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Best Black Velvet Halloween Cupcakes for a Spooky Party

black velvet halloween cupcakes - featured image
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These deeply chocolatey, dramatically black velvet cupcakes are a Halloween tradition. Topped with tangy cream cheese frosting, they are simple to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ¼ cup (20g) unsweetened cocoa powder
  • 2 tablespoons (10g) black cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk
  • 1 to 2 tablespoons black gel food coloring
  • 1 teaspoon white vinegar
  • 8 ounces (226g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 to 4 cups (360g to 480g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Black sanding sugar or edible glitter (optional)
  • Orange or purple sprinkles (optional)
  • Mini plastic 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, regular cocoa powder, black cocoa powder, baking soda, and salt.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
  5. With mixer on low, add one-third of the dry ingredients, then half of the buttermilk, mixing until just combined. Repeat with another third of dry ingredients and remaining buttermilk. Add the last of the dry ingredients and mix until just combined. Do not overmix.
  6. Add black gel food coloring and white vinegar. Mix on low until color is evenly distributed. Batter should be very dark.
  7. Divide batter evenly among the 12 liners, filling each about two-thirds full.
  8. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. For frosting: In a large bowl, beat softened cream cheese and butter until smooth and creamy, about 2 minutes. Beat in vanilla and a pinch of salt. Gradually add powdered sugar, one cup at a time, beating on low until incorporated. Increase speed to medium-high and beat until light and fluffy, about 2 minutes. If too thick, add a splash of milk; if too thin, add more powdered sugar.
  10. Once cupcakes are completely cool, frost with cream cheese frosting using a piping bag and star tip, or spread with a knife. Decorate as desired.

Notes

Room temperature ingredients are crucial for proper emulsification. Do not overmix the batter. Gel food coloring is essential for a true black color. Start checking for doneness at 17 minutes. Chill frosting if too soft for piping. Cupcakes can be stored in an airtight container in the refrigerator for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: black velvet cupcakes, Halloween cupcakes, cream cheese frosting, chocolate cupcakes, spooky desserts

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