Okay so here’s the thing about black velvet cupcakes – they sound intimidating but they’re literally just red velvet cupcakes dyed black instead of red. That’s it. Same recipe, different color. But the reaction you get is completely different. I brought these to a Halloween party last year and people acted like I’d discovered some dark baking sorcery. One person asked if they contained activated charcoal. Nope, just food coloring and cocoa powder doing their thing.
What makes these special is they look genuinely dramatic without tasting weird or artificial. They’re still that tangy, slightly chocolatey red velvet flavor everyone loves. The black color just makes them perfect for Halloween, goth parties, or any time you want dessert that looks like it came from a Tim Burton movie.
Best part? If you’ve ever made red velvet anything, you already know how to make these. Just swap red food coloring for black. Congratulations, you’re now a goth baker :/
Why Black Velvet Beats Regular Halloween Cupcakes
Most Halloween cupcakes are chocolate or vanilla with orange frosting and plastic spider rings. Boring. Overdone. These black velvet cupcakes look different from everything else on the dessert table without requiring any special skills or weird ingredients you’ll never use again.
I made these for my friend’s “elegant Halloween” dinner party where she banned anything with googly eyes or candy corn. These cupcakes were perfect – sophisticated, dramatic, actually delicious. Her super judgmental mother-in-law who “doesn’t really eat sweets” ate two and asked if I had a food blog. I don’t, but the fact that she thought I should was flattering enough.
Here’s why you need these cupcakes:
- They look insanely cool without tasting weird
- Still have that classic red velvet flavor everyone loves
- The black color is naturally Halloween-appropriate
- Cream cheese frosting cuts through the richness perfectly
- They photograph incredibly well for social media
- Work for both kid parties and adult gatherings
Plus these work for people who claim they don’t like “gimmicky” Halloween food. These aren’t gimmicky – they’re legitimately good cupcakes that happen to be black.
What You Need for Black Velvet Cupcakes
For the Cupcakes
This is red velvet formula with color modification – simple but effective.
Dry Ingredients:
- All-purpose flour (1½ cups)
- Cocoa powder (2 tablespoons – not too much or they taste like chocolate cake)
- Baking soda (1 teaspoon)
- Salt (½ teaspoon)
Wet Ingredients:
- Vegetable oil (½ cup – keeps them super moist)
- Granulated sugar (1 cup)
- Large eggs (2 – room temperature)
- Buttermilk (1 cup)
- White vinegar (1 teaspoon – reacts with baking soda for texture)
- Vanilla extract (2 teaspoons)
- Black gel food coloring (2-3 tablespoons – more than you think)
Why these ingredients work: The buttermilk and vinegar create that signature red velvet tang. Oil keeps them moist for days. The small amount of cocoa adds depth without making them taste like chocolate cake. And black gel coloring gets you that deep black without adding liquid that throws off the recipe.
For the Cream Cheese Frosting
Classic cream cheese frosting is non-negotiable for velvet cupcakes.
- Cream cheese (8 oz – full fat, softened completely)
- Unsalted butter (½ cup – softened)
- Powdered sugar (3-4 cups depending on thickness preference)
- Vanilla extract (2 teaspoons)
- Heavy cream (2-3 tablespoons if needed for consistency)
Critical info: Softened means room temperature for at least an hour. Cold cream cheese makes lumpy frosting. Nobody wants lumpy frosting.
For Decoration
- Black sanding sugar or black sprinkles
- Edible silver stars or glitter
- Fresh blackberries (elegant and on-theme)
- Silver or gold dragées
You can keep frosting white for dramatic contrast or dye it black for full goth commitment. Both look good.
How to Make Black Velvet Cupcakes
Step 1: Prep Your Pan
Preheat oven to 350°F. Line a muffin tin with cupcake liners – black ones look extra dramatic if you have them.
The black color looks coolest when you can see the dark crumb against white or silver liners.
Step 2: Mix the Batter
Whisk together flour, cocoa powder, baking soda, and salt in one bowl. In a larger bowl, whisk oil and sugar together for about a minute. Add eggs one at a time, whisking after each. Add buttermilk, vinegar, and vanilla.
Now add your black food coloring. Start with 2 tablespoons of gel coloring and mix thoroughly. Check the color – you want deep black, not gray. Add more if needed. The batter should look almost black, maybe slightly grayish – it’ll darken as it bakes.
