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+ servings
black cupcakes frosted as roses

Gluten Free Black Cupcakes {aka Black Velvet Cupcakes}

Sandi Gaertner
Fancy Gluten Free Black Cupcakes, aka black velvet cupcakes with a black buttercream frosting.
5 from 3 votes
Prep Time 15 mins
Cook Time 22 mins
Additional Time 30 mins
Total Time 1 hr 7 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 12
Calories 552 kcal

Ingredients
  

  • 1 ½ cups gluten free flour blend * see note
  • ½ cup cocoa powder * see note
  • 1 tablespoon coconut charcoal * see note
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • teaspoon salt
  • ¾ cup butter melted
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1 ¼ cup milk
  • Black food dye * see note
  • For Black Frosting:
  • 2 pound powdered sugar
  • 2 sticks butter softened
  • cup cocoa
  • 30 drops black food dye
  • 3 tablespoons to ¼ cup water

Instructions
 

  • Preheat the oven to 350º F.
  • In a bowl, add the dry ingredients and whisk to blend.
  • In a smaller bowl, add the wet ingredients and mix well.
  • Pour the wet ingredients over the dark ingredients and mix.
  • Add cupcake batter to a greased muffin tin (or use black cupcake liners in a muffin tin.)
  • Bake the cupcakes for 22 minutes until done.
  • While the cupcakes are baking, add the frosting ingredients to a standing mixer.
  • Mix the frosting until it is black. Note you will have to use more or less black food dye depending on the brand you use so judge the quantity by how black the frosting is.
  • Remove the cupcakes from the oven and move to a cooling rack.
  • Decorate with frosting (see above post for instructions to decorate these.)

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. To test for doneness, insert a toothpick into the center of the cupcakes. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcakes need to bake longer.
  5. These cupcakes will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
  6. I used a combination of coconut charcoal and black liquid food dye to achieve the dark black color of these cupcakes. You may want to do a combination instead of just charcoal.

Nutrition

Serving: 1gCalories: 552kcalCarbohydrates: 108gProtein: 5gFat: 14gSaturated Fat: 8gCholesterol: 60mgSodium: 197mgPotassium: 172mgFiber: 4gSugar: 93gVitamin A: 435IUCalcium: 68mgIron: 2mg
Keyword gluten free black buttercream, gluten free black cupcakes, gluten free black velvet cupcakes
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