Print

Perfect Black Velvet Cupcakes with Orange Buttercream

black velvet cupcakes with orange buttercream - featured image
Print Recipe

These black velvet cupcakes are incredibly moist and tender with a deep, Oreo-like flavor from black cocoa powder, topped with a bright and creamy orange buttercream that perfectly balances the richness.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (50g) black cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon white vinegar
  • 1–2 teaspoons black gel food coloring
  • 1 cup (226g) unsalted butter, softened
  • 3–4 cups (360-480g) powdered sugar
  • 2 tablespoons fresh orange zest
  • 2–3 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, black cocoa powder, baking soda, and salt until no lumps remain.
  3. In a separate bowl, whisk together the sugar, vegetable oil, and eggs until smooth and slightly thickened. Add the buttermilk, vanilla extract, and vinegar, and whisk until combined.
  4. Pour the wet ingredients into the dry ingredients. Gently fold together with a rubber spatula until just combined. Do not overmix.
  5. Stir in the black gel food coloring, starting with 1 teaspoon and adding more until the desired color is reached.
  6. Divide the batter evenly among the 12 liners, filling each about ⅔ full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the buttercream: In a large bowl, beat the softened butter until smooth and creamy, about 2 minutes. Add the orange zest and beat for 30 seconds.
  9. Gradually add the powdered sugar, 1 cup at a time, beating on low speed after each addition.
  10. Add the orange juice 1 tablespoon at a time, beating on medium speed. Add the vanilla extract and pinch of salt. Beat until light, fluffy, and spreadable.
  11. Once the cupcakes are completely cool, pipe or spread the buttercream onto them.

Notes

Use black gel food coloring for the deepest color; liquid coloring will not work. Do not overmix the batter to avoid dense cupcakes. For the buttercream, ensure butter is at cool room temperature (65-68°F) to prevent greasy frosting. Zest oranges before juicing.

Nutrition

Keywords: black velvet cupcakes, orange buttercream, chocolate cupcakes, black cocoa, homemade cupcakes, easy dessert

Find it online: https://sparklespoon.com/perfect-black-velvet-cupcakes-with-orange-buttercream/