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Perfect Black Velvet Halloween Cupcakes with Orange Frosting

black velvet halloween cupcakes - featured image
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These stunning black velvet cupcakes with bright orange buttercream frosting are a Halloween showstopper. The tender, moist crumb and tangy citrus frosting create an unexpectedly delicious flavor combination that started as a happy accident.

Ingredients

Scale
  • 240 grams (2 cups) all-purpose flour, spooned and leveled
  • 20 grams (3 tablespoons) unsweetened cocoa powder, preferably Dutch-processed
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 300 grams (1½ cups) granulated sugar
  • 120 ml (½ cup) vegetable oil
  • 240 ml (1 cup) buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon white vinegar
  • 2 to 3 tablespoons black gel food coloring (e.g., Wilton’s Black)
  • 226 grams (1 cup) unsalted butter, softened to room temperature
  • 480 grams (4 cups) powdered sugar, sifted
  • 2 tablespoons fresh orange zest (from about 2 large oranges)
  • 3 to 4 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Few drops orange gel food coloring (optional)

Instructions

  1. Preheat oven to 175°C (350°F). Line two 12-cup muffin tins with paper liners.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt until no lumps remain. Set aside.
  3. In a separate larger bowl, whisk together sugar and vegetable oil until well combined. Add buttermilk, eggs, vanilla extract, and white vinegar. Whisk until smooth.
  4. Add black gel food coloring to the wet ingredients. Start with 2 tablespoons and whisk; add another tablespoon for a true black color. The mixture should look like dark ink.
  5. Pour dry ingredients into wet ingredients. Gently fold with a rubber spatula until just combined. Do not overmix; a few streaks of flour are okay.
  6. Divide batter evenly among 24 liners, filling each about two-thirds full (about a scant ¼ cup per liner).
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate pans halfway through if needed.
  8. Let cupcakes cool in tins for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting: In a large bowl, beat softened butter with a hand mixer or stand mixer with paddle attachment until creamy, about 2 minutes.
  10. Add sifted powdered sugar, one cup at a time, beating on low speed until incorporated.
  11. Add orange zest, orange juice, vanilla extract, and a pinch of salt. Beat on medium-high speed for 3 to 4 minutes until light, fluffy, and spreadable. Adjust consistency with more orange juice or powdered sugar as needed. Add orange gel food coloring if desired.
  12. Once cupcakes are completely cool, pipe frosting with a star tip (e.g., Wilton 1M) or spread with a knife.

Notes

Use gel food coloring, not liquid, for the deepest black color. All ingredients should be at room temperature for best texture. Cupcakes can be made a day ahead; flavors deepen overnight. Unfrosted cupcakes freeze well for up to 3 months. For a cake version, bake in two 8-inch round pans for 25-30 minutes.

Nutrition

Keywords: Halloween cupcakes, black velvet cupcakes, orange frosting, Halloween dessert, black cupcakes, orange buttercream, spooky cupcakes, velvet cake

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