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Black Velvet Cupcakes with Angry Orchard Cream Cheese Frosting


  • ¼ Bottle Angry Orchard Crisp Apple
  • 3 Cups AP flour
  • 1 1⁄4 Teaspoons baking soda
  • 1 1⁄4 Teaspoons kosher salt
  • 1 1⁄4 Teaspoons unsweetened black cocoa powder
  • 1 1⁄2 Cups canola oil
  • 2 1⁄4 Cups granulated sugar
  • 1 Cup full fat buttermilk
  • 3 Eggs
  • 2 Tablespoons black food coloring
  • 1 1⁄4 Teaspoons distilled white vinegar
  • 1 1⁄4 Teaspoons vanilla extract
  • 1⁄8 Cup room temperature water

Ingredients (Frosting):

  • 1 Tablespoon Angry Orchard Crisp Apple
  • 1 lb cream cheese, room temperature
  • 1 lb butter, room temperature
  • 2 lbs confectioners’ sugar, sifted
  • 1 Tablespoon vanilla extract


  1. Preheat oven 350 degrees Fahrenheit.
  2. In a mixer fitted with paddle attachment, mix oil, sugar, buttermilk and cider until combined.
  3. Add eggs, food coloring, vinegar, vanilla and water and mix well.
  4. Add the dry ingredients in three parts, scraping down the bowl between additions, and mix on low until just combined. Do not overmix.
  5. Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
  6. For the frosting, whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed.
  7. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla, cider, and mix until combined.
  8. Frost cooled cupcakes with the cream cheese frosting.