Decadent Black Velvet Cupcakes with Raspberry Filling: The Ultimate Spooky & Elegant Treat

Black Velvet Cupcakes are an enchanting twist on a classic, offering strikingly dark chocolate cupcakes complete with a vibrant raspberry filling and a rich black cocoa frosting. This recipe creates a moist and fluffy cupcake base that’s surprisingly easy to whip up in about 30 minutes, making them perfect for any celebration. Their deep, mysterious appearance and delicious flavor profile make them an especially fitting and fabulous choice for Halloween parties, gothic-themed events, or simply when you desire a dessert that truly stands out.

If you’re a fan of the classic red velvet cupcake, prepare to be captivated by this sophisticated, dark counterpart! These decadent cupcakes feature a delightful sweet raspberry filling that beautifully contrasts with the deep, rich flavor of the black cocoa cake and frosting. The addition of black cocoa not only gives the frosting its intense dark hue but also imparts a unique, less bitter, and more mellow chocolate flavor compared to standard cocoa.

As someone born just after Halloween, I vividly recall spooky birthday parties, and oh, how I wish these mesmerizing treats had been a part of them! These unique chocolate cupcakes draw inspiration from the mysterious allure of vampires, boasting a midnight-black appearance, a “bloody” red raspberry filling, and charming bat cupcake toppers. This makes them absolutely perfect for your next Halloween gathering, a themed birthday, or any occasion where a touch of dark elegance is desired. They’re not just a dessert; they’re a statement!

This festive dessert recipe is proudly sponsored by Lifeway Kefir. Their incredibly delicious kefir plays a crucial role in moistening these cupcakes, ensuring an exceptionally tender crumb, while also providing a valuable boost of probiotics and essential nutrients. It’s an ingredient that truly elevates the texture and subtle tang of the cake.

Why You’ll Fall in Love with This Black Velvet Cupcake Recipe

• A Visually Stunning Dessert: The deep, dark color of these black velvet cupcakes is truly eye-catching and creates an immediate “wow” factor. Unlike traditional red velvet cakes that rely heavily on red food dye, this recipe achieves its intense, rich black hue primarily through the use of black cocoa powder, enhanced by a touch of black food coloring for maximum impact. This dramatic appearance makes them incredibly versatile for various occasions, from elegant dinner parties to festive Halloween celebrations. The visual appeal alone makes them a conversation starter and a memorable dessert.
• Effortlessly Delicious Raspberry Filling: Preparing the raspberry filling for these cupcakes couldn’t be simpler or more satisfying. We bypass complicated homemade fruit compotes by suggesting you use your favorite high-quality raspberry preserves or jam. This means no extra cooking, no additional steps, and yet you achieve a burst of sweet, slightly tart fruit flavor that perfectly complements the rich chocolate cake. The vibrant red of the raspberry against the dark cake also adds a delightful surprise and a touch of elegance when the cupcake is bitten into.
• Unbelievably Moist and Tender Texture: Red velvet cake is renowned for its signature moistness, and this black velvet adaptation absolutely upholds that reputation, if not surpasses it! The secret lies in a combination of carefully chosen ingredients: vegetable oil, which contributes to a fine, tender crumb that stays moist for days, and Lifeway Kefir. Kefir, a fermented milk product, adds a subtle tang and significant moisture to the batter, resulting in an exceptionally hydrated, delicate, and melt-in-your-mouth texture that will impress even the most discerning dessert connoisseur.

Essential Ingredients for Your Black Velvet Masterpiece

Gathering the right ingredients is the first step to creating these exquisite Black Velvet Cupcakes. Each component plays a crucial role in achieving their signature dark color, moist texture, and delightful flavor:

Ingredient Notes: Achieving Perfection with Every Component

• Black Cocoa Powder: This specialized cocoa powder is the star ingredient for both the cupcakes and the frosting, providing not just the incredibly dark color but also a uniquely rich, deep, and slightly less bitter chocolate flavor compared to natural or Dutch-processed cocoa. It’s a key element in creating the “velvet” profile. While I typically source mine online from Amazon for convenience and consistency, it might be available in specialty baking stores. If you find it difficult to obtain, a high-quality Dutch-processed cocoa powder can be used as an alternative, though the final color may not be as intensely black.
• Vegetable Oil: Essential for imparting unparalleled moistness and a wonderfully fluffy texture to these cupcakes. Unlike butter, which can sometimes make cakes denser, vegetable oil ensures a delicate, hydrated crumb that remains tender for days. You can use any neutral-flavored oil like canola oil or other vegetable blends without affecting the cupcake’s taste.
• Lifeway Organic Plain Whole Milk Kefir: This fermented dairy product is a game-changer for red and black velvet recipes. It contributes a desirable richness and a subtle tang that balances the sweetness of the cake. Beyond its flavor and moistening properties, Lifeway Kefir also introduces beneficial probiotics, adding a nutritional boost to your delicious dessert. Its acidity also interacts with the baking soda for a perfect rise.
• White Vinegar: A seemingly surprising but crucial ingredient, white vinegar is a traditional component in red and black velvet cakes. Its primary role is to react with the baking soda in the batter. This acid-base reaction produces carbon dioxide gas, which helps the cupcakes rise beautifully and contributes to their signature fluffy, tender crumb. Don’t skip it; it’s vital for the cake’s structure!
• Black Food Coloring: While black cocoa powder does most of the heavy lifting for color, a touch of black food coloring, especially gel food coloring, is highly recommended to achieve that truly deep, intense black appearance. Gel food coloring provides concentrated pigment without significantly altering the batter’s consistency. You can usually find it in the baking aisle of larger grocery stores or order it online. Any brand of black food dye should work effectively to enhance the visual drama.
• Raspberry Preserves: For the luscious filling, I highly recommend Bonne Maman raspberry preserves for their quality and rich flavor. However, feel free to use your favorite brand or any raspberry jam you prefer. You could even opt for a seedless variety if you prefer a smoother texture. The sweet-tart burst of raspberry is a fantastic counterpoint to the deep chocolate.

