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    Home » Recipes » Cakes and Cupcakes

    Black Velvet Cupcakes

    October 30, 2018 by Amee 3 Comments

    Jump to Recipe Print Recipe

    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!

    Black Velvet Cupcakes.

    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!

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • FAQ
    • Other Recipes You May Like
    • Black Velvet Cupcakes
    • 💬 Comments
    Black Velvet Cupcakes with centers filled with ganache.

    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.
    Halloween black velvet cupcakes.

    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.
    Black Velvet Cupcakes on a white cake stand.

    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!
    Black Velvet Cupcake with a bite missing.

    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

    What is the best cocoa for Black Velvet Cupcakes?

    For the deep, dark chocolate color and flavor of Black Velvet Cupcakes, use black cocoa powder! It is just heavily dutched cocoa for the darkest chocolate flavor. If you don't have it, you can use regular dutch process cocoa, though the cupcakes won't be quite as dark.

    Other Recipes You May Like

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    Black Velvet Cupcakes

    Amee
    These Black Velvet Cupcakes are dark chocolate cakes filled with dark chocolate ganache, topped with the deepest, darkest chocolate cream cheese frosting you've ever seen!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 20 minutes mins
    Course Dessert
    Cuisine Cupcakes
    Servings 13 cupcakes
    Calories 450 kcal
    Prevent your screen from going dark while you bake!

    Ingredients
     
     

    Dark Chocolate Cupcakes:

    • 1 ½ cups cake flour (see note)
    • ¼ cup black cocoa powder (see note)
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup unsalted butter, softened
    • ½ cup sugar
    • ¼ cup brown sugar
    • ½ teaspoon vanilla extract
    • ½ teaspoon chocolate extract (see note)
    • 2 eggs, at room temperature
    • ½ cup sour cream, at room temperature
    • ¼ cup strong coffee, hot (see note)

    Dark Chocolate Ganache:

    • 3 oz dark chocolate chips (I used 72% cacao)
    • 2 Tablespoons heavy (whipping) cream
    • 1 tablespoon unsalted butter
    • pinch salt

    Dark Chocolate Cream Cheese Frosting:

    • 4 oz dark chocolate, melted and cooled (I used 72% cacao)
    • ½ cup unsalted butter, at room temperature
    • 4 oz cream cheese, at room temperature (I used full fat cream cheese)
    • ½ teaspoon vanilla extract
    • ½ teaspoon chocolate extract (see note)
    • ½ cup black cocoa powder, sifted (see note)
    • 1½ cups powdered sugar, sifted

    Instructions
     

    For Cake

    • Preheat oven to 350° F. Grease cupcake pan or line with paper liners. Set aside.
    • In a small bowl, combine dry ingredients (flour, cocoa powder [see note], baking soda, and salt). Set aside.
    • In the bowl of a stand mixer, cream butter and sugars until light and fluffy. Scrape down the sides of the bowl.
    • Add eggs, one at a time, allowing the first egg to incorporate before adding the second. Add vanilla and chocolate extracts (see note). Scrape down the sides of the bowl.
    • 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, filling each about ¾ full. Bake 16-19 minutes, or 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.

    For Ganache

    • In a medium 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.

    For Frosting

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

    Notes

    Note on cake flour - Cake flour helps to ensure the most tender cupcakes! 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.
    Note on black cocoa - Black cocoa gives that deep, dark chocolate color and flavor. 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.
    Note on chocolate extract: I highly recommend using chocolate extract in the recipe! This (sometimes overlooked) extract lends an amazing depth of flavor to chocolate baked goods! You can buy it, or even better, makes yourself some Homemade Chocolate Extract for next time! If you prefer not to use chocolate extract, just double up on the vanilla extract.
    Note on coffee: The cupcakes 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.

    Nutrition Estimate

    Serving: 1 cupcakeCalories: 450kcalCarbohydrates: 48gProtein: 6gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 82mgSodium: 141mgPotassium: 241mgFiber: 3gSugar: 31gVitamin A: 710IUVitamin C: 0.1mgCalcium: 66mgIron: 2mg

    Nutrition information is provided as a courtesy and is only an estimate.

    Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!
    Text "Click to shop my Amazon storefront" with images of baking tools and ingredients.

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    Reader Interactions

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    1. NancyK

      October 23, 2022 at 10:41 am

      5 stars
      I've never worked with black cocoa before. I'm in love!

      Reply
      • Amee

        October 24, 2022 at 6:58 am

        Yes, black cocoa is so dark and rich! So happy you enjoyed it, Nancy--and thanks for your review!

        Reply
    2. Allison

      June 10, 2023 at 2:57 pm

      Hi! I cannot wait to make this! I’m wondering how different the recipe will be without chocolate extract? Thanks!

      Reply

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