Description
These naturally dark black velvet cupcakes are incredibly moist and tender, topped with a tangy, silky cream cheese frosting. Made with black cocoa powder (no artificial coloring), they’re the perfect spooky yet delicious Halloween treat.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- ½ cup (50g) black cocoa powder
- 1 cup (200g) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, room temperature
- ½ cup (120ml) buttermilk, room temperature
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- ½ cup (120ml) hot coffee or hot water
- 8 oz (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Black sprinkles, edible glitter, or candy eyes (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, black cocoa powder, sugar, baking soda, and salt until no lumps remain.
- In a separate medium bowl, whisk together egg, buttermilk, vegetable oil, vanilla extract, and white vinegar until smooth.
- Pour wet ingredients into dry ingredients and stir gently with a rubber spatula until just combined (10-15 strokes). A few lumps are fine.
- Slowly pour in hot coffee (or hot water) while stirring gently until batter is smooth and pourable (consistency of heavy cream).
- Divide batter evenly among the 12 liners, filling each about ⅔ full.
- Bake for 16-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 16 minutes.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (at least 30 minutes).
- For frosting: In a large bowl, beat softened cream cheese and butter with an electric mixer on medium speed until smooth and creamy (about 2 minutes). Add vanilla extract and salt; beat until combined. Gradually add powdered sugar, 1 cup at a time, beating on low after each addition. Increase speed to medium-high and beat for 2-3 minutes until light, fluffy, and smooth.
- Once cupcakes are completely cool, pipe or spread frosting onto each cupcake. Decorate with black sprinkles, edible glitter, or candy eyes if desired.
Notes
Use room temperature ingredients for best results. Don’t overmix the batter. Bloom the cocoa with hot liquid for deeper flavor. Check baking soda freshness. Store frosted cupcakes in the refrigerator for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 32
- Sodium: 280
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 44
- Fiber: 2
- Protein: 4
Keywords: black velvet cupcakes, Halloween cupcakes, black cocoa cupcakes, cream cheese frosting, Halloween dessert, black velvet, spooky cupcakes