Name: Halloween Monster Black Velvet Cupcakes with Swiss Meringue Buttercream Recipe
Prep time: 30 min
Cook time: 14 min
Total time: 44 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; 1/4 tsp salt; 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 and edible eyes for decoration; 3 egg whites; 3/4 cup granulated sugar; 3/4 cup unsalted butter, softened; 1/2 tsp vanilla extract; 1/4 cup black cocoa powder; 1 tbsp hot water (plus extra 1/2 tsp increments if needed); Pinch of salt

Jump to Recipe· 4.9 from 18 reviews

If you’re craving a show-stopper dessert for Halloween that’s both spooky and irresistibly delicious, you’ve landed in the right place. This Halloween Monster Black Velvet Cupcakes with Swiss Meringue Buttercream Recipe is seriously fan-freaking-tastic — deeply chocolatey black velvet cupcakes frosted with silky-smooth, chocolatey Swiss meringue buttercream, decorated to look like adorable (or maybe slightly terrifying) little monsters. Trust me, these cupcakes grab all the attention at any spooky soirée, and I can’t wait to share exactly how I make them come out perfect every single time!

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Why This Recipe Works

Rich, Deep Chocolate Flavor: Using black cocoa powder gives these cupcakes a velvety, intense black color and flavor you just don’t get with regular cocoa.
Moist and Tender Texture: The mix of oil, coffee, and careful leavening creates cupcakes that stay moist without feeling dense or greasy.
Fluffy Swiss Meringue Buttercream: This frosting is silky and light, not overly sweet, and holds its shape beautifully for all your monster decorations.
Fun, Festive Presentation: Adding monster sprinkles and eyes makes these cupcakes a Halloween hit that’s as fun to look at as to eat.

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 here pulls double duty—bringing flavor, texture, or that monster-worthy look. Plus, a few key tips on getting the best from each will really help your cupcakes shine.

All-Purpose Flour: The backbone for structure — choosing fresh flour ensures lighter cupcakes.
Black Cocoa Powder: This intense, almost bitter cocoa is what gives the cupcakes their signature blackness and rich chocolate punch.
Baking Soda & Baking Powder: A combo that balances lift and texture for soft, but springy cupcakes.
Granulated Sugar: Sweetens perfectly without making these too sugary, which balances the bitterness of black cocoa.
Oil: Keeps the cupcakes super moist and tender—I always make sure to use neutral oil like vegetable or canola.
Milk (Room Temperature): Adding moisture and helping with the batter’s consistency, plus it plays nice with the coffee’s acidity.
Egg (Room Temperature): Provides richness and helps bind everything—it also traps air for fluffiness.
Vanilla Extract: Elevates the chocolate flavor and adds warmth.
Freshly Brewed Hot Coffee: Enhances chocolate depth without tasting like coffee if used moderately.
Monster Sprinkles: Because it’s Halloween, and adorable eyes and sprinkles turn these cupcakes into little critters!
Egg Whites (for Swiss Meringue Buttercream): The secret behind that ultra-light, silky frosting that’s stable and creamy.
Butter (Softened): Makes the buttercream rich and spreadable; room temp is crucial for smoothness.
Sugar (for Swiss Meringue): Whisked with egg whites to create the smooth, glossy meringue base.
Black Cocoa Powder (for Buttercream): Infuses that chocolatey darkness into the frosting for that perfectly spooky look.
Hot Water (for Buttercream Cocoa Paste): Helps dissolve the cocoa into a smooth paste for easy mixing without clumps.

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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 that this Halloween Monster Black Velvet Cupcakes with Swiss Meringue Buttercream Recipe is super adaptable, so you can make it all your own. Sometimes I jazz it up with a swirl of peppermint extract in the frosting for a spooky twist, or add orange food coloring in the buttercream for a classic Halloween color pop.

Peppermint or Orange Flavored Variation: I added peppermint extract once for a minty surprise that paired amazing with the black cocoa’s rich chocolate, and everyone loved the festive color.
Dairy-Free Option: Swap butter for a high-quality vegan alternative and milk for almond milk; the cupcakes still come out moist and flavorful.
Difficulty Level: If you’re new to Swiss meringue buttercream, I suggest watching a quick tutorial video first — it really helped me the first dozen times I tried it!
Decoration Fun: Feel free to get creative with sprinkles, edible googly eyes, or small fondant monsters to match your Halloween vibe.

Step-by-Step: How I Make Halloween Monster Black Velvet Cupcakes with Swiss Meringue Buttercream Recipe

Step 1: Preheat & Prep Your Cupcake Liners

First thing’s first, get your oven heating to 350°F (175°C). Line your muffin tin with cupcake liners — I like sturdy ones for easier removal without cracking. If you only have liners for fewer cupcakes, don’t worry. Bake these babies in batches; they’re worth the little extra time!

Step 2: Mix Dry Ingredients

In a large mixing bowl, sift together your all-purpose flour, black cocoa powder, baking powder, and baking soda. Then add salt and sugar, whisking everything to blend evenly. Sifting is a key step here — it breaks up lumps and makes for a light cupcake batter every time.

Step 3: Combine Wet Ingredients & Bring It Together

Make a little well in the center of your dry ingredients. Add oil, room temperature milk, the egg, and vanilla extract in there. Whisk gently until everything’s just combined—don’t overmix. Last but not least, pour in the freshly brewed hot coffee and give it a final stir. That coffee step really wakes up the chocolate flavor like magic.

