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Spooky Black Velvet Cupcakes: Best Halloween Treats

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These black velvet cupcakes are impossibly soft with a deep, dark color from black cocoa powder, topped with a bright orange buttercream that cuts through the richness perfectly. A festive Halloween treat that’s kid-approved and adult-loved.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • ¼ cup (25g) black cocoa powder
  • 2 tablespoons (10g) unsweetened natural cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) vegetable oil
  • ½ cup (120ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon white vinegar
  • 1–2 teaspoons black gel food coloring (optional)
  • 1 cup (226g, 2 sticks) unsalted butter, softened
  • 3–4 cups (360-480g) powdered sugar
  • 1 tablespoon orange zest (from about 1 large orange)
  • 2 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Few drops orange gel food coloring (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, black cocoa powder, natural cocoa powder, sugar, baking soda, and salt until no lumps remain.
  3. In a medium bowl, whisk together vegetable oil, buttermilk, eggs, vanilla extract, and white vinegar until smooth.
  4. Pour wet ingredients into dry ingredients. Stir with a rubber spatula until just combined (a few lumps are okay). If using black gel food coloring, add it now and stir until batter is evenly black.
  5. Divide batter evenly among the 12 liners, filling each about ⅔ to ¾ full.
  6. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. While cupcakes cool, make the frosting: In a large bowl, beat softened butter on medium speed until smooth and creamy, about 1 minute. Add orange zest and beat until fragrant, about 30 seconds.
  8. Gradually add powdered sugar, 1 cup at a time, beating on low speed after each addition. Add vanilla extract and a pinch of salt. Add orange juice, 1 tablespoon at a time, beating on medium-high until light, fluffy, and spreadable. Add orange gel food coloring if desired and beat until combined.
  9. Fit a piping bag with a large star tip and fill with buttercream. Pipe a swirl onto each completely cooled cupcake, starting from the outside edge and working inward, lifting up at the end to create a peak.
  10. Decorate with Halloween sprinkles or candy eyeballs if desired.

Notes

Room temperature ingredients are crucial for proper emulsification. Do not overmix the batter to avoid tough cupcakes. Black cocoa powder is key for the dark color and Oreo-like flavor; do not substitute with regular cocoa alone. Gel food coloring is recommended over liquid for deeper color without thinning the batter. Cool cupcakes completely before frosting to prevent melting.

Nutrition

Keywords: black velvet cupcakes, Halloween cupcakes, black cocoa cupcakes, orange buttercream, spooky desserts, Halloween treats, chocolate cupcakes

Find it online: https://twinkletaste.com/spooky-black-velvet-cupcakes-best-halloween-treats/