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Quick Black Velvet Halloween Cupcakes with Orange Frosting

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These quick black velvet Halloween cupcakes with orange frosting are a showstopper at any Halloween party. The black cake is tender and rich, and the orange cream cheese frosting is the perfect balance of sweet and tangy.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ¼ cup (20g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) water, room temperature
  • 1 to 2 tablespoons black gel food coloring
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 to 4 cups (360-480g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • a few drops orange gel food coloring
  • optional: orange zest from 1 orange
  • optional: Halloween sprinkles
  • optional: mini candy eyeballs

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, combine the vegetable oil, vinegar, vanilla extract, and water. Stir with a fork.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Add black gel food coloring (start with 1 tablespoon) and stir until the batter is deep black. Let the batter sit for 5 minutes.
  5. Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  6. While the cupcakes cool, make the frosting: Beat the softened cream cheese and butter together until smooth and fluffy (about 2 minutes). Add vanilla extract and beat again. Gradually add powdered sugar, 1 cup at a time, mixing on low speed. Once all sugar is added, beat on medium-high for 2 minutes. Add a few drops of orange gel food coloring and beat until even. Fold in orange zest if using.
  7. Transfer frosting to a piping bag fitted with a star tip. Pipe a swirl onto each cooled cupcake. Add Halloween sprinkles or candy eyeballs immediately.
  8. Serve at room temperature. Store frosted cupcakes in the refrigerator for up to 5 days.

Notes

For the blackest cupcakes, let the batter sit for 5 minutes after adding the food coloring. The color deepens as it sits. If you’re short on time, just mix and bake—they’ll still be a dramatic dark gray that looks black once frosted. Don’t overmix the batter; a few lumps are fine. Use gel food coloring, not liquid, for best results. Room temperature ingredients are important for the frosting.

Nutrition

Keywords: Halloween cupcakes, black velvet cupcakes, orange frosting, cream cheese frosting, quick dessert, Halloween dessert

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