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Perfect Black Velvet Halloween Cupcakes (Easy Recipe)

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These Perfect Black Velvet Halloween Cupcakes with Cream Cheese Frosting are dramatic without being difficult, delicious without being complicated. The deep black color, velvety texture, and tangy cream cheese frosting make them a crowd-pleaser for any Halloween party.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ¼ cup (20g) black cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) vegetable oil
  • ½ cup (120ml) buttermilk, room temperature
  • 1 large egg, room temperature
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1–2 teaspoons black gel food coloring
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Halloween sprinkles (optional)
  • Orange sanding sugar (optional)
  • Mini candy eyeballs (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 flour, black cocoa powder, sugar, baking soda, and salt until evenly distributed.
  3. Make a well in the center and add the oil, buttermilk, egg, vinegar, and vanilla. Stir gently with a spatula until just combined. Do not overmix.
  4. Add the black food coloring, starting with 1 teaspoon, and stir. Add more if needed until the batter is quite dark.
  5. Fill the liners about ⅔ full. A cookie scoop helps ensure even baking.
  6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should spring back when lightly touched.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. While the cupcakes cool, make the frosting: In a medium bowl, beat the softened cream cheese and butter together with a hand mixer until smooth and creamy, about 2 minutes. Scrape the bowl well.
  9. Gradually add the powdered sugar, about ½ cup at a time, mixing on low speed after each addition. Add the vanilla and salt, then beat on medium-high for 2-3 minutes until light and fluffy.
  10. Frost the cooled cupcakes using a piping bag with a star tip or simply spread with a knife.
  11. Decorate immediately with sprinkles, candy eyes, or orange sanding sugar while the frosting is still soft.

Notes

Room temperature ingredients matter for best texture. Don’t skip the vinegar—it reacts with baking soda for lift and deepens the color. Black cocoa powder is different from regular cocoa; it gives an Oreo-like flavor. If frosting is too soft, chill for 15 minutes before piping. Cupcakes can be baked up to 2 days ahead; frost the day of serving. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

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

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