Print

Budget-Friendly Black Velvet Halloween Cupcakes: Easy Kid-Approved Recipe

Black velvet Halloween cupcakes - featured image
Print Recipe

These Black Velvet Halloween Cupcakes are a budget-friendly, kid-approved treat made with black cocoa powder for a naturally dark color and rich Oreo-like flavor. No artificial dyes needed, and they come together in under an hour.

Ingredients

Scale
  • 1/2 cup (about 50g) black cocoa powder
  • 1 1/2 cups (about 190g) all-purpose flour
  • 1 cup (about 200g) granulated sugar
  • 1/2 cup (1 stick, about 113g) unsalted butter, softened
  • 1/4 cup (about 60ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 extra egg yolk
  • 1 cup (about 240ml) buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon white vinegar
  • For the Cream Cheese Frosting:
  • 8 ounces (about 226g) cream cheese, softened
  • 1/4 cup (half a stick, about 56g) unsalted butter, softened
  • 2 cups (about 240g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For Decoration (Optional):
  • Black edible glitter or sanding sugar
  • Candy spiders or plastic rings
  • Orange sprinkles

Instructions

  1. Preheat your oven to 350°F (175°C). Place the rack in the center position. Line your muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, black cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps of cocoa.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes with an electric mixer.
  4. Beat in the vegetable oil until combined. Add the eggs one at a time, beating well after each addition. Add the extra egg yolk and the vanilla extract. Scrape down the sides of the bowl.
  5. With the mixer on low speed, add about one-third of the dry ingredients to the butter mixture. Then add half of the buttermilk. Alternate until everything is just combined. Add the white vinegar and mix for just a few seconds. Do not overmix.
  6. Use a cookie scoop or measuring cup to fill each liner about two-thirds full.
  7. Bake for 18-20 minutes. At 18 minutes, insert a toothpick into the center of one cupcake. If it comes out clean or with just a few moist crumbs, they’re done. The tops should spring back when gently pressed.
  8. Let the cupcakes sit in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  9. While the cupcakes are cooling, beat the softened cream cheese and butter together until smooth. Add the powdered sugar one cup at a time, beating on low speed. Add the vanilla and salt, then beat on medium-high for about 2 minutes until light and fluffy. If too soft, refrigerate for 15 minutes before piping.
  10. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top. Add decorations as desired.

Notes

Don’t overmix the batter to avoid dense cupcakes. Use room temperature ingredients for best results. Check baking time starting at 16 minutes as ovens vary. Let cupcakes cool completely before frosting. Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 3 months. Frosted cupcakes should be refrigerated and are best within 3 days.

Nutrition

Keywords: Halloween cupcakes, black velvet, black cocoa, kid-friendly, budget-friendly, no food coloring, cream cheese frosting

Find it online: https://forkifyfun.com/budget-friendly-black-velvet-halloween-cupcakes-easy-kid-approved-recipe/