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Spooky Black Velvet Halloween Cupcakes with Velvet Buttercream

black velvet halloween cupcakes - featured image
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These spooky black velvet cupcakes are deeply dark, impossibly soft, and topped with a silky velvet buttercream. Made with black cocoa powder for natural color and rich Oreo-like flavor, they’re the perfect dramatic treat for Halloween parties.

Ingredients

Scale
  • 1 ½ cups (180g) 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
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (120ml) hot coffee or hot water
  • 1 cup (240ml) whole milk
  • 3 tablespoons (24g) all-purpose flour (for buttercream)
  • 1 cup (226g) unsalted butter, softened (for buttercream)
  • 1 cup (200g) granulated sugar (for buttercream)
  • 2 teaspoons vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Sift together flour, black cocoa powder, baking soda, and salt into a medium bowl.
  2. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides halfway through.
  3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  4. On low speed, add flour mixture in three additions, alternating with buttermilk in two additions, starting and ending with flour. Mix just until combined. Slowly pour in hot coffee and mix on low until just incorporated. Batter will be thin.
  5. Divide batter evenly among liners, filling each about ⅔ full. Bake for 18-22 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Cool in pan 5 minutes, then transfer to wire rack to cool completely.
  6. For buttercream: In a medium saucepan, whisk together milk and 3 tablespoons flour until smooth. Cook over medium heat, whisking constantly, until thickened to pudding consistency (5-7 minutes). Remove from heat and cool completely.
  7. In a large bowl, beat softened butter and 1 cup sugar on medium-high until light and fluffy, about 5 minutes. Add cooled milk mixture and vanilla, then beat on high 3-4 minutes until silky smooth. If too soft, refrigerate 10 minutes and re-beat.
  8. Fit a piping bag with desired tip, fill with buttercream, and pipe onto cooled cupcakes. Decorate as desired.

Notes

Don’t overfill liners; fill ⅔ full. Use room temperature ingredients for best results. Black cocoa is less acidic, so buttermilk and hot coffee help the cake rise. Make cupcakes a day ahead for deeper flavor. Keep piping bag cold if buttercream softens.

Nutrition

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

Find it online: https://platebelle.com/spooky-black-velvet-halloween-cupcakes-with-velvet-buttercream/