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Decadent Black Velvet Halloween Cupcakes with Easy Candy Corn Buttercream Recipe

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These black velvet cupcakes feature a rich, tender crumb with a striking black color, topped with a smooth and creamy candy corn buttercream that offers a nostalgic sweetness perfect for Halloween celebrations.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 1 cup (200g) granulated sugar
  • 2 tablespoons (15g) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (180ml) buttermilk, room temperature
  • 1/3 cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon black food coloring gel
  • 1 cup (227g) unsalted butter, softened
  • 3 1/2 cups (420g) powdered sugar, sifted
  • 1 cup (about 150g) candy corn, melted gently
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons (30-45ml) heavy cream
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup cupcake pan with liners.
  2. In a medium bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
  3. In a large bowl, whisk buttermilk, vegetable oil, eggs, vanilla extract, and black food coloring gel until smooth.
  4. Gradually add dry ingredients to wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing.
  5. Fill cupcake liners about two-thirds full with batter.
  6. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Let cupcakes rest in the pan for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
  8. While cupcakes bake, melt candy corn gently in a small saucepan over low heat, stirring often until smooth but not browned. Remove from heat and let cool slightly.
  9. Using an electric mixer, beat softened butter on medium speed until creamy, about 2 minutes.
  10. Gradually add powdered sugar on low speed, then increase to medium speed and beat until combined.
  11. Slowly pour melted candy corn and vanilla extract into the buttercream. Beat until fluffy.
  12. Add heavy cream as needed to reach a spreadable consistency. Finish with a pinch of salt to balance sweetness.
  13. Frost cooled cupcakes generously using a piping bag or spatula. Optionally, decorate with candy corn pieces.

Notes

Use gel food coloring for a deep black color without thinning the batter. Melt candy corn gently over low heat to avoid burning and bitterness. Cool cupcakes completely before frosting to prevent melting. For gluten-free, substitute flour with a gluten-free blend. For dairy-free, use coconut oil instead of butter and plant-based spread with coconut milk instead of heavy cream. If buttercream is too soft, chill for 10 minutes and re-whip; if too stiff, add more cream.

Nutrition

Keywords: black velvet cupcakes, Halloween cupcakes, candy corn buttercream, spooky dessert, fall treats, easy cupcakes, festive cupcakes

Find it online: https://blingbite.com/decadent-black-velvet-halloween-cupcakes-with-easy-candy-corn-buttercream-recipe/