As the air gets crisp and fallen leaves crunch beneath your feet, there’s something magical about baking in the fall. The scent of cinnamon, cocoa, and a hint of vanilla filling the kitchen is one of those little joys we look forward to every October. These Black Velvet Halloween Cupcakes with Cream Cheese Frosting are a reader favorite for good reason: they’re spooky, stunning, and absolutely delicious.
With a rich cocoa flavor, a soft, velvety crumb, and that irresistibly tangy cream cheese frosting, these cupcakes are a perfect treat for Halloween parties or cozy nights in. Plus, they’re simple enough for beginners and fun for kids to help decorate with festive sprinkles or gummy spiders.
To really round out your fall baking experience, you might enjoy pairing them with Pumpkin S’mores Cookies or Apple Pumpkin Streusel Muffins as part of your spooky dessert spread.
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Black Velvet Halloween Cupcakes with Cream Cheese Frosting
- Total Time: 40 minutes + cooling
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
These Black Velvet Halloween Cupcakes with Cream Cheese Frosting are spooky, soft, and deliciously rich. With a dramatic black hue and tangy cream cheese topping, they’re the perfect centerpiece for any Halloween dessert spread. Easy to decorate and kid-approved!
Ingredients
- 1 ¼ cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk
- 1 tsp apple cider vinegar
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 tsp black gel food coloring
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with Halloween cupcake liners.
- In a medium bowl, whisk flour, cocoa powder, baking soda, and salt.
- In a large bowl, whisk buttermilk, vinegar, oil, sugar, eggs, and vanilla. Stir in black food coloring until fully combined.
- Gradually add dry ingredients into wet. Stir just until combined—don’t overmix.
- Divide batter evenly into liners (about 3/4 full). Bake 18–20 minutes or until a toothpick comes out clean. Cool completely.
- To make frosting, beat cream cheese and butter until smooth. Add vanilla, then slowly add powdered sugar until thick and fluffy.
- Pipe frosting with a star tip. Add Halloween sprinkles, gummy spiders, or other festive decorations.
Notes
Use gel food coloring for best black color without thinning the batter. Let cupcakes cool completely before frosting. Store frosted cupcakes in the fridge up to 4 days or freeze unfrosted for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients for Black Velvet Halloween Cupcakes with Cream Cheese Frosting
Cupcakes
- 1 ¼ cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk
- 1 tsp apple cider vinegar
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 tsp black gel food coloring
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
You can even top them with Halloween-themed decorations like these Glow-in-the-Dark Halloween Sugar Cookie Cutouts to create an eerie cupcake tower.
Step by Step Instructions
1. Prep Your Oven and Pans
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with Halloween cupcake liners.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. Combine the Wet Ingredients
In a large bowl, whisk together buttermilk, vinegar, oil, sugar, eggs, and vanilla extract. Add black food coloring and mix until smooth and dark.
4. Combine Dry and Wet
Gradually add the dry ingredients into the wet mixture. Stir until just combined. Don’t overmix or your cupcakes could come out dense.
5. Bake
Divide the batter evenly into the cupcake liners (about 3/4 full). Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely before frosting.
6. Make the Frosting
In a stand mixer or with a hand mixer, beat the cream cheese and butter until smooth. Add vanilla, then gradually add powdered sugar until thick and fluffy.
7. Decorate
Pipe the frosting using a star tip for a swirl effect. Add Halloween sprinkles, mini tombstones, or gummy bats for spooky flair.
Try serving them alongside Ghostly Marshmallow Sandwich Cookies for a full haunted dessert board.
Tips for Success
- Use gel food coloring: Liquid versions can water down the batter and won’t produce that rich, dramatic black.
- Don’t skip the vinegar: It reacts with baking soda to create lift and enhance the velvety texture.
- Softened ingredients: Ensure cream cheese and butter are fully softened before making frosting for the smoothest results.
- Chill before frosting: If your cupcakes are even slightly warm, the frosting will slide right off.
Planning a full Halloween spread? Witches Hat Cookies with Chocolate make a perfect pairing.
Variations to Try
Want to make your Black Velvet Halloween Cupcakes with Cream Cheese Frosting more inclusive or creative? Here are some fun ideas:
Gluten-Free
Swap the all-purpose flour with a 1:1 gluten-free baking blend. Make sure your baking soda and powdered sugar are gluten-free certified.
Streusel Topping
Before baking, sprinkle a chocolate cinnamon streusel over the batter for a crunchy surprise. Use the mix from Healthy Pumpkin Oatmeal Bars as inspiration.
Dye the Frosting
Turn the frosting orange or purple for an even bolder look just use gel food coloring so the texture holds.
Mini Cupcakes
Bake in mini liners for 10–12 minutes for a party-friendly bite-sized treat. Try pairing with Black Cat Waffles at a Halloween brunch!
Storage Recommendations
- Room Temperature: Frosted cupcakes are safe at room temperature (covered) for up to 2 hours.
- Refrigerate: Store in an airtight container in the fridge for 3–4 days.
- Freeze: Unfrosted cupcakes freeze well for up to 2 months. Wrap tightly in plastic wrap and place in a freezer-safe bag.
If you’re storing these ahead for a Halloween party, consider making the Brown Sugar Pumpkin Loaf a day before for additional festive flavors.
FAQ Section
1. Can I make these cupcakes without food coloring?
Yes, but they won’t be black. You’ll get a rich chocolate cupcake instead, still delicious but not as spooky!
2. Is it okay to use liquid food coloring instead of gel?
Gel is highly recommended for a strong, rich black color. Liquid tends to produce gray results and affects the batter texture.
3. Can I use store-bought frosting instead?
Absolutely, but homemade cream cheese frosting offers a tangy depth that really balances the cupcake’s sweetness.
4. How do I keep the frosting from melting?
Make sure the cupcakes are completely cool before frosting. If your kitchen is warm, chill the frosting for 10 minutes before piping.
Conclusion
These Black Velvet Halloween Cupcakes with Cream Cheese Frosting are everything we love about fall baking fun, flavorful, festive, and easy enough for any home cook. Whether you’re hosting a party or just indulging in some spooky baking at home, these cupcakes are sure to wow your guests and taste just as good as they look.