Pro tip: Gel coloring stains everything so wear an apron or clothes you don’t care about. Your hands will be temporarily black.
Add dry ingredients to wet in two batches, mixing on low speed just until combined. Don’t overmix or you’ll get tough cupcakes.
Step 3: Fill and Bake
Fill cupcake liners about ⅔ full. Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.
Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This is crucial – frosting warm cupcakes makes everything melt into a mess.
Step 4: Make the Cream Cheese Frosting
Beat softened cream cheese and butter together for 2-3 minutes until completely smooth and fluffy. Scrape down the sides – cream cheese loves hiding there.
Add powdered sugar one cup at a time, beating on low speed to avoid a sugar cloud in your kitchen. Once incorporated, beat on high for 2 minutes until light and fluffy.
Add vanilla extract. If the frosting is too thick, add heavy cream one tablespoon at a time.
Color decision time: Keep it white for dramatic black-and-white contrast, or add black gel coloring for all-black cupcakes. Both look incredible.
Step 5: Frost and Decorate
Once cupcakes are completely cool, frost them however you like. I prefer piping a swirl with a large star tip because it looks fancier with minimal effort.
If you’re not confident piping, just use an offset spatula or knife to spread frosting on top. Make sure you use enough frosting – skimpy frosting on cupcakes is sad.
Add your decorations while the frosting is still soft. Black sanding sugar, silver stars, edible glitter – whatever matches your aesthetic. Fresh blackberries on top look elegant and tie into the black theme naturally.
These black velvet cupcakes look best when the contrast between cake and frosting is visible. Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
Black Velvet Cupcakes
Equipment
- Muffin tin
- Cupcake liners
- Mixing bowls
- Whisk
- Electric mixer or hand mixer
- Cooling rack
- piping bag or spatula
Ingredients
- 1½ cups all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 cup buttermilk
- 1 tsp white vinegar
- 2 tsp vanilla extract
- 2–3 tbsp black gel food coloring
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3–4 cups powdered sugar
- 2 tsp vanilla extract (for frosting)
- 2–3 tbsp heavy cream (as needed for frosting)
- black sanding sugar, silver sprinkles, or edible glitter (for decoration)
- fresh blackberries (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners, preferably black or silver for visual effect.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl, whisk oil and sugar until combined. Add eggs one at a time, followed by buttermilk, vinegar, vanilla, and black gel coloring. Mix until fully black.
- Gradually add dry ingredients to the wet mixture in two batches, mixing on low speed until just combined. Do not overmix.
- Divide batter evenly into liners, filling each about ⅔ full. Bake for 18–22 minutes until a toothpick inserted comes out clean.
- Cool cupcakes in pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- To make frosting, beat softened cream cheese and butter for 2–3 minutes until smooth. Add powdered sugar gradually, then vanilla. Adjust consistency with cream as needed.
- Frost cooled cupcakes using piping or spreading method. Decorate with sanding sugar, glitter, or blackberries.
Notes
Nutrition
Frequently Asked Questions
My cupcakes came out dark gray instead of black – what happened?
You didn’t use enough black food coloring or you used liquid instead of gel. Gel coloring is much more concentrated. Add 3-4 tablespoons for true black. Also, black cocoa powder helps achieve darker color naturally.
Can I make these black velvet cupcakes ahead of time?
Yes. Bake cupcakes up to 3 days ahead and store unfrosted in airtight container. Make frosting 2 days ahead and refrigerate – bring to room temperature and rewhip before using. Frost the day you’re serving for best results.
The cream cheese frosting is too runny – how do I fix it?
Your cream cheese or butter was too warm, or you added too much liquid. Refrigerate the frosting for 15-20 minutes to firm up, then rewhip. Add more powdered sugar if needed to thicken.
My black food coloring stained my teeth – is this normal?
Unfortunately yes. Black food coloring temporarily stains teeth and tongues. Warn your guests ahead of time. It washes off within a few hours but can be startling.
Can I use this recipe to make a layer cake instead?
Absolutely. Use two 8-inch or 9-inch round pans. Bake for 25-30 minutes. Double the frosting recipe for adequate coverage between layers and on the outside.
