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Easy One-Bowl Black Velvet Halloween Cupcakes

Easy One-Bowl Black Velvet Halloween Cupcakes - featured image
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These Easy One-Bowl Black Velvet Halloween Cupcakes come together in one bowl with simple pantry ingredients, delivering a dramatic black crumb and a tender, velvety texture. Perfect for Halloween parties, school bake sales, or a cozy night in, they’re proof that holiday baking can be both impressive and effortless.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ¼ cup (20g) unsweetened cocoa powder (natural, not Dutch-process)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk (full-fat preferred)
  • ½ cup (120ml) vegetable oil (or canola/sunflower)
  • 2 large eggs, room temperature
  • 1 tablespoon white vinegar
  • 2 teaspoons vanilla extract
  • 1 to 2 tablespoons black gel food coloring
  • For the Cream Cheese Frosting:
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 to 4 cups (360-480g) powdered sugar
  • 1 teaspoon vanilla extract
  • Orange gel food coloring (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until no lumps remain.
  3. Add the buttermilk, vegetable oil, eggs, vinegar, vanilla extract, and black gel food coloring. Whisk until just combined (about 20-30 seconds). Do not overmix; a few small lumps are okay.
  4. Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ to ¾ full.
  5. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  6. While the cupcakes cool, make the cream cheese frosting: In a separate bowl, beat the softened cream cheese and butter together until smooth and creamy (about 2 minutes). Gradually add the powdered sugar, 1 cup at a time, beating on low speed to avoid a sugar cloud, then increase to medium. Add the vanilla extract and beat until light and fluffy. If desired, add a few drops of orange gel food coloring and mix until evenly colored.
  7. Once the cupcakes are completely cool, frost them using a piping bag or a knife. Decorate with Halloween sprinkles, candy eyeballs, or crushed Oreos if desired.

Notes

For super dark cupcakes, use the full 2 tablespoons of black gel food coloring. The color deepens as the cupcakes cool. Do not overmix the batter to avoid dense cupcakes. Use room temperature ingredients for best texture. Cupcakes can be made a day ahead and stored unfrosted at room temperature; frost the day of serving.

Nutrition

Keywords: black velvet cupcakes, Halloween cupcakes, one-bowl cupcakes, chocolate cupcakes, cream cheese frosting, easy Halloween dessert

Find it online: https://twinkletaste.com/easy-one-bowl-black-velvet-halloween-cupcakes/