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Perfect Spooky Black Velvet Cupcakes Easy Homemade Orange Cream Cheese Frosting Recipe

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These black velvet cupcakes feature a rich cocoa base with a spooky deep black color, paired with a bright, tangy orange cream cheese frosting. Perfect for Halloween or any time you want a dramatic yet comforting treat.

Ingredients

  • All-purpose flour – 1 1/4 cups (150g)
  • Granulated sugar – 1 cup (200g)
  • Unsweetened cocoa powder – 1/4 cup (25g), preferably Dutch-processed
  • Baking soda – 1 teaspoon
  • Salt – 1/2 teaspoon
  • Buttermilk – 3/4 cup (180ml), room temperature (or milk with 1 tablespoon lemon juice as substitute)
  • Vegetable oil – 1/2 cup (120ml)
  • Large egg – 1, room temperature
  • Vanilla extract – 1 teaspoon
  • Instant coffee powder – 1 teaspoon (optional)
  • Black food coloring gel – 1 tablespoon
  • Cream cheese – 8 oz (225g), softened
  • Unsalted butter – 1/2 cup (115g), softened
  • Powdered sugar – 3 cups (360g), sifted
  • Fresh orange zest – 2 teaspoons
  • Fresh orange juice – 1 tablespoon
  • Vanilla extract – 1/2 teaspoon

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, sift together all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. Whisk to combine.
  3. In a separate bowl, mix buttermilk, vegetable oil, egg, vanilla extract, instant coffee powder (if using), and black gel food coloring until smooth.
  4. Slowly add the wet ingredients to the dry ingredients. Fold gently with a rubber spatula until just combined; do not overmix.
  5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full (approximately 3 tablespoons per cup).
  6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if cupcakes brown too quickly.
  7. Let cupcakes cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
  8. To make the frosting, beat softened cream cheese and unsalted butter together until creamy and smooth (2-3 minutes).
  9. Gradually add powdered sugar, one cup at a time, beating well after each addition.
  10. Beat in fresh orange zest, orange juice, and vanilla extract. Adjust orange juice or zest to taste.
  11. Frost the cooled cupcakes using a piping bag or butter knife. Optionally, decorate with black sanding sugar, edible glitter, or candy pumpkins.
  12. If frosting is too soft, chill in the fridge for 15 minutes before frosting.

Notes

Use gel food coloring or activated charcoal powder for the black color without thinning the batter. Use room temperature ingredients to avoid lumps. Sift powdered sugar for smooth frosting. Frost cupcakes only when completely cool to prevent melting. Frosting can be made a day ahead and chilled. For dairy-free or vegan versions, substitute cream cheese and butter with plant-based alternatives and use flax eggs.

Nutrition

Keywords: black velvet cupcakes, orange cream cheese frosting, Halloween cupcakes, spooky cupcakes, easy cupcake recipe, cocoa cupcakes, orange zest frosting

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