Print

Perfect Black Velvet Halloween Cupcakes with Cream Cheese Frosting

black velvet halloween cupcakes - featured image
Print Recipe

These dramatic black velvet cupcakes get their gothic color naturally from black cocoa powder, with a tender, velvety crumb and tangy cream cheese frosting. No artificial food coloring needed—just rich Oreo-like flavor in every bite.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (50g) black cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg, room temperature
  • ½ cup (120ml) vegetable oil
  • ¾ cup (180ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • ½ cup (120ml) hot coffee or water
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 ½ teaspoons vanilla extract
  • Pinch of salt
  • Black sanding sugar or sprinkles (optional)
  • Orange or purple gel icing (optional)
  • Mini candy eyeballs (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, black cocoa powder, sugar, baking soda, and salt for about 20 seconds.
  3. In a separate bowl, whisk egg, oil, buttermilk, and vanilla until smooth.
  4. Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined (a few streaks of flour are okay).
  5. Add hot coffee (or water) and vinegar. Stir slowly until batter is smooth and thin (like a milkshake).
  6. Divide batter evenly among 12 liners, filling each about ⅔ full (about 3 tablespoons each).
  7. Bake for 16-18 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pan 5 minutes, then transfer to wire rack to cool completely.
  8. For frosting: Beat softened cream cheese and butter together on medium speed until smooth and fluffy (about 2 minutes). Add vanilla and salt, beat again.
  9. Gradually add powdered sugar, 1 cup at a time, beating on low then medium speed. Beat about 3 minutes total until light and fluffy.
  10. Once cupcakes are completely cool, pipe or spread frosting. Decorate with sprinkles, gel icing, or candy eyes as desired.

Notes

Don’t skip the hot coffee—it blooms the black cocoa for deeper color and flavor. Room temperature ingredients are crucial for proper emulsification. Check cupcakes at 16 minutes to avoid overbaking. Use full-fat brick-style cream cheese for stable frosting. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

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

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