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Easy Black Velvet Halloween Cupcakes Recipe

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These black velvet Halloween cupcakes are quick, easy, and guaranteed to impress. Made with black cocoa powder for a dramatic color and rich flavor, they’re perfect for any spooky gathering.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (50g) 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
  • 2 teaspoons vanilla extract
  • 1 teaspoon white vinegar
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Orange and purple sprinkles (optional)
  • Candy eyeballs (optional)
  • Black sanding sugar (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 paper liners. Spray them lightly with non-stick spray.
  2. In a large bowl, whisk together the flour, black cocoa powder, sugar, baking soda, and salt until no lumps remain.
  3. In a medium bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and white vinegar until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula or wooden spoon until just combined. Do not overmix.
  5. Divide the batter evenly among the 12 liners, filling each about ⅔ full.
  6. Bake for 18-20 minutes, until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  8. While the cupcakes cool, beat the softened cream cheese and butter together in a large bowl with an electric mixer until smooth and creamy, about 2 minutes.
  9. Gradually add the powdered sugar, one cup at a time, beating on low speed. Add the vanilla and salt, then beat on medium-high for another minute until fluffy.
  10. Spoon the frosting into a piping bag or zip-top bag with the corner snipped. Pipe swirls onto each cupcake, or spread with a knife. Add sprinkles or candy eyeballs immediately before the frosting sets.

Notes

Don’t overmix the batter to avoid dense cupcakes. Use room temperature ingredients for best results. Black cocoa powder is essential for the dark color; regular cocoa will yield brown cupcakes. Let cupcakes cool completely before frosting to prevent melting.

Nutrition

Keywords: black velvet cupcakes, Halloween cupcakes, black cocoa cupcakes, easy Halloween dessert, cream cheese frosting cupcakes

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