Gluten-Free Black Magic Cupcakes

If you’re planning a spooky spread or just want something dramatic and delicious for Halloween, these Gluten-Free Black Magic Cupcakes are the show-stopping treat you need. With rich, black velvet sponge and a silky black buttercream swirl, they’re dark, decadent, and absolutely unforgettable.

These cupcakes are inspired by classic red velvet but with a spooky twist. The cocoa powder gives them a chocolate flavour. Add a touch of buttermilk and vinegar for that signature velvet texture, and you’ve got a cupcake that’s soft, moist, and wickedly good.

The black buttercream is smooth, not-too-sweet, and pipes like a dream. I used gel food colouring to get that bold black shade without affecting the flavour or texture. It holds its shape beautifully and gives the cupcakes their magical, gothic look perfect for Halloween parties, movie nights, or just because you’re feeling a little mysterious.

The secret to black buttercream.

Use Cocoa Powder – Turning white buttercream black is incredibly hard. Starting off with a darker coloured frosting base makes it so much easier.

Use Black Gel Food Coloring –  Now i’m not talking about generic, black liquid food colouring. Gel food colouring is more concentrated than liquid food colouring so you can add less and still get the dark colour you’re after! I use Sugarflair Black Extra Maximum Concentrated Food Colouring Paste

The Microwave Method – Scoop 1/2 cup of the finished buttercream into a microwavable bowl. Then microwave the frosting for 5-10 seconds. The frosting should be runny but deeper in colour. Mix this back into the full bowl of frosting and you should achieve a deep black colour. Let your frosting sit for about 30 minutes before you use it to allow it to thicken back up.

Stir well – As buttercream sits it usually gets tons of tiny air bubbles in it! Don’t worry, you’ll be able to make your buttercream smooth again. All you need to do is give the frosting a really good stir with a rubber spatula. Focus on spreading it across the sides of your bowl for a few minutes. It’s definitely an arm workout. But after working the frosting around the bowl and pushing out the excess air, you’ll be left with silky smooth frosting.

These cupcakes are so much fun to decorate too. You can top them with Halloween sprinkles, edible glitter, candy eyes, or even broken chocolate shards for a haunted vibe. I kept mine simple and elegant with a tall black swirl and a touch of sprinkles.

Whether you’re baking for a kids’ party or a more grown-up Halloween celebration, these Gluten-Free Black Magic Cupcakes are dramatic, decadent, and delightfully spooky. Trust me, they disappear fast!

Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!

Gluten-Free Black Magic Cupcakes

These gluten free black magic cupcakes are perfect for Halloween — made with rich black velvet cake and silky black buttercream. Spooky, striking, and delicious!

Author: Lauras Gluten Free Kitchen Cooking Method: Baked Courses: Desserts Recipe Keys: Cupcakes & Muffins Dessert Halloween

Print Recipe

Pin Recipe Cupcakes & Muffins

Prep Time 20 mins Cook Time 20 mins Rest Time 1 hr Total Time 1 hr 40 mins Difficulty: Intermediate

Ingredients

Servings

FOR THE CUPCAKES

• 94 grams gluten free self raising flour
• 41 grams unsweetened natural cocoa powder*
• 1 tsp espresso powder
• ¾ tsp baking powder
• ½ tsp baking soda
• ½ tsp gel black food colouring

• 1 tbsp apple cider vinegar
• ¼ tsp salt
• 2 large eggs

• 100 grams granulated sugar
• 100 grams packed light brown sugar
• 80 ml vegetable oil
• 2 teaspoons pure vanilla extract
• 20 ml buttermilk

FOR THE BUTTERCREAM

• 226 grams unsalted butter, room temperature
• 420 grams icing sugar
• 60 grams cocoa powder
• 4 tbsp whole milk, room temperature
• 2 tsp pure vanilla extract
• ¾ tsp black gel food colouring

Instructions

1. FOR THE CUPCAKES

   Preheat the oven to 350°F/180°C
2. Line a 12 cup cupcake pan with cupcake liners.
3. Whisk the flour, cocoa powder, espresso powder, baking powder and salt together in a large bowl until thoroughly combined. Dont add the baking soda yet. Set aside.
4. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Ad the wet ingredients to the dry ingredients. Gently whisk until combined.
5. Add the food gel followed by the vinegar and baking soda. Stir until combined. Your batter should now be a deep black colour. The batter will be thin.
6. Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides.. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

7. FOR THE BUTTERCREAM

   In a stand mixer fitted with a paddle attachment, whip the butter on medium speed until creamy and light in colour, about 4 minutes. Scrape down the bowl and paddle, then add the icing sugar, cocoa powder, milk, and vanilla extract. Turn the mixer to low until all ingredients start to come together.
8. Add the black food colour gel, increase the speed to medium and beat for two full minutes. The colour will resemble wet concrete at first, but will darken as time goes on.
9. To darken further Scoop ½ cup of the finished buttercream into a microwavable bowl. Then microwave the frosting for 5-10 seconds. The frosting should be runny but deeper in colour. Mix this back into the full bowl of frosting and you should achieve a deep black colour. Let your frosting sit for about 30 minutes before you use it to allow it to thicken back up.
10. As the buttercream sits it usually gets tons of tiny air bubbles in it! Don’t worry, you’ll be able to make your buttercream smooth again. All you need to do is give the frosting a really good stir with a rubber spatula. Focus on spreading it across the sides of your bowl for a few minutes. It’s definitely an arm workout. But after working the frosting around the bowl and pushing out the excess air, you’ll be left with silky smooth frosting.
11. Frost your cupcake using a piping bag and piping tip of your choice. Sprinkle the tops with halloween sprinkles.

Notes

• Gel food colouring works best for buttercream — liquid colouring can affect texture and never gets fully black.
• To deepen the black colour, make the buttercream a day ahead — it darkens as it sits.
• A bit of vinegar and buttermilk (or dairy-free milk with lemon juice) gives the sponge that signature velvet texture.
• Make sure all ingredients — especially cocoa, colourings, and baking powder — are certified gluten free.
• Top with Halloween sprinkles, edible glitter, or themed toppers for extra flair.
• Store in an airtight container at room temperature for up to 2 days, or refrigerate if frosted in advance.