Indulging in a sublime black velvet treat is like experiencing a whole new world of flavor. These intensely dark, moist chocolate cupcakes are a sophisticated twist on the classic red velvet cake. Their velvety crumb and the tangy, creamy frosting will transport your taste buds to a place of pure bliss. With their perfect combination of rich chocolate flavor and smooth, luscious cream cheese frosting, these cupcakes make for the ideal dessert for any occasion.
If you’re a fan of chocolate and want to elevate your dessert game, this black velvet cupcake recipe is a must-try. Let’s take a deep dive into everything you need to know to master this recipe and create a batch of truly sublime cupcakes that will wow your guests!
What is the Sublime Black Velvet Treat?
The Sublime Black Velvet Treat is a refined version of the traditional velvet cake, which has been made even more decadent by using black cocoa powder. This special cocoa powder gives the cupcakes their signature deep color and rich flavor. Coupled with a tangy cream cheese frosting, these cupcakes are moist, tender, and a real treat for the chocolate lover.
Unlike the traditional red velvet cake, which uses red food coloring to achieve its signature color, the black velvet cupcakes rely on the natural dark cocoa powder, making the overall flavor more intense and deeply chocolaty. It’s a dessert that’s not only visually striking but also a delight to the palate.
Origin of the Recipe
The velvet cake originated in the early 1900s and was originally made with a smoother, denser texture, which is likely how the “velvet” name came into play. Over the years, the recipe has evolved, with the red velvet cake being the most popular version of the velvet cake family.
As for the black velvet variation, it is a modern twist on the traditional velvet cake, often found in high-end bakeries and gourmet cake shops. The introduction of black cocoa powder into the recipe gives it a richer, deeper chocolate flavor, and the cream cheese frosting adds a tart sweetness that balances out the richness of the cake.
Ingredients and Quantities for the Sublime Black Velvet Treat
To make these irresistible cupcakes, you’ll need the following ingredients. The recipe yields 12 standard cupcakes and takes about 25 minutes to prepare with a baking time of 18-22 minutes.
For the Black Velvet Cupcakes:
- 1 cup (125g) all-purpose flour
- ½ cup (45g) high-quality black cocoa powder (preferred for deep color and unique flavor) OR dark Dutch-process cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- ½ cup (120ml) buttermilk, room temperature (shake well)
- ½ cup (120ml) vegetable oil (or other neutral oil)
- 1 teaspoon vanilla extract
- ½ teaspoon white vinegar
- Optional: ½ – 1 teaspoon black gel food coloring (if not using black cocoa or want extra darkness)
- ½ cup (120ml) hot water or hot brewed coffee (enhances chocolate flavor)
For the Sublime Cream Cheese Frosting:
- 8 oz (226g) full-fat block cream cheese, softened to room temperature
- ½ cup (4 oz / 113g) unsalted butter, softened to room temperature
- 3-4 cups (360-480g) powdered sugar, sifted
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt (or to taste)
- Optional: 1-2 tablespoons heavy cream or milk (if needed for consistency)
Equipment:
- Standard 12-cup muffin tin
- Cupcake liners
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Electric mixer (handheld or stand) for frosting
- Measuring cups and spoons
- Small saucepan or kettle (for hot water/coffee)
- Sifter (for powdered sugar)
- Piping bag and tip (optional, for frosting) or offset spatula/knife
Step-by-Step Directions and Preparation Method
Follow these detailed instructions to create the sublime black velvet cupcakes that will leave your guests asking for more!
1. Prepare for Baking:
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners to prepare for the batter.
- Heat the water or brew the coffee and keep it hot. This will be added to the batter later to enhance the chocolate flavor.
2. Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, black cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps, especially in the cocoa powder.
- Add the granulated sugar and whisk to combine thoroughly.
3. Mix the Wet Ingredients:
- In a separate medium bowl, whisk together the egg, buttermilk, oil, vanilla extract, and white vinegar until well combined.
- If you are using black food coloring, whisk it into the wet ingredients now.
4. Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the large bowl with the dry ingredients.
