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Kid-Approved Black Velvet Cupcakes: Easy Orange Frosting Recipe

black velvet cupcakes with orange frosting - featured image
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These moist, deeply chocolatey black velvet cupcakes are topped with a bright, tangy orange buttercream. A kitchen disaster turned family favorite, this easy recipe is perfect for birthdays, Halloween, or any occasion that calls for a show-stopping treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (45g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) hot coffee
  • 2–3 tablespoons black gel food coloring (e.g., Americolor Super Black)
  • 1 cup (226g) unsalted butter, softened
  • 3–4 cups (360-480g) powdered sugar
  • 2 tablespoons fresh orange zest
  • 2–3 tablespoons fresh orange juice
  • ½ teaspoon orange extract (optional)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line muffin tins with paper liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, whisk together buttermilk, oil, egg, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and stir with a rubber spatula until just combined.
  5. Add hot coffee and black gel food coloring; stir gently until batter is smooth and deep black. Batter will be thin.
  6. Fill each liner about ⅔ full using a cookie scoop or ¼ cup measure.
  7. Bake for 18-20 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
  8. For frosting: Beat softened butter with an electric mixer until pale and fluffy, about 2 minutes. Add orange zest and beat again.
  9. Gradually add powdered sugar, one cup at a time, beating on low. Add orange juice, orange extract (if using), and salt. Beat on medium-high for 2-3 minutes until light and fluffy.
  10. Frost cooled cupcakes using a piping bag with a star tip or a butter knife. Top with extra orange zest or sprinkles if desired.

Notes

Room temperature ingredients are key for a tender crumb. Don’t overbake; pull cupcakes when a toothpick has a few moist crumbs. Use gel food coloring for best results. The coffee enhances chocolate flavor without adding coffee taste. Frosting can be made ahead and stored in the fridge; bring to room temperature and re-whip before using.

Nutrition

Keywords: black velvet cupcakes, orange frosting, chocolate cupcakes, Halloween cupcakes, easy cupcake recipe, kid-friendly dessert

Find it online: https://flurpchef.com/kid-approved-black-velvet-cupcakes-easy-orange-frosting-recipe/