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Best Black Velvet Halloween Cupcakes: Easy Orange Frosting

Black Velvet Halloween Cupcakes - featured image
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Dark, moist chocolate cupcakes with a deep black color, topped with tangy and bright orange buttercream. A perfect, easy-to-make treat for Halloween or any late-night craving.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder (Dutch-processed recommended)
  • 1 ½ tsp baking soda
  • 1 ½ tsp baking powder
  • 1 tsp salt
  • 2 large eggs (room temperature)
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 1–2 tbsp black gel food coloring
  • 1 cup unsalted butter (softened)
  • 3–4 cups confectioners’ sugar (sifted)
  • 2–3 tbsp heavy cream
  • 2 tbsp orange zest (fresh)
  • 1–2 tbsp orange juice (freshly squeezed)
  • 1 tsp vanilla extract
  • ¼ tsp salt

Instructions

  1. Preheat oven to 350°F (175°C) and line two 12-cup muffin tins with cupcake liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until no lumps remain.
  3. Add eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined.
  4. Carefully stir in boiling water and black gel food coloring. The batter will become thin and dark.
  5. Divide batter evenly among liners, filling them about 2/3 full.
  6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. In a separate bowl, beat softened butter on medium-high speed until pale and creamy (3-4 minutes).
  9. Gradually add sifted confectioners’ sugar, one cup at a time, beating on low then high speed for 2 minutes.
  10. Add orange zest, orange juice, vanilla, and salt. Beat on medium until fluffy. Adjust consistency with cream or sugar as needed.
  11. Pipe or spread the orange buttercream onto the completely cooled cupcakes.

Notes

Use gel food coloring instead of liquid to prevent thinning the batter. Ensure butter is softened, not melted, for the frosting. Cool cupcakes completely before frosting to prevent melting. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use coconut oil and almond milk substitute for buttermilk.

Nutrition

Keywords: Halloween cupcakes, black velvet cake, orange buttercream, chocolate cupcakes, easy baking, Halloween treats, dark chocolate cake

Find it online: https://clunkcook.com/best-black-velvet-halloween-cupcakes-easy-orange-frosting/