Black Velvet Cupcakes with Cherry Cream Cheese Frosting

Celebrate Halloween with a touch of elegance and mystery with these Black Velvet Cupcakes topped with Cherry Cream Cheese Frosting. This dessert transforms the classic red velvet into a dark and decadent treat, perfect for adding a spooky yet sophisticated flair to your Halloween festivities. The rich chocolate base paired with the sweet and tangy cherry frosting makes these cupcakes an irresistible addition to any Halloween party.


For the Cupcakes:
  • 3/4 cup + 2 tablespoons (175 g) granulated sugar
  • 1/4 cup (57 g) unsalted butter, softened
  • 2 tablespoons (30 mL) vegetable oil
  • 2 teaspoons (10 mL) black soft gel paste color
  • 2 teaspoons (10 mL) pure vanilla extract
  • 1/2 teaspoon (4 g) kosher salt
  • 1 egg, room temperature
  • 1-1/4 cups (150 g) cake flour
  • 3 tablespoons (30 g) dark Dutch-process cocoa powder
  • 1/2 cup (114 mL) buttermilk, room temperature
  • 1/2 teaspoon (2.5 mL) white vinegar
  • 1/4 teaspoon (1.5 g) baking soda
For the Frosting:
  • 1/4 cup (56 g) unsalted butter, softened
  • 1 package (8 oz/250 g) cream cheese, cold, cut into cubes
  • 4 cups (460 g) confectioners’ sugar, sifted
  • 1 teaspoon (5 mL) pure vanilla extract
  • Pinch of salt
  • 2 tablespoons (30 mL) cherry preserves


  1. Cupcakes:
    • Preheat the oven to 350°F (180°C) and line a muffin tin with 12 cupcake liners.
    • In a mixing bowl, cream together the sugar, butter, vegetable oil, black color paste, vanilla, and salt until light and fluffy.
    • Add the egg and mix until fully incorporated.
    • Sift together the cake flour and cocoa powder. Alternately add the dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry ingredients.
    • Mix the white vinegar and baking soda in a small bowl, then quickly fold into the cupcake batter.
    • Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full.
    • Bake for about 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
    • Allow the cupcakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
  2. Frosting:
    • Using a mixer, beat the butter until smooth. Gradually add the confectioners’ sugar and continue beating until the mixture is creamy.
    • Add the cream cheese and beat until the frosting is smooth and well combined.
    • Stir in the vanilla extract and a pinch of salt. Gently fold in the cherry preserves, being careful not to overmix to maintain streaks of cherry.
  3. Assembly:
    • Using a piping bag fitted with a decorative tip, frost the cooled cupcakes with the Cherry Cream Cheese Frosting.
    • Decorate with Halloween-themed sprinkles or additional cherry preserves for an extra festive touch.


  • Achieving the Perfect Color: The key to the cupcakes’ dramatic appearance is using black soft gel paste, which provides a deep color without affecting the flavor.
  • Cherry Flavor Adjustment: Adjust the amount of cherry preserves based on your preference for a stronger or more subtle cherry flavor in the frosting.
  • Serving: These cupcakes are best enjoyed the day they are made but can be stored in the refrigerator for up to two days. Allow them to come to room temperature before serving for the best flavor and texture.


Black Velvet Cupcakes with Cherry Cream Cheese Frosting are a fantastic way to incorporate traditional flavors with a Halloween twist. They are sure to impress your guests with their striking appearance and delicious taste, making them a must-have for any spooky celebration. Enjoy the festive season with these delightfully eerie treats that are as fun to make as they are to eat! 🎃🍫🍒

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