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Easy Black Velvet Halloween Cupcakes with Orange Buttercream

black velvet halloween cupcakes - featured image
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Deep, dark black velvet cupcakes with a tender crumb and Oreo-like flavor, topped with a bright, silky orange buttercream. Perfect for Halloween parties and spooky celebrations.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (50g) black cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk, room temperature
  • 1 tablespoon black gel food coloring (optional)
  • 1 cup (226g) unsalted butter, softened (for buttercream)
  • 3 ½ cups (420g) powdered sugar
  • 2 tablespoons fresh orange zest
  • 2 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract (for buttercream)
  • Pinch of salt
  • Orange gel food coloring
  • Halloween sprinkles (optional)
  • Edible glitter or luster dust (optional)
  • Mini chocolate spiders or candy eyes (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, black cocoa powder, baking soda, and salt.
  3. In a large bowl, beat softened butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each. Stir in vanilla.
  4. With mixer on low, add dry ingredients in thirds, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined. Stir in black gel food coloring if using.
  5. Divide batter evenly among liners, filling each about two-thirds full. Bake 18-22 minutes, until a toothpick inserted in center comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
  6. For buttercream: Beat softened butter on medium speed until smooth, about 2 minutes. Gradually add powdered sugar, beating on low. Add orange zest, orange juice, vanilla, and salt. Beat on medium-high 3-4 minutes until light and fluffy. Add orange gel food coloring to desired shade.
  7. Transfer buttercream to a piping bag fitted with a large star tip. Pipe a swirl onto each cooled cupcake. Decorate with sprinkles, glitter, or candy as desired.

Notes

For best results, use room temperature ingredients. Black cocoa powder is key for color and flavor; regular cocoa will not yield the same dark color. Buttermilk can be made by adding 1 tablespoon lemon juice to 1 cup milk and letting sit 5 minutes. Cupcakes can be made ahead and stored unfrosted at room temperature for up to 3 days, or frozen for up to 3 months.

Nutrition

Keywords: Halloween cupcakes, black velvet, orange buttercream, spooky cupcakes, black cocoa, Halloween dessert

Find it online: https://lenatable.com/easy-black-velvet-halloween-cupcakes-with-orange-buttercream/