Step 4: Fill & Bake

Scoop your batter into each cupcake liner, about two-thirds full to give room for rise. Slide your muffin tray into the oven and bake for 13-14 minutes. The toothpick test here is your best friend — if it comes out clean, the cupcakes are perfectly baked. Once out, set them on a wire rack to cool completely before frosting.

Step 5: Make the Swiss Meringue Buttercream

Start by whisking your egg whites and granulated sugar together in a heatproof bowl. Rest the bowl over simmering water—make sure it doesn’t touch the water—and whisk constantly until the mixture is thin, sugar fully dissolved, and registers 160°F (71°C) on a candy thermometer. This step is crucial for safety and texture!

Transfer the bowl to your stand mixer right away and whip on high speed. The meringue will fluff up and get glossy; keep whipping until stiff peaks form and it’s cooled to room temperature. A pro tip I learned: gently touch the bowl’s outside to gauge if it’s cool enough to add butter without melting it.

Meanwhile, mix your black cocoa powder with hot water to form a smooth paste. Add the softened butter to the meringue — one tablespoon at a time — beating well after each addition. When all the butter is in, whisk in vanilla, the cocoa paste, and a pinch of salt, then beat for one more minute. You’re now ready to frost!

Step 6: Frost, Decorate & Enjoy

Use a piping bag or a knife to frost your cool cupcakes with all that luscious black swiss buttercream. Then pop on monster sprinkles or edible eyes to bring your little creatures to life. The best part? Watching everyone’s faces light up when they see these spooky-sweet treats.

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Pro Tips for Making Halloween Monster Black Velvet Cupcakes with Swiss Meringue Buttercream Recipe

Use Room Temperature Ingredients: Eggs and milk at room temp create a smoother batter and better rise.
Don’t Skip the Coffee: Adding fresh hot coffee might sound odd, but it unlocks a deeper chocolate richness — I never bake without it now.
Whip Your Meringue Thoroughly: Taking 10-15 minutes to get stiff peaks and cool the meringue avoids butter melting and grainy frosting.
Test Oven Temperature: Ovens vary — use an oven thermometer to avoid overbaking, which dries out these delicate cupcakes.

How to Serve Halloween Monster Black Velvet Cupcakes with Swiss Meringue Buttercream 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 like to top these cupcakes with little edible googly eyes and monster-themed sprinkles — they bring the “Halloween” vibe to life in the cutest way possible. Sometimes I add a drizzle of edible glitter or a tiny piece of candy fang for an extra spooky touch. The decorating options here are endless, so have fun!

Side Dishes

Pair these cupcakes with warm drinks like mulled cider or rich hot chocolate for a cozy Halloween night. A simple fruit platter with dark berries—blackberries, blueberries—complements the chocolatey depth nicely without stealing the show.

Creative Ways to Present

Try serving the cupcakes on a tiered black cake stand decorated with cobweb doilies or mini pumpkins for a fun centerpiece. I’ve also presented them inside a “monster’s lair” box with dry ice for chilling effect (just for show, not touching food!). Personal touches like themed cupcake wrappers go a long way.

Make Ahead and Storage

Storing Leftovers

These cupcakes keep best in an airtight container in the fridge for up to 3 days. I always bring them to room temperature before serving to get that perfect soft crumb and silky buttercream texture.

Freezing

I’ve frozen unfrosted cupcakes wrapped tightly in plastic wrap for up to 2 months. When ready to serve, just thaw completely at room temperature, then frost fresh — this keeps them tasting just-baked. The Swiss meringue buttercream is best made fresh, but leftover frosted cupcakes freeze well if wrapped carefully.

Reheating

If you want to warm a cupcake slightly, I recommend letting it come to room temperature first, then gently warming it for 5-10 seconds in the microwave—not more or the buttercream can melt. This way, you still get that fresh-baked vibe without frosting disaster.

FAQs

Can I make the cupcakes gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free blend that includes xanthan gum for structure. Just keep in mind that texture may differ slightly — maybe a bit more crumbly — but the chocolate flavor will still be intense and delicious.
What if I don’t have black cocoa powder?

Regular Dutch-processed cocoa powder works in a pinch, but the cupcakes won’t be as black or as intensely chocolatey. You might want to darken the color with a tiny bit of black food coloring, especially if you want that true Halloween “black velvet” look.
How do I know when the Swiss meringue is ready for butter?

After whisking the egg whites and sugar over simmering water until 160°F and then whipping them on high, the mixture should be glossy, thick, and able to hold stiff peaks. Also, the bowl should feel cool or only slightly warm to touch. This prevents your butter from melting when incorporated.
Can I make the frosting ahead of time?

You can make Swiss meringue buttercream a day ahead and store it covered in the fridge. Before using, bring it to room temperature and re-whip briefly to fluff it back up. This frosting is pretty forgiving and holds up well with proper storage.

Final Thoughts

Honestly, this Halloween Monster Black Velvet Cupcakes with Swiss Meringue Buttercream Recipe has become one of my all-time favorites when I want to impress friends and family with something both festive and truly delicious. The deep, dark chocolate cake paired with that fluffy, silky buttercream is pure magic. Plus, decorating them gives you a little creative break from the kitchen hustle. I hope you enjoy making (and eating!) these fun little monsters as much as I do — they’re guaranteed to be a crowd-pleaser at any Halloween celebration!