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Best Black Velvet Halloween Cupcakes with Orange Frosting

black velvet Halloween cupcakes with orange frosting - featured image
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These impossibly dark black velvet cupcakes are topped with a bright, tangy orange cream cheese frosting, creating the perfect Halloween treat. The secret is in the cocoa-to-food-coloring ratio, resulting in a moist, tender crumb that stays fresh for days.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/4 cup (20g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) buttermilk, at room temperature
  • 1 to 2 tablespoons black gel food coloring
  • 1 teaspoon white vinegar
  • 8 ounces (226g) cream cheese, softened
  • 1/2 cup (113g) unsalted butter, softened
  • 3 to 4 cups (360g to 480g) powdered sugar
  • 2 tablespoons fresh orange zest
  • 2 tablespoons fresh orange juice
  • A few drops orange gel food coloring (optional)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with 12 paper liners.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt for about 20 seconds. Set aside.
  3. In a large bowl, whisk together sugar and vegetable oil until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  4. Pour in buttermilk and whisk until combined. Add black gel food coloring, starting with 1 tablespoon, and whisk until batter is deep black. Add more coloring, 1 teaspoon at a time, if needed.
  5. Add dry ingredients to wet in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  6. Stir in white vinegar quickly but gently. The batter will bubble slightly. Pour batter into prepared liners, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, rotating pan halfway through. Cupcakes are done when a toothpick inserted in 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 frosting: In a large bowl, beat softened cream cheese and butter together until smooth and fluffy, about 2 minutes. Add orange zest, orange juice, and vanilla extract; beat until combined. Gradually add powdered sugar, 1 cup at a time, beating on low speed. Add orange gel food coloring if desired and beat until uniform.
  9. Once cupcakes are completely cool, pipe or spread frosting on top. Decorate with Halloween sprinkles, candy eyes, or candy pumpkins if desired. Serve immediately or refrigerate.

Notes

For best results, use gel or paste food coloring, not liquid. Ensure all ingredients are at room temperature. Do not overmix the batter. Cool cupcakes completely before frosting. Frosted cupcakes can be refrigerated for up to 5 days; unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: Halloween cupcakes, black velvet cupcakes, orange frosting, cream cheese frosting, Halloween dessert, black cake, orange cream cheese frosting

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