These moist black velvet cupcakes have the traditional flavor of red velvet, but in a rich black color. A perfect base for your Halloween cupcakes!
Originally published July 6, 2022, updated 10/26/2023.
I made a green velvet cake at least a few times, and a blue velvet cake for a few other occasions, including a wedding.
When spooky season rolled around, though... classic red velvet cake and all the others were pushed aside - it was all about the black velvet cake.
It had the distinct flavor of traditional red velvet (A slightly tangy, lightly chocolate cake), done up in a rich black color.
The flavorful, moist cake also made fantastic black cupcakes - perfect for Halloween parties and goth weddings.
These days, I like to use a black velvet cupcake base for all of my Halloween cupcakes, including my Bloody Eyeball Cupcakes.
Anyway, I figured it’s a good time to share my black velvet cupcake recipe - so much fun!
BTW, while these are the perfect Halloween cupcakes, I’m a firm believer in “Halloween all year”.
They’re also a great base for any type of cupcakes, year round. Keep them black for a Halloween party, or use a different colour for other events. It’s all good!
Gluten-Free Black Velvet Cupcakes
PS: Need a ridiculously tasty gluten free version of this recipe? Check out my Gluten-Free Black Velvet Cupcakes - along with some quick decorating ideas!
Ingredients
In general, this recipe takes pretty basic ingredients... but I have a few notes on some of them, for those interested:
Flour
In general, I prefer to use cake flour when making cakes, as it does turn out a slightly better texture.
That said, you can definitely use all purpose flour instead. For the batch I made here, I wasn’t able to get cake flour on that grocery order - it’s all good!
Cocoa Powder
If you’re able to, you can use dark Dutch-process cocoa powder - it’s an almost black cocoa powder - to help get a darker base on both the cake and the frosting.
That said, this doesn’t take a lot of cocoa, and the bulk of the deep color comes from the food coloring itself. As pictured, I did NOT use Dutch cocoa.
Buttermilk
If you do not have buttermilk, stir 1 ½ tablespoon lemon juice, apple cider vinegar, or white vinegar into 1 ½ cups milk, and let sit for 5 minutes.
Instant Vanilla Pudding Mix
The pudding mix can be skipped, if you're a purist. It makes the cake extra moist and the recipe really... fool proof.
Black Food Dye
You’ll want some black food coloring, and this is an instance where what you use REALLY makes a difference - Black Gel Food Coloring works the best.
Specifically, I recommend Americolor (what I used when I was in the USA), or ChefMaster (Which is the option more readily available here!). The black is just FAR more intense, and is so much better to work with. It’s black velvet, afterall... not grey velvet!
Together with a bit of cocoa, this is the key to getting a really black cake - and black frosting!
Frosting
You’ll want to use a batch and a half of either American Buttercream (The easier one, made with powdered sugar / icing sugar) or Swiss Meringue Buttercream (egg whites and granulated sugar cooked together, whipped into a meringue, then butter beaten in).
Everything Else
Granulated sugar
Unsalted butter (Can sub vegetable oil)
Large eggs
Pure Vanilla extract
Baking powder
Salt
Supplies Needed
You’ll need a few basic things to make these black velvet cupcakes:
A Mixer
You can use either a Stand Mixer (with a paddle attachment for the batter, and a whisk attachment for the frosting), or an Electric Hand Mixer.
Muffin Pans and Liners
This recipe makes 36 cupcakes, so you can use 3 standard muffin tins and portion it all out at once, or 2, and just portion the last ⅓ of it out after baking the first 2 trays worth.
For liners, I like to use Black Cupcake Liners, and really go all-in for the black theme.
You can get them in matte or metallic finishes.
An Ice Cream / Cookie Scoop
This is entirely optional, but I like to use a Spring Loaded Cookie Scoop for spooning batter into the muffin tins.
It’s quicker and easier than just spooning it in, and it’s the easiest way to ensure even amounts of batter in each.
Piping Bag, etc
You’ll probably want a piping bag for getting the frosting onto your black velvet cupcakes (You CAN use an offset spatula, but it’s not as elegant!
I like to use Large Disposable Pastry Bags.
If you’re looking to make a fancier swirl, you’ll also want Cake Decorating Couplers, and Star Tips.
Be sure that the coupler set matches the sizing of the star tip you want to use.
