Black Velvet Cupcakes for Halloween

Fans of chocolate and spooky season, get ready! These moist black velvet cupcakes are the perfect way to celebrate Halloween or make a delicious, moody little cupcake any time of year, really. Add some orange sprinkles for extra seasonal flair!

Top each pitch-black cupcake with this homemade black buttercream. It's truly black, delicious, annnd maybe to your surprise, it doesn't stain your teeth!

The frosting on top of these cupcakes really takes them to the next level at Halloween.

Why You'll Love this Spooky Recipe

• Delicious black cocoa powder - If you like the taste of Oreos, thank Dutch processed cocoa powder because that's a key ingredient in them! Also known as alkalized cocoa powder, this cocoa powder has been treated with an alkalizing agent. That means its taste is less acidic. The powder gives the cupcakes their rich black color and a deep chocolate flavor without the bitterness of natural cocoa powder. I also have a black cocoa cake recipe as well as black cocoa cookies. Both are fun pairings or alternatives to this cupcake recipe.
• No special equipment required - I'd go out of my way to make this recipe because it's so darn good, but the best part is that you don't need to turn on an electric mixer for making the cupcakes! Use a whisk to mix all the ingredients in two bowls that you eventually combine. It couldn't be simpler.
• Perfect Halloween party cupcakes for a seasonal treat - If you love spooky season and want an impressive yet easy dessert to bring to Halloween parties, this one is a winner.

📋 Cupcake Recipe Instructions

About an hour before starting to make these black cupcakes, bring your large eggs and buttermilk out of the refrigerator.

Place them on the counter so they reach room temperature while you dive into the steps below.

Step 1: Preheat your oven to 350°F, and line a standard muffin tin with 12 paper liners.

Step 2: In a large mixing bowl, combine boiling water, espresso powder, and black cocoa powder. Set aside.

Step 3: To a medium-sized separate bowl, add and whisk together all-purpose flour, baking soda, and kosher salt. Set aside.

Step 4: In your bowl of water, espresso powder, and black cocoa, add and mix together your granulated sugar, vanilla extract, eggs, buttermilk, distilled white vinegar, and canola or vegetable oil.

Step 5: A third at a time, mixing between each pour, add your dry ingredients to your large bowl of wet ingredients. Mix and scrape the sides of the bowl until all ingredients are fully combined.

Step 6: Pour and evenly spread the cupcake batter into your prepared cupcake liners. Put cupcake pan in preheated oven and bake for 16-18 minutes or until cupcakes bounce back at the touch of your finger.

Buttercream Instructions

My post on black buttercream breaks down all the easy steps for achieving black frosting without using tons of black food gel coloring (though we use a bit!).

Below are recipe and ingredient highlights, with the full steps listed in the recipe card below.

Step 1: In the bowl of your stand mixer with the paddle attachment, combine your unsalted butter, powdered sugar, vanilla extract, heavy cream, both cocoa powders, and salt. Mix on a low speed for about 1 minute before increasing to medium-high speed for 2-3 more minutes. Stop your mixer and scrape down the sides of your bowl toward the center so everything combines evenly. 

Step 2: Add your food dye before mixing on medium speed for another 1-2 minutes. Frosting's color will deepen to a light black, almost charcoal, color.

Step 3: To further darken buttercream, take approximately ¼ cup (or 50 grams) at a time of your frosting. Heat it in a microwavable bowl for five seconds on medium power. Add this melted frosting back into your main bowl and turn the mixer on again to combine.

Step 4: Continue to heat a small amount of frosting at a time and add it back to your bowl until you’ve achieved a deep black color. I do this twice and then let it rest overnight on my counter, at room temperature. 

Decorating and Frosting these Black Cupcakes

Transfer buttercream to a piping bag fitted with the tip of your choice.

Swirl frosting onto moist chocolate cupcakes and top with sprinkles if desired!

While these are perfect Halloween cupcakes, they look stunning on their own with no sprinkles.

Or maybe dress them up with gold and white pearls - the possibilities are endless here.

Cupcake FAQ

Serving Instructions

These cupcakes are best served at room temperature.

