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