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Best Black Velvet Cupcakes with Orange Buttercream Frosting

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These black velvet cupcakes are incredibly moist with a deep, dark chocolate flavor, topped with a bright and creamy orange buttercream frosting. A simple yet show-stopping dessert perfect for any gathering.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (50g) black cocoa powder
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk
  • ¼ cup (60ml) brewed coffee, cooled
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 2 tablespoons fresh orange zest
  • 3–4 tablespoons fresh orange juice
  • ½ teaspoon vanilla extract
  • 2–3 tablespoons heavy cream (if needed)
  • Orange food coloring (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, black cocoa powder, baking soda, and salt.
  3. In a large bowl, whisk together sugar, vegetable oil, eggs, buttermilk, cooled coffee, and vanilla extract until smooth.
  4. Add dry ingredients to wet ingredients in two additions, stirring gently with a rubber spatula until just combined. Do not overmix.
  5. Divide batter evenly among the 12 liners, filling each about ⅔ full.
  6. Bake for 18-22 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting: Beat softened butter with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
  9. Add powdered sugar one cup at a time, beating on low after each addition.
  10. Add orange zest, orange juice, and vanilla extract. Beat on medium speed for 3-4 minutes until light and fluffy. Add heavy cream if needed for consistency. Add orange food coloring if desired.
  11. Fit a piping bag with a star tip and fill with frosting. Pipe a generous swirl onto each cooled cupcake.
  12. Optional: garnish with candied orange peel, orange zest, or dark chocolate curls.

Notes

Don’t skip the coffee—it enhances the chocolate flavor without making it taste like coffee. Room temperature ingredients are key for proper emulsification. Do not overmix the batter. Let cupcakes cool completely before frosting. Frosting can be made up to 3 days ahead and stored in the fridge; bring to room temperature and re-whip before using.

Nutrition

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

Find it online: https://sunnysavory.com/best-black-velvet-cupcakes-with-orange-buttercream-frosting/