Name: Halloween Black Velvet Monster Cupcakes Recipe
Prep time: 30 min
Cook time: 14 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/4 cup all-purpose flour; 1/3 cup black cocoa powder; 3/4 tsp baking soda; 1/2 tsp baking powder; 1 cup granulated sugar; 1/4 cup oil; 1/3 cup milk at room temperature; 1 large egg at room temperature; 1 tsp vanilla extract; 1/2 cup hot, freshly brewed coffee; Monster sprinkles for decoration; 3 egg whites; 3/4 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/2 tsp vanilla extract; 1/4 cup black cocoa powder; 1 tbsp hot water (plus extra 1/2 tsp increments if needed)

Jump to Recipe· 4.8 from 12 reviews

If you’re on the hunt for the perfect spooky treat this Halloween, you’ve got to try this Halloween Black Velvet Monster Cupcakes Recipe. These cupcakes are our go-to for festive fun — rich, insanely moist black velvet cupcakes topped with silky, dark Swiss meringue buttercream, and finished with goofy monster sprinkles that bring the whole creepy-cute vibe to life. Trust me, you’ll want to dig in before the trick-or-treaters even make it to the door!

🤎

Why This Recipe Works

Deep Black Cocoa: Gives the cupcakes an intense black color and deep chocolate flavor without bitterness.
Swiss Meringue Buttercream: Silky, light frosting that’s perfect for decorating but still rich and buttery.
Hot Coffee Addition: Enhances the chocolate flavor while keeping the batter super moist.
Monster Sprinkles: Fun, whimsical detail that turns these cupcakes into friendly little monsters everyone loves.

The image shows a dark chocolate cupcake broken in half, placed on a purple paper liner on a white marbled surface. The cupcake has thick, swirled dark chocolate frosting on top, decorated with colorful sprinkles in green, orange, and beige, along with two small round white candy eyes with black centers. Small orange round candies and a ghost-shaped white decoration with brown eyes are scattered around the cupcake on the surface. The cupcake's texture looks moist and dense with a rich, dark color. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Every ingredient in this Halloween Black Velvet Monster Cupcakes Recipe plays a key role, working together to balance rich chocolate, soft crumb, and a luscious frosting that’s easy to work with. Shopping tip: grab black cocoa powder from a reliable source — it’s your secret weapon for that goblin-black color!

All-Purpose Flour: Provides the structure but keeps the crumb tender when combined with the right leaveners.
Black Cocoa Powder: Much darker than regular cocoa, it delivers that signature black velvet color and an intense chocolate flavor.
Baking Soda & Baking Powder: Help the cupcakes rise just right, giving a light and fluffy texture.
Granulated Sugar: Sweetens the cupcakes without overpowering the deep chocolate notes.
Oil: Keeps the cupcakes moist and tender—plus it’s easy to mix evenly into the batter.
Milk: Adds creaminess and balances the dry ingredients perfectly.
Egg: Binds everything together and adds richness.
Vanilla Extract: A subtle flavor booster that plays nicely with chocolate.
Hot Freshly Brewed Coffee: Intensifies the chocolate flavor and helps dissolve the sugar and cocoa for a smooth batter.
Egg Whites (for buttercream): Whipped to create airy Swiss meringue that forms the base of the frosting.
Butter (softened): Beat into the meringue for that rich, creamy Swiss meringue buttercream texture.
Black Cocoa Powder (for buttercream): Mixed with hot water to add chocolate flavor and that spooky color to the frosting.
Hot Water (for cocoa paste): Helps dissolve black cocoa powder smoothly for the frosting.
Monster Sprinkles: The fun finishing touch that turns each cupcake into a cute monster!

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love giving these cupcakes a little flair depending on who’s helping me bake them. You can easily adjust the decorations and even the flavors to make it your own twist on the classic Halloween Black Velvet Monster Cupcakes Recipe.

Extra Chocolate Kick: Once, I added mini chocolate chips to the batter for an extra melty surprise that the kids adored.
Dairy-Free Variation: I swapped milk for oat milk and butter for coconut oil in the buttercream — still delicious and perfect if you’re avoiding dairy.
Colorful Monsters: Use different colored sprinkles, edible googly eyes, or even little candy horns to customize monster personalities for parties.
Spooky Flavor Boost: A pinch of cinnamon or a drop of peppermint extract in the batter can add a fun seasonal twist to the cupcakes.

Step-by-Step: How I Make Halloween Black Velvet Monster Cupcakes Recipe

Step 1: Prep Like a Pro

Start by preheating your oven to 350°F (175°C) and lining a muffin tin with 13 cupcake liners. I often double-line mine for extra sturdiness because the dark batter can sometimes seep through thinner liners. If you don’t have enough liners for all the cupcakes, no worries—bake in batches, there’s no rush here!

Step 2: Mix Your Dry Ingredients

In a large bowl, sift out the all-purpose flour, black cocoa powder, baking powder, and baking soda. This step is key to avoid lumps, especially with black cocoa which can be tricky to mix evenly. Whisk it all with the salt and granulated sugar to create a uniform dry mix. The sifted black cocoa gives a lovely, velvety base that smells heavenly.

Step 3: Add Your Wet Ingredients

Make a well in the center of your dry ingredients and pour in the oil, milk, egg, and vanilla extract. Whisk gently until smooth, then stir in the hot brewed coffee. The coffee’s warmth helps the cocoa dissolve beautifully and boosts the chocolate flavor—trust me, don’t skip this step! The batter should be glossy and slightly loose but not runny.

Step 4: Bake Your Cupcakes to Perfection

Fill each cupcake liner about two-thirds full with the batter. Pop the tray into your preheated oven and bake for about 13-14 minutes. To check if they’re done, insert a toothpick in the center—if it comes out clean or with a few moist crumbs, they’re perfect. Let the cupcakes cool completely before frosting, or you’ll end up with a melty mess!