For precise measurements and a comprehensive list of ingredients, please refer to the detailed recipe card below, which also includes metric conversions.

Creative Substitutions & Delightful Variations

This Black Velvet Cupcake recipe is wonderfully adaptable, allowing for various substitutions and creative variations to suit your taste or the occasion. Whether you’re looking to modify ingredients or explore new flavor profiles and decorations, here are some ideas:

• Black Forest Twist: For a decadent Black Forest inspired cupcake, easily substitute cherry preserves in place of the raspberry filling. The dark chocolate, paired with the sweet and slightly tart cherry, creates a classic and sophisticated flavor combination. You might even add a small dollop of whipped cream on top for an authentic Black Forest touch.
• Spooky Ghostly Decorations: If you’re aiming for a fun Halloween aesthetic, consider using vanilla buttercream for your frosting instead of black cocoa. Pipe charming little ghosts or other light-colored spooky figures on top of the dark chocolate cupcakes. This creates a striking visual contrast and offers a different flavor profile for those who prefer vanilla frosting.
• Cocoa Powder Alternatives: If genuine black cocoa powder is not readily available, a good quality Dutch-processed cocoa powder can be used as a substitute. While the color may not be as intensely dark (it will likely be a very dark brown), it will still provide a rich chocolate flavor. Remember, Dutch-processed cocoa is less acidic than natural cocoa, so the chemical reaction with baking soda might be slightly different, but the overall result will still be delicious.
• Ultimate Halloween Decor: Elevate your Halloween cupcakes with a variety of themed decorations! Beyond the bat toppers, consider adding spooky sprinkles in orange, purple, green, or black. For an even more dramatic effect, you could craft adorable witch hats using black sugar cones and a little extra frosting, or create spiderwebs with white icing. Small plastic spiders or gummy worms can also add a playful, creepy touch.
• Cupcakes Without Filling: If you prefer a simpler, pure chocolate experience, you can absolutely omit the raspberry jam filling. The plain chocolate cupcakes, crowned with the rich black cocoa buttercream, are delicious on their own and offer a streamlined baking process.
• Kefir Substitute: If you’re unable to find Lifeway kefir, don’t worry! You can achieve a similar moistness and tang by replacing it with an equal amount of buttermilk. The acidity in buttermilk will also interact effectively with the baking soda to create a light and airy crumb.

Please note that this recipe has been thoroughly tested with the original ingredients. If you decide to make any substitutions or add new ingredients, we would love to hear how it turned out! Share your experiences and results in the comments section below to help other bakers!

Step-by-Step Instructions: From Batter to Beautiful!

Step 1: Prepare Your Dry Ingredients. In a generously sized mixing bowl, combine the all-purpose flour, black cocoa powder, baking soda, and salt. Use a whisk to thoroughly blend these dry ingredients together. This ensures that the leavening agents and cocoa powder are evenly distributed, which is crucial for a consistent rise and flavor in your cupcakes. Set this bowl aside.

Step 2: Combine Wet Ingredients. In a separate medium-sized bowl, whisk together the granulated sugar, vegetable oil, egg (ensure it’s at room temperature for better emulsion), Lifeway kefir (also at room temperature), white vinegar, and black food coloring. Whisk vigorously until all ingredients are well combined and the color is uniformly deep black. The vinegar and kefir add crucial moisture and tang, characteristic of velvet cakes.

Step 3: Combine Wet and Dry Mixtures. Gently pour the wet ingredients into the bowl containing the dry mixture. Mix with a spatula until just a few streaks of flour remain visible. Be careful not to over-mix, as this can lead to tough cupcakes. Then, incorporate the hot water into the batter, stirring just until everything is fully combined and smooth. The hot water helps to bloom the cocoa powder, intensifying its flavor.

Step 4: Bake to Perfection. Line a standard 12-cup muffin tin with cupcake liners. Carefully fill each liner with the black velvet batter, aiming for about ½ to ⅔ full to prevent overflow and ensure even baking. Bake in a preheated oven at 350°F (175°C) for approximately 12-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Once baked, remove the pan from the oven and transfer the cupcakes to a wire rack to cool completely before decorating.

