Name: Black Velvet Cupcakes with Spooky Black Cocoa Frosting and Edible Eyeballs Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 3/4 cup + 3 tablespoons cake flour; 3/4 cup granulated sugar; 1/4 cup dark brown sugar (packed); 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon fine sea salt; 4 tablespoons unsalted butter (cubed, room temperature); 1/2 cup hot brewed coffee; 1/2 cup Dutch-processed cocoa powder; 1/4 cup black cocoa powder; 1/2 cup sour cream (room temperature); 1/4 cup whole milk (room temperature); 1 large egg (room temperature); 4 tablespoons vegetable oil; 1 teaspoon vanilla extract; 1 1/2 cups unsalted butter (room temperature); 2 cups powdered sugar; 1/2 cup black cocoa powder (50 g); 3 tablespoons heavy cream; 1 teaspoon vanilla paste or extract; Pinch fine sea salt; Colored sprinkles for the sides; Eyeball candies for the tops

Jump to Recipe

Introduction

Black Velvet Cupcakes are a decadent twist on classic chocolate cupcakes, featuring a rich blend of dark and black cocoa powders that give them a striking color and deep flavor. Topped with a velvety black cocoa frosting and playful eyeball candies, these cupcakes are perfect for a fun and delicious treat.

The image shows a close-up view of a silver metal cupcake tray with six round cups, each lined with light brown paper cupcake liners. In the top left cup, thick dark chocolate batter is being poured in a smooth, flowing stream creating a small swirl pattern. Two other cups in the tray already have the same dark chocolate batter filled inside, smooth and glossy at the top. The rest of the cups are empty with just the liners. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup + 3 tablespoons cake flour (*See notes below for measuring*)
3/4 cup granulated sugar
1/4 cup dark brown sugar (packed)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
4 tablespoons unsalted butter (cubed, room temperature)
1/2 cup hot brewed coffee
1/2 cup Dutch-processed cocoa powder
1/4 cup black cocoa powder
1/2 cup sour cream (room temperature)
1/4 cup whole milk (room temperature)
1 large egg (room temperature)
4 tablespoons vegetable oil
1 teaspoon vanilla extract
1 1/2 cups unsalted butter (room temperature, for frosting)
2 cups powdered sugar
1/2 cup black cocoa powder (50 g)
3 tablespoons heavy cream
1 teaspoon vanilla paste or extract
Pinch fine sea salt
Colored sprinkles for the sides
Eyeball candies for the tops

Instructions

Step 1: Line a 12-cup cupcake pan with liners and preheat the oven to 350°F (180°C).
Step 2: In a mixing bowl, combine the cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Add the cubed butter and mix on low speed until the mixture resembles coarse sand.
Step 3: In a separate bowl, whisk together the hot coffee, Dutch-processed cocoa powder, and black cocoa powder. Then whisk in the sour cream, milk, egg, vegetable oil, and vanilla extract until smooth.
Step 4: Add half of the wet ingredients to the dry ingredients and mix on low speed just until combined. Scrape down the sides of the bowl, then mix in the remaining wet ingredients until fully incorporated. Scrape the bowl one last time to ensure even mixing.
Step 5: Spoon the batter into the cupcake liners, filling each about 3/4 full. This recipe yields 12 cupcakes.
Step 6: Bake for 18-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the pan cool on a wire rack for 10 minutes, then transfer the cupcakes to the rack to cool completely.
Step 7: To make the frosting, beat the butter in a stand mixer until smooth. Gradually add the powdered sugar and beat on medium-low speed until light and airy. Add black cocoa powder, heavy cream, vanilla, and a pinch of salt, mixing until combined and fluffy.
Step 8: Fit a piping bag with a large round tip and fill it with the frosting. Pipe a swirl onto each cooled cupcake, roll the sides in colored sprinkles, and top with eyeball candies. Serve and enjoy!

Tips & Variations

Use room temperature ingredients for a smoother batter and consistent texture.
Substitute eyeball candies with other decorative toppings for different occasions.
For extra moist cupcakes, avoid overbaking and check with a toothpick starting at 18 minutes.
If you can’t find black cocoa powder, increase the Dutch-processed cocoa and add a small amount of activated charcoal (food grade) to achieve a similar color and depth.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring refrigerated cupcakes to room temperature before serving for best flavor and texture. The frosted cupcakes can also be frozen for up to 2 months; thaw in the refrigerator overnight and pipe fresh frosting if desired.

How to Serve

The image shows a close-up of a dark chocolate cupcake with rich chocolate frosting. The cupcake has two layers: the bottom is a moist, dark brown cake layer with a crumbly texture, and the top is a thick, smooth, and creamy chocolate frosting layer in a slightly lighter brown shade. The frosting is sprinkled with small purple and white sugar crystals around the edges. The cupcake liner is a natural light brown color and peeled away slightly. The background is out of focus with more cupcakes and a dark textured surface beneath, changed to a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

You can substitute the butter with a dairy-free margarine and use plant-based milk and sour cream alternatives. Keep in mind the texture and flavor may vary slightly.

What is black cocoa powder?

Black cocoa powder is a heavily Dutch-processed cocoa powder that is very dark and has a slightly different flavor profile, offering an almost black color and intense chocolate taste. It’s commonly used in recipes where deep color is desired, such as these Black Velvet Cupcakes.