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Best Black Velvet Halloween Cupcakes with Easy Orange Frosting

black velvet halloween cupcakes - featured image
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These deeply chocolatey black velvet cupcakes get their dramatic color from black cocoa powder instead of artificial dye, and are topped with a bright, creamy orange cream cheese frosting. Perfect for Halloween parties, they’re a crowd-pleasing treat that’s as delicious as it is spooky.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ¾ cup black cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, room temperature
  • ¼ cup hot brewed coffee
  • 1 tablespoon white vinegar
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 ½ cups powdered sugar, sifted
  • 2 tablespoons fresh orange zest
  • 2 tablespoons fresh orange juice
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • Orange sanding sugar or sprinkles (optional)
  • Black licorice strings (optional)
  • Candy eyeballs (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a small bowl, whisk together black cocoa powder and hot coffee until smooth. Let sit for 5 minutes to bloom.
  3. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  4. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes.
  5. Beat in eggs one at a time, then add vanilla extract and beat until combined.
  6. With mixer on low, add flour mixture in three additions, alternating with buttermilk in two additions, starting and ending with flour. Mix just until combined.
  7. Gently fold bloomed cocoa mixture into batter with a rubber spatula, then fold in vinegar. Batter will be thin and glossy.
  8. Divide batter evenly among 12 liners, filling each about ⅔ full. Tap pan gently to release air bubbles.
  9. Bake for 18 to 22 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Cool in pan 5 minutes, then transfer to wire rack to cool completely.
  10. For frosting: Beat softened cream cheese and butter on medium speed until smooth, about 2 minutes. Add sifted powdered sugar one cup at a time, beating on low. Add orange zest, orange juice, vanilla, and salt. Beat on medium-high 2-3 minutes until light and fluffy. If too soft, refrigerate 15 minutes before piping.
  11. Once cupcakes are completely cool, pipe frosting in a swirl starting from outside edge and working inward. Decorate as desired.

Notes

Room temperature ingredients are crucial for proper emulsification. Blooming the cocoa in hot coffee deepens color and flavor. Do not overmix batter. Cool cupcakes completely before frosting to prevent melting. Frosting can be refrigerated 15 minutes if too soft for piping.

Nutrition

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

Find it online: https://siennaspoon.com/best-black-velvet-halloween-cupcakes-with-easy-orange-frosting/