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Best Easy Black Velvet Halloween Cupcakes in One Bowl

black velvet Halloween cupcakes - featured image
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These one-bowl black velvet cupcakes are incredibly moist and tender, with a dramatic black crumb and rich dark chocolate buttercream. Perfect for Halloween parties, school events, or any time you want a spooky treat that comes together in under an hour with minimal cleanup.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ¼ cup (22g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup (120ml) vegetable oil
  • ¾ cup (180ml) buttermilk
  • 1 large egg, room temperature
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons black gel food coloring
  • 1 cup (226g) unsalted butter, softened
  • 3 to 4 cups (360-480g) powdered sugar, sifted if desired
  • ½ cup (45g) unsweetened natural cocoa powder
  • 3 to 4 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. If using a dark non-stick pan, reduce temperature to 325°F (165°C).
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until evenly combined, about 30 seconds.
  3. Add vegetable oil, buttermilk, egg, vinegar, and vanilla extract. Whisk until smooth and well combined, about 20-30 seconds. Do not overmix.
  4. Add black gel food coloring, starting with 1 tablespoon, and mix thoroughly. Add more if desired for a deeper black (I use about 1½ tablespoons).
  5. Fill cupcake liners about ⅔ full. If you have extra batter, fill empty cups halfway with water to prevent pan warping.
  6. Bake for 15-18 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should spring back when lightly touched.
  7. Let cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  8. While cupcakes cool, make the buttercream: In a separate bowl, beat softened butter on medium speed until creamy, about 2 minutes. Add cocoa powder and beat until combined. Gradually add powdered sugar, 1 cup at a time, beating on low after each addition. Add heavy cream, vanilla, and salt, then beat on medium-high for 2-3 minutes until light and fluffy. Adjust consistency with more cream or powdered sugar as needed.
  9. Frost cooled cupcakes using a piping bag with a star tip or an offset spatula. Decorate as desired.

Notes

Use gel food coloring for true black color. Room temperature ingredients ensure best texture. Do not overmix batter. Let cupcakes cool completely before frosting. For a darker crumb, add 1 teaspoon instant espresso powder to dry ingredients. Cupcakes taste even better the next day.

Nutrition

Keywords: black velvet cupcakes, Halloween cupcakes, one bowl cupcakes, chocolate cupcakes, easy cupcakes, black food coloring, dark chocolate buttercream

Find it online: https://jollyfork.com/best-easy-black-velvet-halloween-cupcakes-in-one-bowl/