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Easy Black Velvet Cupcakes with Dreamy Orange Frosting

black velvet cupcakes with orange frosting - featured image
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Deeply dark, almost black crumb against a bright, citrus-kissed frosting. A dramatic yet delicious cupcake that’s perfect for celebrations or a simple Tuesday treat.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ¼ cup (20g) Dutch-process cocoa powder
  • 2 tablespoons (10g) black cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ¼ cup (60ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) buttermilk, room temperature
  • 1 teaspoon white vinegar
  • 1–2 teaspoons black food coloring gel (optional)
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (½ stick, 57g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons orange zest (from about 2 large oranges)
  • 2 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, Dutch-process cocoa, black cocoa, baking soda, and salt.
  3. In a separate medium bowl, beat softened butter and oil with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  4. Beat in eggs one at a time, then add vanilla extract. Scrape down sides.
  5. Gradually add dry ingredients to wet mixture, alternating with buttermilk, mixing on low until just combined.
  6. Stir in white vinegar and black food coloring gel (if using) until batter is deep black.
  7. Divide batter evenly among 12 liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  9. Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. For frosting: Beat softened cream cheese and butter on medium speed until smooth, about 2 minutes.
  11. Gradually add sifted powdered sugar, then orange zest, orange juice, vanilla, and salt. Beat on medium-high for 2-3 minutes until light and fluffy.
  12. Frost cooled cupcakes using a piping bag with a star tip or a knife. Garnish with extra orange zest or black cocoa powder if desired.

Notes

Room temperature ingredients are crucial for best results. Don’t skip the black cocoa powder for true black color. Avoid overmixing. Let cupcakes cool completely before frosting. For a dairy-free version, use vegan butter and dairy-free cream cheese. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: black velvet cupcakes, orange frosting, cream cheese frosting, chocolate cupcakes, easy dessert, Halloween cupcakes

Find it online: https://evabake.com/easy-black-velvet-cupcakes-with-dreamy-orange-frosting/