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Black Velvet Cupcakes: Best Easy Halloween Dessert

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These black velvet cupcakes are completely dye-free, using black cocoa powder for a dramatic color. They are moist, chocolatey, and perfect for Halloween parties.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup black cocoa powder (Guittard or King Arthur recommended)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, shaken well
  • ½ cup hot brewed coffee
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 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 medium bowl, whisk together flour, black cocoa powder, baking soda, and salt. Sift cocoa if clumpy.
  3. In a large bowl, whisk sugar and vegetable oil until combined. Add eggs one at a time, whisking after each. Stir in vanilla.
  4. Add one-third of the flour mixture to the wet ingredients and stir gently. Add half the buttermilk and stir. Repeat with another third of flour, remaining buttermilk, and finish with the last of the flour. Mix just until combined.
  5. Pour in hot coffee and stir gently. Batter will be thin.
  6. Divide batter evenly among the 12 liners, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
  8. For frosting: Beat softened cream cheese and butter until smooth and creamy, about 2 minutes. Add vanilla and salt. Gradually add powdered sugar, beating on low until incorporated. Increase speed to medium and beat for 1 minute until light and fluffy. Refrigerate 15 minutes if too soft before piping.

Notes

Bloom the black cocoa with hot coffee to deepen color and flavor. Do not overmix the batter. For best results, bake cupcakes a day ahead and frost the morning of serving. Store unfrosted cupcakes at room temperature for up to 3 days; frosted cupcakes refrigerated for up to 5 days. Freeze unfrosted cupcakes for up to 3 months.

Nutrition

Keywords: black velvet cupcakes, Halloween dessert, black cocoa cupcakes, dye-free cupcakes, cream cheese frosting

Find it online: https://coracooks.com/black-velvet-cupcakes-best-easy-halloween-dessert/