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Cozy Black Velvet Cupcakes with Orange Frosting: Easy Homemade Recipe

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Deep, dark black cocoa cupcakes with a tender, velvety crumb, topped with a bright and tangy orange buttercream frosting. This easy recipe comes together in about 45 minutes and is perfect for bake sales, cozy nights, or any occasion that calls for a show-stopping treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (50g) black cocoa powder
  • 1 cup (200g) granulated 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
  • 1 cup (226g) unsalted butter, softened
  • 3–4 cups (360g-480g) powdered sugar, sifted
  • Zest of 2 large oranges
  • 3–4 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, sugar, baking soda, and salt until no lumps remain.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, and white vinegar until combined and slightly pale.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (a few small lumps are fine). Do not overmix. Batter will be thin.
  5. Divide batter evenly among the 12 liners, filling each about ⅔ full.
  6. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. While cupcakes cool, make the frosting: In a large bowl, beat softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add orange zest and beat 30 seconds.
  8. With mixer on low, gradually add sifted powdered sugar, one cup at a time. Add orange juice and vanilla extract. Increase speed to medium-high and beat 3-4 minutes until light, fluffy, and pale orange. Adjust consistency with more juice or powdered sugar if needed.
  9. Once cupcakes are completely cool, frost with a piping bag or knife. Garnish with extra orange zest if desired.

Notes

Do not overmix the batter; a few lumps are fine. Room temperature ingredients are important for proper emulsification. The vinegar is essential for lift—do not skip it. For a dairy-free version, use plant-based buttermilk and vegan butter. For a gluten-free version, use a 1:1 gluten-free baking blend with xanthan gum. Cupcakes can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

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

Find it online: https://breezybake.com/cozy-black-velvet-cupcakes-with-orange-frosting-easy-homemade-recipe/