Print

Perfect Black Velvet Halloween Cupcakes with Easy Orange Buttercream

black velvet halloween cupcakes - featured image
Print Recipe

Rich, moist black velvet cupcakes with a dramatic black crumb and a swirl of bright orange buttercream. This foolproof recipe uses Dutch-process cocoa and black gel food coloring for an intense color, and the frosting comes together in minutes.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ¼ cup (20g) Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) buttermilk, room temperature
  • ⅓ cup (80ml) vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 ½ to 2 teaspoons black gel food coloring
  • ½ cup (1 stick / 113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 2–3 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • A few drops orange gel food coloring
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until no lumps remain.
  3. In a separate bowl or large measuring cup, whisk together buttermilk, oil, egg, vanilla extract, vinegar, and black gel food coloring until smooth and slightly frothy.
  4. Pour wet ingredients into dry ingredients. Stir gently with a spatula or whisk until just combined. Do not overmix; a few small lumps are fine.
  5. Divide batter evenly among the 12 liners, filling each about ⅔ full. Batter will be thin.
  6. Bake for 15 to 18 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate pan halfway through if needed.
  7. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  8. While cupcakes cool, make the buttercream: In a large bowl, beat softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  9. Add powdered sugar one cup at a time, beating on low until incorporated. Add vanilla, salt, and 2 tablespoons of heavy cream. Beat on medium-high for 2-3 minutes until light and fluffy. Add more cream if needed.
  10. Add orange gel food coloring a drop at a time until desired shade is reached.
  11. Fit a piping bag with a star tip and fill with buttercream. Pipe a spiral onto each cupcake starting from the outside edge, then lift straight up for a classic swirl. Alternatively, spread with a spatula.

Notes

For the deepest black color, use gel food coloring (not liquid). Dutch-process cocoa is key for dark color and smooth flavor. Ensure all ingredients are at room temperature for best texture. Cupcakes taste even better the next day. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: Halloween cupcakes, black velvet cupcakes, orange buttercream, spooky treats, easy Halloween dessert

Find it online: https://lumalunch.com/perfect-black-velvet-halloween-cupcakes-with-easy-orange-buttercream/