Spooky Black Velvet Cupcakes
These dramatic Black Velvet Cupcakes are rich, moist, and dyed a deep black for the ultimate gothic dessert. Topped with silky smooth black buttercream, they’re perfect for Halloween, gothic parties, or when you want a spooky showstopper.
Equipment
- 12-cup muffin tin
- Cupcake liners (black for effect)
- Mixing bowls
- Electric mixer
- Measuring Cups & Spoons
- Wire Cooling Rack
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 3/4 cup buttermilk
- 1/2 cup unsweetened cocoa powder
- 1 tbsp black food coloring gel
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup hot water
- 1 tsp apple cider vinegar
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar, sifted (for frosting)
- 2 tbsp heavy cream (for frosting)
- 1 tsp vanilla extract (for frosting)
- 1 tbsp black food coloring gel (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with black cupcake liners.
- Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
- In a large bowl, beat softened butter with an electric mixer until creamy. Add eggs one at a time, then beat in buttermilk, vanilla, and black food coloring until smooth.
- Gradually add dry ingredients into wet mixture, mixing until just combined.
- In a cup, mix hot water and vinegar. Slowly stream into batter while mixing on low until smooth.
- Divide batter among liners (about 2/3 full). Bake 18–20 minutes until a toothpick comes out clean. Cool completely on wire rack.
- Beat softened butter until fluffy. Gradually add powdered sugar, alternating with heavy cream. Mix in vanilla and black gel coloring. Beat 2–3 minutes until smooth and deep black.
- Frost cooled cupcakes with black icing. Optionally decorate with black sprinkles or edible glitter.
Notes
For the deepest black frosting, use high-quality gel food coloring and let it rest—color intensifies over time. For added depth, start with a chocolate buttercream base. Store cupcakes in an airtight container at room temp up to 2 days, or frost day of serving for best results.