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Perfect Black Velvet Halloween Cupcakes with Cream Cheese Frosting

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Rich, dark, and naturally colored with black cocoa powder, these tender black velvet cupcakes are topped with tangy cream cheese frosting. A Halloween favorite that’s surprisingly easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1/2 cup black cocoa powder (recommended: Rodelle or King Arthur Flour)
  • 1 1/2 cups all-purpose flour (spoon and level)
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup buttermilk, room temperature
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup hot coffee, freshly brewed
  • 8 ounces cream cheese, softened (full-fat)
  • 1/2 cup unsalted butter, softened
  • 3 to 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

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 no lumps remain.
  3. In a medium bowl, whisk together vegetable oil, buttermilk, egg, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined (a few lumps are okay).
  5. Slowly pour in hot coffee while stirring gently. Batter will become very thin.
  6. Divide batter evenly among the 12 liners, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted in center comes out clean or with a few moist crumbs.
  8. Let cupcakes cool in pan for 5 minutes, then transfer to a cooling rack to cool completely.
  9. For frosting: Beat softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add vanilla and salt.
  10. Gradually add powdered sugar, one cup at a time, beating on low speed. Beat until light and fluffy, about 3 minutes total.
  11. Once cupcakes are completely cool, pipe or spread frosting on top. Add decorations immediately.

Notes

Black cocoa powder is key for natural dark color without food coloring. Use room temperature ingredients for best results. Don’t overmix batter. Cupcakes taste even better the next day. For gluten-free, use 1:1 gluten-free baking flour. For dairy-free, use dairy-free butter and cream cheese, and substitute buttermilk with almond milk mixed with 1 tablespoon lemon juice.

Nutrition

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

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