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Best Black Velvet Cupcakes with Cream Cheese Frosting

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These incredibly moist, deep black velvet cupcakes are topped with a tangy cream cheese frosting, making them the perfect showstopper for Halloween parties. The secret is in the balance of cocoa, vinegar, and black gel food coloring.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ¼ cup (20g) unsweetened cocoa powder (preferably Hershey’s Special Dark)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • ½ cup (120ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons black gel food coloring
  • 8 ounces (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 to 4 cups (360g to 480g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

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, cocoa powder, baking soda, and salt.
  3. In a separate larger bowl, whisk together sugar and vegetable oil until well combined. Add buttermilk, eggs, vinegar, and vanilla extract; whisk until smooth and slightly frothy.
  4. Add black gel food coloring to the wet ingredients, starting with 1 tablespoon and adding more until the batter is deep black (about 1 ½ tablespoons).
  5. Pour dry ingredients into wet ingredients and stir with a rubber spatula until just combined. Do not overmix.
  6. Divide batter evenly among the 12 liners, filling each about ⅔ full.
  7. Bake for 18 to 22 minutes, until tops spring back and a toothpick inserted in the center comes out with a few moist crumbs.
  8. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting: In a large bowl, beat cream cheese and butter together with an electric mixer until smooth and creamy, about 2 minutes.
  10. Add powdered sugar one cup at a time, beating on low speed. Add vanilla extract and salt. Increase speed to medium-high and beat for 2 to 3 minutes until light and fluffy.
  11. Once cupcakes are completely cool, pipe frosting onto each cupcake using a piping bag fitted with a star tip. Decorate as desired.

Notes

Use gel food coloring for the deepest black color. Ensure all ingredients are at room temperature for best results. Do not overmix the batter. Store frosted cupcakes in the refrigerator for up to 4 days.

Nutrition

Keywords: black velvet cupcakes, Halloween cupcakes, cream cheese frosting, black velvet cake, vampire cupcakes, spooky cupcakes

Find it online: https://sparklechew.com/best-black-velvet-cupcakes-with-cream-cheese-frosting/