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Best Black Velvet Cupcakes with Easy Orange Buttercream

black velvet cupcakes with orange buttercream - featured image
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These impossibly moist black velvet cupcakes are paired with a bright, creamy orange buttercream that cuts through the richness perfectly. A simple yet stunning treat that’s perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (50g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon black food coloring (gel-based, optional)
  • 1 cup (226g) unsalted butter, softened
  • 3 ½ cups (440g) powdered sugar, sifted if lumpy
  • 2 tablespoons heavy cream
  • 1 tablespoon fresh orange zest
  • 2 tablespoons fresh orange juice
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until no lumps remain.
  3. In a large bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and black food coloring (if using) until smooth.
  4. Pour the dry ingredients into the wet ingredients and gently whisk until just combined. Do not overmix; a few small lumps are okay.
  5. Divide the batter evenly among the 12 liners, filling each about ⅔ full.
  6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  7. While the cupcakes cool, make the buttercream: In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  8. Add the powdered sugar one cup at a time, beating on low speed. Add the heavy cream, orange zest, orange juice, vanilla extract, and a pinch of salt. Beat on medium-high speed for 3 to 4 minutes until light, fluffy, and spreadable.
  9. Frost the cooled cupcakes using a piping bag fitted with a star tip, or simply spread the frosting with a knife. Garnish with extra orange zest if desired.

Notes

Room temperature ingredients matter for best texture. Do not overmix the batter. Cool cupcakes completely before frosting to prevent buttercream from melting. For a dairy-free version, use dairy-free milk with lemon juice and plant-based butter. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. The black food coloring is optional; without it, cupcakes will be deep brown.

Nutrition

Keywords: black velvet cupcakes, orange buttercream, chocolate cupcakes, easy dessert, homemade cupcakes, Halloween cupcakes

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