Black Velvet Bat Cupcake – Halloween Treats

Let’s make Black Velvet Bat cupcake, a Halloween treat you never know you need! Moist black velvet layers, creamy Oreo filling, and a fun bat design make it the perfect Halloween treat. It is so light, fluffy, moist, and mouthwatering! I can’t decide if is it scary or cute.

If you’re looking for the perfect Halloween treat cupcakes, our black velvet bat cupcake is not only charmingly spooky but also tastes great! They’re homemade and topped with a creamy, whipped cream cheese frosting, just like a classic red velvet cake, but black! We use black cocoa that nobody can’t compete with to give it a deep color.

Follow this quick and simple recipe to bake delicious chocolate cupcakes that are easily customizable!

What is Black Velvet?

A black velvet cake is like a delicious cross between a rich and deep dark chocolate cake and a red velvet cake. It’s kind of the best of both worlds! Though, the secret to it’s deep color is not food coloring, but actually black cocoa powder.

Essentially black velvet is just red velvet but with black cocoa powder! Both red velvet and black velvet contain buttermilk and vinegar which help keep the cupcakes super moist and tender. And they’re both topped with tangy cream cheese frosting!

Reasons Why You’ll Love These Black velvet Bat Cupcake!

• Rich black color. It’s very rare that a baked good is truly pitch black – but these cupcakes are the exception. It’s a unique twist that always grabs guests’ attention. The color is so eye-catching! Instead of red dye, these black velvet cupcakes use black cocoa powder and black food coloring to create a deep, intense cake.
• Moist and Tender Texture
  Ingredients like buttermilk ensure these cupcakes stay incredibly moist, with a soft and tender crumb that melts in your mouth.
• Deliciously Bold Flavor
  The black cocoa powder adds a rich, deep chocolate flavor that’s bold and unique. Once you try one, you’ll find it hard to stop at just one!
• Halloween-Perfect Treat
  Their dark color and the option to decorate with spooky sprinkles make them the ideal treat for Halloween festivities.
• Bat Design Adding bat decorations on top ties it directly to Halloween. Bats are classic Halloween symbols, and they add a playful, spooky element to the cake, making it fun for both kids and adults.
• Impressively Thematic but Easy: Even though it looks fancy with its bold colors and bat decorations, the recipe itself uses simple, accessible ingredients like flour, cocoa, and butter. It’s a great way to create a visually impressive dessert without needing advanced baking skills.

The idea behind making this Black Velvet Oreo Bat Cake (or cupcakes) for Halloween is to create a delicious, visually striking dessert that fits the spooky theme of the holiday. In essence, this cake is designed to be the ultimate Halloween dessert—delicious, creative, and perfectly themed for the spooky season!

Ingredients of Black Velvet Bat Cupcake

Black velvet cupcake

• All-purpose Flour; I used all purpose flour. Skip the cake flour! Regular all-purpose flour gives this cake the perfect structure and texture.
• Black Cocoa Powder; Black cocoa powder is an ultra-Dutched cocoa powder, meaning it’s been treated with an alkaline solution to reduce its acidity. It’s very dark in color and while it isn’t as chocolatey as regular cocoa powder, it does have amazing flavor.
• Baking Powder and Baking Soda; Small amounts of each leavening agent help the cupcakes rise.
• Salt; To balance out the sweetness.
• Vegetable Oil; make sure to use a neutral oil like vegetable oil, rapeseed oil or canola oil. This will make your black velvet cupcakes extra moist! You can use either vegetable oil or canola.
• Granulated Sugar; I use granulated sugar to give this cake just the right amount of sweetness.
• Egg; Bring them to room temperature for best results.
• Buttermilk; Creates a more tender crumb, activates the leavening, and even makes the cake itself a little richer. If you don’t have buttermilk you can use either regular whole milk or sour cream! You can also make your own buttermilk by using ½ cup milk and 2 teaspoons of lemon juice or white vinegar!
• Vanilla Extract; Adds a subtle vanilla flavor to complement the chocolate. For added flavor.
• Hot Water; To intensify the chocolate flavor, we bloom the cocoa powder. Enhances the cocoa powder’s flavor, making the cupcakes richer and more chocolatey. It also helps to thin out the batter.

Vanilla buttercream frosting

• Unsalted Butter room temp; Allow it to come to room temperature first for proper blending. because of the bitter taste of the black cocoa, I found that using unsalted butter is better than salted for this recipe. base of the frosting. At room temperature, it’s soft enough to cream smoothly with the other ingredients to create a fluffy texture.
• Powdered Sugar; Also called icing sugar. This is used in the frosting. Be sure to sift the powdered sugar, as lumps in the powdered sugar can mean a lumpy frosting.
• Vanilla Extract; This is optional, For added flavor. A splash of vanilla gives this frosting a delicious undertone.
• Heavy Cream; Gives the frosting its shape. Helps to adjust the consistency of the frosting, making it smooth and fluffy. The cream also adds richness.

Garnish

• 18 Oreo Cookies
• 12 pair Sugar Eyes; it’s totally edible, These are optional, but I love adding little candy eye balls to the tops ghost cupcakes!

How to Make Black Velvet Bat Cupcake

Black velvet cupcake

First thing first, Preheat oven to 355℉ or 180℃. Line the cupcake pans with liners. In a mixing bowl, combine all the dry ingredients except sugar and whisk until well combined.

In another mixing bowl, beat vegetable oil with sugar over medium speed until fluffy and light in color. Add egg, buttermilk, and vanilla extract then beat again until just combine.

Add in the dry mixture into the wet mixture and whisk to combine. Turn the mixer to low, stream the hot water into the batter, then turn the mixer to medium let it whisk up until smooth.

Spoon the batter into the prepared cupcake liners, filling them ⅔ of the liners.

Bake for 20 minutes until when you inserted a wooden toothpick and it comes out mostly clean. Remove from the oven and let it cool.

Frosting

Beat the butter over medium speed until fluffy and creamy, scrape the side and bottom of the bowl with a spatula. Gradually add powdered sugar, scrape the side of the bowl and mix until the sugar is well incorporated.

Add in vanilla and heavy cream (1 tbsp at a time) and beat until light and fluffy. Transfer the vanilla buttercream to a piping bag fitted with a closed star piping nozzle.

Assembly

Wings: Separate six oreo cookies and remove the filling. Carefully cut the oreo cookie that doesn’t have cream in half with a knife.

Separate the oreo cookies then divide the cream into two so each layer cookie have a half cream. Stick the wings on the cream and stick the other half of the oreo cookie to sandwich the wings. Gently press the cookies to seal everything together.

Add a bit of unused cream to the sugar eyes, and place then on the cookie.

Swirl the vanilla buttercream on top of the cupcake then garnish it with oreo bat cookie. Enjoy!

For your Haloween Reference;

Since you love chocolate, here for other chocolate recipes:

Try this recipe! 

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