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Creamy Black Velvet Halloween Cupcakes

black velvet halloween cupcakes - featured image
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A dramatic, spooky, and delicious cupcake recipe that combines rich cocoa with tangy cream cheese for a unique ‘black velvet’ texture. Perfect for Halloween or any time you want a comforting, visually striking dessert.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 8 oz (226g) full-fat cream cheese, softened
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) milk (whole or buttermilk)
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons black gel food coloring
  • 4 oz cream cheese (for frosting)
  • ½ cup powdered sugar (for frosting)
  • Splash of vanilla (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and cream cheese together on medium speed until smooth and creamy (3-4 minutes).
  4. Gradually add the sugar, beating on high for 3-5 minutes until the mixture is pale and fluffy.
  5. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Stir in the vanilla extract.
  6. Add the dry ingredients to the wet ingredients in three additions, alternating with the milk (start and end with flour). Mix on low speed just until combined.
  7. Add the black gel food coloring and fold gently until the color is uniform and the batter is black.
  8. Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
  9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
  10. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  11. For frosting, beat 4 oz cream cheese, ½ cup powdered sugar, and a splash of vanilla until smooth.
  12. Spread frosting over the cooled cupcakes.

Notes

Ensure butter and cream cheese are at room temperature for best emulsification. Use gel food coloring instead of liquid to maintain batter consistency. Do not overmix the batter. Cool cupcakes completely before frosting to prevent melting. Store in an airtight container at room temperature for up to two days.

Nutrition

Keywords: Halloween cupcakes, black velvet cake, cream cheese cupcakes, easy baking, spooky dessert, chocolate cupcakes, gel food coloring

Find it online: https://tomyumy.com/creamy-black-velvet-halloween-cupcakes-6-easy-steps/