Spooky & Delicious: Ultimate Black Velvet Cupcakes with Candy Corn Frosting for Halloween

As the air turns crisp and leaves begin their vibrant transformation, a familiar magic descends – the spirit of autumn and the anticipation of Halloween. Days grow shorter, and a playful chill hints at spooky festivities ahead. Stores burst with the iconic hues of orange and black, signaling that it’s time to embrace all things festive and fun. While orange desserts are often a simple matter of adding a splash of red and yellow food coloring, the allure of truly black treats used to be a culinary challenge. Not anymore! Thanks to advancements like McCormick’s black food coloring, achieving that deep, dramatic shade is not only possible but wonderfully effective. Trust me, my stained hands and nails after a baking session are testament to its power, in the best possible way!

It was during an online browsing session that the inspiration struck: Black Velvet Cupcakes. The idea was simple yet brilliant – take the beloved, classic Red Velvet Cupcake and give it a mysterious, spooky twist by swapping the traditional red dye for an intense black. This isn’t just about changing a color; it’s about transforming a familiar comfort into a show-stopping, Halloween-ready masterpiece that truly captures the essence of the season.

The Allure of Black Velvet: A Spooky Twist on a Classic

Red velvet cakes are renowned for their delicate crumb, a hint of cocoa, and the signature tang of buttermilk, all beautifully offset by a rich cream cheese frosting. The “velvet” in their name refers to the exceptionally smooth and soft texture. Our Black Velvet Cupcakes maintain this cherished tender crumb and subtle chocolate flavor, but with a dramatic visual impact that makes them perfect for Halloween parties, spooky gatherings, or just a fun fall baking project. The deep, almost inky black color is both sophisticated and delightfully eerie, making them an instant conversation starter.

A Little Bit of Black Magic: The Stain and the Smile

A fun, albeit temporary, discovery occurred when I shared these cupcakes with colleagues: they leave a playful stain on your lips and teeth! Far from being a drawback, this actually added to the Halloween charm. Imagine the delighted gasps and giggles as everyone discovers their temporary “spooky smile.” Don’t fret, though! A few sips of water quickly remedy the situation, leaving only the delicious memory of the cupcake behind. This unique characteristic makes them even more memorable and perfect for a holiday known for its playful frights.

For the frosting, I decided to keep things vibrant and contrasting, opting for a cheerful orange whipped cream. This instantly elevates the visual appeal, creating that quintessential black and orange Halloween aesthetic. The smooth, light whipped cream beautifully complements the rich, dark cupcake, offering a delightful textural contrast and a refreshing flavor. It’s a simple addition that makes a huge difference in both presentation and taste.

Crafting the Perfect Halloween Treat: Tips for Success

Making these Black Velvet Cupcakes is a rewarding experience, and with a few tips, you can ensure they turn out perfectly moist, flavorful, and visually stunning. The key to any great “velvet” cake lies in the balance of ingredients that contribute to its distinctive texture and subtle cocoa notes.

Choosing Your Ingredients Wisely

• Black Food Coloring: Don’t skimp on quality. Gel food colorings are often more concentrated and yield deeper colors than liquid ones. The specified 1 ounce of black food coloring in the recipe is crucial for achieving that intense, opaque black.
• Buttermilk: This isn’t just for flavor; buttermilk reacts with baking soda to create a tender crumb and helps activate the cocoa powder for a richer color (even if we’re going black, the cocoa still adds depth). If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and filling the rest with regular milk to equal 1/2 cup. Let it sit for 5-10 minutes until it slightly curdles.
• Cocoa Powder: Use unsweetened cocoa powder. Dutch-processed cocoa will give a darker, less acidic flavor, which can be lovely, but natural cocoa powder (like Hershey’s) also works well, especially with the vinegar.
• Room Temperature Ingredients: Ensure your butter and egg are at room temperature. This allows them to cream together more effectively with the sugar, creating a light, airy base for your batter.

Baking Techniques for Flawless Cupcakes

1. Don’t Overmix: After adding the flour, mix just until combined. Overmixing develops gluten, which can lead to tough cupcakes. A few lumps are fine!
2. Fill Liners Properly: Fill cupcake liners about two-thirds full. This allows them to rise beautifully without overflowing, creating a perfect dome.
3. Test for Doneness: Use the skewer test – insert a wooden skewer or toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, they’re done. Overbaking leads to dry cupcakes.
4. Cool Completely: Always allow cupcakes to cool completely on a wire rack before frosting. Frosting warm cupcakes will cause the frosting to melt and slide off.

The Secret to the Frosting: Candy Corn Infusion

The frosting for these Black Velvet Cupcakes isn’t just any whipped cream; it’s a unique, candy corn-infused delight! This ingenious method adds a subtle sweetness and a hint of the beloved candy corn flavor to the light, airy whipped cream. The process requires a bit of foresight, as the candy corn needs to steep in the cream overnight, but the resulting flavor is well worth the wait.

