There’s something magical about discovering a dessert that feels both nostalgic and new. These Black Velvet Cupcakes with Orange Frosting are exactly that—a stunning twist on the classic red velvet, with a rich cocoa flavor and dramatic dark hue, topped with a bright, citrusy frosting that’s anything but boring!! I’m so thrilled to finally share this with you—it’s a showstopper of a cupcake that deserves a permanent spot in your baking rotation.
Before we dive into the delicious details, don’t forget—you can get this recipe (and all my latest kitchen obsessions) delivered straight to your inbox! Just pop your email in below and join our sweet little baking community. 🧁✨
What Are Black Velvet Cupcakes?
Black velvet cupcakes are a sultry, darker sibling to red velvet. They share that same tender crumb and subtle chocolatey flavor, but instead of a red hue, they get their signature rich black color from dark cocoa powder and a bit of black food coloring. It’s decadent, elegant, and oh-so striking when paired with the creamy orange frosting.
Why You’ll Love These Black Velvet Cupcakes with Orange Frosting
I promised you versatile, and here’s proof!
Stunning contrast: The deep black cake and sunny orange frosting make for a jaw-dropping presentation.
Flavor match made in heaven: The bittersweet cocoa notes balance beautifully with the bright citrusy sweetness.
Moist and fluffy texture: Thanks to buttermilk and oil, the crumb is ridiculously soft and tender.
Perfect for any occasion: Halloween, birthdays, bridal showers, or just a Tuesday you want to make special.
What Do These Cupcakes Taste Like?
These cupcakes are rich but not too sweet, with a deep cocoa flavor that lingers just long enough to let the zesty orange frosting shine through. The orange zest and fresh juice in the frosting really lift the flavor profile and give it a refreshing edge. The combo tastes like an upscale take on a chocolate-orange truffle… but in cupcake form. Pure joy in every bite!
Benefits of Making These Cupcakes
No mixer required – You can make these with just a couple of bowls and a whisk.
Visually dramatic – Perfect for themed parties or to impress guests.
Customizable – You can adjust the coloring, or even switch up the frosting if you like.
Great make-ahead dessert – These store beautifully for days (more on that below).
Ingredients You’ll Need
For the Black Velvet Cupcakes:
1 cup all-purpose flour
1 cup granulated sugar
⅓ cup dark cocoa powder (Dutch-processed or black cocoa powder for deep color)
½ tsp baking soda
½ tsp salt
¾ cup buttermilk (room temperature)
½ cup vegetable oil
1 large egg
1 tsp white vinegar
1 tsp vanilla extract
Black gel food coloring (start with ¼ tsp)
For the Orange Frosting:
½ cup unsalted butter, softened
1 ¾ to 2 cups powdered sugar (sifted)
1 tbsp fresh orange juice
1 tsp orange zest
¼ tsp vanilla extract
Pinch of salt
Optional: orange gel food coloring
Tools You’ll Need
Mixing bowls
Whisk or hand mixer
Measuring cups and spoons
Cupcake/muffin tin
Cupcake liners
Cooling rack
Piping bag and tip (for swirly frosting magic!)
Ingredient Additions & Substitutions
No buttermilk? Use ¾ cup milk + 2 tsp white vinegar or lemon juice, stir and let sit for 5 minutes.
Want more citrus kick? Add a few drops of orange extract to the frosting.
Don’t have black cocoa? You can still use regular unsweetened cocoa—just note the cupcakes will be dark brown, not true black.
Vegan option? Swap egg for a flax egg and use plant-based milk + vinegar for the buttermilk.
How to Make Black Velvet Cupcakes with Orange Frosting
Step 1: Prep the Oven & Pan
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
Step 3: Mix the Wet Ingredients
In a separate bowl, combine the buttermilk, oil, egg, vinegar, vanilla, and black food coloring. Whisk until fully blended.
Step 4: Combine Wet and Dry
Pour the wet mixture into the dry ingredients and gently whisk until just combined. Don’t overmix!
Step 5: Fill and Bake
Scoop the batter into the cupcake liners, filling each about ⅔ full. Bake for 18–22 minutes or until a toothpick comes out with a few moist crumbs.
Step 6: Cool Completely
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool fully before frosting.
Step 7: Make the Orange Frosting
Beat the butter until creamy. Add in the powdered sugar gradually, mixing until smooth. Stir in the orange juice, zest, vanilla, and salt. Add food coloring if desired.
Step 8: Frost & Serve
Pipe or spread the frosting generously on each cooled cupcake. Decorate with extra zest or sprinkles for flair!
What to Serve with These Cupcakes
A cup of earl grey or mint tea
A scoop of orange or vanilla bean ice cream
A sparkling citrus mocktail or mimosa
Serve them on a platter with candied orange peel or edible flowers for an extra wow!
Tips for Perfect Black Velvet Cupcakes
Use gel food coloring for intense color without thinning the batter.
Don’t skip the vinegar—it reacts with the baking soda for a tender texture.
Cool cupcakes completely before frosting or the buttercream will melt.
Make them mini! Halve the baking time if using a mini muffin tin.
Storage Instructions
Room Temp: Store frosted cupcakes in an airtight container for up to 2 days.
Fridge: Store up to 5 days, but bring to room temp before serving.
Freezer: Freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge before frosting.
FAQs
Can I make these cupcakes without food coloring?
Yes! The color won’t be as dramatic, but the flavor is still fantastic. You can also substitute with natural food powders like activated charcoal or black cocoa.
What’s the difference between red velvet and black velvet?
They’re similar in texture and base ingredients, but black velvet uses dark or black cocoa and black coloring for a richer chocolate flavor and deeper color.
Can I use cream cheese frosting instead?
Absolutely! Cream cheese and orange go beautifully together—feel free to make a citrus-infused cream cheese frosting if you prefer a tangier vibe.
How do I make these gluten-free?
Use a 1:1 gluten-free flour blend and double-check your cocoa and other ingredients are certified gluten-free.
Wrapping It All Up
These Black Velvet Cupcakes with Orange Frosting are more than just eye candy—they’re a celebration of bold flavor, vibrant color, and creative baking joy. Whether you’re making them for a special gathering or simply craving something extraordinary, these cupcakes deliver.
And if you’re anything like me, you’ll already be dreaming about your next batch before the first one’s gone.
Craving more ways to bake with fruit? Check out these other peach-perfect treats:
Peach Cobbler Muffins – soft, crumbly, and packed with juicy fruit
Peach Cream Cheese Pound Cake – rich, dense, and bursting with peach flavor
Grilled Peach Shortcakes – a fresh summer twist on the classic
Let’s Connect!
Tried these cupcakes? I’d LOVE to see your results! Share a photo on Pinterest or tag me on Instagram—nothing makes my day like seeing your beautiful bakes. 💛
Leave a review below and let me know what twist you added. Did you go extra orange? Maybe a spooky Halloween version?
Nutritional Information (per cupcake, approx.)
Calories: 275
Fat: 14g
Carbohydrates: 34g
Sugar: 25g
Protein: 2g
Fiber: 1g
Now go get your apron, your zester, and that black cocoa powder… because something beautiful (and delicious) is about to happen.