Print

Best Black Velvet Halloween Cupcakes with Cream Cheese Frosting

black velvet Halloween cupcakes - featured image
Print Recipe

These naturally dark black velvet cupcakes use black cocoa powder instead of artificial food coloring for a rich, Oreo-like flavor. Topped with tangy cream cheese frosting, they’re the perfect Halloween treat.

Ingredients

  • All-purpose flour, 1 ½ cups (190g)
  • Black cocoa powder, ½ cup (50g)
  • Granulated sugar, 1 cup (200g)
  • Baking soda, 1 teaspoon
  • Salt, ½ teaspoon
  • Buttermilk, 1 cup (240ml), room temperature
  • Vegetable oil, ½ cup (120ml)
  • Large eggs, 2, room temperature
  • Vanilla extract, 2 teaspoons
  • White vinegar, 1 tablespoon
  • Cream cheese, 8 ounces (226g), softened
  • Unsalted butter, ½ cup (113g), softened
  • Powdered sugar, 3-4 cups (360-480g)
  • Vanilla extract, 1 teaspoon
  • Pinch of salt
  • Halloween sprinkles (optional)
  • Black sanding sugar (optional)
  • Candy eyeballs (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 cupcake liners.
  2. Whisk the dry ingredients together: flour, black cocoa powder, sugar, baking soda, and salt.
  3. Mix the wet ingredients: buttermilk, vegetable oil, eggs, and vanilla extract.
  4. Combine wet and dry ingredients, stirring gently until just combined.
  5. Add the white vinegar and fold in gently. The batter will darken immediately.
  6. Divide the batter evenly among the 12 liners, filling each about ⅔ full.
  7. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Make the frosting: beat cream cheese and butter until smooth. Add powdered sugar one cup at a time, then vanilla and salt.
  10. Frost and decorate the cooled cupcakes with sprinkles, sanding sugar, or candy eyeballs.

Notes

Room temperature ingredients are key for best texture. Don’t skip the vinegar—it reacts with baking soda to create the velvet texture and darken the cocoa. Weigh flour for accuracy. Check cupcakes at 18 minutes to avoid overbaking. If frosting is too soft, refrigerate 15 minutes before piping. Flavor improves on the second day.

Nutrition

Keywords: black velvet cupcakes, Halloween cupcakes, black cocoa cupcakes, cream cheese frosting, naturally black cupcakes, no food coloring

Find it online: https://zorbmeal.com/best-black-velvet-halloween-cupcakes-with-cream-cheese-frosting/