- Whisk gently until just combined, being careful not to overmix. It’s okay if some small lumps remain in the batter.
5. Add Hot Liquid:
- Carefully pour the hot water or hot coffee into the batter.
- Whisk on low speed (or carefully by hand) until the batter is smooth. This step is crucial as it helps bloom the cocoa powder, deepening the flavor.
6. Fill and Bake:
- Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full. An ice cream scoop works well for this.
- Bake for 18-22 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs attached.
- Let the cupcakes cool in the tin for 5-10 minutes before transferring them to a wire rack. Make sure they cool completely before frosting.
7. Make the Cream Cheese Frosting:
- In a large bowl, beat the softened cream cheese and softened butter together with an electric mixer until smooth and creamy (about 2-3 minutes).
- Gradually add the sifted powdered sugar, one cup at a time, mixing after each addition.
- Add the vanilla extract and salt, then beat on medium-high speed for 2-3 minutes until the frosting is light, fluffy, and smooth.
- If the frosting is too thick, add heavy cream or milk a teaspoon at a time to reach your desired consistency.
8. Frost and Serve:
- Once the cupcakes are fully cooled, frost them generously with the cream cheese frosting using an offset spatula or a piping bag for a more decorative touch.
- Optionally, you can garnish with dark chocolate shavings, mini chocolate chips, or a dusting of cocoa powder for added visual appeal.
Serving Tip:
- Let the cupcakes sit at room temperature for 20-30 minutes before serving for the best texture.
Variations of the Sublime Black Velvet Treat
While the Black Velvet Cupcake recipe is already sublime as is, there are many ways to customize it to suit your personal preferences or dietary needs.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend that is suitable for cakes and cupcakes.
- Vegan Version: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and substitute the buttermilk with almond milk or soy milk mixed with 1 tablespoon of vinegar. Use a plant-based butter and non-dairy cream cheese for the frosting.
- Flavor Variations: Add a teaspoon of cinnamon or chili powder to the batter for a spicy twist or incorporate espresso powder for an even deeper chocolate flavor.
Frequently Asked Questions (FAQs) About Black Velvet Cupcakes
Q1: Can I make the black velvet cupcakes ahead of time?
- Yes! You can prepare the cupcakes a day in advance. Store them in an airtight container at room temperature, and frost them just before serving for the best texture.
Q2: Why is black cocoa powder used in this recipe?
- Black cocoa powder gives the cupcakes their unique dark color and a more intense, sophisticated chocolate flavor compared to regular cocoa powder.
Q3: Can I freeze these cupcakes?
- Yes, you can freeze the cupcakes before frosting. Once cooled, wrap them tightly in plastic wrap and place them in a freezer-safe container for up to 3 months. Allow the cupcakes to thaw at room temperature before frosting.
Q4: Can I use regular cocoa powder instead of black cocoa powder?
- Yes, you can substitute regular cocoa powder or Dutch-process cocoa powder, but the color will be lighter, and the flavor won’t be as intense.
Conclusion: Enjoying Black Velvet Cupcakes
The Sublime Black Velvet Treat cupcakes are an irresistible blend of deep, rich chocolate flavor and tangy cream cheese frosting that is sure to impress anyone who takes a bite. The black cocoa powder adds a unique depth to these cupcakes, making them a sophisticated choice for special occasions or simply indulging in something sweet.
By following the step-by-step instructions in this recipe, you can create a batch of these stunning treats that will not only look amazing but taste even better. With various ways to adapt the recipe, from gluten-free versions to additional flavor variations, these cupcakes are incredibly versatile. Enjoy baking and sharing these sublime cupcakes with your friends and family – they’re bound to become a favorite in your recipe repertoire.
Print
Sublime Black Velvet Treat: A Deliciously Sophisticated Chocolate Cupcake Recipe
- Total Time: 40 minutes
- Diet: Vegetarian
Description
The Sublime Black Velvet Treat is a refined version of the traditional velvet cake, which has been made even more decadent by using black cocoa powder. This special cocoa powder gives the cupcakes their signature deep color and rich flavor. Coupled with a tangy cream cheese frosting, these cupcakes are moist, tender, and a real treat for the chocolate lover.
