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Perfect Black Velvet Halloween Cupcakes with Purple Buttercream

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These dramatic black velvet cupcakes are moist, tender, and topped with a creamy purple buttercream. Perfect for Halloween parties, they deliver a bold, spooky look with a classic velvet flavor that kids and adults love.

Ingredients

  • All-purpose flour, 1 ½ cups (190g)
  • Unsweetened cocoa powder, ¼ cup (20g)
  • Granulated sugar, 1 cup (200g)
  • Baking soda, 1 teaspoon
  • Salt, ½ teaspoon
  • Vegetable oil, ½ cup (120ml)
  • Buttermilk, ¾ cup (180ml), room temperature
  • Large egg, 1, room temperature
  • White vinegar, 1 teaspoon
  • Vanilla extract, 1 teaspoon
  • Black gel food coloring, 2-3 tablespoons
  • Unsalted butter, 1 cup (2 sticks, 226g), softened
  • Powdered sugar, 3 ½ cups (420g), sifted
  • Heavy cream, 3-4 tablespoons (45-60ml)
  • Vanilla extract, 1 teaspoon
  • Purple gel food coloring, ½ to 1 teaspoon
  • Pinch of salt
  • Halloween sprinkles, edible glitter, or candy eyeballs (optional)
  • Small plastic spiders or bat toppers (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 cupcake liners.
  2. In a medium bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
  3. In a large bowl, whisk together the vegetable oil, buttermilk, egg, vinegar, and vanilla extract until smooth and slightly frothy, about 30 seconds.
  4. Add 2 tablespoons of black gel food coloring to the wet ingredients and whisk until fully incorporated. Add another tablespoon for a deeper black if desired.
  5. Pour the dry ingredients into the wet ingredients. Stir gently with a rubber spatula until just combined. Do not overmix.
  6. Divide the batter evenly among the 12 liners, filling each about ⅔ full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through.
  8. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  9. While the cupcakes cool, make the frosting. In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  10. Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until incorporated. Add the vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream. Beat on medium-high for 3-4 minutes until light and fluffy. Add more cream if needed.
  11. Add ½ teaspoon of purple gel food coloring and beat until evenly distributed. Add more color a tiny bit at a time until you reach your desired shade.
  12. Fit your piping bag with a large star tip and fill it with the purple buttercream. Pipe a generous swirl onto each cooled cupcake. Top with Halloween sprinkles, edible glitter, or a candy spider.

Notes

Don’t overmix the batter to avoid dense cupcakes. Use room temperature ingredients for best results. Black gel food coloring stains surfaces, so wear gloves and clean spills immediately. For a deeper black, use up to 3 tablespoons of black gel coloring. The cupcakes taste even better the next day.

Nutrition

Keywords: black velvet cupcakes, Halloween cupcakes, purple buttercream, spooky cupcakes, velvet cake, Halloween dessert

Find it online: https://cookdella.com/perfect-black-velvet-halloween-cupcakes-with-purple-buttercream/