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Easy Black Velvet Halloween Cupcakes: Purple Frosting Recipe

Black Velvet Halloween Cupcakes - featured image
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These Easy Black Velvet Halloween Cupcakes with Purple Frosting are tender, moist, and deeply flavorful thanks to black cocoa powder. Topped with a vibrant purple cream cheese buttercream, they’re the perfect spooky treat for any Halloween celebration.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (50g) black cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon white vinegar
  • 1–2 teaspoons gel black food coloring (optional)
  • 1 cup (226g) unsalted butter, softened
  • 4 oz (113g) cream cheese, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream
  • ½ to 1 teaspoon purple gel food coloring
  • Pinch of salt
  • Halloween sprinkles (optional)
  • Edible glitter (optional)
  • Mini candy eyeballs (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, black cocoa powder, sugar, baking soda, and salt until no lumps remain.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and gel black food coloring (if using) until well combined and slightly frothy.
  4. Pour wet ingredients into dry ingredients. Gently fold with a rubber spatula until just combined; do not overmix. Batter will be dark and slightly thin.
  5. Divide batter evenly among the 12 liners, filling each about ⅔ full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate pan halfway through baking.
  7. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. While cupcakes cool, make the frosting: In a large bowl, beat softened butter and cream cheese together until smooth and creamy, about 2-3 minutes. Scrape down sides.
  9. Add sifted powdered sugar one cup at a time, beating on low after each addition. Add vanilla extract, salt, and 2 tablespoons heavy cream. Beat on medium-high for 2-3 minutes until light and fluffy. Add purple gel food coloring and beat until evenly distributed. If too thick, add remaining tablespoon of cream.
  10. Once cupcakes are completely cool, fill a piping bag fitted with a star tip (e.g., Wilton 1M) with purple frosting. Pipe a generous swirl on each cupcake, starting from the outside and working inward.
  11. Decorate with sprinkles, edible glitter, or candy eyeballs while frosting is still soft. Let frosting set for about 15 minutes before serving or storing.

Notes

For best results, use gel food coloring instead of liquid for true black and vibrant purple. Ensure butter and cream cheese are properly softened for smooth frosting. Cupcakes can be baked a day ahead and stored in an airtight container at room temperature; frost the day of serving. For a dairy-free version, use dairy-free buttermilk (almond milk + lemon juice) and vegan butter/cream cheese alternatives.

Nutrition

Keywords: Halloween cupcakes, black velvet cupcakes, purple frosting, easy Halloween dessert, black cocoa cupcakes

Find it online: https://freshforkful.com/easy-black-velvet-halloween-cupcakes-purple-frosting-recipe/