These are the best black velvet cupcakes made without any artificial dyes and topped with a creamy black cocoa buttercream. Made without eggs or dairy, these vegan cupcakes have a rich and dark cocoa flavour similar to an Oreo and are perfect for your Halloween party this spooky season.
If you’re looking for more black desserts this Halloween, then make sure to also bake a batch of these black cocoa sugar cookies or these cute ghost cookies.
I actually cannot put into words how happy these jet black cupcakes make me. I’m an emo kid that never grew up and still find myself with an all black wardrobe and having to consciously choose not to paint my nails black every time. So to combine my love of everything black with my love of baking, well that is definitely cause for happiness.
Halloween in Australia is relatively new, it’s something that is being adopted here more and more thanks to a global visibility through social media. And this year, I’ve been drawn to exploring some of the fun that can be had by embracing all things spooky season. And yes that means all the black desserts!
These cupcakes are so fun and are perfect as an eye catching and delicious dessert for your Halloween table, alongside these vegan pumpkin cupcakes.
Key Ingredients
These vegan black velvet cupcakes use everyday ingredients to create a super soft and delicious treat. The secret is of course the black cocoa powder which can be a little trickier to find. I buy mine online from a specialty baking supplies shop.
If you can’t get it, you can use regular dutch-processed cocoa powder but the cupcakes will be just like regular chocolate cupcakes instead.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Dairy free milk – I like to bake with either oat milk or almond milk but soy milk will also work. You can use coconut milk but this will add a slight coconut flavour to the cupcakes.
- White vinegar – added to the milk to create a dairy free buttermilk alternative.
- Plain flour – also known as all purpose flour in the US.
- Black cocoa powder – the key to the flavour and naturally black colour of the cupcakes.
- Baking powder – helping our cupcakes rise and become light and fluffy.
- Bicarbonate of soda – also known as baking soda in the US, reacts with the vinegar to produce a soft and delicate textured cupcake.
- White sugar – not only making our cupcakes sweet but also locking in moisture and keeping the texture super soft.
- Canola oil – keeps these cupcakes super soft and moist.
- Vanilla extract – always as it enhances the chocolate flavour.
See the recipe card at the bottom of this post for the ingredients needed for the frosting or read the full post for the black cocoa buttercream which includes a more detailed breakdown and step-by-step photos and instructions.
Equipment & Tools
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- Cupcake / muffin tin – I always recommend using light coloured baking pans as they allow for a much more even heat distribution. My favourite is this USA Pan muffin pan.
- Mixing bowls – one for the dry ingredients and one for the wet ingredients.
- Whisk or handheld electric mixer.
- Measuring cups and spoons – accurate measurements are crucial for baking, as even small differences can affect the texture and taste.
- Cooling rack
Step-By-Step Instructions
Making these vegan black velvet cupcakes really is quite easy and you can have them in the oven in no time!
You can just use a whisk to make this cupcake batter or use a handheld electric mixer.
Start by combining your dairy free milk and the white vinegar to create your vegan buttermilk substitute. This is the key to the ‘velvet’ texture of these cupcakes.
Next, in another bowl combine the dry ingredients and mix together.
In a large mixing bowl, beat together the canola oil, white sugar and vanilla extract until combined. Add the dry ingredients to the wet, in two batches, alternating with the milk until a smooth batter forms.
Spoon the mixture into the cupcake pan, ensuring they are only ¾ full before placing them in the oven for 20-25 minutes or until the tops spring back when lightly touched. Allow the cupcakes to cool completely on a wire rack before frosting.
Decorating the cupcakes
Once you make a batch of black buttercream you’re free to decorate the cupcakes as you like. I am using the Wilton 2D closed star piping tip as it produces the most professional looking cupcakes with ease.
Then you can finish the cupcakes with some sprinkles to match your theme. I also recommend getting black cupcake liners to really enhance the overall look of your black velvet cupcakes.
For a different flavour combination, you could try a cookies and cream style and pair these black cocoa cupcakes with vegan vanilla buttercream instead.
Recipe FAQs
Yes, you can use a 1:1 gluten-free flour blend in place of the plain flour. Make sure the blend contains xanthan gum for structure, like Bob’s Red Mill.
Some black cocoa powder is darker than others so how black your cupcakes are will be entirely dependent on the cocoa powder you use. This is the one I buy online and it produces a super deep, rich dark black colour.
These cupcakes will keep at room temperature for 2-3 days in a cool dry place. As I live in a hot and humid environment, I prefer to store my cupcakes in an airtight container in the fridge instead, where they will last up to a week.
You can also freeze the cupcakes frosted or unfrosted for up to three months. Allow the cupcakes to thaw at room temperature or overnight in the fridge before serving.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More vegan cupcake recipes:
The BEST Vegan Chocolate Cupcakes
Vegan Matcha Cupcakes
Vegan Carrot Cake Cupcakes
Vegan Strawberry Cupcakes
Cookies and Cream Cupcakes (Vegan)
Black Velvet Cupcakes
Ingredients
For the black velvet cupcakes:
- 1 cup dairy free milk
- 1 tablespoon white vinegar
- 1 ¼ cups plain flour/all purpose flour
- ½ cup black cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon bicarbonate of soda/baking soda
- ¼ teaspoon salt
- ¾ cup white sugar/granulated sugar
- ⅓ cup canola oil
- 1 teaspoon vanilla extract
For the black cocoa buttercream:
- 125 grams dairy free butter
- ½ cup black cocoa powder
- 3 ½ cups icing sugar
- 2 tablespoon dairy free milk
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Preheat the oven to 180°C (350°F) and line a muffin tin with 12 cupcake liners.
- In a small bowl combine white vinegar and dairy free milk. The milk may split which is fine. Set aside.
- In a bowl, sift the flour, black cocoa powder, bicarbonate of soda, baking powder and salt to combine. Set aside.
- In a large mixing bowl, using a whisk or electric mixer, mix together the canola oil, white sugar and vanilla extract until combined.
- Slowly add the dry ingredients to the wet, alternating with the milk mixture, beating until the cupcake batter comes together, scraping down the sides of the bowl as necessary.
- Spoon the mixture into the muffins tin, ensuring they are only ¾ full before placing them in the oven for 20-25 minutes or until the tops spring back when lightly touched. Let cool completely before frosting.
- Make the black cocoa chocolate buttercream. Using a hand mixer or a stand mixer with the paddle attachment fitted, beat dairy free butter and vanilla extract for 1-2 minutes until creamy. Add in 3 cups of the icing sugar and the black cocoa powder and beat on medium until combined. As mixture thickens, add in the dairy free milk a tablespoon at a time. If frosting is too thin, add in an extra ½ icing sugar until it reaches a smooth and creamy consistency. If the mixture is too thick, add in more dairy free milk. Add a pinch of salt to taste if the frosting is too sweet.
- Place the buttercream into a piping bag with your favourite tip and pipe buttercream onto cooled cupcakes and top with sprinkles.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Mandy says
Hi – can I use regular milk here instead of dairy free?
Sally says
Yes, I don’t see why not!