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Decadent Black Velvet Halloween Cupcakes with Midnight Purple Frosting

black velvet halloween cupcakes - featured image
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These cupcakes feature a luxuriously tender black velvet base with a hint of dark chocolate, topped with a luscious, subtly tangy cream cheese frosting tinted a spellbinding purple, perfect for Halloween or any moody treat.

Ingredients

Scale
  • 1 ½ cups (180 g) all-purpose flour, sifted
  • ⅓ cup (35 g) unsweetened cocoa powder, preferably Dutch-processed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • ½ cup (113 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ¾ cup (180 ml) buttermilk, room temperature (or yogurt mixed with lemon juice)
  • 1 teaspoon vanilla extract
  • A few drops black food coloring gel (optional)
  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (57 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon freeze-dried blackberry powder
  • A drop of purple gel food coloring (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk briefly to combine.
  3. Using an electric mixer, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract and black food coloring gel if using.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk, starting and ending with dry ingredients. Mix just until combined.
  6. Divide batter evenly among liners, filling about ⅔ full (about ¼ cup or 60 ml each). Bake 18-20 minutes or until a toothpick comes out clean or with a few moist crumbs.
  7. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  8. For frosting, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar on low speed until combined.
  9. Stir in vanilla extract, freeze-dried blackberry powder, and purple gel food coloring if desired. Beat until light and fluffy, about 2-3 minutes.
  10. Frost cooled cupcakes using a piping bag or knife. Optionally, decorate with edible glitter or black sugar crystals.

Notes

Do not overmix the batter to keep cupcakes tender. Use room temperature ingredients for best results. Dutch-processed cocoa powder deepens the black velvet color naturally. Cool cupcakes completely before frosting to prevent melting. For a dairy-free version, substitute vegan cream cheese and plant-based butter. Freeze-dried berry powders add natural color and subtle tang without artificial dyes.

Nutrition

Keywords: black velvet cupcakes, Halloween cupcakes, purple frosting, cream cheese frosting, easy cupcakes, spooky dessert, autumn baking

Find it online: https://lyrafeast.com/decadent-black-velvet-halloween-cupcakes-recipe-easy-homemade-midnight-purple-frosting/