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Perfect Black Velvet Halloween Cupcakes with Orange Cream Cheese Frosting

black velvet halloween cupcakes - featured image
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Rich, dark black velvet cupcakes paired with a tangy, bright orange cream cheese frosting create a nostalgic and festive Halloween treat that’s quick and easy to make.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour, sifted
  • ¾ cup (75 g) black cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 ¼ cups (250 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240 ml) buttermilk
  • 1 ½ teaspoons pure vanilla extract
  • 1 teaspoon white vinegar
  • 8 ounces (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 tablespoon fresh orange zest
  • 1 to 2 tablespoons fresh orange juice
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease it lightly.
  2. In a large bowl, sift together the flour, black cocoa powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix on low speed just until combined.
  6. Stir in the white vinegar.
  7. Spoon the batter evenly into the cupcake liners, filling about two-thirds full. Tap the pan lightly to release air bubbles.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. If cupcakes brown too quickly, tent loosely with foil.
  9. Cool cupcakes completely on a wire rack before frosting, at least 30 minutes.
  10. To make the frosting, beat the cream cheese and softened butter until smooth and creamy, about 2 to 3 minutes.
  11. Gradually add the powdered sugar, beating well after each addition to avoid lumps.
  12. Stir in the orange zest, orange juice (adjust for consistency), vanilla extract, and a pinch of salt until frosting is thick but spreadable.
  13. Frost the cooled cupcakes generously using a piping bag or knife. Optionally, sprinkle with orange sanding sugar or mini chocolate chips.

Notes

Use full-fat cream cheese for best frosting texture. If frosting is too soft, chill for 10 minutes before piping. For darker cupcakes, increase black cocoa powder slightly and reduce flour accordingly. Ensure cupcakes are fully cooled before frosting to prevent melting.

Nutrition

Keywords: black velvet cupcakes, Halloween cupcakes, orange cream cheese frosting, black cocoa powder, festive dessert, easy cupcakes, Halloween dessert

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