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Easy Black Velvet Halloween Cupcakes: One-Bowl Recipe

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Deeply black, moist, and tender one-bowl black velvet cupcakes with a rich chocolate flavor, perfect for last-minute Halloween treats. This easy recipe comes together in under 45 minutes with simple ingredients.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ¼ cup (25g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) vegetable oil
  • 1 cup (240ml) buttermilk
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1–2 tablespoons black gel food coloring
  • 1 teaspoon white vinegar
  • For the Frosting:
  • 1 cup (226g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons (30-45ml) heavy cream
  • A few drops black food coloring (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt until no lumps remain.
  3. Add the wet ingredients directly to the dry ingredients: vegetable oil, buttermilk, eggs, vanilla extract, and white vinegar. Whisk gently until just combined; do not overmix. A few small lumps are okay.
  4. Add the black gel food coloring, starting with 1 tablespoon, and whisk until the batter is a deep, inky black. Add more if needed (about 1 ½ tablespoons total).
  5. Fill the cupcake liners about ⅔ full. Bake for 18-22 minutes, until the tops spring back when lightly touched and a toothpick inserted into the center comes out with a few moist crumbs.
  6. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. While the cupcakes cool, make the frosting: In a clean bowl, beat the softened butter with an electric mixer until creamy, about 2 minutes. Gradually add the powdered sugar, one cup at a time, beating on low speed. Add the vanilla extract and 2 tablespoons of heavy cream. Beat on medium-high for 3-4 minutes until light and fluffy. Add more cream if needed. For black frosting, add a few drops of black gel color and mix well.
  8. Frost the cooled cupcakes generously. Decorate with Halloween sprinkles, candy eyes, or a white chocolate spider web design as desired.

Notes

Do not overmix the batter; a few lumps are fine. Use gel food coloring, not liquid, for the best black color. Let the batter rest for 10 minutes before baking for a deeper black color. Room temperature ingredients ensure better texture. Cupcakes taste even better the next day. For a gluten-free version, use a 1:1 gluten-free baking blend. For a vegan adaptation, use flax eggs and almond milk with lemon juice.

Nutrition

Keywords: Halloween cupcakes, black velvet cupcakes, one-bowl cupcakes, easy Halloween dessert, chocolate cupcakes, black cupcakes, last-minute Halloween treat

Find it online: https://sunnysavory.com/easy-black-velvet-halloween-cupcakes-one-bowl-recipe/