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Black Velvet Ghost Cupcakes: Kid-Friendly Halloween Treat

Black velvet ghost cupcakes - featured image
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These Black Velvet Ghost Cupcakes are tender, moist, and naturally black from black cocoa powder, topped with a tangy cream cheese frosting piped into adorable ghost shapes. A simple, kid-friendly Halloween treat that’s perfect for parties and guaranteed to disappear.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ¾ cup (65g) black cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) hot coffee or hot water
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Mini chocolate chips or candy eyes (for decorating)
  • Optional: Black sanding sugar or edible glitter (for decorating)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, black cocoa powder, sugar, baking soda, and salt for about 30 seconds.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and stir gently with a rubber spatula until just combined. Batter will be thick.
  5. Pour in hot coffee (or hot water) and stir until batter becomes smooth and thin.
  6. Divide batter evenly among the 12 liners, filling each about ⅔ full.
  7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely (about 30-40 minutes).
  9. For frosting: In a large bowl, beat softened cream cheese and butter with an electric mixer on medium speed until smooth and fluffy (about 2 minutes).
  10. Add vanilla and salt, then gradually add powdered sugar, beating on low speed. Once incorporated, beat on medium-high for 2 minutes until light and fluffy.
  11. Transfer frosting to a piping bag fitted with a large round tip (or snip the corner of a zip-top bag).
  12. Pipe a tall dollop of frosting onto each cupcake, releasing pressure and pulling upward to create a peak (ghost shape).
  13. Press two mini chocolate chips into each ghost for eyes. Optionally add a third for a mouth.

Notes

Don’t skip the hot liquid—it blooms the cocoa and ensures a moist texture. Room temperature ingredients are crucial for best results. Cupcakes can be baked a day ahead and stored unfrosted. Frosting should be made fresh. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free buttermilk and vegan cream cheese.

Nutrition

Keywords: Halloween cupcakes, ghost cupcakes, black velvet, cream cheese frosting, kid-friendly, Halloween dessert, black cocoa

Find it online: https://goldensimmer.com/black-velvet-ghost-cupcakes-kid-friendly-halloween-treat/