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Quick Black Velvet Cupcakes with Orange Buttercream

quick black velvet halloween cupcakes with orange buttercream - featured image
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These quick black velvet Halloween cupcakes with orange buttercream are a simple, moist chocolate cake tinted a deep, dramatic black, topped with a bright, creamy orange frosting. They come together in a single bowl, bake up in a flash, and are perfect for Halloween parties or class treats.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (45g) unsweetened dark cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) hot coffee
  • 1–2 teaspoons black gel food coloring
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 4 oz (113g) cream cheese, softened
  • 4 cups (480g) powdered sugar, sifted
  • Zest from 1 large orange
  • ½ teaspoon orange extract
  • A few drops orange gel food coloring
  • 2–3 tablespoons heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, dark cocoa powder, baking soda, and salt.
  3. In a medium bowl or large liquid measuring cup, whisk together buttermilk, vegetable oil, egg, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and whisk gently until just combined (a few lumps are fine).
  5. Add hot coffee and black gel food coloring; whisk until batter is smooth and uniformly dark. Batter will be thin.
  6. Divide batter evenly among the 12 liners, filling each about ⅔ to ¾ full.
  7. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the buttercream: In a large bowl, beat softened butter and cream cheese on medium speed until smooth and creamy, about 2 minutes.
  9. Gradually add sifted powdered sugar on low speed, one cup at a time. Add orange zest, orange extract, a few drops of orange gel food coloring, and 1 tablespoon heavy cream.
  10. Increase speed to medium-high and beat for 3-4 minutes until light and fluffy. Adjust consistency with additional cream or powdered sugar as needed.
  11. Once cupcakes are completely cool, pipe or spread orange buttercream onto each cupcake. Garnish with black sanding sugar, Halloween sprinkles, or candy spiders if desired.

Notes

Don’t skip the hot coffee; it deepens the chocolate flavor without making it taste like coffee. Use room temperature ingredients for best results. For a true black color, use gel food coloring. Cool cupcakes completely before frosting to prevent melting. The frosting can be made ahead and stored in the fridge; bring to room temperature and re-whip before using.

Nutrition

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

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