Ingredients
1. For the Black Velvet Cupcakes:
- 1 cup (125g) all-purpose flour
- ½ cup (45g) high-quality black cocoa powder (preferred for deep color and unique flavor) OR dark Dutch-process cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- ½ cup (120ml) buttermilk, room temperature (shake well)
- ½ cup (120ml) vegetable oil (or other neutral oil)
- 1 teaspoon vanilla extract
- ½ teaspoon white vinegar
- Optional: ½ – 1 teaspoon black gel food coloring (if not using black cocoa or want extra darkness)
- ½ cup (120ml) hot water or hot brewed coffee (enhances chocolate flavor)
2. For the Sublime Cream Cheese Frosting:
- 8 oz (226g) full-fat block cream cheese, softened to room temperature
- ½ cup (4 oz / 113g) unsalted butter, softened to room temperature
- 3–4 cups (360-480g) powdered sugar, sifted
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt (or to taste)
- Optional: 1-2 tablespoons heavy cream or milk (if needed for consistency)
Equipment:
- Standard 12-cup muffin tin
- Cupcake liners
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Electric mixer (handheld or stand) for frosting
- Measuring cups and spoons
- Small saucepan or kettle (for hot water/coffee)
- Sifter (for powdered sugar)
- Piping bag and tip (optional, for frosting) or offset spatula/knife
Instructions
1. Prepare for Baking:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Heat the water or brew the coffee and keep it hot.
2. Mix Dry Ingredients:
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps, especially in the cocoa powder. Whisk in the granulated sugar.
3. Mix Wet Ingredients:
- In a separate medium bowl, whisk together the egg, buttermilk, oil, vanilla extract, and white vinegar until well combined.
- If using black food coloring, whisk it into the wet ingredients now.
4. Combine Wet and Dry:
- Pour the wet ingredients into the large bowl with the dry ingredients. Whisk just until combined – do not overmix at this stage. Some small lumps might still be okay.
5. Add Hot Liquid:
- Carefully pour the hot water or hot coffee into the batter. Whisk on low speed (or carefully by hand, as it might splash) until the batter is smooth and relatively thin. This step blooms the cocoa powder for a deeper flavor.
6. Fill and Bake:
- Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full. An ice cream scoop works well for even portions.
- Bake for 18-22 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean or with moist crumbs attached (but no wet batter).
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Cupcakes must be fully cool before frosting.
7. Make the Cream Cheese Frosting:
- In a large bowl, using an electric mixer, beat the softened cream cheese and softened butter together on medium speed until smooth and creamy (about 2-3 minutes). Scrape down the sides of the bowl.
- Turn the mixer to low speed and gradually add the sifted powdered sugar, one cup at a time, mixing until just incorporated after each addition. Start with 3 cups.
- Add the vanilla extract and salt. Increase the mixer speed to medium-high and beat for another 2-3 minutes until the frosting is light, fluffy, and smooth.
- Check the consistency and sweetness. If it’s too thick, add heavy cream or milk, one teaspoon at a time. If you prefer it sweeter, add more sifted powdered sugar. Beat again until incorporated.
8. Frost and Serve:
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. You can spread it with an offset spatula or knife for a rustic look, or pipe it using a piping bag and your favorite tip for a more decorative finish.
- Optional Garnish: Sprinkle with dark chocolate shavings, mini chocolate chips, or a dusting of cocoa powder.
- Store leftover frosted cupcakes covered in the refrigerator, but let them sit at room temperature for about 20-30 minutes before serving for the best texture.
Notes
This Sublime Black Velvet Treat is a decadent fusion of rich chocolate and smooth elegance, perfect for indulgent evenings or special celebrations. For an extra touch, pair it with a scoop of vanilla ice cream or a drizzle of raspberry sauce. Don’t forget to share your version and tag us — we’d love to see your creations!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Sublime Black Velvet Treat