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Perfect Black Velvet Halloween Cupcakes: Easy Recipe

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These black velvet Halloween cupcakes are moist, rich, and get their dramatic color from black cocoa powder and gel food coloring. Topped with a tangy cream cheese frosting, they’re the perfect spooky treat that tastes as good as they look.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (45g) black cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (180ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 2–3 teaspoons black gel food coloring
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 ½ cups (440g) powdered sugar, sifted
  • 1 ½ teaspoons vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly spray with non-stick cooking spray.
  2. In a large bowl, whisk together flour, black cocoa powder, sugar, baking soda, and salt for about 30 seconds.
  3. In a medium bowl, whisk together buttermilk, vegetable oil, eggs, vinegar, and vanilla extract until smooth and slightly frothy.
  4. Pour wet ingredients into dry ingredients and stir gently with a rubber spatula until just combined (about 15 strokes). Add black gel food coloring starting with 2 teaspoons and fold in; add more if desired for deeper color.
  5. Divide batter evenly among the 12 liners, filling each about ⅔ full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  6. For the frosting: In a large bowl, beat cream cheese and butter on medium speed until smooth and creamy (about 2 minutes). Gradually add sifted powdered sugar, beating on low speed. Add vanilla and salt, then increase to medium-high and beat for 2-3 minutes until light and fluffy.
  7. Once cupcakes are completely cool, pipe or spread frosting onto each cupcake. Decorate as desired.

Notes

For best results, use room temperature ingredients. Black cocoa powder is key for color and flavor; if unavailable, use Dutch-process cocoa with extra food coloring. Gel food coloring is recommended over liquid. Frosting can be chilled for 15 minutes if too soft. Unfrosted cupcakes can be stored at room temperature for up to 2 days; frosted cupcakes should be refrigerated for up to 4 days.

Nutrition

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

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