Print

Spooky Black Velvet Halloween Cupcakes with Orange Frosting

black velvet Halloween cupcakes - featured image
Print Recipe

These spooky black velvet cupcakes are incredibly moist with a tender crumb, topped with a tangy and creamy orange cream cheese frosting. Made with black cocoa powder for a deep, dramatic color without artificial food coloring, they are the perfect Halloween treat.

Ingredients

  • All-purpose flour, 2 cups (240g)
  • Black cocoa powder, ¾ cup (75g)
  • Granulated sugar, 1 ½ cups (300g)
  • Baking soda, 1 teaspoon
  • Salt, ½ teaspoon
  • Vegetable oil, ½ cup (120ml)
  • Buttermilk, 1 cup (240ml), room temperature
  • Large eggs, 2, room temperature
  • White vinegar, 1 teaspoon
  • Vanilla extract, 2 teaspoons
  • Full-fat cream cheese, 8 ounces (226g), softened
  • Unsalted butter, ½ cup (1 stick / 113g), softened
  • Powdered sugar, 4 cups (480g), sifted
  • Orange zest, from 1 large orange
  • Orange extract, ½ teaspoon
  • Orange gel food coloring, a few drops
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tins with paper liners. This recipe makes 18 cupcakes, so you may need to bake in two batches if you only have one 12-cup pan.
  2. In a large bowl, whisk together the all-purpose flour, black cocoa powder, granulated sugar, baking soda, and salt. Make sure there are no lumps of cocoa powder.
  3. In a separate bowl or large liquid measuring cup, whisk together the vegetable oil, buttermilk, eggs, white vinegar, and vanilla extract until smooth and slightly frothy.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula or wooden spoon until just combined. Do not overmix. The batter will be thinner than a typical cake batter.
  5. Use a cookie scoop or a measuring cup to fill each liner about ⅔ full. The batter should come just below the top of the liner.
  6. Bake for 16 to 18 minutes, rotating the pan halfway through. The cupcakes are done when a toothpick inserted into the center comes out with a few moist crumbs, not wet batter.
  7. Let the cupcakes cool in the pan for 5 minutes. Then transfer them to a wire cooling rack to cool completely before frosting.
  8. While the cupcakes cool, make the frosting. In a large bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
  9. Add the sifted powdered sugar, orange zest, orange extract, and a pinch of salt. Start mixing on low speed, then increase to medium-high and beat for 2 to 3 minutes until light and fluffy. Add a few drops of orange gel food coloring and mix until evenly distributed. If the frosting seems too soft, refrigerate it for 10 to 15 minutes before piping.
  10. Fit a piping bag with a large star tip, like a Wilton 1M. Fill the bag with the orange frosting. Pipe a tall swirl onto each cooled cupcake, starting from the outside edge and working your way inward in a spiral. Top with Halloween sprinkles, candy eyeballs, or a small chocolate spider for extra spooky flair.

Notes

Room temperature ingredients matter for a better crumb. Do not skip the vinegar as it deepens the black color. Black cocoa powder is more drying, so do not add extra flour. Underbake slightly to avoid dry cupcakes. Chill the frosting if it becomes too soft for piping.

Nutrition

Keywords: Halloween cupcakes, black velvet cupcakes, orange frosting, cream cheese frosting, black cocoa powder, spooky cupcakes, Halloween dessert

Find it online: https://bakebelle.com/spooky-black-velvet-halloween-cupcakes-with-orange-frosting/