Black Velvet Cupcakes

Sometimes, you just need a little chocolate. And sometimes...just a little chocolate won't do. These Black Velvet Cupcakes are certain to quell your chocolate craving!

This post may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases. I’ll never link to anything I don’t use and love! Click here for full disclosure and privacy policy.

These beautiful Black Velvet Cupcakes are dark chocolate cupcakes filled with dark chocolate ganache, topped with the deepest, darkest chocolate cream cheese frosting you've ever seen!

If you enjoy this recipe, check out the posts for my High Hat Cupcakes, Chocolate Ganache Cake, and Chocolate Madeleines!

Ingredients

There are a few secret weapons in my baking arsenal for the BEST dark chocolate cupcakes! Here's a list of all the ingredients and some details on why I chose them. Measurements for each of the ingredients can be found in the recipe card, below.

Black Velvet Cupcake Ingredients

• Cake Flour - Provides structure for the cupcakes. Using cake flour will give you soft, tender cakes!
• Black Cocoa Powder - For deep, dark chocolate color and flavor. Black cocoa powder is just heavily dutched cocoa for the darkest chocolate flavor (think Oreos).
• Baking Soda - Provides leavening for the cakes.
• Salt - Helps to balance and enhance the flavors of the cakes.
• Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe. You want the butter to be softened before you begin.
• Sugar - For sweetness and keeping the cake soft and moist.
• Brown Sugar - For sweetness, a slight molasses flavor, and keeping the cake soft.
• Vanilla Extract - For flavor.
• Chocolate Extract - For flavor. This (often overlooked) extract lends an amazing depth of flavor to chocolate baked goods! You can buy it, or even better, make yourself some Homemade Chocolate Extract for next time!
• Eggs - To provide structure, additional leavening, and a little richness. I used large, room temperature eggs.
• Sour Cream - Provides moisture and richness to the cupcakes. You want the sour cream to be at room temperature.
• Coffee - Provides moisture and enhances the flavor of the chocolate. The cake won't taste like coffee, I swear! The coffee enhances the chocolate flavor, and I highly recommend it! If you would prefer not to use coffee, you can use hot water instead.

Chocolate Ganache Ingredients

• Dark Chocolate Chips - The base of the ganache. I used chocolate with 72% cacao for dark chocolate flavor.
• Heavy (Whipping) Cream - For richness, creaminess, and a thick ganache consistency.
• Unsalted Butter - Unsalted so you control the amount of salt in the recipe.
• Salt - To balance and enhance the flavor of the chocolate.

Chocolate Cream Cheese Frosting Ingredients

• Dark Chocolate - For deep chocolate flavor. I used dark chocolate with 72% cacao.
• Unsalted Butter - For richness and a smooth texture to frosting. Unsalted butter so you don't have salty frosting. You can add a pinch of salt if you're concerned the frosting will be too sweet, but both the dark chocolate and the cream cheese temper the sweetness. Let the butter come to room temperature before making the frosting.
• Cream Cheese - The basis for the frosting along with the butter, providing both flavor and a creamy texture. I used full fat cream cheese. Let the cream cheese come to room temperature before making the frosting.
• Vanilla Extract - for flavor.
• Chocolate Extract - for flavor.
• Black Cocoa Powder - For deep chocolate flavor and dark color.
• Powdered Sugar - For sweetness. The small amount of cornstarch in the powdered sugar also provides a bit of structure.

Instructions

Here's how to make these decadent cupcakes, step by step! More detailed instructions are included in the recipe card, below.

Making the Cupcakes

• Combine the dry ingredients (flour, cocoa powder, baking soda, and salt). Set aside.
• In the bowl of a stand mixer, cream butter and sugars until light and fluffy.
• Add eggs, one at a time, then vanilla and chocolate extracts.
• Add half the dry ingredients, followed by the sour cream, then the remaining dry ingredients. Mix until just incorporated. Add coffee and mix to combine.
• Divide batter equally among muffin cups and bake until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for about 10 minutes, then remove to a wire rack to cool completely.

Filling the Cupcakes

• In a heatproof bowl, combine all ganache ingredients. Microwave on 30-second intervals, stirring after each interval, until smooth. Allow ganache to cool to room temperature.
• Using a small knife, cut a core from the center of each cupcake and fill with ganache. Cut the bottom off of each core so that just the top surface remains. Place this piece of the core back on top of the ganache to cover.

Making the Frosting

• In the bowl of a stand mixer, combine butter and cream cheese. Mix until smooth and creamy.
• Add the cooled, melted chocolate and mix to combine. Add vanilla and chocolate extracts and mix to combine.
• Add cocoa powder and powdered sugar and mix until combined. Frost each ganache-filled cupcake.

Substitutions

Here are a few recipe substitutions you can make to this recipe:

• Instead of cake flour - If you don't have cake flour on hand, you have two options. First, you can substitute with 1 ⅓ cups all-purpose flour with 3 Tablespoons of cornstarch. Alternatively, you can just use all-purpose flour, your cupcakes just won't be quite as tender.
• Instead of black cocoa - If you don't have or prefer not to use black cocoa, you can use dutch process cocoa instead. You won't get the dark color or deep flavor of black cocoa, but they'll still be dark.
• Instead of chocolate extract - If you don't have chocolate extract, just double up on the vanilla extract.
• Instead of coffee - If you don't have or prefer not to use coffee, you can substitute with hot water.

Variations

With a few simple changes to the recipe, you can change up the flavor profile of these cupcakes!

• Mint Chocolate Cupcakes - Simply use mint extract in place of the chocolate extract and you'll have mint chocolate cupcakes!
• Jam Filled Cupcakes - Instead of ganache, simply fill your cupcakes with your favorite jam or preserves! Berry flavors would pair beautifully with the chocolate.
• Bailey's or Kahlua Filling - Simply add Bailey's Irish Creme or Kahlua to the ganache in place of the heavy cream and you'll have a boozy surprise center to your cupcakes!
• Marshmallow Filling - Instead of ganache, fill the cupcakes with Marshmallow Frosting instead!

Equipment

This recipe doesn't require any special equipment! You'll need a standard cupcake pan, and a fine-mesh sieve will be helpful so you don't end up with lumpy frosting.

Storage

These cupcakes can be stored on your countertop in an airtight container for up to three days without loss of quality. For longer storage, place them in an airtight container in the freezer for up to three months.

FAQ

Other Recipes You May Like