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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 dramatic black velvet cupcakes are paired with a bright, tangy orange cream cheese frosting for a stunning and delicious treat. Perfect for impressing guests or enjoying any day of the week.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (45g) black cocoa powder
  • 2 tablespoons (10g) regular unsweetened cocoa powder
  • 1 cup (200g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 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
  • ½ cup (120ml) strong brewed coffee, cooled
  • 8 ounces (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3–4 cups (360-480g) powdered sugar
  • 2 tablespoons fresh orange zest (from about 2 large oranges)
  • 2 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 cupcake liners.
  2. In a medium bowl, whisk together flour, black cocoa powder, regular cocoa powder, granulated sugar, brown sugar, baking soda, and salt.
  3. In a larger bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, and white vinegar until smooth.
  4. Pour dry ingredients into wet ingredients and stir gently with a rubber spatula until just combined. Slowly add cooled coffee and fold until smooth (batter will be thin).
  5. Divide batter evenly among the 12 liners, filling each about ⅔ full. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. For the frosting: Beat softened cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes.
  8. Add powdered sugar one cup at a time, beating on low after each addition. Add orange zest, orange juice, vanilla extract, and salt. Beat on medium-high for 2-3 minutes until light and fluffy.
  9. Once cupcakes are completely cool, frost with a knife or pipe using a piping bag fitted with a star tip. Garnish with orange zest, chocolate shavings, or candied orange peel if desired.

Notes

Room temperature ingredients are essential for best texture. Don’t overmix the batter. Coffee enhances chocolate flavor without adding coffee taste. Let cream cheese soften properly to avoid lumpy frosting. If frosting is too soft, chill for 15-20 minutes before piping. Cupcakes can be frozen unfrosted for up to 3 months.

Nutrition

Keywords: black velvet cupcakes, orange cream cheese frosting, chocolate cupcakes, orange cupcakes, black cocoa, homemade cupcakes, easy dessert, baking

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