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Cozy Black Velvet Halloween Cupcakes with Cream Cheese Frosting

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These dramatic black velvet cupcakes are tender, moist, and slightly tangy from buttermilk, with a deep cocoa flavor. Topped with a silky, not-too-sweet cream cheese frosting, they’re the perfect Halloween treat that comes together in about 40 minutes.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup black cocoa powder (preferably King Arthur brand)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (pure vanilla recommended)
  • 1 cup buttermilk, room temperature
  • 1 tablespoon white vinegar
  • 8 ounces cream cheese, softened to room temperature (full-fat)
  • ½ cup unsalted butter, softened to room temperature
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners. This recipe makes exactly 12 standard cupcakes.
  2. In a medium bowl, whisk together the flour, black cocoa powder, baking soda, and salt. Sift the cocoa powder if it looks clumpy.
  3. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes with an electric mixer on medium speed.
  4. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
  5. In a small bowl or measuring cup, stir together the buttermilk and white vinegar. It will bubble slightly.
  6. Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture. Start with dry, add half the buttermilk, then more dry, then remaining buttermilk, and finish with the last of the dry. Mix on low speed just until combined after each addition.
  7. Scrape down the sides and bottom of the bowl with a rubber spatula. Give the batter a few gentle folds to ensure everything is incorporated.
  8. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. The tops should spring back when lightly touched.
  10. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  11. While the cupcakes cool, make the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes.
  12. Add the sifted powdered sugar, vanilla extract, and salt. Beat on low speed until the sugar is incorporated, then increase to medium-high and beat for 2 to 3 minutes until the frosting is light, fluffy, and spreadable.
  13. Frost the completely cooled cupcakes. Pipe the frosting in a swirl using a piping bag fitted with a star tip, or spread with a knife. Top with Halloween sprinkles, crushed Oreos, or a dusting of black cocoa powder if desired.

Notes

Room temperature ingredients are crucial for best results. Black cocoa powder is messy, so wear an apron and wipe down counters immediately. For the best cream cheese frosting, ensure cream cheese is truly softened. Pipe frosting right after making it; if it gets too soft, refrigerate for 10-15 minutes. Cupcakes taste even better the day after baking.

Nutrition

Keywords: black velvet cupcakes, Halloween cupcakes, cream cheese frosting, black cocoa, easy Halloween dessert, black velvet cake

Find it online: https://freshforkful.com/cozy-black-velvet-halloween-cupcakes-with-cream-cheese-frosting-easy-recipe/