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Best Black Velvet Cupcakes with Easy Orange Buttercream

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These black velvet cupcakes are incredibly moist and tender, with a deep Oreo-like flavor from black cocoa powder, topped with a bright and zesty orange buttercream. They’re a dramatic and delicious treat perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (50g) black cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) vegetable oil
  • 1 cup (240ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) hot coffee
  • 1 cup (226g) unsalted butter, softened
  • 3 ½ cups (420g) powdered sugar, sifted
  • 2 tablespoons orange zest (from about 2 large oranges)
  • 3 tablespoons fresh orange juice (about 1 orange)
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 1–2 tablespoons heavy cream (if needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 paper liners.
  2. In a large bowl, whisk together the all-purpose flour, black cocoa powder, granulated sugar, baking soda, and salt until no lumps remain.
  3. In a separate medium bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. A few streaks of flour are okay.
  5. Pour in the hot coffee and gently fold it into the batter. The batter will be very thin.
  6. Divide the batter evenly among the 12 liners, filling each about ¾ full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. While the cupcakes cool, make the frosting: In a large bowl, beat the softened butter with an electric mixer on medium speed for about 2 minutes until pale and creamy.
  9. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until combined. Add the orange zest, orange juice, vanilla extract, and a pinch of salt. Beat on medium-high speed for 2-3 minutes until light and fluffy. If too thick, add 1-2 tablespoons heavy cream; if too thin, add more powdered sugar.
  10. Once the cupcakes are completely cool, pipe or spread the orange buttercream on top. Optionally, garnish with extra orange zest or black sprinkles.

Notes

Room temperature ingredients are key for a tender crumb. Don’t overmix the batter. The hot coffee is not optional—it enhances the chocolate flavor and moisture. For best results, use black cocoa powder like Rodelle. The frosting can be firmed up in the fridge if too soft. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: black velvet cupcakes, orange buttercream, black cocoa, Halloween cupcakes, chocolate cupcakes, citrus frosting

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