Try these Halloween cupcakes, decadent black velvet cupcakes!
Need Halloween cupcakes that are dark and decadent? This tasty recipe for black velvet cupcakes is all that!
Halloween Cupcakes that are perfect for your Halloween entertaining!
Black velvet cupcakes = exceptionally dark and perfectly eerie
What are velvet cupcakes made of?
Velvet cupcakes, regardless of the color, blue velvet, red velvet, black velvet cupcakes and so many more, all have a few common ingredients that give it that edge, one of which is buttermilk. Other commonly found ingredients in velvet cupcakes are vinegar and cocoa, and the most popular velvet cupcake or cake recipe is, of course, red velvet.
What is Buttermilk?
Buttermilk! I grew up hating it, and it’s taken me years to realize that buttermilk is now a favorite drink of mine.
Buttermilk is a fermented dairy drink made from the leftover liquid from making butter. It’s tangy and slightly sharp and is can be enjoyed as a drink, used as leavening in baking like in this cupcake recipe, or in my go-to skillet cornbread recipe, it also makes one amazing marinade for chicken!
If you enjoy kafir or the tangy flavor in plain or Greek yogurt then you will probably like the taste of buttermilk.
Don’t have any buttermilk on hand? Not a problem, check out this hack on how to make buttermilk from milk.
Other Halloween recipes to try:
- Frightening Fingerlings, bacon-wrapped potatoes appetizer.
- Batwing Pies, yummy beef, butternut squash, and potato Cornish pasties (hand pies).
- Butterscotch Magic Cookie Bars, otherwise known as the 7 Layer Bar.
- Black Fig Vodka Martini cocktail, a jet black beauty.
When it comes to Halloween, creating recipes with an eerie twist is a must. Turning these decadent velvet cupcakes a deep jet black is simple and can easily be done with black gel food coloring. To finish it off I’ve made a raspberry cream cheese frosting and perched a wild hibiscus flower with a bit of the syrup drizzled over top to create a wickedly delicious dessert.
How to make black velvet cupcakes
- 1 cup sugar
- 1/2 cup butter
- 2 teaspoons vanilla extract
- 4 eggs
- 1 1/2 teaspoons white vinegar
- 1/2 cup buttermilk
- 2 tablespoons milk
- 1 cup semi-sweet chocolate chips
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon black gel food coloring
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tablespoon milk
- 1 1/2 teaspoons raspberry extract
- Pinch of salt, to taste
For the Cake:
- Preheat oven to 350°F. Line cupcake pan with cupcake liners.
- In a small saucepan over low heat, add the 2 tablespoons of milk and chocolate chips and heat until starting to melt, stirring constantly to prevent melting. Once melted, allow to cool several minutes, set aside.
- In a stand mixer fitted with the paddle attachment, cream together the sugar and butter together on medium speed.
- Add the vanilla extract, and eggs in one at a time beating in until combined after each egg. Mix in the white vinegar and buttermilk, combining well.
- Pour in the melted chocolate, and continue to mix on medium speed until the chocolate is well incorporated.
- Add flour in 1/2 cup at a time on low speed until all of the flour has been added. Mix in the baking soda, baking powder, salt, and black food coloring, on medium speed until well combined and a deep grey color.
- Pour batter into cupcake liner 2/3 full. Bake in preheated 350°F oven for 15 - 18 minutes or toothpick inserted comes out clean.
- Cool in pan for 5 minutes, then transfer to cooling rack to completely cool.
For the Cream Cheese Frosting:
- Using a stand mixer fitted with a balloon whisk attachment beat the cream cheese and butter together on medium speed until smooth, for about 2 minutes.
- Add in the powdered sugar, milk, raspberry extract, and pinch of salt, beat on the lowest speed until the powdered sugar starts to combine, then increase to high speed, mixing until well incorporated and creamy, about 3-5 minutes. Stop to scrape down the sides of the bowl, when needed.
- Add more powdered sugar the frosting is too thin. If the frosting is too thick, you can add in a splash more of milk if needed to thin it out until you have your desired consistency. The frosting needs to be able to hold without being runny. Set aside, covered in the refrigerator until ready to use.
- Once cupcakes are cooled, using a piping bag or offset spatula, frost cupcakes. Top with a single wild hibiscus flower if desired and drizzle some of the hibiscus syrup over frosting.
You can substitute the raspberry extract for vanilla extract if preferred.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 553 Total Fat: 24g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 112mg Sodium: 313mg Carbohydrates: 80g Net Carbohydrates: 0g Fiber: 1g Sugar: 62g Sugar Alcohols: 0g Protein: 7g
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.