Black Velvet Cupcakes
These dramatic black velvet cupcakes are a Halloween-ready twist on red velvet — all the classic tangy flavor and moist crumb, but in a strikingly dark color. Perfect for goth parties, spooky gatherings, or anyone who loves dessert with flair.
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
Use black gel food coloring for the best color intensity. Frosting can be dyed black for a full goth look or kept white for contrast. Store frosted cupcakes in an airtight container for up to 2 days at room temperature or 5 days in the fridge.
Nutrition
Calories: 340kcalCarbohydrates: 45gProtein: 3gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 220mgPotassium: 95mgFiber: 1gSugar: 32gVitamin A: 550IUCalcium: 60mgIron: 1.5mg
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