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Quick Black Velvet Cupcakes with Orange Buttercream

black velvet cupcakes with orange buttercream - featured image
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These quick and easy black velvet cupcakes are incredibly moist and tender, topped with a bright and creamy orange buttercream. Perfect for a weeknight treat or any occasion, they come together in about 35 minutes using simple pantry ingredients.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (45g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) hot water
  • 1 large egg, room temperature
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 3–4 cups (360-480g) powdered sugar
  • Zest of 1 large orange
  • 2–3 tablespoons fresh orange juice
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until no lumps remain.
  3. Make a well in the center and add oil, vinegar, vanilla extract, and egg. Pour hot water over everything and stir gently with a spatula until just combined. Do not overmix; a few small lumps are fine.
  4. Divide batter evenly among the 12 liners, filling each about ⅔ full. Batter will be thin.
  5. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
  6. While cupcakes cool, make the buttercream: In a large bowl, beat softened butter with an electric mixer until smooth and creamy, about 2 minutes. Add orange zest and beat 30 seconds.
  7. Gradually add powdered sugar, one cup at a time, beating on low speed. Add orange juice, vanilla extract, and salt, then beat on medium-high for 2-3 minutes until light and fluffy. Adjust consistency with more juice or powdered sugar as needed.
  8. Once cupcakes are completely cool, pipe or spread buttercream on top. Garnish with extra orange zest if desired.

Notes

Don’t skip the vinegar—it reacts with baking soda for a tender crumb and you won’t taste it. Use hot water to bloom the cocoa for deeper flavor. Cool cupcakes completely before frosting to prevent melting. For dairy-free, use plant-based butter in the frosting.

Nutrition

Keywords: black velvet cupcakes, orange buttercream, quick cupcakes, chocolate cupcakes, easy dessert, weeknight treat

Find it online: https://twinkletaste.com/quick-black-velvet-cupcakes-with-orange-buttercream/