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Best Black Velvet Halloween Cupcakes Easy Orange Buttercream

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These Best Black Velvet Halloween Cupcakes with Orange Buttercream are soft, tender, and rich with cocoa and vanilla, but they look like they came straight out of a Halloween party dream. The black velvet crumb is dramatic without being gimmicky, and the orange buttercream is sweet, creamy, and just bright enough to feel festive.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ¼ cup (20g) unsweetened cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 to 3 teaspoons black gel food coloring
  • 1 teaspoon white vinegar
  • 1 cup (226g) unsalted butter, softened
  • 3 ½ cups (420g) powdered sugar, sifted
  • 3 to 4 tablespoons heavy cream, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon orange extract
  • a few drops orange gel food coloring
  • a tiny pinch of salt
  • Halloween sprinkles (optional)
  • candy eyes (optional)
  • mini chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 paper liners.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and black gel food coloring until smooth and uniformly black.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Add the white vinegar and stir once more.
  5. Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire 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. Add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated. Add the heavy cream, vanilla extract, orange extract, and a tiny pinch of salt. Beat on medium-high speed for 3 to 4 minutes until light, fluffy, and spreadable. Add a few drops of orange gel food coloring and beat until evenly distributed…
  9. Fit a piping bag with a large star tip and fill with buttercream. Pipe a generous swirl onto each cooled cupcake, or spread with an offset spatula.
  10. Top with Halloween sprinkles, candy eyes, or other decorations. Serve immediately or store as directed.

Notes

Use gel food coloring, not liquid drops, for a true black color. Room temperature ingredients blend more evenly. Don’t overmix the batter. Let cupcakes cool completely before frosting. Buttermilk is key for tender crumb.

Nutrition

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

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