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Best Black Velvet Cupcakes with Orange Cream Cheese Frosting

black velvet cupcakes with orange cream cheese frosting - featured image
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Deep, dark black velvet cupcakes with a rich cocoa flavor, topped with a bright and tangy orange cream cheese frosting. This recipe is perfect for any occasion, from Halloween to birthdays, and always gets rave reviews.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (50g) black cocoa powder
  • 1 cup (200g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon white vinegar
  • ½ cup (120ml) hot coffee, freshly brewed
  • 8 ounces (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 to 4 cups (360g to 480g) powdered sugar, sifted
  • 2 tablespoons orange zest (from 1 large orange)
  • 2 tablespoons fresh orange juice
  • 1 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 large bowl, whisk together flour, black cocoa powder, granulated sugar, brown sugar, baking soda, and salt until evenly combined.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, and white vinegar until smooth.
  4. Pour wet ingredients into dry ingredients and stir with a rubber spatula until just combined (about 15-20 strokes). Fold in hot coffee gently. Batter will be thin and dark.
  5. Divide batter evenly among the 12 liners, filling each about ⅔ to ¾ full. Tap pan gently to release air bubbles.
  6. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a cooling rack to cool completely (about 30 minutes).
  7. While cupcakes cool, make frosting: Beat cream cheese and butter together until smooth and fluffy (about 2 minutes). Add orange zest, orange juice, vanilla extract, and salt; beat until combined. Gradually add 3 cups powdered sugar, beating on low until incorporated, then increase to medium and beat for 2 minutes. Add more powdered sugar if needed for stiffness.
  8. Once cupcakes are completely cool, pipe or spread frosting onto each cupcake. Garnish with extra orange zest if desired.

Notes

Hot coffee deepens the chocolate flavor without making the cupcakes taste like coffee. Room temperature ingredients are crucial for proper emulsification. Do not overmix the batter. The vinegar helps deepen the color. Frosted cupcakes can be refrigerated for up to 5 days; let sit at room temperature for 15 minutes before serving.

Nutrition

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

Find it online: https://tablemira.com/best-black-velvet-cupcakes-with-orange-cream-cheese-frosting/