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Perfect Black Velvet Halloween Cupcakes

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These Perfect Black Velvet Halloween Cupcakes with Cream Cheese Frosting are everything you want from a holiday dessert—dramatic, rich, and just a little bit spooky. The cake is impossibly dark, thanks to a generous amount of black cocoa powder, and it stays moist for days.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup black cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk (room temperature)
  • ½ cup vegetable oil (or any neutral oil like canola or grapeseed)
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 8 oz cream cheese (full-fat, softened)
  • ½ cup unsalted butter (softened)
  • 3 cups powdered sugar (sifted if desired)
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream (or milk)
  • Pinch of salt
  • Black sanding sugar or edible glitter (optional, for decoration)
  • Mini plastic spiders or Halloween sprinkles (optional, for decoration)
  • Orange food coloring (optional, for decoration)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with black or dark-colored paper liners.
  2. In a large bowl, whisk together the flour, black cocoa powder, sugar, baking soda, and salt until no lumps remain.
  3. In a separate bowl or large liquid measuring cup, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and white vinegar until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix.
  5. Use a cookie scoop or spoon to divide the batter evenly among the 12 liners, filling each about ⅔ full (about 3 tablespoons per cupcake).
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should spring back when lightly touched.
  7. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely (at least 30 minutes).
  8. While the cupcakes cool, make the frosting: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy, about 2 minutes. Scrape down the sides.
  9. Add the powdered sugar, one cup at a time, beating on low speed. Add the vanilla extract, heavy cream, and a pinch of salt. Increase speed to medium-high and beat for 2-3 minutes until light, fluffy, and spreadable.
  10. Transfer the frosting to a piping bag fitted with a star tip. Pipe a generous swirl onto each cooled cupcake. Alternatively, spread the frosting with a knife.
  11. Top with black sanding sugar, Halloween sprinkles, or mini plastic spiders for decoration, if desired.

Notes

Room temperature ingredients are crucial for best results. Do not skip the vinegar—it reacts with baking soda for lift. Use a light touch when mixing to avoid tough cupcakes. Weigh flour if possible (180g) for accuracy. Frosted cupcakes can be stored in the refrigerator for up to 5 days; let sit at room temperature for 15 minutes before serving. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: Halloween cupcakes, black velvet cupcakes, cream cheese frosting, black cocoa, spooky desserts, easy Halloween recipe

Find it online: https://bitesienna.com/perfect-black-velvet-halloween-cupcakes-recipe/