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Kid-Approved Black Velvet Cupcakes: Best Halloween Treat

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These impossibly moist black velvet cupcakes with creamy orange frosting taste like a Halloween dream. After twelve attempts, this recipe recreates the magic of a beloved closed bakery, using simple ingredients for a dramatic, kid-approved treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ¼ cup (22g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) buttermilk
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 2–3 tablespoons black gel food coloring
  • ½ cup (113g) unsalted butter, softened
  • 4 oz (113g) cream cheese, softened
  • 3 cups (360g) powdered sugar
  • 1 teaspoon orange extract
  • 8–10 drops orange gel food coloring
  • 2–3 tablespoons heavy cream
  • Halloween sprinkles (optional)
  • Edible glitter (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with black or orange cupcake liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until no lumps remain.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, and white vinegar until smooth.
  4. Add 2 tablespoons black gel food coloring to the wet ingredients and whisk until evenly distributed. Add more if desired.
  5. Pour wet ingredients into dry ingredients and stir with a spatula until just combined (about 15 strokes). Do not overmix.
  6. Let the batter rest at room temperature for 10 minutes.
  7. Divide batter evenly among the 12 liners, filling each about ⅔ full.
  8. Bake for 18-20 minutes, or 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.
  9. For the frosting: In a large bowl, beat softened butter and cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides.
  10. Add powdered sugar one cup at a time, beating on low after each addition. Add orange extract and orange gel food coloring, then beat on medium-high for 2 minutes until light and fluffy.
  11. Add heavy cream one tablespoon at a time until pipeable consistency is reached.
  12. Transfer frosting to a piping bag fitted with a star tip. Pipe a rosette onto each cooled cupcake. Top with sprinkles and edible glitter if desired.

Notes

Don’t skip the vinegar; it reacts with baking soda for lift. Use gel food coloring, not liquid. Room temperature ingredients are crucial. Let cupcakes cool completely before frosting. For extra crunch, toast sprinkles at 300°F for 3 minutes. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: black velvet cupcakes, Halloween cupcakes, orange frosting, kid-friendly, chocolate cupcakes, Halloween dessert, black cupcakes, orange cream cheese frosting

Find it online: https://cooksybite.com/kid-approved-black-velvet-cupcakes-best-halloween-treat/