Print

Best Easy Black Velvet Halloween Cupcakes with Orange Frosting

Black velvet Halloween cupcakes with orange frosting - featured image
Print Recipe

Deeply chocolate, velvety black cocoa cupcakes topped with a bright, citrusy orange buttercream. Perfect for a cozy Halloween night or any time you need a comforting, delicious treat.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • ½ cup (50g) black cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil (canola or avocado)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon white vinegar
  • ½ cup (120ml) hot coffee or hot water
  • 1 cup (226g) unsalted butter, softened
  • 3 ½ cups (440g) powdered sugar, sifted
  • 2 tablespoons fresh orange zest (from about 2 large oranges)
  • 3 tablespoons fresh orange juice
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • Orange gel food coloring (optional)

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, sugar, baking soda, and salt for 30 seconds.
  3. In a separate bowl or liquid measuring cup, whisk together buttermilk, vegetable oil, eggs, vanilla extract, and white vinegar until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just combined. The batter will be thick and lumpy.
  5. Pour in the hot coffee (or hot water) and stir until the batter is smooth and silky. Do not overmix; a few tiny lumps are fine.
  6. Divide the batter evenly among the 12 liners, filling each about two-thirds full (about 3 tablespoons per cupcake).
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should spring back when gently pressed.
  8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. While the cupcakes cool, make the frosting: In a large bowl, beat the softened butter with an electric mixer on medium speed for 2 minutes until pale and fluffy.
  10. Add the sifted powdered sugar, one cup at a time, beating on low speed to avoid a sugar cloud. Add orange zest, orange juice, vanilla extract, and salt. Beat on medium-high for 2-3 minutes until light, airy, and spreadable. If using, add a tiny drop of orange gel food coloring and beat until evenly distributed.
  11. Fit a piping bag with a star tip (e.g., Wilton 1M) and fill with frosting. Pipe a generous swirl onto each cooled cupcake, starting from the outside edge and working inward, ending with a peak in the center.
  12. Optionally, decorate with black sanding sugar or a candy spider.

Notes

Room temperature ingredients are crucial for proper emulsification. Do not overmix the batter. The hot coffee enhances the chocolate flavor without making the cupcakes taste like coffee. For a dairy-free version, use a dairy-free buttermilk substitute and vegan butter. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: Halloween cupcakes, black velvet cupcakes, orange frosting, chocolate cupcakes, easy Halloween dessert, black cocoa cupcakes, orange buttercream

Find it online: https://tastytuck.com/best-easy-black-velvet-halloween-cupcakes-with-orange-frosting/