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Rich Black Velvet Halloween Cupcakes Recipe

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Deep, dark, and incredibly moist black velvet cupcakes with a creamy cream cheese frosting. This foolproof recipe is perfect for Halloween and delivers a rich, Oreo-like flavor that will impress everyone.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (50g) black cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup (240ml) buttermilk
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 tsp white vinegar
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 tsp vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, black cocoa powder, sugar, baking soda, and salt until well combined.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, and white vinegar until frothy.
  4. Pour wet ingredients into dry ingredients. Mix with a hand mixer on low speed or a whisk until just combined. Do not overmix; a few lumps are fine. Batter will be thin and deep grey.
  5. Divide batter evenly among the 12 liners, filling each about ⅔ full.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. For the frosting: In a large bowl, beat softened cream cheese and butter on medium speed until smooth and creamy, about 2 minutes.
  8. Gradually add powdered sugar, one cup at a time, mixing on low speed. Add vanilla and salt, then beat on medium-high for 2-3 minutes until light and fluffy.
  9. Once cupcakes are completely cool, pipe or spread frosting onto each cupcake. Decorate as desired.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Use the toothpick test to check doneness since the dark batter makes visual cues difficult. If frosting is too runny, chill for 15 minutes before piping. Store frosted cupcakes in the refrigerator 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://cravemila.com/rich-black-velvet-halloween-cupcakes-recipe/