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Spooky Black Velvet Halloween Cupcakes: Easy One-Bowl Recipe

black velvet halloween cupcakes - featured image
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These deeply black, velvety soft cupcakes use black cocoa powder for a dramatic color without artificial dyes. Topped with tangy cream cheese frosting, they’re the perfect spooky treat for Halloween parties or any time you want a little magic.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup black cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk, room temperature
  • ½ cup vegetable oil
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon white vinegar
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Black sprinkles (optional)
  • Candy eyeballs (optional)
  • Chocolate spiders (optional)
  • Orange or purple sanding sugar (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, sugar, black cocoa powder, baking soda, and salt until no lumps remain.
  3. Add buttermilk, vegetable oil, egg, and vanilla extract. Stir with a whisk until just combined. Batter will be thin.
  4. Add white vinegar and stir gently. The batter will bubble and foam. Work quickly.
  5. Fill cupcake liners about ⅔ full using a cookie scoop for even portions.
  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. For frosting: Beat softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add vanilla and salt. Gradually add powdered sugar, one cup at a time, beating on low. Once incorporated, beat on medium-high for 2 minutes until light and fluffy.
  8. Once cupcakes are completely cool, pipe or spread frosting on top. Add decorations while frosting is soft.

Notes

Room temperature ingredients are crucial. Don’t overmix the batter. The vinegar reaction starts immediately, so work quickly. For pure white frosting, use clear vanilla extract. Unfrosted cupcakes can be stored at room temperature for up to 3 days; frosted cupcakes should be refrigerated for up to 5 days. The flavor improves after a day.

Nutrition

Keywords: black velvet cupcakes, Halloween cupcakes, black cocoa cupcakes, cream cheese frosting, spooky desserts, one-bowl recipe

Find it online: https://lumalunch.com/spooky-black-velvet-halloween-cupcakes-easy-one-bowl-recipe/