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Best Black Velvet Halloween Cupcakes (Easy, Spooky Recipe)

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These dramatic black velvet cupcakes with purple cream cheese frosting are deceptively easy to make, perfect for last-minute Halloween parties or bake sales. The tender, moist chocolate cake pairs perfectly with the tangy, sweet purple frosting.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ¼ cup unsweetened cocoa powder (Hershey’s Special Dark recommended)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk, room temperature
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon black gel food coloring
  • 1 teaspoon white vinegar
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 ½ cups powdered sugar, sifted if lumpy
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Purple gel food coloring (4-5 drops, more for deeper shade)

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, sugar, cocoa powder, baking soda, and salt until no lumps remain.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, and black gel food coloring until uniformly black. Add white vinegar and whisk once more.
  4. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (15-20 strokes). Batter should be smooth, glossy, and very dark. Add more black gel food coloring if needed.
  5. Divide batter evenly among the 12 liners, filling each about ⅔ 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 (about 30 minutes).
  7. While cupcakes cool, make frosting: In a large bowl, beat cream cheese and butter together on medium speed until smooth and creamy (about 3 minutes). Add vanilla and salt, beat 30 seconds. Gradually add powdered sugar, ½ cup at a time, beating on low. Increase speed to medium-high and beat 2 minutes until light and fluffy. Add purple gel food coloring (4-5 drops) and beat until evenly distributed.
  8. Transfer frosting to a piping bag fitted with a star tip. Pipe onto cooled cupcakes in a spiral motion from outer edge to center, lifting to create a peak. Alternatively, spread with a knife.

Notes

Use gel food coloring, not liquid, for true black color. Do not overmix batter. Room temperature ingredients are important for proper emulsification. Let cupcakes cool completely before frosting to prevent melting. Frosting can be made up to 3 days ahead and refrigerated; bring to room temperature and rewhip before using. Unfrosted cupcakes can be stored at room temperature for up to 3 days; frosted cupcakes should be refrigerated for up to 5 days. Cupcakes taste even better the next day.

Nutrition

Keywords: Halloween cupcakes, black velvet cupcakes, purple cream cheese frosting, easy Halloween dessert, spooky cupcakes, bake sale recipe

Find it online: https://sweetstirring.com/best-black-velvet-halloween-cupcakes-easy-spooky-recipe/