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Perfect Black Velvet Halloween Cupcakes: Easy Cream Cheese Frosting

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These black velvet Halloween cupcakes get their dramatic color from black cocoa powder, giving them a rich, Oreo-like flavor. Topped with tangy cream cheese frosting, they’re a crowd-pleasing treat that requires no artificial dyes and looks stunning with minimal effort.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ¾ cup black cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ⅓ cup vegetable oil (or canola/avocado oil)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, room temperature
  • ½ cup hot coffee (or hot water)
  • 8 ounces cream cheese, softened (full-fat)
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 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, black cocoa powder, baking soda, and salt. Sift cocoa if clumpy.
  3. In a large bowl, whisk together sugar and oil until combined. Add egg and vanilla, whisk until smooth.
  4. Pour in buttermilk and whisk until batter is smooth and uniform (thin, dark gray liquid).
  5. Add dry ingredients to wet mixture in two additions, folding gently with a rubber spatula until no streaks remain. Do not overmix.
  6. Pour in hot coffee (or hot water) and stir until batter is smooth and thin (like a thin milkshake).
  7. Divide batter evenly among 12 liners, filling each about ⅔ full (use a ¼-cup measuring cup).
  8. Bake for 18-22 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Rotate pan halfway if needed.
  9. Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For frosting: In a large bowl with an electric mixer, beat cream cheese and butter until smooth and creamy (about 2 minutes). Scrape down sides.
  11. Add powdered sugar, vanilla, and salt. Beat on low until combined, then increase to medium-high and beat 2-3 minutes until light and fluffy.
  12. Once cupcakes are completely cool, fill a piping bag fitted with a large star tip with frosting. Pipe a swirl onto each cupcake, starting from outside and working inward.
  13. Optional: Decorate with Halloween sprinkles, black sanding sugar, or candy spiders.

Notes

Don’t skip the hot coffee—it helps dissolve black cocoa and creates a tender crumb. Use hot water if avoiding caffeine. Measure black cocoa carefully (spoon and level) to avoid bitterness. Room temperature ingredients are crucial for smooth batter. For gluten-free, use 1:1 gluten-free flour blend with ¼ tsp xanthan gum. For vegan, use flax egg, plant-based buttermilk, and vegan cream cheese. Frosted cupcakes keep refrigerated up to 5 days; unfrosted freeze up to 3 months.

Nutrition

Keywords: black velvet cupcakes, Halloween cupcakes, cream cheese frosting, black cocoa, spooky desserts, no artificial dye, easy Halloween recipe

Find it online: https://dahliadishes.com/perfect-black-velvet-halloween-cupcakes-easy-cream-cheese-frosting/