The candy corn melts slightly and imparts its distinctive taste to the heavy whipping cream, creating a delicate, creamy base. When whipped with powdered sugar, it transforms into a stable, pipeable frosting that’s sweet without being cloyingly so. The vibrant orange color, whether achieved naturally from the candy corn (if using colored ones) or by adding a touch of orange food coloring, creates a striking contrast against the dark cupcakes.

If you’re not a fan of candy corn, or simply want an alternative, a classic cream cheese frosting (perhaps colored orange) or a simple vanilla buttercream would also be delightful. However, the candy corn whipped cream adds a playful, seasonal twist that truly makes these cupcakes stand out for Halloween.

Black Velvet Cupcakes

Yield:
1 dozen

Dramatic and delicious Black Velvet Cupcakes, perfect for adding a touch of spooky elegance to your Halloween celebrations.

Ingredients

• 4 Tbsp unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 large egg
• 2 1/2 Tbsp unsweetened cocoa powder
• 1 ounce black gel food coloring (use a high-quality brand for best results)
• 1/2 tsp vanilla extract
• 1/2 cup buttermilk
• 1 cup plus 2 Tbsp all-purpose flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 1/2 tsp white vinegar
• For the Candy Corn Infused Whipped Cream Frosting:
• 1 1/2 cups heavy whipping cream, divided
• 1/2 cup candy corn
• 1/2 cup powdered sugar
• Optional: a few drops of orange food coloring for a brighter hue

Instructions

1. Prepare the Candy Corn Infused Cream (overnight): In a bowl, combine the candy corn with 1 1/2 cups of heavy whipping cream. Stir gently, then cover the bowl and refrigerate overnight (at least 8-12 hours). This allows the candy corn to infuse its flavor into the cream.
2. Preheat Oven and Prepare Batter: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a large mixing bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy, about 3 minutes. Add the egg and continue to beat until fully incorporated.
3. Create the Black Paste: In a separate small bowl, whisk together the unsweetened cocoa powder, vanilla extract, and black food coloring to form a thick, smooth paste. This step helps ensure an even distribution of color and flavor. Add this black paste to the butter-sugar mixture and beat until thoroughly combined and uniformly black.
4. Alternate Dry and Wet Ingredients: Gradually add half of the buttermilk to the batter and mix until just combined. Then, add half of the flour and salt mixture and mix until just incorporated. Repeat this process with the remaining buttermilk and flour, beating until the batter is smooth but avoid overmixing.
5. Add Baking Soda and Vinegar: Finally, add the baking soda and white vinegar to the batter. Beat for a few more minutes until everything is well combined and the batter is smooth. The vinegar reacts with the baking soda and buttermilk to give the cupcakes their characteristic velvet texture.
6. Bake the Cupcakes: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
7. Cool Completely: Let the cupcakes rest in the muffin pan for 10 minutes before transferring them to a wire cooling rack to cool completely. Ensure they are fully cooled before attempting to frost them.
8. Prepare the Frosting: Once ready to frost, retrieve the candy corn-infused cream from the refrigerator. Strain the cream into a clean, chilled mixing bowl, discarding the candy corn. Using an electric mixer, beat the cream until soft peaks begin to form. Slowly add the powdered sugar, continuing to beat until stiff peaks form. If desired, add a few drops of orange food coloring to achieve a brighter Halloween orange.
9. Frost and Serve: Pipe the candy corn-infused whipped cream frosting onto the completely cooled black velvet cupcakes. Serve immediately and enjoy your dramatically delicious Halloween treats!

Did you make this recipe?

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Serving and Storing Your Spooky Treats

These Black Velvet Cupcakes are best enjoyed fresh, especially with the delicate whipped cream frosting. However, if you have leftovers or are baking ahead for a party, proper storage will keep them delicious.

• Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 2-3 days. The whipped cream frosting will hold its shape better when chilled. Unfrosted cupcakes can be stored at room temperature in an airtight container for up to 2 days, or frozen for up to 2 months. Thaw frozen cupcakes in the refrigerator overnight before frosting.
• Serving Suggestions: Beyond their striking appearance, these cupcakes are wonderfully versatile. Serve them on a Halloween-themed platter, perhaps garnished with some spooky sprinkles, edible glitter, or even tiny plastic spiders for extra effect. They pair beautifully with a warm mug of apple cider or a festive pumpkin spice latte.
• For Parties: Arrange them on a tiered stand for an impressive display. Their dramatic black and orange colors will perfectly complement any Halloween decor. Be sure to mention the fun “lip-staining” effect to your guests – it adds to the festive atmosphere!

Unleash Your Inner Halloween Baker!

These Black Velvet Cupcakes with their unique candy corn-infused frosting are more than just a dessert; they’re a celebration of the spooky, whimsical spirit of Halloween. They offer a delightful blend of classic velvet cake texture with a modern, dramatic twist, guaranteed to impress and enchant. Whether you’re hosting a ghoulish gathering or simply indulging in the flavors of fall, this recipe is a must-try.

So, gather your ingredients, embrace the spirit of the season, and get ready to bake some seriously spooky and utterly delicious Black Velvet Cupcakes. Happy baking, and happy Halloween!

Source: Cupcakes recipe adapted from Java Cupcake; Frosting recipe adapted from Candy Corn Cupcakes