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Quick Black Velvet Cupcakes with Easy Cream Cheese Frosting

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These quick black velvet Halloween cupcakes are moist, tender, and deeply dark, topped with a tangy cream cheese frosting. Perfect for spooky celebrations or any time you need a dramatic dessert.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ¼ cup (20g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) vegetable oil
  • ½ cup (120ml) buttermilk
  • 2 large eggs, room temperature
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 2–3 teaspoons black gel food coloring
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Orange sprinkles (optional)
  • Candy eyeballs (optional)
  • Chocolate spiders (optional)
  • Black and orange 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, cocoa powder, baking soda, and salt until no lumps remain.
  3. In a separate medium bowl, whisk together oil, buttermilk, eggs, vinegar, and vanilla extract until well combined and slightly frothy.
  4. Add 2 teaspoons of black gel food coloring to the wet ingredients and whisk until fully incorporated. Add more if desired for a darker color.
  5. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined. Do not overmix; a few small lumps are fine.
  6. Divide the batter evenly among the 12 liners, filling each about ⅔ full.
  7. Bake for 15-18 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. While cupcakes cool, make the frosting: In a large bowl, beat softened cream cheese and butter with an electric mixer until smooth and creamy, about 2 minutes on medium speed.
  9. Add powdered sugar one cup at a time, beating on low speed after each addition. Add vanilla and salt, then beat on medium-high for 2-3 minutes until light and fluffy.
  10. Once cupcakes are completely cool, frost with a piping bag fitted with a star tip or spread with a knife. Decorate with sprinkles, candy eyes, or other decorations immediately.

Notes

Use gel food coloring, not liquid, for a deep black color. Do not overmix the batter. Ensure all ingredients are at room temperature for best results. Let cupcakes cool completely before frosting to prevent melting. Frosting can be made up to 3 days ahead and stored in the fridge.

Nutrition

Keywords: black velvet cupcakes, Halloween cupcakes, cream cheese frosting, easy cupcakes, black food coloring, spooky desserts

Find it online: https://morselora.com/quick-black-velvet-cupcakes-with-easy-cream-cheese-frosting/