Print

Perfect Black Velvet Halloween Cupcakes with Easy Cream Cheese Frosting

black velvet Halloween cupcakes - featured image
Print Recipe

These black velvet Halloween cupcakes are tender, moist, and feature a dramatic charcoal-black color from black cocoa powder, topped with a tangy cream cheese frosting. They’re quick to make, use simple ingredients, and are perfect for Halloween parties.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (45g) black cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¼ cup (60ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) buttermilk, room temperature
  • 1 teaspoon white vinegar
  • 8 ounces (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

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 until evenly combined.
  3. In a separate medium bowl, whisk together softened butter, vegetable oil, eggs, vanilla extract, buttermilk, and white vinegar until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined (about 15-20 strokes). Batter will be thin.
  5. Divide batter evenly among the 12 liners, filling each about ⅔ full.
  6. Bake for 16-20 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. For the frosting: In a large bowl, beat cream cheese and butter with a hand mixer on medium speed until smooth and creamy (about 2 minutes). Add vanilla and salt, beat again. Gradually add powdered sugar, one cup at a time, beating on low. Increase speed to medium-high and beat for 2-3 minutes until light and fluffy.
  8. Fit a piping bag with a star tip, fill with frosting, and pipe a generous swirl onto each cooled cupcake. Decorate as desired.

Notes

Room temperature ingredients are crucial for best results. Don’t skip the vinegar; it helps deepen the color. Black cocoa powder is messy and stains, so wear an apron. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free cream cheese. Frosted cupcakes should be refrigerated; let sit at room temperature 20 minutes before serving. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

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

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