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Decadent Black Velvet Halloween Cupcakes with Easy Orange Cream Cheese Frosting

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These rich, moist black velvet cupcakes feature a deep chocolate flavor enhanced by Dutch-processed and black cocoa powders, topped with a sweet and tangy orange cream cheese frosting perfect for Halloween celebrations.

Ingredients

Scale
  • 1 1/2 cups (180 g) all-purpose flour, sifted
  • 1/4 cup (25 g) Dutch-processed cocoa powder (recommended: Valrhona or Ghirardelli)
  • 2 tablespoons black cocoa powder (optional for deeper color)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 3/4 cup (180 ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon black gel food coloring
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon orange zest
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
  2. In a large bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, black cocoa powder (if using), baking soda, and salt.
  3. Using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, scraping down the bowl as needed. Add vanilla extract and black gel food coloring, mixing until fully incorporated.
  5. Add the dry ingredients in three batches, alternating with the buttermilk in two additions, beginning and ending with dry ingredients. Mix on low speed to avoid overworking the batter.
  6. Spoon batter evenly into cupcake liners, filling about two-thirds full.
  7. Bake for 18-22 minutes, checking doneness with a toothpick which should come out with a few moist crumbs but no raw batter.
  8. Cool cupcakes in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  9. For the frosting, beat cream cheese and butter together on medium speed until smooth and creamy.
  10. Gradually add powdered sugar, then mix in orange juice, orange zest, and vanilla extract. Adjust consistency with extra juice or powdered sugar if needed.
  11. Once cupcakes are completely cool, frost generously. Optionally, sprinkle with black sanding sugar or edible glitter for a festive touch.

Notes

Use gel food coloring for vibrant black color without thinning the batter. Sift dry ingredients to avoid clumps. Cool cupcakes completely before frosting to prevent melting. For dairy-free version, substitute butter and cream cheese with plant-based alternatives and use almond milk with vinegar instead of buttermilk. Store frosted cupcakes refrigerated up to 4 days; bring to room temperature before serving. Freeze unfrosted cupcakes up to 3 months.

Nutrition

Keywords: black velvet cupcakes, Halloween cupcakes, orange cream cheese frosting, chocolate cupcakes, festive desserts, spooky treats

Find it online: https://piperplate.com/decadent-black-velvet-halloween-cupcakes-with-easy-orange-cream-cheese-frosting/