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Cozy Black Velvet Halloween Cupcakes with Orange Buttercream

black velvet halloween cupcakes - featured image
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These moist black velvet cupcakes with a tender crumb are topped with a bright, citrusy orange buttercream, making them the perfect spooky yet cozy treat for Halloween.

Ingredients

  • All-purpose flour, 1 ½ cups (190g)
  • Black cocoa powder, ½ cup (50g)
  • Granulated sugar, 1 cup (200g)
  • Baking soda, 1 teaspoon
  • Salt, ½ teaspoon
  • Buttermilk, 1 cup (240ml), room temperature
  • Vegetable oil, ½ cup (120ml)
  • Large eggs, 2, room temperature
  • Vanilla extract, 2 teaspoons
  • White vinegar, 1 teaspoon
  • Brewed coffee, ½ cup (120ml), cooled
  • Unsalted butter, 1 cup (226g), softened
  • Powdered sugar, 3 ½ cups (440g)
  • Fresh orange zest, 2 tablespoons
  • Fresh orange juice, 2 tablespoons
  • Vanilla extract, 1 teaspoon
  • Salt, a pinch
  • Orange food coloring (optional)
  • Black sprinkles or orange jimmies (optional)
  • Candy eyeballs (optional)
  • Mini chocolate spiders or bats (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 cupcake liners.
  2. In a large bowl, whisk together the flour, black cocoa powder, sugar, baking soda, and salt until no lumps remain.
  3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and white vinegar until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. A few streaks of flour are okay.
  5. Pour in the cooled brewed coffee and gently fold it into the batter. The batter will be thin.
  6. Divide the batter evenly among the 12 liners, filling each about ⅔ full.
  7. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  8. While the cupcakes cool, make the buttercream: In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  9. With the mixer on low, gradually add the powdered sugar, about ½ cup at a time. Add the orange zest, orange juice, vanilla extract, and a pinch of salt. Increase speed to medium-high and beat for 2-3 minutes until light and fluffy. Add orange food coloring if desired.
  10. Once the cupcakes are completely cool, pipe the buttercream onto each one with a star tip. Top with sprinkles, candy eyeballs, or other decorations.

Notes

Black cocoa powder is essential for the deep color and Oreo-like flavor. Do not substitute with regular cocoa. The coffee deepens the chocolate flavor without making it taste like coffee. Ensure buttermilk and eggs are at room temperature for best texture. For the buttercream, beat the butter until truly creamy and pale before adding sugar; don’t skip the salt. Cupcakes are best served at room temperature. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: Halloween cupcakes, black velvet, orange buttercream, black cocoa, spooky cupcakes, fall dessert

Find it online: https://perkypan.com/cozy-black-velvet-halloween-cupcakes-with-orange-buttercream/