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Creamy Halloween Black Velvet Cupcakes with Orange Frosting

Halloween black velvet cupcakes - featured image
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These black velvet cupcakes feature a deep, rich chocolate flavor with a tender crumb, topped with a creamy, tangy orange frosting. Perfect for Halloween parties, they are quick, easy, and crowd-pleasing.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (180g)
  • ½ cup sifted natural unsweetened cocoa powder (50g)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, softened (85g)
  • 1 cup granulated sugar (200g)
  • 2 large eggs, room temperature
  • ¾ cup buttermilk (180ml)
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon black food coloring gel (optional)
  • ½ cup unsalted butter, softened (115g) – for frosting
  • 3 cups powdered sugar, sifted (360g) – for frosting
  • 2 tablespoons fresh orange juice (about half a medium orange) – for frosting
  • 1 teaspoon fresh orange zest – for frosting
  • ½ teaspoon vanilla extract – for frosting
  • Pinch of salt – for frosting

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar on medium speed for 3-4 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. In a small bowl, whisk together buttermilk, vanilla extract, apple cider vinegar, and black food coloring gel if using.
  6. With the mixer on low, add one-third of the dry ingredients to the butter mixture, followed by half the wet mixture. Repeat once more with dry and wet, ending with dry ingredients. Mix until just combined.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. To make the frosting, beat softened butter on medium speed until creamy (about 2 minutes). Gradually add powdered sugar, beating until smooth.
  11. Add fresh orange juice, zest, vanilla extract, and a pinch of salt. Mix until fluffy. Adjust consistency with more juice or powdered sugar if needed.
  12. Frost the cooled cupcakes using a piping bag fitted with a star tip or a knife.
  13. Optionally, decorate with black sanding sugar or edible Halloween-themed decorations.

Notes

Use room temperature ingredients for best texture. Sift dry ingredients to avoid lumps. Do not overmix batter to keep cupcakes tender. Let cupcakes cool completely before frosting to prevent melting. Black food coloring gel is preferred over liquid to avoid thinning batter. Fresh orange zest and juice enhance frosting flavor. For vegan or gluten-free adaptations, use almond flour, vegan margarine, and flax egg.

Nutrition

Keywords: Halloween cupcakes, black velvet cupcakes, orange frosting, chocolate cupcakes, party dessert, spooky cupcakes

Find it online: https://cheerycrisp.com/creamy-halloween-black-velvet-cupcakes-with-orange-frosting-recipe-easy-and-perfect-for-parties/