This black velvet cupcakes recipe instantly became a Halloween favorite after I baked a batch during our annual costume dinner. I remember pulling them out of the oven—deep, almost jet-black with a luscious, spooky swirl of black cream cheese frosting—and the room fell silent. Then came the gasps. It wasn’t just the gothic look that grabbed everyone, it was the flavor. Rich dark chocolate, lightly tangy, insanely soft. And bonus? They’re ready in just 30 minutes.
This dessert brings together everything Halloween cupcakes should be: dramatic color, intense chocolate flavor, and a frosting that’s wickedly creamy. Whether you’re throwing a spooky cupcakes party or need the perfect Halloween dessert recipe, these deliver every time.
If you’ve been searching for the best black velvet cupcakes or how to make dark chocolate velvet cupcakes with black cocoa, you’ve landed on the right recipe.
Why You’ll Love These Black Velvet Cupcakes
- Deeply rich flavor with black cocoa and a moist crumb
- Beautifully bold color without food dye
- Perfect for Halloween, goth parties, or dark dessert vibes
- The black cream cheese frosting is next-level creamy
- Beginner-friendly and bakes in under 20 minutes
- Easy to customize with spooky toppings
A Gothic Bite of Cupcake History
While red velvet has its roots in the early 1900s, the black velvet twist emerged from modern Halloween baking trends. Instead of red dye, bakers started using black cocoa powder for a deeper chocolate punch. The result? A dramatic, nearly pitch-black cupcake with a rich, smooth finish—think red velvet’s darker, moodier cousin.
If you’re into Halloween cupcakes, check out the Creepy Crunchy Monster Candy Bark for another easy-to-make themed treat.
Ingredients
Cupcakes
- ¾ cup all-purpose flour
- ⅓ cup black cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs
- 1 cup sugar
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 teaspoon white vinegar
Frosting
- 2 sticks unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 3 cups confectioners’ sugar
- ¼ cup heavy cream
- ¾ cup black cocoa powder
Want to pair it with more dark & sweet ideas? These Pumpkin Oatmeal Cream Pies and Pumpkin Fudge also belong on your Halloween menu.
Step-by-Step Instructions
Prep the Cupcakes
Preheat oven to 350°F (175°C). Line your muffin tray with 12 cupcake liners.
In a large bowl, whisk together flour, black cocoa powder, baking soda, and salt. Set aside.
Mix the Wet Ingredients
In a separate jug, whisk the eggs, sugar, oil, vanilla, buttermilk, and vinegar until smooth.
Combine
Pour wet into dry and stir gently until just combined. Don’t overmix—this keeps the crumb tender.
Bake
Spoon batter halfway into each liner. Bake for 18–20 minutes. A toothpick should come out clean.
Cool
Let them cool 15 minutes in the tray before transferring to a rack.
Try pairing them with Pumpkin Smores Cookies or Pumpkin Muffins for a spooky dessert table.
Make the Frosting
In a stand mixer, beat butter and sugar on low until combined.
Increase to medium-high and beat for 2 minutes until thick.
Add vanilla, salt, and black cocoa. Mix slow, then beat another 2 minutes.
Add heavy cream and whip until creamy and spreadable.
For even more richness, check out the black cream cheese texture in Pumpkin Cheesecake Cookie.
Pro Tips for Success
- Use high-quality black cocoa powder for that signature deep color and flavor
- Avoid overmixing the batter—this keeps the cupcakes fluffy
- Add spooky toppers like edible eyeballs or Halloween sprinkles
- Chill frosting 10 minutes before piping for neater swirls
- Pair with punchy drinks like the Creepy-Cool Green Slime Punch
Delicious Variations
Goth Glam Version
Top with edible glitter, dark berries, or gothic sprinkles.
Black Forest-Inspired
Add a cherry center and top with whipped cream.
Pumpkin-Spice Twist
Swap ¼ cup cocoa for pumpkin purée and spice blend. Perfect with Pumpkin Streusel Muffins.
