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Best Black Velvet Cupcakes with Easy Orange Frosting

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These black velvet cupcakes with orange frosting are a happy accident turned Halloween favorite. The deep, mysterious chocolate flavor from black cocoa powder pairs perfectly with bright, citrusy buttercream.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ¼ cup (25g) black cocoa powder
  • 1 tablespoon (5g) natural unsweetened cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) vegetable oil
  • ½ cup (120ml) buttermilk, room temperature
  • ½ cup (120ml) hot coffee, freshly brewed
  • 1 large egg, room temperature
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 cup (226g) unsalted butter, softened
  • 3 ½ cups (420g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) heavy cream
  • 1 tablespoon orange zest (from 1 large orange)
  • ½ teaspoon orange extract
  • a few drops orange gel food coloring
  • pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 paper liners.
  2. Brew ½ cup of hot coffee. If you don’t drink coffee, dissolve 1 teaspoon of instant coffee granules in ½ cup of boiling water. Set aside.
  3. In a large bowl, whisk together the all-purpose flour, black cocoa powder, natural cocoa powder, granulated sugar, baking soda, and salt until evenly distributed, about 30 seconds.
  4. In a separate medium bowl, whisk together the vegetable oil, buttermilk, egg, white vinegar, and vanilla extract.
  5. Pour the wet mixture into the dry mixture and stir with a rubber spatula until just combined. A few streaks of flour are okay.
  6. Pour the hot coffee into the batter and gently fold it in until smooth and uniform, about 15 seconds. The batter will be very thin.
  7. Divide the batter evenly among the 12 liners, filling each about ⅔ full.
  8. Bake for 18-22 minutes, rotating the pan halfway through. Cupcakes are done when a toothpick inserted into the center comes out with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. While the cupcakes cool, make the frosting: Beat the softened butter in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes. Add the sifted powdered sugar one cup at a time, beating on low after each addition. Add the heavy cream, orange zest, orange extract, orange gel food coloring, and a pinch of salt. Increase speed to medium-high and beat for 3-4 minutes until light and fluffy.
  10. Frost the cooled cupcakes using a piping bag with a star tip or a knife. Sprinkle with orange zest or edible glitter if desired.

Notes

Don’t skip the hot coffee—it blooms the cocoa and deepens the flavor. Room temperature ingredients are crucial for the best texture. Use a light-colored muffin pan to prevent over-browning. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For dairy-free, use almond milk with lemon juice and dairy-free butter.

Nutrition

Keywords: black velvet cupcakes, Halloween cupcakes, orange frosting, black cocoa cupcakes, easy cupcake recipe

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