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Best Homemade Black Velvet Cupcakes – Easy Halloween Recipe

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These black velvet cupcakes are dark, dramatic, and absolutely delicious—the perfect treat for your Halloween spread. Made with black cocoa powder and buttermilk, they deliver a tender crumb and deep chocolate flavor without any artificial food coloring.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup black cocoa powder (recommended: King Arthur or Hershey’s Special Dark)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, room temperature
  • 1 tablespoon white vinegar
  • 8 oz cream cheese, softened (full-fat recommended)
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Black sprinkles or edible glitter (optional)
  • Mini plastic spiders or Halloween-themed toppers (optional)
  • Orange food coloring (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 paper liners.
  2. In a large bowl, whisk together the dry ingredients: flour, black cocoa powder, baking soda, and salt. Sift the cocoa powder if clumpy.
  3. In a separate medium bowl, whisk together the sugars, oil, eggs, and vanilla until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. A few streaks of flour are okay.
  5. Add the buttermilk and vinegar and fold them in gently. The batter will be thin, like a thick milkshake.
  6. Divide the batter evenly among the 12 liners, filling each about ⅔ full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 16 minutes.
  8. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  9. While the cupcakes cool, make the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2-3 minutes.
  10. Gradually add the powdered sugar, ½ cup at a time, beating on low speed until incorporated. Add the vanilla and salt, then beat on medium-high for 2 minutes until light and airy. If too soft, refrigerate for 10 minutes.
  11. Frost the completely cooled cupcakes using a piping bag with a star tip or a knife. Top with black sprinkles or Halloween toppers if desired.

Notes

Room temperature ingredients are crucial for proper emulsification. Black cocoa powder is less acidic than regular cocoa, so the extra vinegar boosts the reaction for a lighter crumb. Do not overmix the batter. Use a cookie scoop for even portions. Let frosting soften slightly before piping if refrigerated. Store unfrosted cupcakes at room temperature for up to 3 days; frosted cupcakes in the refrigerator for up to 5 days. Freeze unfrosted cupcakes for up to 3 months.

Nutrition

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

Find it online: https://rowanrecipes.com/best-homemade-black-velvet-cupcakes-easy-halloween-recipe/