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“Black Velvet” Halloween Cupcakes

Author Rachel Conners

Ingredients

For the cupcakes

  • 2 1/4 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup 2 sticks butter, softened
  • 2 1/4 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 1 ounce bottle Black Food Color (or red food coloring for original red velvet)

For the frosting

  • 8 ounces cream cheese cold
  • 3 Tbsp. butter softened
  • 2 tsp. vanilla extract
  • 2 to 2 1/2 cups powdered sugar sifted
  • 1/4 tsp. orange food coloring gel

Instructions

For the cupcakes

  1. Preheat oven to 350 degrees F. Sift together flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2. Beat butter and sugar in large bowl for 5 minutes or until light and fluffy. Beat in eggs one at a time. Beat in sour cream, then milk and vanilla. Mix in food coloring until you've reached your desired color. Gradually beat in flour mixture on low-speed until just blended. Do NOT overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
  3. Bake 18 to 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Orange Cream Cheese Frosting.

For the frosting

  1. Have the cream cheese cold and the butter at room temperature. In a medium bowl, beat cream cheese, butter, food coloring and vanilla just until blended. Add sugar one-third at a time and beat just until smooth and the desired consistency. If frosting is too stiff, beat for few seconds longer. Do not overbeat.
  2. This keeps, refrigerated, for about 1 week. Or freeze for up to 3 months. Soften and stir until smooth before using.