Step 5: Prepare the Black Cocoa Frosting. In a large mixing bowl, preferably using an electric mixer for best results, cream together the softened unsalted butter, powdered sugar, black cocoa powder, heavy whipping cream, and a tiny pinch of salt. Beat on medium-high speed until the frosting is incredibly light, fluffy, and smooth. Adjust the consistency as needed by adding more powdered sugar if too thin, or more cream if too thick. The black cocoa gives it a rich, dark color and a wonderfully deep chocolate flavor.

Step 6: Fill Your Cupcakes with Raspberry Goodness. Once the cupcakes have completely cooled, use a cupcake corer or a small paring knife to carefully cut a small cone-shaped center out of each cupcake. Be sure not to cut all the way through the bottom. Fill the hollowed-out centers generously with your chosen raspberry preserves. Then, gently place the removed cake cutout back over the filling to create a neat top surface for frosting.

Step 7: Frost with Flair. Transfer your rich black cocoa buttercream frosting to a piping bag fitted with your favorite large piping tip. I recommend an extra-large closed star piping tip (like a Wilton 1M or 2D) to create beautiful, professional-looking swirls. Pipe generous amounts of frosting on top of each filled cupcake, starting from the outside edge and working your way inwards for an elegant finish.

Step 8: Decorate and Serve! This is where you can let your creativity shine! Finish your beautiful black velvet cupcakes with themed sprinkles, charming cupcake toppers (like the bat ones for Halloween), edible glitter, or any other decorations that match your occasion. Serve immediately to impress your guests, or store them as directed below. Enjoy every decadent bite!

Expert Baking Tips for Flawless Black Velvet Cupcakes

Achieving bakery-quality cupcakes at home is easier than you think, especially with these expert tips:

1. Precision in Measuring Dry Ingredients: Baking is a science, and accuracy is key, especially with dry ingredients like flour and cocoa powder. To prevent dense or dry cupcakes, never scoop flour directly from the bag with your measuring cup. Instead, use a food scale to weigh your flour in grams (as indicated in the recipe card’s metric tab). If you don’t have a scale, spoon the flour into your measuring cup and then level it off with a straight edge. This method ensures you don’t accidentally add too much flour.
2. Avoid Overmixing the Batter: Once you combine the wet and dry ingredients, mix the batter only until it’s just combined and no streaks of dry flour remain. Overmixing develops the gluten in the flour, which can lead to tough, chewy, and less tender cupcakes. A light hand with a spatula is often all you need after the initial whisking of wet ingredients.
3. Cool Cupcakes Completely Before Decorating: Patience is a virtue in baking, especially when it comes to frosting. Ensure your cupcakes are completely cooled to room temperature before attempting to core, fill, or frost them. Warm cupcakes will melt your delicate buttercream frosting, leading to a messy and disappointing result. Plan ahead and allow ample cooling time, typically at least 30 minutes to an hour on a wire rack.
4. Mastering the Cupcake Coring Technique: For a neat and effective filling, invest in a cupcake corer, which makes the process incredibly simple. Alternatively, you can use a small, sharp paring knife. When coring, aim to remove a cone-shaped piece of cake from the center, leaving a substantial bottom layer intact so the filling doesn’t leak out. The removed cake piece is typically placed back on top of the filling to create a level surface for frosting.

Frequently Asked Questions About Black Velvet Cupcakes

Storage Tips for Freshness and Longevity

Proper storage is essential to keep your Black Velvet Cupcakes tasting fresh and delicious for as long as possible. Here’s how to store them, whether frosted or unfrosted:

Room Temperature Storage

If your cupcakes are frosted with the black cocoa buttercream and contain the raspberry filling, they can be stored in an airtight container on your kitchen counter for up to 1 day. Beyond this, the fresh components, especially the raspberry preserves, benefit from refrigeration to maintain quality and prevent spoilage.

Refrigerator Storage

For extended freshness, especially with the raspberry filling, it’s best to store these frosted and filled cupcakes in an airtight container in the refrigerator. When properly stored, they will remain delicious for approximately 5 days. Before serving, allow them to come to room temperature for about 15-30 minutes for the best flavor and texture, particularly for the frosting.

Freezing Instructions for Future Enjoyment

If you wish to prepare these cupcakes in advance or save leftovers, freezing is an excellent option for the unfrosted and unfilled cupcakes. Ensure the cupcakes are completely cooled to room temperature after baking. Then, arrange them in a single layer in a freezer-safe container or tightly wrap each individual cupcake in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to one month. When you’re ready to enjoy them, thaw the frozen cupcakes at room temperature for a few hours. Once thawed, you can then proceed with making the black cocoa buttercream and prepping your raspberry filling to assemble fresh, delicious cupcakes!

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We’d absolutely love to hear about your experience! Let us know what you thought by leaving a comment below and sharing your delightful creations on Instagram, Facebook, & Pinterest! Tag us so we can see your amazing Black Velvet Cupcakes!

Thank you!
-Kayla

Black Velvet Cupcakes with Raspberry Filling

Kayla Burton