Black Velvet Cupcakes

cupcakes on a stand

Recipe for Black Velvet Cupcakes with Cream Cheese Frosting!

This post is sponsored by Greetabl, but all thoughts and ideas are my own.

Cheers witches and warlocks! I am so excited to be partnering with Greetabl this spooky season. Seriously, Halloween is the best time of year and I’m always so bummed by how quickly it goes by. So, this year let’s make the most of it before it disappears!

Since this year is one for the books, I really wanted to work on something with the Greetabl team that can show just how fun a small or virtual party can be. We can still celebrate and have a good time even if things look differently. Also, I don’t know about you, but most of my close friends and family haven’t always lived close by, so this is a great way to connect.

So, let’s talk about this party and everything we have for you!

First of all, below you’ll find a recipe for small batch black velvet cupcakes with cream cheese frosting and sprinkles! They are perfect for a small gathering or household. Only 7 cupcakes (it’s like a baker’s half dozen) so you aren’t left with too many around the house.

Secondly, we have the fun tablescape for this coffee table. Since it’s a small party, I made it on a small table…aka where me and my BF will be celebrating this year. You can check out more details here on this Festive Virtual Halloween post.

Next, let’s talk about Greetabl! I love this company and have since I was introduced to the brand while in St. Louis (where they are based). They make the sweetest personalized packages for your pals! They are always coming up with something new, fun, and festive. There are Halloween specific boxes or ones you can make Halloween-esque with customizing colors.

I shared pictures of Halloweens past with my sister, mom, and gal pals. And then you get to customize and pick a gift to go inside as well. There are so many options, but some of my favorite Halloween choices are the ghost piñata (add confetti as a second gift, too cute), candies, and candles. They just feel like the perfect combo.

I really want you all to be able to spread the Halloween spirit, so Greetabl has actually given me 15% off with the code: AMANDA WILENS. Head over to their site to order yours ASAP!

Oh, and the last FUN thing is that so you can celebrate with your friends and have some fun activities to do via zoom/facetime Greetabl has created some really fun activity cards for you to do. Head to their site for the downloads.

How to Make Black Velvet Cupcakes

Using your paddle attachment on your stand mixer, beat together the butter and sugar and mix on medium for 3-5 minutes. Scrape sides of bowl as needed.

Then add in oil, egg, vanilla, and vinegar all separately and mix about 30 seconds to 1 minute each.

In a separate medium bowl, sift the flour, cocoa, baking powder and soda, and salt. Mix thoroughly.

Turn your stand mixer back onto a low speed and slowly add ½ of the dry ingredients into the wet ingredients. Mix until combined. Add in buttermilk until combined. Mix in remaining dry ingredients. Mix until thoroughly combined, but don’t over mix. Scrape sides of bowl as needed.

Add in black food coloring until entire batter is grey/black (you may want to add another drop or so depending on your brand, but don’t add too much).

Let the batter sit while you prepare the pans. This allows the batter to rise and double the leavening process.

Prepare cupcake tins with liners. Use the 6 center wells + the middle side well for a total of 7 wells. This is a great time, if you still have it, to do some dishes. Clean as you go!

After 10-15 minutes of resting the batter, divide batter between 7 wells, 2/3 filled (about 3 Tbsp each). Add about 1-2 tbsp of water to the empty 5 wells.

Place the cupcakes into the oven. Bake for 20-22 minutes. Check with a toothpick until it comes out clean.

Take cakes out and cool in the pan. Then remove from pans to cool on a cooling rack.

Make frosting and assemble!

Notes and Tips for Making the Best Cupcake

Black food dye: There are a lot of notes on this one. First of all, try to get an all-natural dye or use black cocoa powder. Some people do have allergies to artificial food dyes. They can also mess up the color of your BM, so be forewarned. Also, be sure to not be wearing your favorite outfit/apron, use your metal bowl mixer if you have one, and use pure silicone items. This will help from staining.

Storing: If you don’t eat all your cupcakes in one sitting, I recommend storing them in the fridge as the frosting is made with cream cheese. You can store them in the fridge for up to 5-7 days.

Whipping Butter and Sugar: This step is necessary for getting a light and fluffy cupcake, don’t skimp on it. It adds needed air to the batter so your cake isn’t too dense.

Whipping Butter and Cream Cheese: Again, this is to help with the texture. This makes for a light and fluffy and perfectly balanced frosting.

Room Temperature: Whenever something says room temperature, it’s so important to follow those instructions. If you don’t use room temperature things might not mix together and incorporate properly. Some tips for getting items to room temperature if you forget to put them out of the fridge on time.

  • Butter you can place in a bowl and zap in the microwave in 5-10 second intervals, be sure not to melt.
  • Eggs you can place in a bowl of room temperature, slightly warm, NOT HOT, water (otherwise you will cook the eggs) for about 10 minutes.

