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Cozy Black Velvet Ghost Cupcakes: Easy Halloween Treat

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These Cozy Black Velvet Ghost Cupcakes are a warm hug on a plate—rich, moist chocolate cupcakes topped with fluffy vanilla ghost frosting. Perfect for Halloween parties or cozy evenings, they’re quick to make with simple ingredients and guaranteed to delight.

Ingredients

  • All-purpose flour, 1 ½ cups (190g)
  • Granulated sugar, 1 cup (200g)
  • Dutch-process cocoa powder, ½ cup (50g)
  • Baking soda, 1 teaspoon
  • Salt, ½ teaspoon
  • Instant coffee granules, 1 tablespoon (optional but recommended)
  • Buttermilk, 1 cup (240ml), room temperature
  • Vegetable oil, ½ cup (120ml)
  • Eggs, 2 large, room temperature
  • Vanilla extract, 2 teaspoons
  • Black food coloring, 1-2 teaspoons (optional)
  • Unsalted butter, ½ cup (113g), softened
  • Cream cheese, 4 oz (113g), softened
  • Powdered sugar, 2 cups (240g), sifted
  • Heavy cream, 2-3 tablespoons (30-45ml)
  • Vanilla extract, 1 teaspoon
  • Mini chocolate chips or black sprinkles, for eyes (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 paper liners. Lightly spray the inside of the liners with non-stick spray.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, salt, and instant coffee granules until well combined and no lumps remain.
  3. In a separate bowl or large liquid measuring cup, whisk together the buttermilk, oil, eggs, and vanilla extract until smooth. If using food coloring, add it here and whisk until uniformly dark.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined—about 15 to 20 strokes. Do not overmix. The batter will be thin.
  5. Divide the batter evenly among the 12 liners, filling each about ⅔ full.
  6. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Let 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 medium bowl, beat the softened butter and cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides.
  8. Add the sifted powdered sugar, one cup at a time, beating on low speed until combined. Add the vanilla extract and 2 tablespoons of heavy cream. Beat on medium-high speed for 3 to 4 minutes until light, fluffy, and holds stiff peaks. If too thick, add the remaining tablespoon of heavy cream; if too thin, add more powdered sugar.
  9. Transfer the frosting to a piping bag fitted with a round tip. Hold the bag vertically over a cooled cupcake, about ½ inch above the surface. Squeeze gently to create a round base, then slowly lift the bag straight up to form a tall, tapered ghost shape. Release pressure and pull away quickly to form a peak.
  10. Immediately press two mini chocolate chips into each ghost for eyes, positioning them close together near the top.
  11. Refrigerate the finished cupcakes for at least 15 minutes to set the frosting. Serve chilled or at room temperature.

Notes

Don’t skip the instant coffee—it deepens the chocolate flavor without making the cupcakes taste like coffee. Use Dutch-process cocoa for the best dark color. Room temperature ingredients are key for a tender crumb. Practice piping ghosts on parchment paper first if needed. The cupcakes taste even better the next day.

Nutrition

Keywords: Halloween cupcakes, black velvet cupcakes, ghost cupcakes, chocolate cupcakes, easy Halloween treat, cozy cupcakes

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