How to Make Black Velvet Cupcakes
The full recipe is in the recipe card at the end of this post, here is a pictorial walk through:
Preheat oven to 350°F (180°C).
Line 3 muffin tins (12 regular sized cavities in each muffin tin) with cupcake liners.
In the bowl of your stand mixer fit with a paddle attachment - or in a large mixing bowl - combine flour, cocoa, sugar, baking powder, salt, and pudding mix.
Carefully add melted butter and vanilla to the mix, mixing on medium speed until smooth.
Add buttermilk to batter, mix until wet ingredients are well incorporated and the batter is smooth, scraping down the bottom of the bowl a few times with a rubber spatula.
Use food colouring to tint batter black.
Divide batter among prepared muffin pans.
For best results, allow cupcakes to cool to cool to room temperature, before decorating. You can use a cooling rack if you like.
Final Step: Black Cocoa Buttercream!
Prepare either Swiss Meringue Buttercream or American Buttercream, following the applicable recipe.
Note: If you prefer, feel free to use your favourite tangy cream cheese frosting recipe.
Add a copious amount of black gel food coloring, mix until fully combined.
Leftover cupcakes can be stored in an airtight container in the fridge for several days.
Be sure to allow them to come to room temperature before serving - cold cake is DRY cake!
More Halloween Ideas
If you're still considering ideas for Halloween recipes and other ideas, be sure to check out my:
3D Halloween Bat Cupcakes
Bacon Wrapped Mummy Meatloaf
Bloody Eyeball Cupcakes
Bloody Eyeball Halloween Punch
Deviled Eggs, Halloween Style!
Easy Halloween Bat Cupcakes
Easy Spider Web Cookies
Elegant Halloween Charcuterie Board
Fruity Glazed Halloween Popcorn
Gluten-Free Black Velvet Cupcakes
Gluten Free Mummy Dogs
Gluten-Free Mummy Jalapeno Poppers
Halloween Pavlova
Halloween Shooters
Halloween Spider Web Cupcakes
Homemade Pastry Mummy Dogs
Keto Witch Finger Cookies
Gluten Free Witch Finger Cookies
How to Carve a Pumpkin Like a Pro
How to make Candy Apples
Jalapeno Popper Mummies
Lychee Eyeball Halloween Pancakes
Mummy Halloween Brownies
Mummy Pastries
Nightmare Before Christmas Cookies
Spider Halloween Bread Bowl
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!
Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!
Finally, if you love this recipe, please consider leaving a star rating and/or a comment below, and maybe even sharing this post on social media!
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!
Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!
Finally, if you love this recipe, please consider leaving a star rating and/or a comment below!
Black Velvet Cupcakes [Halloween Cupcake Recipe]
Equipment
- 3 Muffin Tin
- 36 Cupcake Liners
Ingredients
- 3 cups Cake flour
- ⅓ cup Cocoa powder
- 2 ¼ cups Granulated sugar
- 2 tablespoon Baking powder
- 1 ½ teaspoon Salt
- 3 ½ oz Instant vanilla pudding mix*
- 6 Eggs
- 1 ½ cups Butter melted
- 2 tablespoon Pure vanilla extract
- 1 ½ cup Buttermilk **
- Black food colouring Gel works best
- 1 ½ batches Swiss Meringue buttercream
- or
- 1 ½ batches American buttercream
- 2 tablespoon Cocoa powder
- Black food colouring
Instructions
- Preheat oven to 350°F (180°C).
- Line 3 muffin tins with cupcake liners.
- Combine flour, cocoa, sugar, baking powder, salt, and pudding mix in a large bowl. Add in eggs and butter to this flour mixture, beating until smooth.
- Carefully add melted butter and vanilla to the flour mixture, mixing on medium speed until smooth.
- Add buttermilk to batter, mix until well incorporated and smooth.
- Use food colouring to tint batter black.
- Divide batter among prepared muffin pans. Bake until knife inserted into center of batter comes out clean - about 20-22 mins .
- For best results, allow cupcakes to cool to cool to room temperature, before decorating. You can use a wire rack if you like.
- Prepare either Swiss meringue buttercream or American buttercream, following the applicable recipe.
- Once the frosting has come together, add cocoa powder. Beating to combine. Add a copious amount of black gel food coloring, mix until fully combined.
- Frost your cupcake as desired, enjoy!
Notes
Nutrition
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