---
title: "Black Velvet Halloween Cupcakes That Are Spooky and Delicious"
description: "Try this black velvet halloween cupcakes recipe for spooky season. Tender, dark, and topped with fluffy cream cheese frosting in under an hour."
url: https://dailyrecipesworld.com/desserts/black-velvet-halloween-cupcakes-recipe/
type: recipe
category: "Desserts"
published: 2026-09-07
updated: 2026-09-07
author: Amelia
image: https://dailyrecipesworld.com/uploads/2026/09/black-velvet-halloween-cupcakes-that-are-spooky-and-delicious-1375.webp
---

# Black Velvet Halloween Cupcakes That Are Spooky and Delicious

These black velvet Halloween cupcakes are deeply dark, tender, and perfect for spooky season. Made with black cocoa powder and topped with stark white cream cheese frosting, they look dramatic but are surprisingly easy to pull off.

- **Prep time:** 25 mins
- **Cook time:** 20 mins
- **Serves:** 12 servings

## Ingredients

- 1 cup all-purpose flour
- 1/2 cup black cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp fine salt
- 2 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup buttermilk, room temperature
- 1 tsp white vinegar
- 1 tsp pure vanilla extract
- 1 tsp black gel food coloring
- 8 oz full-fat cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 2 1/2 cups powdered sugar, sifted
- 1 tsp vanilla extract for frosting
- Pinch of salt for frosting
- Halloween sprinkles or plastic spider toppers for decoration

## Method

1. **Preheat and Prep.** Preheat your oven to 350 degrees F (175 degrees C). Line a standard 12-cup muffin tin with Halloween cupcake liners and set aside.
2. **Mix the Dry Ingredients.** In a medium bowl, whisk together the all-purpose flour, black cocoa powder, baking soda, baking powder, and salt until evenly combined. Set aside.
3. **Mix the Wet Ingredients.** In a large bowl, whisk together the eggs, granulated sugar, and vegetable oil until smooth. Add the buttermilk, white vinegar, vanilla extract, and black gel food coloring. Whisk again until everything is fully combined and the color looks uniform.
4. **Combine and Fill.** Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined. Do not overmix or the cupcakes will be tough. A few small lumps are perfectly fine. Divide the batter evenly among the cupcake liners, filling each about two thirds full.
5. **Bake.** Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs. Start checking at 18 minutes as ovens vary. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
6. **Make the Cream Cheese Frosting.** Beat the cream cheese and butter together on medium speed for about 2 minutes until fluffy and smooth. Add the sifted powdered sugar one cup at a time, mixing on low after each addition. Add the vanilla extract and pinch of salt and beat on medium-high for another minute until the frosting is light and creamy.
7. **Frost and Decorate.** Transfer the frosting to a piping bag fitted with your favorite tip, or simply spread it on with an offset spatula. Pipe or spread frosting generously onto each completely cooled cupcake. Decorate with Halloween sprinkles, spider toppers, or any spooky decorations you like. Serve immediately or store as directed.