These Gluten-Free Black Velvet Cupcakes are the ultimate spooky treat, perfect for your Halloween dessert table.
With a rich, dark chocolate flavor and striking black frosting, they are sure to impress all your guests.
Best of all, they’re gluten-free, so everyone can enjoy them!
Whether you’re hosting a Halloween party or just want a festive Halloween treat, these Halloween cupcakes are easy to make and absolutely delicious.
Gluten-Free Black Velvet Cupcakes Ingredients
- Gluten-free all-purpose flour: Provides structure without gluten, keeping the cupcakes soft. Adding a bit more liquid ensures the batter stays moist.
- Granulated sugar: Sweetens and helps retain moisture in the cupcakes.
- Unsweetened cocoa powder: Adds rich chocolate flavor, balancing the sweetness and enhancing the black color.
- Baking soda and baking powder: Give the cupcakes lift and a light texture. Make sure both are gluten-free.
- Salt: Balances sweetness and enhances flavors.
- Buttermilk: Keeps the cupcakes moist and adds a slight tang. If dairy-free, use a plant-based buttermilk alternative.
- Vegetable oil: Keeps the cupcakes moist and tender.
- Extra water: Compensates for the extra absorption of gluten-free flour, ensuring the batter stays smooth and not too thick.
- Eggs: Provide structure and help bind the ingredients.
- Vanilla extract: Adds warmth and enhances the flavor.
- Black food coloring gel: Creates the dramatic black color perfect for Halloween.
- Hot water: Helps activate the cocoa powder for a richer flavor.
- Apple cider vinegar: Reacts with baking soda for extra rise, giving the cupcakes a light, fluffy texture.
Frosting Ingredients:
- Unsalted butter (or dairy-free alternative): The base for a creamy, rich frosting.
- Powdered sugar: Sweetens and thickens the frosting.
- Heavy cream (or dairy-free alternative): Adds smoothness and makes the frosting easy to pipe.
- Vanilla extract: Complements the chocolate flavor and adds depth.
- Black food coloring gel: Makes the frosting dark and spooky, perfect for Halloween.
Servings and Yield
This recipe makes 12 Gluten-Free Black Velvet Cupcakes.
Preparation and Cooking Time
- Estimated preparation time: 20 minutes
- Estimated cooking time: 20 minutes
How to Make Gluten-Free 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 gluten-free flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, water, 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
- Extra liquid: The additional ¼ cup of water helps compensate for the gluten-free flour’s higher absorption rate, ensuring a moist and smooth batter.
- Substitutions: For a dairy-free version, substitute buttermilk and butter with non-dairy alternatives.
- Flour tip: If your gluten-free flour blend doesn’t contain xanthan gum, add ½ teaspoon of xanthan gum to the dry ingredients.
- Decorating tip: Add orange sprinkles or candy eyes for an extra festive Halloween look.
- Storage tip: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
These Gluten-Free Black Velvet Cupcakes are rich, moist, and perfect for Halloween!
They look fantastic on any dessert table and can be enjoyed by all, even those with gluten sensitivities.
Try them out and share your spooky results with us!
Yield: 12 cupcakes
Gluten-Free Black Velvet Cupcakes Recipe
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
These Gluten-Free Black Velvet Cupcakes are the ultimate Halloween treat! Moist, rich, and topped with striking black frosting, they're perfect for your spooky celebrations. Easy to make and decorated with festive sprinkles, these cupcakes will be a hit at any Halloween party. Try them today!
Ingredients
Cupcake Ingredients
- 1 ½ cups gluten-free all-purpose flour (make sure it includes xanthan gum)
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp gluten-free baking powder
- ½ tsp salt
- ¾ cup buttermilk (or dairy-free buttermilk alternative)
- ½ cup vegetable oil
- ¼ cup water (to account for gluten-free flour’s higher absorption)
- 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 (or dairy-free alternative)
- 4 cups powdered sugar (ensure it's gluten-free)
- 2 tbsp heavy cream (or dairy-free alternative)
- 1 tsp vanilla extract
- 1 tbsp black food coloring gel
Instructions
Cupcake:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, sift together the gluten-free flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, water, 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
- Extra liquid: The additional ¼ cup of water helps compensate for the gluten-free flour’s higher absorption rate, ensuring a moist and smooth batter.
- Substitutions: For a dairy-free version, substitute buttermilk and butter with non-dairy alternatives.
- Flour tip: If your gluten-free flour blend doesn’t contain xanthan gum, add ½ teaspoon of xanthan gum to the dry ingredients.
- Decorating tip: Add orange sprinkles or candy eyes for an extra festive Halloween look.
- 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
