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Best Easy Black Velvet Halloween Cupcakes Recipe

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These Black Velvet Halloween Cupcakes are moist, tender, and deeply black with a rich Oreo-like chocolate flavor, topped with a tangy cream cheese frosting. Perfect for spooky gatherings, they look dramatic and taste absolutely comforting.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ⅓ cup (30g) black cocoa powder
  • 2 tablespoons (10g) Dutch-process cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) vegetable oil
  • 1 cup (240ml) buttermilk, room temperature
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon white vinegar
  • 1–2 teaspoons black gel food coloring
  • 8 oz (226g) full-fat cream cheese, softened
  • ½ cup (113g, 1 stick) unsalted butter, softened
  • 3 ½ cups (420g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk together flour, black cocoa powder, Dutch-process cocoa powder, sugar, baking soda, and salt.
  3. In a separate bowl, whisk together vegetable oil, buttermilk, egg, vanilla extract, and white vinegar until smooth.
  4. Add 1 teaspoon black gel food coloring to the wet ingredients and whisk until fully incorporated.
  5. Pour wet ingredients into dry ingredients and fold with a rubber spatula until just combined. Batter will be thin.
  6. If batter looks more dark gray than black, add another ½ to 1 teaspoon black gel coloring and fold in.
  7. Divide batter evenly among the 12 liners, filling each about ⅔ to ¾ full.
  8. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For frosting: In a large bowl, beat cream cheese and butter on medium speed until smooth and creamy, about 2 minutes.
  11. Gradually add sifted powdered sugar, about ½ cup at a time, mixing on low speed until each addition is incorporated.
  12. Increase speed to medium-high and beat for 2-3 minutes until light and fluffy. Add vanilla and salt, beat 30 seconds.
  13. Once cupcakes are completely cool, pipe frosting onto each cupcake using a piping bag fitted with a large star tip.

Notes

Use gel food coloring, not liquid, to avoid a chemical aftertaste and gummy texture. Room temperature ingredients are key for a tender crumb. Cool cupcakes completely before frosting to prevent melting. For a lighter frosting, beat cream cheese and butter for 3-4 minutes before adding sugar.

Nutrition

Keywords: black velvet cupcakes, Halloween cupcakes, black cocoa cupcakes, cream cheese frosting, spooky desserts, easy Halloween recipe

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