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Perfect Black Velvet Cupcakes with Orange Cream Cheese Frosting

black velvet cupcakes with orange cream cheese frosting - featured image
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These black velvet cupcakes are tender, dramatic, and paired with a tangy-sweet orange cream cheese frosting. A love letter to a beloved bakery, this recipe delivers a deep chocolate flavor and a bright citrus finish that makes every bite unforgettable.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ¼ cup (20g) unsweetened cocoa powder (Dutch-processed preferred)
  • 2 tablespoons (10g) black cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil (canola or grapeseed)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) hot coffee or hot water
  • 1 teaspoon white vinegar
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 ½ cups (420g) powdered sugar, sifted
  • 2 tablespoons orange zest (from about 2 large oranges)
  • 2 tablespoons fresh orange juice
  • ½ 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 medium bowl, whisk together flour, sugar, unsweetened cocoa powder, black cocoa powder, baking soda, and salt until well combined.
  3. In a large bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth and pale.
  4. Pour hot coffee (or hot water) into the wet ingredients and whisk gently.
  5. Add dry ingredients to wet ingredients in two additions, folding gently with a rubber spatula until just combined (a few lumps are okay).
  6. Stir in white vinegar quickly; batter will bubble slightly. Immediately pour batter into prepared liners, filling each about ⅔ full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For frosting: In a large bowl, beat cream cheese and butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  9. Gradually add sifted powdered sugar, one cup at a time, beating on low speed until incorporated. Add orange zest, orange juice, vanilla extract, and a pinch of salt. Increase speed to medium-high and beat for 2-3 minutes until light and fluffy.
  10. Transfer frosting to a piping bag fitted with a star tip. Pipe a generous swirl onto each cooled cupcake, or spread with a knife for a rustic look. Garnish with orange zest or a sprinkle of black cocoa powder if desired.

Notes

For the black color, black cocoa powder is essential; regular cocoa will yield dark brown cupcakes. Room temperature ingredients ensure better emulsification and texture. Do not overmix the batter to avoid tough cupcakes. Frosting can be made up to 3 days ahead and stored in the refrigerator; bring to room temperature and re-whip before using. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

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

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