Step 5: Make the Black Swiss Meringue Buttercream

Here’s where the magic happens: Start by whisking the egg whites and granulated sugar together in a heatproof bowl over a saucepan with simmering water – make sure the bowl doesn’t touch the water. Whisk constantly until the sugar dissolves and the mixture reaches 160°F. This step ensures a smooth, safe meringue.

Then transfer the bowl to your stand mixer and whip on high speed — you want stiff peaks and for the bowl to cool down to room temperature. Poke the bowl occasionally with your fingers; if it’s still warm, keep whipping. This patience pays off.

While that’s whipping, mix the black cocoa powder with hot water in a small bowl to create a smooth paste; add water a little at a time to get the right consistency.

Switch to the paddle attachment, add softened butter one tablespoon at a time — wait for each addition to fully incorporate before adding the next. When all the butter is in, add the vanilla, cocoa paste, and a pinch of salt, and beat for an additional minute for silky smooth frosting.

Step 6: Frost and Decorate Your Monster Cupcakes

Once your cupcakes have cooled don’t rush this part — pipe or spread the buttercream generously on each one. Then, the best part: top with monster eyes and fun sprinkles that bring the cupcakes to life! I’ve found that using a variety of silly eyes makes each cupcake its own quirky creature, which the kids absolutely love.

💡

Pro Tips for Making Halloween Black Velvet Monster Cupcakes Recipe

Use Room Temperature Ingredients: Egg and milk at room temp mix better and give you a smoother batter and frosting.
Don’t Skip Sifting: Black cocoa tends to clump, and sifting ensures an even black velvet color without lumps.
Be Patient with Meringue: Whipping until completely cool before adding butter is key to creamy, lump-free frosting.
Decorate When Frosting Is Firm: Let your buttercream chill slightly if it’s too soft before adding sprinkles — keeps the decorations in place longer.

How to Serve Halloween Black Velvet Monster Cupcakes Recipe

A single dark chocolate cupcake with a rich, moist base sits on a white marbled surface, partially unwrapped from a black paper liner with colorful Halloween-themed designs. On top, there is a thick layer of smooth dark gray chocolate frosting swirled in a tall, spiral shape, decorated with small round candy eyes and thin, short sprinkles in orange, green, and purple colors. A bite has been taken out of the cupcake, showing the dense, dark texture inside. In the blurry background, another cupcake with similar frosting is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always go with a mix of fun monster eyes—those candy eyeballs you can find around Halloween season—and playful sprinkles in purples, oranges, and blacks. Sometimes I add little chocolate “fangs” made from melted white chocolate for an extra spooky bite. It’s those cute details that get the biggest smiles.

Side Dishes

For parties, I like to pair these monster cupcakes with a simple pumpkin spice latte or a classic hot apple cider to complement that deep chocolate flavor. If it’s a kid’s gathering, a frosted orange soda goes surprisingly well, adding some fizzy fun.

Creative Ways to Present

One time, I set these cupcakes out on a tray decorated like a monster lair with little green “slime” drizzled on the stand and dry ice fog swirling around. For classroom parties, popping the cupcakes into mini “graveyard” setups with crumbled Oreo “dirt” and gummy worms is a big hit. Get creative with your plating—that’s half the fun!

Make Ahead and Storage

Storing Leftovers

I like to keep these cupcakes in an airtight container at room temperature for up to 2 days. Because of the buttercream, refrigerate if you’re keeping them longer. Just bring them back to room temp before serving so the frosting is soft and silky again.

Freezing

I’ve frozen the cupcakes (without frosting) by wrapping each in plastic wrap and placing them in a freezer bag; they keep well for up to 3 months. When ready to serve, thaw overnight in the fridge, frost fresh, and decorate for the best results.

Reheating

Leftover unfrosted cupcakes can be warmed gently in a 300°F oven for about 5 minutes to refresh them. Avoid the microwave if possible as it makes the texture gummy. Frosted leftovers are best enjoyed cold or at room temp without reheating to keep the buttercream stable.

FAQs

Can I make these Halloween Black Velvet Monster Cupcakes Recipe dairy-free?

Absolutely! Swap the milk for your favorite plant-based milk like almond or oat milk, and substitute butter in the buttercream with a dairy-free vegan butter. You might need to chill the frosting a little longer to get the right consistency.
What if I don’t have black cocoa powder?

Black cocoa powder is key for that true black color and unique flavor, but if you can’t find it, you can use regular Dutch-processed cocoa powder combined with a tiny bit of activated charcoal powder for color. Just be cautious with charcoal to keep it food-safe.
How do I know when the Swiss meringue buttercream is done?

The meringue should form stiff peaks and the mixing bowl should be cool to the touch before you start adding butter. This usually takes around 10-15 minutes of whipping. If the bowl feels warm, keep whipping to avoid a runny frosting.
Can I make these cupcakes without coffee?

You can substitute the hot brewed coffee for hot water, but using coffee really amps up the chocolate flavor, making these cupcakes extra delicious. I recommend giving it a try if you can—it’s a small tweak that makes a big difference.
How long do these cupcakes keep fresh?

At room temperature in an airtight container, these cupcakes stay fresh for about 2 days. You can refrigerate them to extend freshness to about 4-5 days, but bring them back to room temp before serving for the best texture and flavor.

Final Thoughts

I absolutely love making these Halloween Black Velvet Monster Cupcakes Recipe every fall—it’s not just about the rich flavors but watching everyone’s faces light up when they see those funny little monster creations. Whether you’re baking with kids or for a party, these cupcakes are reliable, festive, and just downright fun. So grab your mixing bowl, grab those monster eyes, and make some Halloween magic that everyone will remember.