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Best Black Velvet Halloween Cupcakes with Orange Buttercream

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Moist, tender black velvet cupcakes with a hint of cocoa, topped with a bright and silky orange buttercream. Perfect for Halloween parties, these visually stunning treats are surprisingly easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ¼ cup (20g) unsweetened cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) vegetable oil
  • ¾ cup (180ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2–3 tablespoons black gel food coloring
  • 1 teaspoon white vinegar
  • 1 cup (226g) unsalted butter, softened
  • 3–4 cups (360-480g) powdered sugar, sifted
  • 2 tablespoons fresh orange zest
  • 2–3 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • a pinch of salt
  • orange gel food coloring (optional)
  • Halloween sprinkles (optional)
  • black sanding sugar (optional)
  • candy eyeballs (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with 12-14 cupcake liners.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt until no lumps remain.
  3. In a separate bowl, whisk together vegetable oil, buttermilk, eggs, and vanilla extract until smooth and slightly thickened.
  4. Pour wet ingredients into dry ingredients. Stir gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  5. Add black gel food coloring and white vinegar. Stir until the batter is evenly black (about 1 minute). Add more coloring if needed.
  6. Fill each liner about ⅔ full using a cookie scoop or spoon.
  7. Bake for 18-22 minutes, 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 (at least 30 minutes).
  8. While cupcakes cool, make the buttercream: In a large bowl, beat softened butter on medium speed until creamy (about 2 minutes). Add orange zest and beat 30 seconds.
  9. Gradually add sifted powdered sugar, 1 cup at a time, beating on low until incorporated. Add orange juice and vanilla extract. Increase speed to medium-high and beat 3-4 minutes until light and fluffy. Adjust consistency with more juice or sugar as needed. Add a tiny dab of orange gel coloring if desired.
  10. Fit a piping bag with a star tip (e.g., Wilton 1M) and fill with buttercream. Pipe a swirl onto each cooled cupcake. Decorate immediately with sprinkles, sanding sugar, or candy eyeballs.

Notes

Use gel food coloring, not liquid, for a true black color. Room temperature ingredients ensure proper emulsification. For extra orange flavor, toast the zest at 300°F for 5 minutes before adding. Chill the frosting if it becomes too soft while piping. Unfrosted cupcakes can be stored at room temperature for up to 3 days; frosted cupcakes keep in the refrigerator for up to 5 days. Freeze unfrosted cupcakes for up to 3 months.

Nutrition

Keywords: Halloween cupcakes, black velvet cupcakes, orange buttercream, spooky cupcakes, fall baking, velvet cake

Find it online: https://sparklechew.com/best-black-velvet-halloween-cupcakes-with-orange-buttercream/