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Perfect Black Velvet Cupcakes: Easy Halloween Treat

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These rich, tender black velvet cupcakes get their dramatic color from black cocoa powder—no artificial food coloring needed. Topped with a bright orange buttercream, they’re the ultimate Halloween treat that’s surprisingly easy to make.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (50g) black cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon white vinegar
  • 1 cup (226g) unsalted butter, softened
  • 3 ½ cups (420g) powdered sugar, sifted
  • 2 tablespoons orange zest (from about 2 large oranges)
  • 3 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • A few drops orange gel food coloring (optional)
  • Halloween sprinkles (optional)
  • Edible glitter (optional)
  • Candy eyeballs (optional)

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 flour, black cocoa powder, baking soda, and salt for about 30 seconds until uniform.
  3. In a separate larger bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, and white vinegar until smooth and slightly frothy.
  4. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (15-20 strokes). Batter will be thin and dark.
  5. Divide batter evenly among the 12 liners, filling each about ⅔ full.
  6. Bake for 18-20 minutes, rotating pan halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Let cupcakes cool in the 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 with an electric mixer on medium speed for 2 minutes until pale and creamy.
  9. Add sifted powdered sugar, one cup at a time, beating on low after each addition. Add orange zest, orange juice, vanilla extract, and a pinch of salt. Beat on medium-high for 3-4 minutes until light and fluffy. Add orange food coloring if desired.
  10. Fit a piping bag with a star tip and fill with buttercream. Pipe a swirl onto each cooled cupcake. Decorate with sprinkles, glitter, or candy eyeballs as desired.

Notes

Use room temperature ingredients for best results. Don’t overmix the batter. Black cocoa is clumpy, so whisk dry ingredients thoroughly. For dairy-free, use a dairy-free buttermilk alternative and plant-based butter. Cupcakes can be stored unfrosted at room temperature for up to 3 days, or frosted in the refrigerator for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: black velvet cupcakes, Halloween cupcakes, black cocoa cupcakes, orange buttercream, Halloween dessert, easy Halloween treat

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