Serving Suggestions
- Plate with black cupcake liners for dramatic contrast
- Pair with Pumpkin Apple Treats or Sweet Graveyard Chocolate Cake
- Serve with Halloween drinks or spider-web mugs
- Add Mummy Mini Pizzas to your party table for savory fun
Nutritional Info (Per Cupcake)
| Nutrient | Amount |
| Calories | 330 |
| Carbs | 40g |
| Protein | 3g |
| Fat | 18g |
| Sugar | 28g |
| Sodium | 220mg |
Note: Add-ins like sprinkles or extra toppings may adjust the values.
Storage & Leftovers
- Fridge: Keep in an airtight container for 3–4 days.
- Freezer: Freeze unfrosted cupcakes up to 2 months.
- Reheat: Thaw overnight, then frost or warm briefly before serving.
FAQs
What is a black velvet cupcake?
It’s a chocolate cupcake made with black cocoa powder for a rich, dark appearance and deep flavor.
Why are cupcakes called 1234?
This classic recipe name comes from 1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs—a simple ratio system.
What are the types of fall cupcakes?
Think pumpkin spice, caramel apple, maple pecan, and dark chocolate-based options like these black velvet cupcakes.
How long do black velvet cupcakes last?
Stored in the fridge, they’ll stay moist for 3–4 days. You can freeze them up to 2 months, unfrosted.
Now you’ve got the ultimate black velvet cupcakes recipe—moist, gothic, and filled with bold flavor. Have you baked a batch yet? Share your spooky twist in the comments, pin this for your Halloween party board, and spread the darkness (deliciously) to fellow bakers!
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Print
Black Velvet Cupcakes – 7 Wicked Reasons They’re a Halloween Hit
- Total Time: 30 minutes
- Yield: 12 cupcakes 1x
Description
Black velvet cupcakes with deep cocoa flavor and dramatic black cream cheese frosting—perfect for Halloween or goth-themed desserts.
Ingredients
Cupcakes
¾ cup all-purpose flour
⅓ cup black cocoa powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 large eggs
1 cup sugar
¼ cup vegetable oil
1 teaspoon vanilla extract
½ cup buttermilk
1 teaspoon white vinegar
Frosting
2 sticks unsalted butter
1 teaspoon vanilla extract
¼ teaspoon kosher salt
3 cups confectioners’ sugar
¼ cup heavy cream
¾ cup black cocoa powder
Instructions
1. Preheat your oven to 350°F/175°C and place 12 cupcake liners in your muffin tray.
2. In a large bowl, whisk together the flour, black cocoa powder, baking soda and salt. Set aside.
3. In a large jug, whisk the eggs, oil, buttermilk, vanilla, vinegar and sugar until smooth.
4. Pour the wet mixture into the flour, stirring until it is just about smooth – don’t overmix.
5. Fill the cupcake liners halfway and bake for 18–20 minutes. A toothpick inserted should come out clean.
6. Cool cupcakes in the tray for 15 minutes, then move to a wire rack.
7. In a stand mixer, beat butter and confectioners’ sugar on low speed until combined.
8. Increase speed to medium-high and beat for 2 minutes until thick.
9. Add vanilla, salt, and cocoa powder. Mix slowly at first, then beat for another 2 minutes.
10. Turn the mixer to low and pour in heavy cream. Beat until creamy and spreadable.
11. Pipe or spread frosting on cooled cupcakes and decorate as desired.
Notes
Use high-quality black cocoa for maximum flavor and color.
Avoid overmixing the batter for soft cupcakes.
Chill the frosting slightly before piping for cleaner swirls.
Store in the fridge in an airtight container up to 4 days.
Unfrosted cupcakes freeze well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 330
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: black velvet cupcakes, Halloween cupcakes, spooky cupcakes, black cream cheese frosting, goth cupcakes, black cocoa cupcakes