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Perfect Black Velvet Cupcakes with Orange Frosting

black velvet cupcakes with orange frosting - featured image
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Deeply dark, tender black velvet cupcakes with a bright and tangy orange cream cheese frosting. The perfect balance of rich chocolate and citrus, these cupcakes are a showstopper for any occasion.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • ½ cup (50g) black cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¾ cup (180ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon white vinegar
  • ½ cup (120ml) hot coffee
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons fresh orange zest
  • 2 tablespoons fresh orange juice
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk together flour, black cocoa powder, sugar, baking soda, and salt until well combined and no lumps remain.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and stir with a rubber spatula until just combined. Add white vinegar and hot coffee, stirring gently until incorporated. Batter will be thin.
  5. Divide batter evenly among the 12 liners, filling each about ⅔ full.
  6. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan 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 orange zest and beat for 1 minute. Add orange juice, vanilla extract, and salt; beat until combined.
  8. Gradually add sifted powdered sugar, ½ cup at a time, mixing on low speed until each addition is incorporated. Increase speed to medium-high and beat for 2 to 3 minutes until light and fluffy.
  9. Once cupcakes are completely cool, frost using a piping bag fitted with a star tip or spread with a knife. Garnish with extra orange zest if desired.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. The hot coffee deepens the chocolate flavor without making the cupcakes taste like coffee. Let the frosting steep with orange zest for a more intense citrus flavor. Cupcakes taste even better the next day.

Nutrition

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

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