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Cozy Black Velvet Halloween Cupcakes with Orange Buttercream

black velvet halloween cupcakes - featured image
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These Cozy Black Velvet Halloween Cupcakes with Orange Buttercream are a dramatic, spooky treat with a tender, moist crumb and a bright, citrusy frosting. Perfect for Halloween gatherings or cozy nights in, they combine deep black cocoa flavor with fresh orange zest for a comforting yet festive dessert.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (45g) black cocoa powder
  • 1 1/2 cups (300g) granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) vegetable oil
  • 1 cup (240ml) buttermilk
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (120ml) hot coffee, freshly brewed
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 3–4 cups (360-480g) powdered sugar
  • 2 tablespoons fresh orange zest (from about 2 large oranges)
  • 3–4 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • a pinch of salt
  • 1–2 tablespoons heavy cream or milk (if needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, black cocoa powder, granulated sugar, baking soda, and salt until no lumps remain.
  3. In a separate medium bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract until fully combined and slightly frothy.
  4. Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  5. Pour in the hot coffee and gently stir until incorporated. The batter will be very thin.
  6. Divide the batter evenly among the 12 liners, filling each about 2/3 to 3/4 full.
  7. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  8. While the cupcakes cool, make the orange buttercream: In a large bowl, beat the softened butter on medium speed until smooth and pale (2-3 minutes). Add the orange zest and beat for 30 seconds.
  9. Gradually add the powdered sugar, one cup at a time, beating on low speed. Add the orange juice and vanilla extract, then beat on medium-high speed for 2-3 minutes until light and fluffy. If too thick, add 1-2 tablespoons of heavy cream or milk; if too thin, add more powdered sugar.
  10. Once cupcakes are completely cool, transfer the buttercream to a piping bag fitted with a large star tip. Pipe a generous swirl onto each cupcake. Decorate as desired.

Notes

Don’t overmix the batter to avoid tough cupcakes. Use room temperature ingredients for best texture. The hot coffee enhances cocoa flavor without making the cupcakes taste like coffee. Let cupcakes cool completely before frosting to prevent melting. For a dairy-free version, use plant-based buttermilk and dairy-free butter. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: Halloween cupcakes, black velvet cupcakes, orange buttercream, spooky desserts, fall baking, chocolate cupcakes, homemade cupcakes

Find it online: https://evabake.com/cozy-black-velvet-halloween-cupcakes-with-orange-buttercream/