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Best Black Velvet Cupcakes with Easy Ganache Drip

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Deep, dark velvet cupcakes with a tender crumb, tangy cream cheese frosting, and a glossy chocolate ganache drip. Perfect for Halloween parties and surprisingly simple to make.

Ingredients

  • All-purpose flour, 2 1/2 cups (315g)
  • Unsweetened cocoa powder, 1/2 cup (45g)
  • Granulated sugar, 2 cups (400g)
  • Baking soda, 1 1/2 teaspoons
  • Salt, 1 teaspoon
  • Vegetable oil, 1 cup (240ml)
  • Buttermilk, 1 cup (240ml), room temperature
  • Eggs, 2 large, room temperature
  • White vinegar, 1 teaspoon
  • Vanilla extract, 2 teaspoons
  • Black gel food coloring, 2-3 teaspoons
  • Cream cheese, 8 ounces (226g), softened
  • Unsalted butter, 1/2 cup (113g), softened
  • Powdered sugar, 4 cups (480g)
  • Vanilla extract, 2 teaspoons (for frosting)
  • Pinch of salt (for frosting)
  • Semi-sweet chocolate chips, 1/2 cup (90g)
  • Heavy cream, 1/3 cup (80ml)
  • Optional: black food coloring (for ganache)
  • Halloween sprinkles, candy eyes, or edible glitter (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line muffin pans with cupcake liners. Ensure buttermilk and eggs are at room temperature.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt for about 30 seconds.
  3. In a separate large bowl, whisk together vegetable oil, buttermilk, eggs, vinegar, and vanilla extract until smooth. Add black gel food coloring (start with 2 teaspoons) and whisk until combined.
  4. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Batter will be thin.
  5. Fill each liner about 2/3 full (about 60-65g batter per liner).
  6. Bake for 18-20 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a cooling rack to cool completely.
  7. For frosting: Beat softened cream cheese and butter together on medium speed until smooth and creamy (about 2 minutes). Add vanilla and salt. Gradually add powdered sugar, one cup at a time, beating on low. Increase speed to medium-high and beat for 2 minutes until light and fluffy. Refrigerate if too soft.
  8. Once cupcakes are completely cool, pipe or spread cream cheese frosting onto each cupcake. Refrigerate frosted cupcakes for 15-20 minutes.
  9. For ganache: Place chocolate chips in a small microwave-safe bowl. Heat heavy cream until just simmering (45-60 seconds in microwave). Pour hot cream over chocolate chips. Let sit for 2 minutes, then whisk until smooth. Add a tiny drop of black food coloring if desired. Let cool 5-10 minutes until warm honey consistency.
  10. Remove chilled cupcakes from fridge. Drizzle ganache over the center of each cupcake, letting it flow naturally over the edges. Add decorations while ganache is wet. Let set at room temperature for about 15 minutes.

Notes

Use gel food coloring for best black color. Room temperature ingredients are crucial for tender crumb. Chill frosted cupcakes before adding ganache to prevent melting. Ganache should be warm honey consistency for perfect drips. Cupcakes taste even better the next day.

Nutrition

Keywords: black velvet cupcakes, Halloween cupcakes, ganache drip, cream cheese frosting, chocolate ganache, Halloween dessert, black cupcakes

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