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Best Dark Black Velvet Halloween Cupcakes Recipe

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These incredibly dark and moist black velvet cupcakes have a subtle Oreo-like flavor from black cocoa powder, topped with silky cream cheese frosting. They’re the perfect spooky and delicious treat for Halloween parties or any autumn celebration.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (50g) black cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) vegetable oil
  • 1 cup (240ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon white vinegar
  • 1–2 teaspoons black gel food coloring (optional)
  • 8 ounces (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3–4 cups (360-480g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Halloween sprinkles (optional)
  • Black sanding sugar (optional)
  • Edible glitter (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, black cocoa powder, sugar, baking soda, and salt until no lumps remain.
  3. In a separate larger bowl, whisk together vegetable oil, buttermilk, eggs, vanilla extract, and white vinegar until smooth.
  4. If using black gel food coloring, add 1-2 teaspoons to the wet ingredients and whisk thoroughly.
  5. Add dry ingredients to wet ingredients and fold gently with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
  6. Divide batter evenly among the 12 liners, filling each about ⅔ to ¾ full.
  7. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (about 1 hour).
  9. For the frosting: In a large bowl, beat softened cream cheese and butter with an electric mixer on medium speed until smooth, about 2 minutes. Add vanilla and salt, then beat again.
  10. Gradually add powdered sugar, 1 cup at a time, beating on low until incorporated. Increase speed to medium-high and beat for 2-3 minutes until light and fluffy.
  11. Once cupcakes are completely cool, pipe or spread frosting onto each cupcake. Decorate with sprinkles, sanding sugar, or edible glitter immediately.

Notes

Black cocoa powder is essential for the dark color and Oreo-like flavor. Room temperature ingredients ensure proper emulsification. Do not overmix the batter. The vinegar reacts with baking soda for lift. For truly black color, use gel food coloring. Cupcakes taste even better the next day. Store unfrosted at room temperature for up to 3 days; frosted in refrigerator for up to 5 days. Freeze unfrosted for up to 3 months.

Nutrition

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

Find it online: https://ovenmila.com/best-dark-black-velvet-halloween-cupcakes-recipe/