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Best Black Velvet Halloween Cupcakes with Cream Cheese Frosting

black velvet halloween cupcakes - featured image
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These Best Black Velvet Halloween Cupcakes with Cream Cheese Frosting are moist, tender, and perfectly spooky. They’re a genuinely fantastic cupcake that happens to look like it belongs at a gothic dinner party.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ¼ cup (25g) unsweetened cocoa powder (dark or Dutch-processed preferred)
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) vegetable oil
  • ½ cup (120ml) buttermilk, room temperature
  • 1 large egg, room temperature
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon black gel food coloring
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3–4 cups (360-480g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

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 the flour, cocoa powder, sugar, baking soda, and salt.
  3. In a separate medium bowl, whisk together the vegetable oil, buttermilk, egg, vinegar, and vanilla extract until smooth.
  4. Add the black gel food coloring to the wet ingredients and whisk until the color is completely uniform.
  5. Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined. Do not overmix.
  6. Divide the batter evenly among the 12 liners, filling each about ⅔ full.
  7. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting: In a large bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes.
  10. Gradually add the sifted powdered sugar, one cup at a time, mixing on low until each addition is incorporated.
  11. Add the vanilla and a pinch of salt, then increase speed to medium-high and beat for 2-3 minutes until light and fluffy.
  12. Pipe the frosting onto the cooled cupcakes using a piping bag fitted with a star tip. Decorate as desired.

Notes

Use black gel food coloring, not liquid, for the best color without thinning the batter. Ensure all dairy ingredients are at room temperature for proper emulsification. Do not overmix the batter to avoid dense cupcakes. Frost only when cupcakes are completely cool.

Nutrition

Keywords: Halloween cupcakes, black velvet cupcakes, cream cheese frosting, spooky desserts, Halloween baking

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