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Best One-Bowl Black Velvet Halloween Cupcakes

black velvet halloween cupcakes - featured image
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These dark, moist, and rich black velvet cupcakes are made with simple pantry ingredients and a clever trick for achieving a deep black color without expensive food coloring. Perfect for Halloween parties and guaranteed to disappear fast.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (120ml) vegetable oil
  • 1 cup (240ml) buttermilk
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1–2 teaspoons black gel food coloring
  • 1 teaspoon white vinegar
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3–4 cups (360-480g) powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until no lumps remain.
  3. Make a well in the center and add oil, buttermilk, eggs, vanilla extract, and white vinegar. Stir gently with a whisk until just combined; do not overmix.
  4. Add 1 teaspoon black gel food coloring and stir until evenly dark. Add more coloring if desired (up to ½ teaspoon more).
  5. Divide batter evenly among the 12 liners, filling each about ⅔ full.
  6. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting: Beat softened cream cheese and butter together until smooth and fluffy, about 2 minutes. Gradually add powdered sugar, 1 cup at a time, beating on low. Add vanilla and salt, then beat on medium-high for 1-2 minutes until light and fluffy. If too soft, refrigerate 15 minutes before piping.
  9. Once cupcakes are completely cool, frost with cream cheese frosting and decorate as desired.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Test baking soda freshness before starting. Cupcakes taste even better the next day. Store unfrosted cupcakes at room temperature for up to 3 days; frosted cupcakes in the refrigerator for up to 5 days. Freeze unfrosted cupcakes for up to 3 months.

Nutrition

Keywords: black velvet cupcakes, Halloween cupcakes, one-bowl cupcakes, chocolate cupcakes, cream cheese frosting, easy Halloween dessert

Find it online: https://sparklespoon.com/best-one-bowl-black-velvet-halloween-cupcakes/