High altitude black velvet cupcakes, decorated with chocolate skulls for a spooky Halloween treat! These feature moist chocolate cupcakes, made with black cocoa powder in the cake and buttercream for a rich, black color and intense chocolate flavor.
You might also love these Halloween jack-o’-lantern cookies, chocolate ginger skull cake, and black and white Lambeth cake.
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Why You’ll Love This Recipe
Perfect for Halloween. These black velvet cupcakes are dark, moody and gothic – perfect for a Halloween party.
So Moist and Chocolatey. These are very moist cupcakes, with a rich, dark chocolate flavor that many people compare to Oreos, due to the black cocoa powder.
Fan Favorite Recipe. Today’s recipe is based on my popular high altitude chocolate cupcakes, with the simple addition of some black cocoa powder to both the cake and the buttercream.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
Why Use Black Cocoa Powder?
Black cocoa powder is a type of cocoa powder that’s been heavily Dutched or alkalized (treated with an alkaline solution to neutralize acidity). So the color is very deep, dark and black, compared to the reddish brown color of Dutch processed cocoa powder and the light brown color of natural cocoa powder.
I love to use a combination of Dutch processed and black cocoa powder in my chocolate cakes, for a rich flavor and dark color. But black cocoa powder can also be used to make super black buttercream with the need for very little food coloring.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
Cake
- Flour. All-purpose flour gives the cake structure and strength.
- Sugar. Granulated sugar adds sweetness and moisture.
- Cocoa Powder. A blend of black cocoa powder and Dutch-processed cocoa powder gives this cake its dark black color and rich chocolate flavor.
- Espresso Powder. Enhances the flavor of the chocolate.
- Baking Powder. Leavens the cake batter so it rises.
- Salt. Balances the sweetness and adds flavor.
- Eggs. Gives the cake structure and strength.
- Milk + Sour Cream. Whole milk and sour cream adds fat, flavor, moisture and acidity for a tender cake crumb.
- Vegetable Oil. Makes the cake moist, light and fluffy.
- Vanilla Extract. Flavor.
Buttercream
- Butter. Gives the buttercream its silky, buttery flavor and texture.
- Powdered Sugar. Sweetens and thickens the buttercream.
- Cocoa Powder. A blend of black cocoa powder and Dutch-processed cocoa powder gives the buttercream its dark black color and rich chocolate flavor.
- Meringue Powder. Gives the buttercream stability.
- Salt. Balances the sweetness and adds flavor.
- Vanilla Extract. Flavor.
- Black Gel Food Coloring. Just a little black gel food coloring will helps to darken the color of the buttercream.
Instructions
Cupcakes
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line your cupcake/muffin pans with 15 paper liners.
- In a large bowl, sift together the flour, sugar, cocoa powders, baking powder, baking soda, salt and espresso powder.
- Add the eggs, milk, sour cream, oil and vanilla, and whisk until well combined, about 30 seconds.
- Use a 1/4 cup measuring cup to scoop the batter into the muffin pan, filling the cups about 2/3 – 3/4 full. Bake the cupcakes on the center rack for about 18-20 minutes, until a toothpick comes out clean. Cool several minutes in the pan, then carefully transfer to a wire rack to cool completely before frosting.
Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 1 minute on medium speed until smooth.
- With the mixer on low, gradually add the powdered sugar, cocoa powders, meringue powder, salt and vanilla. Add the food coloring. Increase speed to medium-high and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy, adding the milk only as needed for desired piping consistency.
- Pipe the buttercream onto the cooled cupcakes, and decorate with chocolate skulls.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.
Frequently Asked Questions
For both the cake and the buttercream, I used Cacao Barry Extra Brute Dutch Processed Cocoa Powder, and The Cocoa Trader Black Cocoa Powder.
You can usually find black gel food coloring at local craft and baking stores like Joanne’s, Michaels, Hobby Lobby, and maybe even Walmart, or you can buy it on Amazon.
Store the cupcakes in an airtight container at room temperature for up to 2-3 days.
See my Ginger Chocolate Skull Cake for information on making the chocolate skulls with a silicone mold.
Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!
You Might Also Like
Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
High Altitude Black Velvet Cupcakes
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
Ingredients
Cupcakes
- 1 cup all-purpose flour, spooned and leveled
- ¾ cup granulated sugar
- 3 tbsp unsweetened Dutch-processed cocoa powder
- 3 tbsp black cocoa powder
- ¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp espresso powder, optional
- 2 large eggs
- ½ cup whole milk
- ½ cup sour cream
- ½ cup vegetable oil
- 1 ½ tsp vanilla extract
Buttercream
- 1 ½ cups unsalted butter, softened to room temperature
- 2 ¼ cups powdered sugar
- 6 tbsp unsweetened Dutch-processed cocoa powder
- 6 tbsp black cocoa powder
- ½ tbsp meringue powder, optional
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 ½ tsp vanilla
- 2-3 tbsp milk or cream, only if needed
- ½ tsp black gel food coloring
Instructions
Cupcakes
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line your cupcake/muffin pans with 15 paper liners.
- In a large bowl, sift together the flour, sugar, cocoa powders, baking powder, baking soda, salt and espresso powder.
- Add the eggs, milk, sour cream, oil and vanilla, and whisk until well combined, about 30 seconds.
- Use a 1/4 cup measuring cup to scoop the batter into the muffin pan, filling the cups about 2/3 – 3/4 full. Bake the cupcakes on the center rack for about 18-20 minutes, until a toothpick comes out clean. Cool several minutes in the pan, then carefully transfer to a wire rack to cool completely before frosting.
Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 1 minute on medium speed until smooth.
- With the mixer on low, gradually add the powdered sugar, cocoa powders, meringue powder, salt and vanilla. Add the food coloring. Increase speed to medium-high and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy, adding the milk only as needed for desired piping consistency.
- Pipe the buttercream onto the cooled cupcakes, and decorate with chocolate skulls.
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