these little bundles of joy!