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Best Easy Black Velvet Halloween Cupcakes with Orange Buttercream

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These Easy Black Velvet Halloween Cupcakes with Orange Buttercream are dramatic, delicious, and come together with simple ingredients. Perfect for Halloween parties, they feature a moist black velvet cake topped with a bright orange buttercream that’s sure to impress.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, spooned and leveled
  • 1 cup (200g) granulated sugar
  • ¼ cup (21g) unsweetened cocoa powder (natural, not Dutch-processed)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons black gel food coloring
  • 1 teaspoon white vinegar
  • 1 cup (226g) unsalted butter, softened
  • 3 to 4 cups (360g to 480g) powdered sugar
  • 2 to 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract (for buttercream)
  • 1 teaspoon orange extract
  • A few drops orange gel food coloring
  • A pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  3. In a large bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, and white vinegar until smooth.
  4. Add 1 tablespoon black gel food coloring to the wet mixture and whisk until fully incorporated. Add more if desired for a deeper color.
  5. Pour dry ingredients into wet ingredients and fold with a rubber spatula until just combined. Do not overmix.
  6. Divide batter evenly among the 12 liners, filling each about ¾ full.
  7. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the buttercream: In a large bowl, beat softened butter with a hand mixer on medium speed until smooth and creamy, about 2 minutes.
  10. Add vanilla extract, orange extract, and a pinch of salt. Beat to combine.
  11. Gradually add powdered sugar, 1 cup at a time, beating on low speed. Add heavy cream, 1 tablespoon at a time, and beat on medium-high until light and fluffy.
  12. Add a few drops of orange gel food coloring and beat until uniform.
  13. Fit a piping bag with a star tip, fill with buttercream, and pipe a generous swirl onto each cooled cupcake.

Notes

Use gel food coloring, not liquid, for true black color. Room temperature ingredients are important for best texture. Cupcakes can be made ahead and stored unfrosted for up to 3 days. Buttercream can be made up to 3 days ahead and refrigerated.

Nutrition

Keywords: Halloween cupcakes, black velvet cupcakes, orange buttercream, easy Halloween dessert, black cupcakes

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