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Best Black Velvet Halloween Cupcakes with Orange Buttercream

black velvet halloween cupcakes - featured image
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These Black Velvet Halloween Cupcakes feature a moist, tender black cocoa cake topped with a bright, citrusy orange buttercream. They’re a showstopper for any Halloween party, easy to make, and disappear fast.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 1 ½ cups granulated sugar (300g)
  • ⅓ cup unsweetened cocoa powder (30g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk, room temperature (240ml)
  • ½ cup vegetable oil (120ml)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 to 2 tablespoons black gel food coloring
  • 1 teaspoon white vinegar
  • 1 cup unsalted butter, softened (226g or 2 sticks)
  • 4 cups powdered sugar, sifted (480g)
  • 2 tablespoons fresh orange zest (from about 2 large oranges)
  • 2 to 3 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • A few drops orange gel food coloring (optional)
  • Halloween sprinkles (optional)
  • Candy eyeballs (optional)
  • Mini chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line muffin tins with paper liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Stir black gel food coloring into the wet ingredients until uniform.
  5. Pour wet ingredients into dry ingredients and fold gently with a rubber spatula until just combined. Batter will be thin.
  6. Stir in white vinegar; batter will bubble slightly.
  7. Divide batter evenly among liners, filling each about ⅔ full. Makes 18-20 cupcakes.
  8. Bake for 16-20 minutes, until a toothpick inserted in center comes out with moist crumbs. Rotate pans halfway through.
  9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For buttercream: Beat softened butter on medium speed for 2 minutes until pale and creamy. Add orange zest and beat 30 seconds.
  11. Gradually add sifted powdered sugar, 1 cup at a time, beating on low. Add 2 tablespoons orange juice, vanilla, and salt. Beat on medium-high for 3 minutes until fluffy. Add more orange juice if needed. Add orange food coloring if desired.
  12. Pipe buttercream onto cooled cupcakes using a piping bag fitted with a large star tip. Decorate with sprinkles or candy eyeballs.

Notes

Use gel food coloring for deep black color. Room temperature ingredients ensure proper emulsification. Cool cupcakes completely before frosting to prevent melting. For gluten-free, use 1:1 gluten-free flour blend. For dairy-free, use plant-based buttermilk and vegan butter.

Nutrition

Keywords: Halloween cupcakes, black velvet cupcakes, orange buttercream, Halloween dessert, chocolate cupcakes

Find it online: https://breezybake.com/best-black-velvet-halloween-cupcakes-with-orange-buttercream/