Consume within two days if left at room temperature or eat within 5 days if kept in a sealed container in the refrigerator.

If you're looking to serve them alongside other fun Halloween treats, these easy pumpkin cut out cookies would look super cute with them! My tutorial breaks down all the steps for baking and decorating them.

More Seasonal Baking

Black Velvet Cupcakes for Halloween

Pin Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Topped with homemade black buttercream, these black velvet cupcakes get their rich flavor from black cocoa powder. They're perfectly spooky for Halloween!

• Author: Susan
• Prep Time: 15 minutes
• Frosting Prep Time: 30 minutes
• Cook Time: 18 minutes
• Total Time: 75 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Ingredients

• 1 tsp espresso powder
• ⅔ cup (55 grams) Black cocoa powder
• ⅔ cup (160 grams) boiling water
• 1 ⅓ cups (150 grams) all-purpose flour, spooned and leveled
• ½ tsp baking soda
• ½ tsp kosher salt
• ¾ cup (160 grams) granulated sugar
• 1 T vanilla extract
• 2 eggs, room temperature
• ½ tsp white vinegar
• ½ cup (115 grams) buttermilk, room temperature
• ½ cup (105 grams) canola oil

Frosting Ingredients

• 1 stick (113 grams) unsalted butter, room temperature
• ½ cup (55 grams) black cocoa powder
• ⅓ cup (30 grams) natural cocoa powder 
• 2 ½ cups (325 grams) powdered sugar
• 4 T heavy cream, room temperature
• 2 tsp vanilla extract
• About 3 drops of black food gel to intensify color
• Pinch of salt (more or less to taste)

Cook Mode Prevent your screen from going dark

Instructions

Cupcake Instructions

1. Preheat your oven to 350°F and line a standard muffin tin with 12 paper liners.
2. In a large bowl, combine boiling water, espresso powder, and black cocoa powder. Set aside
3. To a medium-sized bowl, add and whisk together all-purpose flour, baking soda, and kosher salt. Set aside.
4. In your bowl of water, espresso powder, and black cocoa, add and mix together your granulated sugar, vanilla extract, eggs, buttermilk, distilled white vinegar, and oil.
5. A third at a time, mixing between each pour, add your dry ingredients to your large bowl of wet ingredients. Mix until ingredients are moistened and fully combined.
6. Pour and evenly spread the batter into your prepared cupcake liners. Bake for 16-18 minutes or until cupcakes bounce back at the touch of your finger.
7. Let cupcakes cool in pan about 5 minutes before transferring to a wire rack to cool completely before frosting.

Black Buttercream Instructions

1. Combine your unsalted butter, powdered sugar, vanilla extract, heavy cream, both cocoa powders, and salt. Mix on a low speed for about 1 minute before increasing to medium-high speed for 2-3 more minutes. Stop your mixer and scrape down the sides of your bowl toward the center so everything combines evenly. 
2. Add your food dye before mixing on medium speed for another 1-2 minutes. Frosting's color will deepen  to a light black, almost charcoal, color.
3. To further darken buttercream, take approximately ¼ cup (or 50 grams) at a time of your frosting. Heat it in a microwavable bowl for five seconds on medium power. Add this melted frosting back into your main bowl and turn the mixer on again to combine. Continue to heat small amounts of frosting at a time and add it back to your bowl until you’ve achieved a deep black color. I do this twice and then let it rest overnight on my counter, at room temperature. 
4. Put frosting into piping bag fitted with tip of choice and decorate cupcake tops!

Notes

The nutritional information provided is an estimate and may vary depending on various factors such as specific brands used, methods of preparation, and portion sizes.

Nutrition

• Serving Size: 1 cupcake
• Calories: 594 kcal
• Sugar: 41 g
• Sodium: 35 mg
• Fat: 39.5 g
• Saturated Fat: 20.3 g
• Unsaturated Fat: 19.3 g
• Trans Fat: 0 g
• Carbohydrates: 65.9 g
• Fiber: 5 g
• Protein: 4.3 g
• Cholesterol: 117 mg