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+ servings
Black velvet cupcakes.

Black Velvet Cupcake Recipe

These black velvet cupcakes are simple to make, super light and dreamy and effortlessly vegan. Plus they're a little spooky.
5 from 3 votes
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Course: Dessert | Holiday Dessert
Cuisine: American
Diet: Vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12
Calories: 542kcal
Author: Amanda Logan

Equipment

  • stand mixer or whisk for buttercream

Ingredients 

For the Cupcakes

  • cup / 190g all-purpose flour
  • cup / 60g black cocoa powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup / 180ml soy milk
  • 2 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 cup / 220g raw caster sugar or caster sugar
  • cup / 80ml sunflower oil
  • ½ cup / 125g yoghurt vegan

For the Frosting

  • 1 cup / 250g vegan butter
  • 3 cups / 450g confectioners' sugar (icing) sifted
  • cup / 60g black cocoa sifted
  • 1 teaspoon vanilla
  • 1 tablespoon dairy-free milk or more as needed

Instructions

For the cakes

  • Preheat oven to 170°C or 350°F and line a 12-cup muffin pan.
  • Sift the flour, black cocoa powder, baking soda and powder and salt into a large mixing bowl.
  • In a separate bowl combine the milk and apple cider vinegar and leave for 2-3 minutes.
  • Stir in the remaining wet ingredients and then add them to the dry, whisking until combined. Don't over-mix, just whisk until most of the lumps are gone but a few is OK. 
  • Fill each cake mould two-thirds with the batter and transfer to the oven to bake for 18-20 minutes or until cooked through. Once done, remove from the oven and allow them to cool completely.

For the buttercream.

  • With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on low speed until creamy - about 30 seconds.
  • Add a cup of sifted confectioners’ sugar Beat on low speed for 30 seconds, and add the sifted black cocoa powder. Continue beating for a minute- you may need to stop and scrape down the sides of the bowl - before adding another cup of confectioners' sugar.
  • Add in the vanilla, milk and beat again until combined. Add half a cup more of the sugar and beat until smooth and creamy. Add the final half-cup if you need to.
  • The buttercream should be smooth and silky but hold its shape well. Transfer it to a piping bag and pipe onto your cupcakes to serve. I used a Wiltons 1M tip for the pictured cakes.

Nutrition

Calories: 542kcal | Carbohydrates: 74g | Protein: 5g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Sodium: 235mg | Potassium: 250mg | Fiber: 5g | Sugar: 51g | Vitamin A: 807IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 3mg
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.