Black Velvet Cupcakes

Black Velvet Cupcakes

Black Velvet Cupcakes

Camille Verdier
These black velvet cupcakes are simple to make, super light and dreamy and effortlessly vegan. Plus they're a little spooky.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 people


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


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.
Tried this recipe?Let us know how it was!

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