Black Velvet Cupcakes are the ultimate addition to your Halloween desserts table.
These spooky cupcakes for Halloween are perfect for adding a touch of dark elegance to your celebration.
With their rich flavor and bold black frosting, they’ll stand out among Halloween cookies and other easy treats for Halloween.
Whether you’re hosting a party or just craving something festive, these cupcakes are a must-try for the season!
Black Velvet Cupcakes Ingredients
For detailed ingredients and measurements, check out the recipe card below!
- All-purpose flour: Forms the base of the cupcake batter, giving structure to the cupcakes.
- Granulated sugar: Adds sweetness and helps to keep the cupcakes moist.
- Unsweetened cocoa powder: Provides a subtle chocolate flavor, which complements the black color.
- Baking soda and baking powder: These help the cupcakes rise and become light and fluffy.
- Salt: Enhances the overall flavor by balancing the sweetness.
- Buttermilk: Adds moisture and a slight tang to the batter, keeping the cupcakes soft.
- Vegetable oil: Makes the cupcakes extra moist and tender.
- Eggs: Bind the ingredients together and provide structure.
- Vanilla extract: Adds warmth and enhances the flavor profile.
- Black food coloring gel: The star of the recipe, creating the dramatic black color perfect for Halloween.
- Hot water: Helps to bloom the cocoa powder for a richer flavor.
- Apple cider vinegar: Reacts with the baking soda for extra rise, making the cupcakes fluffy.
Frosting Ingredients:
- Unsalted butter: Creates a smooth, rich base for the frosting.
- Powdered sugar: Sweetens the frosting and provides structure.
- Heavy cream: Adds creaminess and makes the frosting easy to pipe.
- Vanilla extract: Adds flavor depth to the frosting.
- Black food coloring gel: Creates a striking dark frosting that pairs perfectly with the cupcakes.
Servings and Yield
This recipe makes 12 Black Velvet Cupcakes.
Preparation and Cooking Time
- Estimated preparation time: 20 minutes
- Estimated cooking time: 20 minutes
How to Make Black Velvet Cupcakes
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and black food coloring gel until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Stir in the hot water and apple cider vinegar, ensuring the batter is smooth.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Frosting:
- In a large bowl, beat the softened butter until light and fluffy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Add the heavy cream, vanilla extract, and black food coloring gel, then beat until smooth and creamy.
- Once the cupcakes are completely cooled, pipe or spread the black frosting onto each cupcake.
Tips and Notes
- Substitutions: If you don’t have buttermilk, you can substitute with regular milk mixed with 1 tablespoon of lemon juice or vinegar.
- Variations: Add orange sprinkles or candy eyes to the frosting for a more festive Halloween look.
- Serving suggestion: These cupcakes are perfect with a glass of milk or paired with a hot cup of coffee for a spooky dessert.
- Storage tip: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Black Velvet Cupcakes are the perfect blend of spooky and sweet, making them an essential treat for Halloween gatherings.
The deep black color and moist texture will have everyone reaching for seconds. Try this recipe for your next Halloween party, and don’t forget to share your results or creative twists with us!
Yield: 12 cupcakes
Black Velvet Cupcakes Recipe
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Black Velvet Cupcakes are the perfect spooky treat for Halloween! With their rich, dark chocolate flavor and striking black frosting, these cupcakes are sure to impress at any Halloween party. Topped with fun sprinkles, they’re easy to make and a delicious addition to your lineup of Halloween desserts.
Ingredients
Cupcakes Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp black food coloring gel
- ½ cup hot water
- 1 tsp apple cider vinegar
Frosting Ingredients:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1 tbsp black food coloring gel
Instructions
How to Make Black Velvet Cupcakes
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and black food coloring gel until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Stir in the hot water and apple cider vinegar, ensuring the batter is smooth.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Frosting:
- In a large bowl, beat the softened butter until light and fluffy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Add the heavy cream, vanilla extract, and black food coloring gel, then beat until smooth and creamy.
- Once the cupcakes are completely cooled, pipe or spread the black frosting onto each cupcake.
Notes
- Substitutions: If you don’t have buttermilk, you can substitute with regular milk mixed with 1 tablespoon of lemon juice or vinegar.
- Variations: Add orange sprinkles or candy eyes to the frosting for a more festive Halloween look.
- Serving suggestion: These cupcakes are perfect with a glass of milk or paired with a hot cup of coffee for a spooky dessert.
- Storage tip: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 522Total Fat 27gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 14gCholesterol 75mgSodium 288mgCarbohydrates 68gFiber 1gSugar 53gProtein 4g
