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Spooky Black Velvet Ghost Cupcakes

black velvet ghost cupcakes - featured image
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These Spooky Black Velvet Ghost Cupcakes are a fun and easy Halloween treat featuring naturally dark black cocoa cupcakes topped with a tangy cream cheese frosting piped into adorable ghost shapes. Perfect for parties and guaranteed to impress both kids and adults.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup black cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup vegetable oil (or canola/avocado oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, room temperature
  • 1 teaspoon white vinegar
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 ½ cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Mini chocolate chips (for eyes)
  • Black decorating gel (optional, for mouths)

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 until no lumps remain.
  3. In a large bowl, whisk together sugar and oil until well combined. Add eggs one at a time, whisking after each addition. Stir in vanilla extract.
  4. Add about one-third of the dry ingredients to the wet mixture and stir gently. Pour in half the buttermilk and stir. Repeat with another third of dry ingredients, remaining buttermilk, and final third of dry ingredients. Stir until just combined (a few streaks of flour are okay).
  5. Stir in white vinegar. The batter will lighten slightly and become bubbly.
  6. Divide batter evenly among the 12 liners, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. While cupcakes cool, beat softened cream cheese and butter together until smooth and creamy (about 2 minutes). Add vanilla and salt, then gradually beat in powdered sugar, one cup at a time, until light and fluffy. If too soft, refrigerate for 15 minutes.
  9. Transfer frosting to a piping bag fitted with a large round tip. Starting at the outer edge of each cupcake, pipe a spiral of frosting working inward and slightly upward to create a dome. Finish with a small peak at the top.
  10. Gently press two mini chocolate chips into the frosting for eyes. Optionally add tiny mouths with black decorating gel.

Notes

Room temperature ingredients are crucial for best results. Don’t overmix the batter to avoid tough cupcakes. The vinegar helps maintain the deep black color. If frosting is too soft, chill for 15 minutes before piping. First ghost may look imperfect—that’s part of the charm. Store in refrigerator for up to 4 days; let sit at room temperature 20 minutes before serving. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: Halloween cupcakes, black velvet cupcakes, ghost cupcakes, cream cheese frosting, Halloween dessert, spooky treats, black cocoa cupcakes

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