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Easy Black Velvet Halloween Cupcakes Recipe

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These spooky black velvet Halloween cupcakes look like they came straight from a gothic bakery window, but they’re surprisingly simple to make. The secret is a careful balance of cocoa powder, vinegar, and buttermilk that gives you that signature velvet texture while keeping the color deep and true.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup black cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup vegetable oil (or any neutral oil like canola or grapeseed)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, room temperature
  • 1 tablespoon white vinegar
  • 1 to 2 teaspoons black gel food coloring (recommend Americolor Super Black)
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 to 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Orange and purple sprinkles (or any Halloween-themed decorations)
  • Optional: candy eyeballs, edible glitter, or mini pumpkins

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners. Lightly spray the inside of the liners with non-stick spray.
  2. In a medium bowl, whisk together the flour, black cocoa powder, baking soda, and salt until no lumps remain.
  3. In a large bowl, whisk together the sugar and vegetable oil until it looks like wet sand. Add the egg and vanilla extract, whisking until smooth and well combined.
  4. Pour in the buttermilk and vinegar, and whisk until the mixture is uniform.
  5. Add the black gel food coloring. Start with 1 teaspoon and mix in. Add another teaspoon and stir until the batter is a deep, dark black.
  6. Gradually add the dry ingredients to the wet ingredients, stirring gently with a rubber spatula. Mix just until the flour disappears. The batter should be smooth, dark, and slightly thick but still pourable.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ to ¾ full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 16 minutes.
  9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  10. While the cupcakes cool, make the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes. Scrape down the sides.
  11. Add the vanilla extract and salt, then gradually beat in the powdered sugar. Start with 3 cups and add more if needed. Beat until light and fluffy, about 2 to 3 minutes.
  12. Once the cupcakes are completely cool, frost them using a piping bag with a star tip. Start from the outside and work your way in, creating a swirl. Top with Halloween sprinkles or candy decorations immediately.

Notes

For the deepest black color, use black cocoa powder and gel food coloring. Room temperature ingredients mix more evenly. Do not overmix the batter. Cool cupcakes completely before frosting. If frosting is too soft, refrigerate for 15 minutes before piping. Unfrosted cupcakes can be stored at room temperature for up to 3 days; frosted cupcakes should be refrigerated for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: black velvet cupcakes, Halloween cupcakes, black cocoa cupcakes, cream cheese frosting, spooky cupcakes, Halloween dessert

Find it online: https://lenatable.com/easy-black-velvet-halloween-cupcakes-recipe/