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Black Velvet Halloween Cupcakes: Easy Kid-Approved Treats

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These Black Velvet Halloween Cupcakes are a spooky yet kid-approved treat that combines a deep black, velvety chocolate cake with a tangy cream cheese frosting. Made with simple ingredients like a box of dark chocolate cake mix and black gel food coloring, they come together in under 45 minutes and are perfect for Halloween parties, school events, or spooky movie nights.

Ingredients

Scale
  • 1 box (15.25 oz / 432 g) dark chocolate cake mix
  • 1 cup (240 ml) buttermilk, room temperature
  • 1/2 cup (120 ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 teaspoons (10 ml) vanilla extract
  • 2 to 3 tablespoons (30 to 45 ml) black gel food coloring
  • 8 oz (226 g) block-style cream cheese, softened
  • 1/2 cup (113 g / 1 stick) unsalted butter, softened
  • 3 to 4 cups (360 to 480 g) powdered sugar, sifted
  • 1 teaspoon (5 ml) vanilla extract
  • Pinch of salt
  • Halloween sprinkles, candy eyeballs, or small plastic spider rings (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 18 to 20 cupcake liners. Lightly spray the inside of the liners with non-stick spray.
  2. In a large mixing bowl, combine the dark chocolate cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes until smooth. Scrape down the sides of the bowl once during mixing.
  3. Add 2 tablespoons of black gel food coloring to the batter. Beat on low speed until evenly distributed. For a deeper black, add a third tablespoon and mix again. The batter should be a uniform, very dark black.
  4. Use a cookie scoop or large spoon to divide the batter evenly among the prepared liners, filling each about two-thirds full.
  5. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Do not overbake.
  6. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire cooling rack to cool completely.
  7. While the cupcakes cool, make the frosting: In a medium bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed until smooth, light, and fluffy (about 2 to 3 minutes). Add the vanilla extract and salt, and beat again. Gradually add the powdered sugar, one cup at a time, beating on low speed after each addition. Once all sugar is in, increase speed to medium-high and beat for another 2 minutes until light and airy.
  8. Once cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake. Decorate with Halloween sprinkles, candy eyeballs, or other decorations immediately.

Notes

For best results, use room temperature ingredients. The color deepens as the cupcakes cool. If frosting gets too soft, chill it for 15-20 minutes before piping. For a gluten-free version, use a gluten-free chocolate cake mix. For a vegan version, use a vegan cake mix, flax eggs, plant-based buttermilk, and vegan cream cheese/butter.

Nutrition

Keywords: Halloween cupcakes, black velvet cupcakes, kid-friendly Halloween treats, easy Halloween dessert, black cupcakes, cream cheese frosting cupcakes

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