Print

Perfect Black Velvet Halloween Cupcakes with Easy Orange Cream Cheese Frosting

black velvet halloween cupcakes - featured image
Print Recipe

These striking black velvet cupcakes feature a rich, moist cocoa base paired with a tangy orange cream cheese frosting, perfect for Halloween celebrations. Quick and easy to make with pantry staples, they deliver festive flavor and vibrant color.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour, sifted
  • ½ cup (50g) black cocoa powder (Hershey’s special dark recommended)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened (European-style recommended)
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ¾ cup (180ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • Black food coloring gel (optional), a few drops
  • 8 oz (225g) cream cheese, softened (full-fat recommended)
  • ¼ cup (56g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon grated orange zest
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, sift together the flour, black cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes on medium speed.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Alternate adding the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Fold gently with a rubber spatula after each addition; do not overmix.
  6. Add a few drops of black food coloring gel if using, and mix gently until color is even.
  7. Spoon the batter evenly into the cupcake liners, filling about two-thirds full.
  8. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. To prepare the frosting, beat the cream cheese and softened butter until smooth.
  11. Gradually add powdered sugar, then mix in orange juice, orange zest, and vanilla extract. Beat until fluffy and spreadable.
  12. Frost the cooled cupcakes generously using a piping bag or knife. Optionally, add extra orange zest or Halloween sprinkles.
  13. If frosting is too soft, chill for 10 minutes before applying.

Notes

Use room temperature ingredients for best results. Do not overmix the batter to avoid dense cupcakes. Black cocoa powder is essential for the signature black color; if unavailable, use a mix of Dutch-process cocoa and activated charcoal. Chill frosting if too soft before applying. Bake on center rack for even heat. Store cupcakes in an airtight container in the fridge up to 4 days or freeze up to 2 months.

Nutrition

Keywords: Halloween cupcakes, black velvet cupcakes, orange cream cheese frosting, spooky desserts, easy Halloween treats, black cocoa cupcakes

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