Sprinkles: I love to make my own sprinkle blend and use Sprinkle Pop to create my own.

close up of cupcake and sprinkles
witches hat cupcake
overhead shot of cupcakes
close up on cupcake
overview of final cupcakes
cupcakes on a stand

Black Velvet Cupcakes with Cream Cheese Frosting and Sprinkles

5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 22 minutes
Total Time: 52 minutes
Servings: 7 cupcakes
Author: Amanda Wilens

Equipment

  • Stand Mixer

Ingredients

Cupcakes
    Wet Ingredients
    • 3 Tbsp unsalted butter room temperature
    • ½ cup granulated sugar
    • 2.5 Tbsp Grapeseed oil
    • 1 large egg room temperature
    • 1 tsp vanilla extract
    • 1/2 tsp white vinegar
    • 1/3 cup buttermilk or make with 1/3 cup milk and 1 tsp vinegar or lemon juice, let sit for 5 minutes
    • 1 tsp black food coloring about ¼ tsp for black gel food dye
    Dry Ingredients
    • ¾ cup all-purpose flour
    • 2 Tbsp unsweetened cocoa powder
    • ½ tsp baking powder
    • ½ tsp baking soda
    • 1/2 tsp salt
    Cheese Cream Frosting
    • 4 Tbsp unsalted butter room temp
    • 4 oz cream cheese room temperature
    • 1 tsp vanilla
    • 2 cups powdered sugar sifted
    • 1 Tbsp cocoa powder sifted
    • 1 tsp black food coloring less for gel
    Toppings
    • Spooky Sprinkles mine are from Sprinkle Pop

    Instructions

    Cupcakes

    • Preheat the oven to 350° F.
    • Using your paddle attachment on your stand mixer, beat together the butter and sugar and mix on medium for 3-5 minutes. Scrape sides of bowl as needed.
    • Then add in oil, egg, vanilla, and vinegar all separately and mix about 30 seconds to 1 minute each.
    • In a separate medium bowl, sift the flour, cocoa, baking powder and soda, and salt. Mix thoroughly.
    • Turn your stand mixer back onto a low speed and slowly add ½ of the dry ingredients into the wet ingredients. Mix until combined. Add in buttermilk until combined. Mix in remaining dry ingredients. Mix until thoroughly combined, but don’t over mix. Scrape sides of bowl as needed.
    • Add in black food coloring until entire batter is grey/black (you may want to add another drop or so depending on your brand, but don’t add too much).
    • Let the batter sit while you prepare the pans. This allows the batter to rise and double the leavening process.
    • Prepare cupcake tins with liners. Use the 6 center wells + the middle side well for a total of 7 wells. This is a great time, if you still have it, to do some dishes. Clean as you go!
    • After 10-15 minutes of resting the batter, divide batter between 7 wells, 2/3 filled (about 3 Tbsp each). Add about 1-2 tbsp of water to the empty 5 wells.
    • Place the cupcakes into the oven. Bake for 20-22 minutes. Check with a toothpick until it comes out clean.
    • Take cakes out and cool in the pan. Then remove from pans to cool on a cooling rack.

    Cream Cheese Frosting

    • Using your paddle attachment cream the butter by itself for 2 minutes. This helps to create a fluffy texture. Scrape sides of bowl as needed.
    • Add in cream cheese and mix on medium for 3-4 minutes. Scrape sides of bowl as needed.
    • Add in the vanilla and stir until well combined.
    • Add in powdered sugar slowly. Mix until thoroughly combined and smooth. Allow to continue to mix for 2-3 minutes to let it fluff up. Scrape sides of bowl as needed.
    • Add in food coloring and mix until everything is black.

    Assembling

    • Take a cooled cupcake, pipe or scoop on frosting. Add sprinkles and serve.

    Notes

    Black food dye: There are a lot of notes on this one. First of all, try to get an all-natural dye or use black cocoa powder. Some people do have allergies to artificial food dyes. They can also mess up the color of your BM, so be forewarned. Also, be sure to not be wearing your favorite outfit/apron, use your metal bowl mixer if you have one, and use pure silicone items. This will help from staining.
    Storing: If you don’t eat all your cupcakes in one sitting, I recommend storing them in the fridge as the frosting is made with cream cheese. You can store them in the fridge for up to 5-7 days.
    Whipping Butter and Sugar: This step is necessary for getting a light and fluffy cupcake, don’t skimp on it. It adds needed air to the batter so your cake isn’t too dense.
    Whipping Butter and Cream Cheese: Again, this is to help with the texture. This makes for a light and fluffy and perfectly balanced frosting.
    Room Temperature: Whenever something says room temperature, it’s so important to follow those instructions. If you don’t use room temperature things might not mix together and incorporate properly.

    Nutrition

    Calories: 464kcal | Carbohydrates: 62g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 73mg | Sodium: 367mg | Potassium: 96mg | Fiber: 1g | Sugar: 49g | Vitamin A: 625IU | Calcium: 59mg | Iron: 1mg
    Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes