Name: Moist Black Velvet Cupcakes 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 unsalted butter, room temperature (approximately 1 cup or 226g); 1 teaspoon vanilla extract; ¼ teaspoon kosher salt; 3 cups confectioners’ sugar; ¼ cup heavy cream; ¾ cup black cocoa powder

If you’ve ever wanted a cupcake recipe that’s rich, decadent, and just melts in your mouth, then you’re in for a treat. I’m sharing my absolutely favorite Moist Black Velvet Cupcakes Recipe that’s unbelievably tender, with a deep chocolate flavor and a creamy frosting that will have you coming back for seconds. Trust me, these cupcakes are perfect for celebrations, or just when you want to feel a little fancy at home.

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Why You’ll Love This Recipe

Ultra Moist Texture: The combination of buttermilk and oil keeps these cupcakes incredibly soft and moist.
Rich, Deep Cocoa Flavor: Black cocoa powder gives them a unique, intense chocolate color and taste that’s anything but ordinary.
Balanced Sweetness: This recipe isn’t overly sweet, letting that bittersweet richness shine through beautifully.
Simple Yet Elegant: You don’t need a million ingredients or complicated steps to wow your guests or family.

The image shows six dark black cupcakes with thick, swirled frosting on top, each decorated with small white, orange, and black sprinkles scattered over the frosting and around the cupcakes. They sit on crumpled white paper on a round wire rack, placed on a white marbled surface. In the blurred background, there are clear and white containers filled with white ingredients, adding contrast to the dark cupcakes. The overall look is neat with a hint of festive colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient plays a key role in achieving that perfect texture and flavor. I always recommend using room temperature eggs and buttermilk because it helps everything blend together smoothly, making your batter velvety soft.

All Purpose Flour: The base of your cupcakes; make sure it’s fresh for a tender crumb.
Black Cocoa Powder: This is the star ingredient for that rich black color and intense chocolate flavor.
Baking Soda: Helps with rising for light, airy cupcakes.
Kosher Salt: Enhances flavor and balances sweetness; halve the amount if using fine salt.
Eggs: Use large and room temperature for best results; they add structure and richness.
Sugar: Sweetens and adds tenderness to the cupcakes.
Vegetable Oil: Keeps the cupcakes moist longer than butter alone.
Vanilla Extract: Adds a warm, aromatic note that complements the cocoa.
Buttermilk: Adds acidity, moisture, and tenderizes the crumb.
White Vinegar: Reacts with baking soda to give that perfect lift and extra moistness.
Unsalted Butter (for frosting): Use European style butter like Kerry Gold for a creamier frosting.
Confectioners’ Sugar: For that silky smooth frosting texture.
Heavy Cream: Keeps frosting whipped and spreadable without feeling heavy.

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 making this recipe my own depending on the occasion or what’s in my pantry. Don’t hesitate to tweak it a bit — you might discover a new favorite version just like I did!

Chocolate Ganache Topping: I sometimes swap the frosting for a rich chocolate ganache to dial up the chocolate intensity, especially for grown-up parties.
Vegan Version: Try replacing eggs with flax eggs and using a plant-based milk with vinegar to mimic buttermilk; I’ve had success making these moist and delicious that way!
Different Extracts: Adding a hint of almond or coffee extract in the batter can really deepen the flavor.
Seasonal Twist: Sprinkle some chili powder or cinnamon into the batter for a cozy, spicy note great in fall.

How to Make Moist Black Velvet Cupcakes Recipe

Step 1: Get Your Oven and Ingredients Ready

First things first: preheat your oven to 350°F (175°C). Line your muffin tray with 12 cupcake liners so you’re ready to fill them right after mixing. It helps keep the cupcakes perfectly shaped and makes cleanup a breeze. Remember, pulling your eggs and buttermilk out ahead of time to reach room temperature really boosts the batter’s texture, so don’t skip that.

Step 2: Mix Your Dry Ingredients

In a large bowl, whisk together ¾ cup all-purpose flour, ⅓ cup black cocoa powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt. This dry mix is what gives your cupcakes that iconic dark color and rich flavor. Sifting or thoroughly whisking here makes sure you won’t have clumps—it’s a small step that makes a big difference.

Step 3: Whisk Your Wet Ingredients

In a separate jug or bowl, whisk together 2 large eggs, ¼ cup vegetable oil, ½ cup buttermilk, 1 teaspoon vanilla extract, 1 teaspoon white vinegar, and 1 cup sugar until everything is smooth and combined. I like to use a whisk here because it incorporates air gently, helping your cupcakes stay light despite the rich cocoa.

Step 4: Combine Wet and Dry

Pour the wet ingredients into the dry mix and stir gently until just smooth—don’t overmix! Overmixing develops the gluten too much and can make cupcakes dense, which is the last thing you want here. A few small lumps are totally fine. Your batter should be thick but pourable.

Step 5: Bake to Perfection

Fill each cupcake liner about halfway with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. I like to watch closely starting at 18 minutes because ovens vary — you want the cupcakes set but not dry. Let them cool in the tray for 15 minutes, then transfer to a wire rack to cool completely before frosting.

Step 6: Whip Up That Luscious Frosting

Using a stand mixer fitted with the paddle attachment, beat 2 sticks unsalted butter and 3 cups confectioners’ sugar on low speed until combined. Then crank it up to medium-high and beat for 2 minutes until thick and fluffy. Next, add ½ teaspoon kosher salt, 1 teaspoon vanilla extract, and ¾ cup black cocoa powder — mix slowly at first to avoid a powdered sugar cloud, then speed up again for 2 minutes. Finally, pour in ¼ cup heavy cream on the lowest speed and whip until creamy and spreadable.

I find that using a Wilton 1M piping tip makes the frosting look stunning on each cupcake, but a simple spread with an offset spatula works great too!

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Pro Tips for Making Moist Black Velvet Cupcakes Recipe

Use Black Cocoa Powder: It gives these cupcakes their signature jet-black color and a bold chocolate punch like no other cocoa can.
Room Temperature Ingredients: I can’t stress this enough—cold ingredients can cause your batter to seize or bake unevenly.
Don’t Overmix the Batter: Mixing until just combined ensures a tender crumb rather than tough cupcakes.
Watch Your Bake Time Closely: Because of the dark cocoa, it can be tricky to tell when they’re done—using a toothpick test is key!

How to Serve Moist Black Velvet Cupcakes Recipe

A black cupcake with thick, dark chocolate swirled frosting sits in a black liner, topped with small orange, white, and black sprinkles and a small round white candy. A white chocolate decoration shaped like a spider web is placed on one side of the frosting, adding a festive touch. The cupcake is held by a woman's hand against a white marbled background, with several similar cupcakes blurred out in the distance, creating depth. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping these cupcakes with a simple sprinkle of edible silver pearls or a few fresh raspberries to add a little brightness and texture. Sometimes I dust a tiny bit of cocoa powder or even zest some orange peel on top for a subtle pop of flavor—it’s these little touches that make a difference when you’re serving to guests.

Side Dishes

Pair these with a scoop of vanilla ice cream or a simple fruit salad when serving—this balance cuts through the richness and keeps the dessert feeling fresh. For a cozy coffee or tea afternoon, these cupcakes steal the spotlight all on their own.

Creative Ways to Present

For birthdays or holidays, arranging cupcakes on a tiered cake stand with little decorative picks can turn your kitchen table into a party spread. I once dipped some cupcake edges in crushed toasted pecans for texture, and my family went wild! Little tweaks like that can really amp up the presentation.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cupcakes in an airtight container in the fridge, and they stay moist and fresh for up to 5 days. Just remember to pull them out 30 minutes before eating so the buttercream isn’t too firm—this gives you that perfect melt-in-your-mouth experience.

Freezing

Freezing these cupcakes works great if you want to prepare for a special event ahead of time. I freeze the unfrosted cupcakes individually wrapped in plastic wrap and placed inside a freezer bag. When you’re ready to use them, thaw at room temperature for a couple of hours, then frost as usual.

Reheating

If you want to warm up a cupcake, I recommend taking off the frosting first, microwaving the cupcake itself for about 10-15 seconds, then putting the frosting back on or adding a fresh swirl. This way, the frosting won’t melt or get greasy.

FAQs

Can I substitute black cocoa powder with regular cocoa powder?

Yes, you can use Dutch-process cocoa powder as a substitute if you don’t have black cocoa powder, but your cupcakes will be a lighter chocolate color and slightly less intense in flavor. The texture and moisture will remain just as good.
Why is it important to use room temperature ingredients?

Room temperature ingredients mix together more smoothly, which helps create an even batter and prevents curdling or separation. This results in cupcakes that rise properly and have a tender crumb.
Can I make this recipe dairy-free?

Absolutely! Swap buttermilk with a plant milk mixed with a bit of lemon juice or vinegar, use a vegan butter substitute for the frosting, and you’re all set. I’ve done this and still ended up with moist, delicious cupcakes.
How long do these cupcakes keep fresh?

Stored in the fridge in an airtight container, these cupcakes stay fresh for up to 5 days. Let them come back to room temperature before serving to enjoy the frosting and cake at their best.

Final Thoughts

I absolutely love how this Moist Black Velvet Cupcakes Recipe turns out every single time. It’s simple enough to whip up on a weeknight but impressive enough for guests. When I first tried it, I was blown away by the moist texture and depth of flavor—my family goes crazy for these cupcakes, and I know yours will too! Give this recipe a try and tell me your favorite twist; I’m always excited to share baking tips and stories with fellow cupcake lovers.