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Perfect Black Velvet Halloween Cupcakes with Easy Cream Cheese Frosting

black velvet cupcakes - featured image
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These dark, tender black velvet cupcakes get their dramatic color from black cocoa powder, not artificial dye. Topped with a tangy cream cheese frosting, they’re the perfect spooky treat for Halloween parties.

Ingredients

Scale
  • 1/2 cup black cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup hot coffee or hot water
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 to 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line muffin tins with paper liners.
  2. In a medium bowl, whisk together flour, black cocoa powder, baking soda, and salt. Sift if cocoa is clumpy.
  3. In a large bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, granulated sugar, and brown sugar until smooth.
  4. Add dry ingredients to wet ingredients and stir gently with a rubber spatula until just combined. Do not overmix.
  5. Pour in hot coffee or hot water and fold gently until smooth. Batter will be thin.
  6. Fill each cupcake liner about 2/3 full.
  7. Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For frosting: Beat cream cheese and butter together until smooth and creamy, about 2 minutes.
  10. Add vanilla extract and salt, beat to combine.
  11. Gradually add powdered sugar, 1 cup at a time, beating on low speed. Start with 3 cups; add 4th if needed. Beat on medium-high for 2-3 minutes until light and fluffy.
  12. Frost completely cooled cupcakes using a piping bag or offset spatula. Decorate as desired.

Notes

Room temperature ingredients are crucial for proper emulsification. Do not overmix the batter. Use the toothpick test to check doneness since the batter is dark. Frosting can be refrigerated for up to 5 days; bring to room temperature before serving. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: black velvet cupcakes, Halloween cupcakes, black cocoa cupcakes, cream cheese frosting, no artificial dye, spooky dessert

Find it online: https://fizzlefork.com/perfect-black-velvet-halloween-cupcakes-with-easy-cream-cheese-frosting/