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Easy Black Velvet Halloween Cupcakes with Cream Cheese Frosting

Black velvet Halloween cupcakes - featured image
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These spooky black velvet Halloween cupcakes with cream cheese frosting are dramatic, delicious, and surprisingly easy to make. They deliver a tender, moist crumb with deep cocoa flavor, perfect for Halloween parties or a cozy October evening.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (45g) unsweetened Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) vegetable oil
  • 1 cup (240ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon white vinegar
  • 2 teaspoons vanilla extract
  • 2–3 tablespoons black gel food coloring
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 teaspoons vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Black sanding sugar or black sprinkles (optional)
  • Candy eyeballs (optional)
  • Orange or purple sprinkles (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups sugar, ½ cup cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt until evenly distributed.
  3. In a separate bowl, whisk together ½ cup vegetable oil, 1 cup buttermilk, 2 eggs, 1 teaspoon white vinegar, and 2 teaspoons vanilla extract until smooth.
  4. Add 2-3 tablespoons black gel food coloring to the wet ingredients and whisk until combined. The mixture will look dark gray.
  5. Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined. Do not overmix; a few small lumps are fine.
  6. Divide the batter evenly among the 12 liners, filling each about ⅔ full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. While the cupcakes cool, make the frosting: In a large bowl, beat 8 oz softened cream cheese and ½ cup softened butter together until smooth and creamy, about 2 minutes.
  10. Add 4 cups sifted powdered sugar, one cup at a time, beating on low speed after each addition. Add 2 teaspoons vanilla extract and a pinch of salt. Increase speed to medium-high and beat for 2-3 minutes until light and fluffy.
  11. Once cupcakes are completely cool, pipe or spread the frosting. Decorate with black sanding sugar, candy eyeballs, or orange/purple sprinkles as desired.

Notes

Use room temperature ingredients for best results. Don’t skip the vinegar—it reacts with baking soda for a lighter crumb. Use gel food coloring, not liquid, for true black color. Let cupcakes cool completely before frosting to avoid melting. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based buttermilk and dairy-free cream cheese.

Nutrition

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

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