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Perfect Black Velvet Halloween Cupcakes

black velvet halloween cupcakes - featured image
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These impossibly moist, deeply chocolatey black velvet cupcakes with tangy cream cheese frosting are a happy accident turned into the most popular Halloween treat. They look stunning and taste incredible.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder (Dutch-processed preferred)
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk, room temperature
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1–2 tablespoons black gel food coloring
  • 1 teaspoon white vinegar
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3–4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

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, cocoa powder, sugar, baking soda, and salt.
  3. In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract until smooth and slightly frothy.
  4. Add black gel food coloring to the wet ingredients and whisk until well combined. Start with 1 tablespoon and add more for deeper color.
  5. Pour wet ingredients into dry ingredients and fold gently with a rubber spatula until just combined. Do not overmix.
  6. Add white vinegar and stir quickly. The batter will bubble slightly.
  7. Divide batter evenly among the 12 liners, filling each about ⅔ full. Tap the pan on the counter to release air bubbles.
  8. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate pan halfway through.
  9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (at least 1 hour).
  10. For the frosting: Beat cream cheese and butter together on medium speed until smooth and fluffy, about 2-3 minutes.
  11. Add vanilla extract and salt, beat to combine. Gradually add powdered sugar, 1 cup at a time, beating on low then medium until smooth and spreadable.
  12. Once cupcakes are completely cool, pipe frosting using a large star tip (like 1M) in a continuous swirl. Decorate as desired.

Notes

Use gel food coloring, not liquid. Room temperature ingredients are crucial. Do not overmix batter. Cupcakes taste even better the next day. Store in refrigerator for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

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

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