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Best Black Velvet Halloween Cupcakes (Easy Recipe)

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These black velvet Halloween cupcakes are tender, moist, and rich with chocolate flavor, topped with a tangy cream cheese frosting. They’re spooky enough for a costume party but simple enough for a Tuesday night baking session.

Ingredients

Scale
  • 1 and 1/2 cups (180g) all-purpose flour
  • 1/4 cup (20g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (120ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 to 1 and 1/2 tablespoons black gel food coloring (e.g., Americolor Super Black)
  • 8 ounces (226g) cream cheese, softened
  • 1/2 cup (113g) unsalted butter, softened
  • 3 and 1/2 to 4 cups (420g to 480g) powdered sugar, sifted if lumpy
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Orange and purple sprinkles (optional)
  • Candy eyeballs (optional)
  • Edible glitter or luster dust (optional)
  • Halloween-themed cupcake liners (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt for about 20 seconds.
  3. In a larger bowl, beat sugar and oil with a hand mixer on medium speed for about 1 minute until it looks like wet sand. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat for 30 seconds.
  4. Pour in buttermilk and vinegar, beat on low speed until combined. The mixture will be thin and slightly curdled.
  5. Add dry ingredients to wet ingredients in two additions, mixing on low speed after each addition until just combined. Do not overmix.
  6. Add about 1 tablespoon of black gel food coloring and mix on low speed until uniform. If batter is dark gray, add another 1/2 tablespoon and mix again until deep black.
  7. Divide batter evenly among the 12 cupcake liners, filling each about 2/3 full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into 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.
  9. While cupcakes cool, make frosting: In a large bowl, beat softened cream cheese and butter on medium speed until smooth and creamy, about 2 minutes. Scrape down sides.
  10. Add powdered sugar one cup at a time, beating on low speed after each addition. Add vanilla extract and pinch of salt. Beat on medium-high speed for about 2 minutes until light, fluffy, and spreadable. If too soft, refrigerate for 15 minutes; if too stiff, add a teaspoon of milk or cream.
  11. Once cupcakes are completely cool, fit a piping bag with a large star tip and fill with frosting. Pipe a generous swirl on each cupcake, starting from the outside and working inward. Alternatively, spread with a knife.
  12. Decorate with sprinkles, candy eyeballs, edible glitter, or other Halloween decorations. Serve immediately or refrigerate until ready to serve.

Notes

Don’t overmix the batter; mix until just combined. Use room temperature ingredients. Gel food coloring is essential—liquid won’t work. Check baking soda freshness. Let cupcakes cool completely before frosting. For gluten-free, use a 1:1 gluten-free flour blend and add an extra tablespoon of buttermilk. For dairy-free, use plant-based buttermilk and dairy-free cream cheese/butter. Cupcakes taste even better the next day.

Nutrition

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

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