Can I use regular cocoa powder instead of black cocoa?

You can use a mix of Dutch process and black cocoa if you cannot find all black cocoa, but using only regular cocoa will give you a brown cupcake rather than a true black one. The flavor will also be different, more traditional chocolate rather than that deep, slightly bitter black cocoa taste.

Why does black food coloring sometimes turn purple when baked?

This can happen with liquid food coloring or lower quality gel brands. Stick with a reputable gel food coloring and use black cocoa as the base color. The combination keeps the color stable through baking.

Is black cocoa powder safe to eat?

Yes, absolutely. Black cocoa powder is just heavily Dutch-processed cocoa. It is widely used in commercial baking, including in the famous dark cookies you probably already love. It is perfectly safe and really tasty.

Can I make these ahead of time?

Yes, this is actually a great recipe to make a day ahead. Bake the cupcakes, let them cool, and store unfrosted at room temperature overnight. Frost them the morning of your event. The flavor actually deepens a little overnight which is a happy bonus.

Black Velvet Halloween Cupcakes Recipe

Name: Black Velvet Halloween Cupcakes That Are Spooky and Delicious
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Cuisine: American
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

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.