Print

Black Velvet Cupcakes – 7 Wicked Reasons They’re a Halloween Hit

7 Wicked Reasons They’re a Halloween Hit Recipe
Print Recipe

★★★★★

4.9 from 21 reviews

These Black Velvet Cupcakes are the perfect Halloween treat, boasting a rich, deep flavor from black cocoa powder and a luscious, creamy frosting. Their striking black color and moist texture make them irresistibly spooky and delicious for any festive occasion.

Ingredients

Scale

Cupcakes

  • ¾ cup all-purpose flour
  • ⅓ cup black cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 large eggs
  • 1 cup sugar
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 1 teaspoon white vinegar

Frosting

  • 2 sticks unsalted butter (8 oz / 226 g)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 3 cups confectioners’ sugar
  • ¼ cup heavy cream
  • ¾ cup black cocoa powder

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tray with cupcake liners to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, black cocoa powder, baking soda, and kosher salt until evenly combined. Set this mixture aside.
  3. Combine Wet Ingredients: In a large jug or separate bowl, whisk the eggs, vegetable oil, buttermilk, vanilla extract, white vinegar, and sugar together until the mixture is smooth and fully blended.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Be careful not to overmix to maintain a tender cupcake texture.
  5. Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling each about halfway. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool Cupcakes: Allow the cupcakes to cool in the baking tray for 15 minutes before transferring them to a wire rack to cool completely, which prevents sogginess and prepares them for frosting.
  7. Prepare Frosting – Cream Butter and Sugar: In a stand mixer, beat the unsalted butter and confectioners’ sugar on low speed until combined, ensuring not to create a sugar cloud.
  8. Beat to Thick Fluffy Frosting: Increase the mixer speed to medium-high and beat for 2 minutes until the frosting becomes thick and fluffy.
  9. Add Flavorings and Cocoa: Add vanilla extract, kosher salt, and black cocoa powder. Mix initially at low speed, then increase to medium-high and beat for another 2 minutes to fully incorporate the ingredients and deepen the frosting’s color.
  10. Incorporate Heavy Cream: Turn the mixer to low and slowly pour in the heavy cream, then beat until the frosting is creamy, smooth, and spreadable.
  11. Frost Cupcakes: Pipe or spread the prepared frosting onto the cooled cupcakes. Decorate as desired for a spooky Halloween presentation.

Notes

  • Do not overmix the batter to keep cupcakes light and moist.
  • Use black cocoa powder specifically for that intense dark color and rich flavor.
  • If buttermilk is unavailable, substitute with regular milk plus 1 teaspoon vinegar or lemon juice.
  • Cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • For vegan adaptation, replace eggs with flax eggs, use plant-based milk and butter alternatives.
  • Make sure cupcakes are completely cool before frosting to prevent melting.

Nutrition

Keywords: black velvet cupcakes, Halloween cupcakes, black cocoa cupcakes, spooky dessert, Halloween party treats

Find it online: https://servedbynora.com/black-velvet-cupcakes-7-wicked-reasons-theyre-a-halloween-hit-recipe/