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Perfect Halloween Black Velvet Cupcakes with Spiderweb Frosting

black velvet cupcakes - featured image
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These black velvet cupcakes are moist, rich, and feature a spooky spiderweb cream cheese frosting, perfect for Halloween parties or any time you want an eerie yet delicious treat.

Ingredients

Scale
  • 1¾ cups (220 g) all-purpose flour
  • ¾ cup (75 g) unsweetened dutch-processed cocoa powder
  • 1 tsp activated charcoal powder (optional)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup (115 g) unsalted butter, softened
  • 1¼ cups (250 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature
  • 2 tsp vanilla extract
  • 1 tsp white vinegar
  • For the frosting:
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • Black gel food coloring, a few drops (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease lightly.
  2. In a medium bowl, sift together flour, dutch-processed cocoa powder, baking soda, baking powder, salt, and activated charcoal powder (if using). Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix on low speed just until combined.
  6. Gently stir in white vinegar with a spatula.
  7. Fill cupcake liners about two-thirds full with batter.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
  10. For frosting, beat cream cheese and butter until creamy, about 2-3 minutes.
  11. Gradually add powdered sugar and vanilla extract, beating until smooth and fluffy.
  12. Add black gel food coloring a drop at a time until desired color is reached.
  13. Fill a piping bag with frosting. Pipe a spiral from the center outward on each cupcake.
  14. Using a toothpick, drag lines from the center to the edges at regular intervals to create a spiderweb effect.

Notes

[‘Use room temperature ingredients for best results.’, ‘Do not overmix batter to avoid dense cupcakes.’, ‘Activated charcoal powder is optional but recommended for a true black color; use sparingly to avoid bitterness.’, ‘If frosting is too soft, chill briefly before piping; if too stiff, add a teaspoon of milk to loosen.’, ‘Practice piping the spiderweb design on parchment paper before decorating cupcakes.’, ‘Cupcakes can be baked and frosted a day ahead; store in airtight container in refrigerator and bring to room temperature before serving.’, ‘For dairy-free or vegan versions, substitute butter and cream cheese with plant-based alternatives and use almond or soy milk with lemon juice as buttermilk substitute.’, ‘To make gluten-free, replace all-purpose flour with gluten-free baking flour blend and add 1 tsp xanthan gum if needed.’]

Nutrition

Keywords: black velvet cupcakes, Halloween cupcakes, spiderweb frosting, chocolate cupcakes, spooky treats, cream cheese frosting

Find it online: https://merrymorsel.com/perfect-halloween-black-velvet-cupcakes-with-spiderweb-frosting-recipe-for-easy-spooky-treats/