Black Velvet Ghost Cupcakes Recipe

If you’re looking to wow your friends and family with a fun, spooky treat that tastes absolutely divine, you’ve got to try this Black Velvet Ghost Cupcakes Recipe. I absolutely love how these cupcakes turn out—moist, tender, and that rich, dark cocoa flavor paired with a tangy cream cheese frosting is just unbeatable. Plus, the little ghost faces made with candy eyes add the perfect whimsical touch that makes these cupcakes a total crowd-pleaser. Trust me, once you make these, they’ll be your go-to for Halloween parties or any time you want a festive baked good that’s as cute as it is delicious!

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Ingredients You’ll Need

When I first made the Black Velvet Ghost Cupcakes Recipe, I was surprised how simple ingredients come together to create something so special. Each ingredient plays a role to get that perfect balance of flavor and texture, but I’ll share my favorite swaps to help you shop smart and get the best results.

• Cake flour: For a tender crumb, cake flour is ideal, but if you don’t have it, all-purpose flour works just fine.
• Black cocoa powder: This gives the cupcakes that deep, almost-black color and a hint of bittersweet chocolate; Dutch cocoa is a decent substitute if you can’t find black cocoa.
• Baking powder & baking soda: Leavening agents to keep the cupcakes light and fluffy.
• Kosher salt: A pinch so the sweetness doesn’t become overwhelming – it rounds out the flavor beautifully.
• Vegetable oil: Keeps the cupcakes extra moist and tender, which I love compared to butter in the batter.
• Eggs: Ensure they are room temperature for better mixing and structure.
• Vanilla extract: Adds warmth and depth to the flavor.
• Granulated sugar: Sweetens perfectly without overpowering the cocoa.
• Buttermilk: Adds tanginess and helps tenderize the cake; if you don’t have buttermilk, just mix whole milk with white vinegar – quick and easy!
• White vinegar: Enhances the lightness of the cupcakes and complements the cocoa flavor.
• Unsalted butter: For creamy, luscious frosting – room temperature is key for smooth mixing.
• Cream cheese: The star of the frosting; brings that signature tang and creaminess.
• Powdered sugar: To sweeten and lighten the frosting perfectly.
• Pinch kosher salt: To balance the sweetness of the frosting.
• Heavy cream: Optional, helps adjust frosting consistency for spreading or piping.
• Candy eyes: The adorable finishing touch that turns cupcakes into little ghostly characters.

Variations

I love tweaking this Black Velvet Ghost Cupcakes Recipe depending on the occasion or what I have on hand. Don’t be afraid to make it your own — you can add a little twist without losing that spooky charm!

• Chocolate Ganache Drip: One year, I topped these cupcakes with chocolate ganache dripping down the sides before adding the ghost eyes – it was a big hit for a Halloween party!
• Dairy-Free Version: I swapped out butter and cream cheese for vegan alternatives, and while the texture was slightly different, the flavor stayed just as fabulous.
• Pumpkin Spice Addition: Adding a teaspoon of pumpkin pie spice to the batter gives a cozy fall vibe that pairs well with the black cocoa.
• Mini Cupcakes: For parties, I sometimes make mini versions – they’re perfect bite-sized treats and go fast!

How to Make Black Velvet Ghost Cupcakes Recipe

Step 1: Mix Your Dry Ingredients

Start by sifting together the cake flour, black cocoa powder, baking powder, baking soda, and kosher salt. I always do this to avoid any lumps and make sure everything is evenly distributed. It’s a quick step but makes a huge difference in the texture of your cupcakes.

Step 2: Combine Wet Ingredients

In a separate bowl, whisk the vegetable oil, granulated sugar, eggs, and vanilla extract until smooth. Then, add your buttermilk and vinegar and mix gently. You’ll notice this mixture is pretty liquidy, which is perfect – it keeps the cupcakes super moist.

Step 3: Blend Wet and Dry Together

Slowly pour the dry ingredients into the wet, mixing gently with a spatula just until combined. Overmixing at this stage can toughen the crumb, so be cautious—lumps are okay here. I learned this the hard way trying to fix dense cupcakes!

Step 4: Bake Your Cupcakes

Line your muffin tin with cupcake liners, then scoop the batter evenly into each cup—about two-thirds full. Bake in a 350°F (175°C) oven for 18-20 minutes. Test doneness with a toothpick—you want it to come out clean or with just a few moist crumbs. Don’t open the oven door too early or your cupcakes might sink in the middle like mine once did!

Step 5: Make the Cream Cheese Frosting

Cream together your unsalted butter and cream cheese until silky smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt, beating until fluffy. If the frosting feels too thick, add a tablespoon or two of heavy cream to get that perfect spreadable consistency. I love how creamy and tangy this frosting is—it really elevates these cupcakes from good to unforgettable.

Step 6: Decorate Your Ghost Cupcakes

Once cupcakes are completely cool, frost them generously with cream cheese frosting. Then stick on those candy eyes—two per cupcake—and use a spoon or piping bag to create little ghostly swirls. It’s so satisfying to see your cupcakes come to life with just a simple touch!

How to Serve Black Velvet Ghost Cupcakes Recipe

Garnishes

I usually keep the garnishes simple so the ghost faces are the stars—just those candy eyes! Occasionally I’ll add a light dusting of powdered sugar around the ghosts to look like “ghostly mist,” which adds a quiet elegance without distracting from the fun. If you want a little extra, edible glitter or small black sprinkles work well too.

Side Dishes

These cupcakes go wonderfully with a handful of fresh berries or a cup of spiced hot chocolate when serving at a party. I’ve also paired them with a simple green salad for a Halloween lunch spread that balances sweet and savory nicely.

Creative Ways to Present

Try serving these Black Velvet Ghost Cupcakes Recipe on a tiered cupcake stand decorated with mini pumpkins and autumn leaves. For a spooky effect, I’ve used dry ice beneath the stand at Halloween parties to make a mist swirl around the cupcakes—it always gets a big “wow!” from guests.

Make Ahead and Storage

Storing Leftovers

After making these cupcakes, I store any leftovers in an airtight container in the fridge because of the cream cheese frosting. They stay fresh for about 3 days; just remember to let them sit at room temperature for 20 minutes before serving for the best flavor and texture.

Freezing

I’ve frozen the cupcakes without frosting successfully—wrap them tightly in plastic wrap and place in a freezer bag. When you’re ready to enjoy, thaw overnight in the fridge and then frost fresh. Frosted cupcakes don’t freeze as well, as the cream cheese frosting can change texture.

Reheating

If you want to warm leftovers, I recommend removing the frosting first (if practical), warming the cupcake gently in the microwave for 10-15 seconds, then adding frosting back on or enjoying plain. Heating frosting can cause it to separate or melt.

FAQs

Final Thoughts

This Black Velvet Ghost Cupcakes Recipe holds a special place in my kitchen—not just because they’re delicious, but because they bring so much joy and festive spirit whenever I bake them. I love how simple ingredients turn into something magical with just a little creativity and care. If you’re looking for a cupcake recipe that’s both fun to make and impressive to serve, give this one a try. I’m confident you’ll enjoy the process as much as the smiles these ghostly treats bring!

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