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Perfect Black Velvet Cupcakes with Orange Cream Cheese Frosting

black velvet cupcakes with orange cream cheese frosting - featured image
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These black velvet cupcakes feature an impossibly tender crumb with subtle cocoa flavor, topped with a bright, tangy orange cream cheese frosting. Perfect for Halloween, fall birthdays, or any occasion that calls for a dramatic and delicious dessert.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ¼ cup (22g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon black gel food coloring
  • 1 teaspoon white vinegar
  • 8 ounces (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 2 tablespoons fresh orange juice
  • 1 tablespoon orange zest
  • 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 medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until uniform.
  3. In a large bowl, whisk together buttermilk, vegetable oil, egg, vanilla extract, and black gel food coloring until smooth and evenly colored.
  4. Pour dry ingredients into wet ingredients and whisk gently until just combined. Add white vinegar and fold in with a rubber spatula until batter bubbles slightly.
  5. Divide batter evenly among the 12 liners, filling each about ⅔ full.
  6. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
  7. For the frosting: In a large bowl, beat cream cheese and butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add powdered sugar, orange juice, orange zest, vanilla extract, and salt. Mix on low speed until combined, then increase to medium-high and beat for 2 to 3 minutes until light and fluffy.
  8. Once cupcakes are completely cool, frost with the orange cream cheese frosting using a piping bag or knife. Garnish with extra orange zest if desired.

Notes

Room temperature ingredients are crucial for best texture. Gel food coloring is non-negotiable for deep black color. Cool cupcakes completely before frosting to prevent melting. Frosting can be refrigerated for 10-15 minutes if too soft. Unfrosted cupcakes can be stored at room temperature for up to 3 days; frosted cupcakes refrigerated for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

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

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