Black Velvet Halloween Cupcakes with Cream Cheese Swirl

How to Make Black Velvet Halloween Cupcakes with Cream Cheese Swirl

1. 1

   Step 1: Preheat and combine dry ingredients

   Active 6 min

   Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners. In a medium bowl whisk together 1 1/2 cups (190g) all-purpose flour, 1 cup (200g) granulated sugar, 3/4 cup (75g) extra-dark cocoa powder, 1 teaspoon (5g) baking soda, and 1/2 teaspoon (2.5g) salt until evenly combined.

   For this step

   • 1 1/2 cupsAll-purpose flour
   • 1 cupGranulated sugar
   • 3/4 cupExtra-dark/dutch-process cocoa powder
   • 1 teaspoonBaking soda
   • 1/2 teaspoonSalt
   
2. 2

   Step 2: Mix wet ingredients and combine

   Active 8 min

   In a separate bowl whisk 1/2 cup (120ml) vegetable oil, 1/2 cup (120ml) buttermilk and 2 large eggs (about 100g). Pour the wet mixture into the dry ingredients and stir gently just until combined — batter will be thick and glossy. If you want the darkest, gloss-black look and have black cocoa it will already be very dark; otherwise you can substitute extra-dark cocoa for maximum color.

   For this step

   • 1/2 cupVegetable oil
   • 1/2 cupButtermilk
   • 2 largeLarge eggs
   
3. 3

   Step 3: Prepare cream cheese swirl

   Active 6 min

   In a small bowl beat 4 oz (113g) softened cream cheese with 1/2 cup (60g) confectioners' sugar until smooth and slightly loose (about 1–2 minutes). The swirl should be soft enough to drop but still hold a shape.

   For this step

   • 4 ozCream cheese (full-fat), softened
   • 1/2 cupConfectioners' (powdered) sugar
   
4. 4

   Step 4: Fill liners, swirl, and bake

   Active 6 min · Passive 18 min

   Spoon batter into the 12 prepared liners, filling each about 2/3 full. Drop about 1 tablespoon of the cream cheese mixture into the center of each cupcake (reserve any extra). Using a skewer or the tip of a knife, gently swirl the cream cheese into the top of the batter to create a marbled effect. This recipe makes 12 cupcakes. Bake in the preheated 350°F (175°C) oven until a toothpick comes out with a few moist crumbs, about 18 minutes.
   
5. 5

   Step 5: Cool cupcakes

   Active 2 min · Passive 20 min

   Remove the tin from the oven and let sit 2 minutes, then transfer the cupcakes to a wire rack to cool completely. Allow about 20 minutes of cooling time so the cream cheese swirl sets and the cupcakes reach room temperature.
   
6. 6

   Step 6: Finish and serve

   Active 4 min

   Once cooled, optionally dust with a little extra cocoa or icing sugar, or top with simple spooky decorations. Serve at room temperature, store airtight in the fridge up to 3 days, or freeze wrapped for up to 1 month.
   

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners. In a medium bowl whisk together 1 1/2 cups (190g) all-purpose flour, 1 cup (200g) granulated sugar, 3/4 cup (75g) extra-dark cocoa powder, 1 teaspoon (5g) baking soda, and 1/2 teaspoon (2.5g) salt until evenly combined.
2. In a separate bowl whisk 1/2 cup (120ml) vegetable oil, 1/2 cup (120ml) buttermilk and 2 large eggs (about 100g). Pour the wet mixture into the dry ingredients and stir gently just until combined — batter will be thick and glossy. If you want the darkest, gloss-black look and have black cocoa it will already be very dark; otherwise you can substitute extra-dark cocoa for maximum color.
3. In a small bowl beat 4 oz (113g) softened cream cheese with 1/2 cup (60g) confectioners' sugar until smooth and slightly loose (about 1–2 minutes). The swirl should be soft enough to drop but still hold a shape.
4. Spoon batter into the 12 prepared liners, filling each about 2/3 full. Drop about 1 tablespoon of the cream cheese mixture into the center of each cupcake (reserve any extra). Using a skewer or the tip of a knife, gently swirl the cream cheese into the top of the batter to create a marbled effect. This recipe makes 12 cupcakes. Bake in the preheated 350°F (175°C) oven until a toothpick comes out with a few moist crumbs, about 18 minutes.
5. Remove the tin from the oven and let sit 2 minutes, then transfer the cupcakes to a wire rack to cool completely. Allow about 20 minutes of cooling time so the cream cheese swirl sets and the cupcakes reach room temperature.
6. Once cooled, optionally dust with a little extra cocoa or icing sugar, or top with simple spooky decorations. Serve at room temperature, store airtight in the fridge up to 3 days, or freeze wrapped for up to 1 month.