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Black Velvet Halloween Cupcakes Recipe with Orange Cream Cheese Swirl

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These flavorful black velvet Halloween cupcakes feature a rich, dark cocoa batter swirled with a bright orange cream cheese mixture, perfect for cozy fall celebrations.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour, sifted
  • 3/4 cup (75g) black cocoa powder (e.g., Hershey’s Special Dark)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) buttermilk (or milk + 1 tsp vinegar as substitute)
  • 1 teaspoon vanilla extract
  • a few drops black food coloring (optional)
  • 8 ounces (225g) cream cheese, softened (Philadelphia recommended)
  • 1/4 cup (30g) powdered sugar
  • 1 teaspoon fresh orange zest
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon vanilla extract
  • 1–2 drops orange food coloring (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Sift together all-purpose flour, black cocoa powder, baking powder, baking soda, and salt in a bowl. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk in two parts, starting and ending with dry ingredients. Mix just until combined after each addition.
  6. If desired, add a few drops of black food coloring and gently mix in.
  7. In a separate bowl, beat softened cream cheese until smooth. Add powdered sugar, orange zest, orange juice, vanilla extract, and orange food coloring if using. Beat until creamy and combined.
  8. Spoon about 2 tablespoons of black velvet batter into each cupcake liner. Dollop about a teaspoon of the orange cream cheese mixture on top. Repeat layering with remaining batter and cream cheese, filling liners about 3/4 full.
  9. Using a toothpick or small knife, gently swirl the cream cheese into the batter to create marbled patterns. Avoid overmixing.
  10. Bake for 18-22 minutes. Check doneness by inserting a toothpick in the center; it should come out mostly clean with a few moist crumbs.
  11. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving or decorating.

Notes

Use softened butter and cream cheese for best texture. Avoid overmixing batter after adding flour to keep cupcakes tender. Keep cream cheese swirl light to prevent sinking. Oven temperatures vary; start checking doneness at 18 minutes. Silicone liners can be used as a budget-friendly alternative to paper liners.

Nutrition

Keywords: black velvet cupcakes, Halloween cupcakes, cream cheese swirl, black cocoa, fall dessert, easy cupcakes, festive treats

Find it online: https://ovenmila.com/black-velvet-halloween-cupcakes-recipe-with-orange-cream-cheese-swirl-easy-and-flavorful/