They're a fun spin on red velvet cupcakes, perfect for Halloween parties or other events where a striking black cupcake is needed. (Yes, cupcakes, are always a "need.") Classic red velvet cake recipes (the good, traditional ones) use a bit of vinegar to provide that nostalgic, "velvety" soft texture. It was also the vinegar's reaction with the cocoa powder that created a natural, brick-red hue and contributed to the name! So, we use vinegar to create that same, ultra-soft texture, just in a different color. If you don't have balsamic, use white vinegar. However, balsamic helps create an even darker cake hue.