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Easy Black Velvet Cupcakes with Orange Buttercream

black velvet cupcakes with orange buttercream - featured image
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These impossibly dark, velvety cupcakes are topped with a brilliant orange buttercream that cuts through the richness. A comforting and surprising treat perfect for cozy nights or celebrations.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ¾ cup black cocoa powder (Rodelle or King Arthur preferred; Dutch-process works too)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup unsalted butter, softened to room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, room temperature
  • 1 tablespoon white vinegar
  • 1 cup unsalted butter, softened (for buttercream)
  • 3 ½ cups powdered sugar, sifted
  • 2 tablespoons heavy cream (or whole milk)
  • 1 tablespoon fresh orange zest (from about 1 large orange)
  • 2 tablespoons fresh orange juice, strained
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • Orange zest curls (optional, for garnish)
  • Black sanding sugar or edible glitter (optional, for garnish)

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, black cocoa powder, baking soda, and salt. Press through a sieve if cocoa has lumps.
  3. In a large bowl, beat softened butter with both sugars until light and fluffy, about 3 minutes with an electric mixer. Scrape down sides halfway through.
  4. Add eggs one at a time, beating well after each addition. Add vanilla extract.
  5. Combine buttermilk and vinegar in a small measuring cup (it will bubble slightly).
  6. Add dry ingredients and buttermilk mixture to butter mixture in three additions, starting and ending with dry ingredients. Mix on low speed until just combined after each addition. Do not overmix.
  7. Divide batter evenly among 12 liners, filling each about ⅔ full. Batter will be thin.
  8. Bake for 18 to 20 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Rotate pan halfway through if needed.
  9. Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. While cupcakes cool, make buttercream: Beat softened butter on medium speed until smooth and creamy, about 2 minutes.
  11. Gradually add sifted powdered sugar, one cup at a time, beating on low speed. Add heavy cream, orange zest, orange juice, vanilla, and salt. Beat on medium speed for 3 to 4 minutes until light and fluffy. Adjust consistency with more cream or powdered sugar if needed.
  12. Once cupcakes are completely cool, pipe or spread buttercream on top. Garnish with orange zest curls or black sanding sugar if desired.

Notes

Room temperature ingredients are crucial for best results. Black cocoa powder gives the signature dark color and mild Oreo-like flavor; regular Dutch-process cocoa works but color will be less dramatic. For dairy-free, use vegan butter and oat milk with lemon juice. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. Cupcakes taste even better the day after baking. Store unfrosted cupcakes at room temperature for up to 3 days; frosted cupcakes in refrigerator but bring to room temperature before serving.

Nutrition

Keywords: black velvet cupcakes, orange buttercream, chocolate cupcakes, citrus frosting, easy cupcake recipe, black cocoa cupcakes

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