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Best Black Velvet Halloween Cupcakes – Easy & Perfect Recipe

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These black velvet Halloween cupcakes are dramatic, delicious, and surprisingly easy to make. With a tender, velvety crumb and tangy cream cheese frosting, they’re the perfect spooky treat for any Halloween gathering.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tablespoon (5g) unsweetened cocoa powder
  • 1 teaspoon (5g) baking soda
  • ½ teaspoon (3g) salt
  • ½ cup (120ml) vegetable oil
  • ½ cup (120ml) buttermilk, room temperature
  • 1 large egg, room temperature
  • 1 teaspoon (5ml) white vinegar
  • 1 teaspoon (5ml) vanilla extract
  • 2 to 3 tablespoons (30-45ml) black gel food coloring
  • 8 ounces (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 to 4 cups (360-480g) powdered sugar
  • 1 teaspoon (5ml) vanilla extract
  • Pinch of salt
  • Orange sprinkles for decoration
  • Optional: candy eyeballs, mini spider rings, or edible glitter

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 cupcake liners.
  2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until evenly distributed.
  3. In a large bowl, whisk together the vegetable oil, buttermilk, egg, vinegar, and vanilla extract until smooth and well combined.
  4. Pour the dry ingredients into the wet ingredients and stir gently with a rubber spatula until just combined. Do not overmix.
  5. Add 2 tablespoons of black gel food coloring and stir until the color is uniform. Add the third tablespoon if the batter is not dark enough.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or 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 frosting: In a large bowl, beat the softened cream cheese and butter together on medium speed until smooth and fluffy, about 2 minutes. Add the powdered sugar one cup at a time, beating on low speed after each addition. Add the vanilla and salt, then increase speed to medium-high and beat for 2 more minutes until light and airy.
  9. Fit a piping bag with a 1M tip and fill with the cream cheese frosting. Pipe a swirl onto each cooled cupcake.
  10. Sprinkle orange sprinkles over the frosting immediately. If using candy eyes or other decorations, press them in gently.
  11. Chill the frosted cupcakes in the refrigerator for at least 15 minutes before serving.

Notes

Don’t skimp on the food coloring; use gel for best results. Room temperature ingredients are crucial for texture. Check cupcakes at 18 minutes to avoid overbaking. Let frosting ingredients soften naturally—do not microwave. For best flavor, make a day ahead.

Nutrition

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

Find it online: https://siennaspoon.com/best-black-velvet-halloween-cupcakes-easy-and-perfect-recipe/