Print

Easy Black Cat Chocolate Cupcakes for a Spooky Halloween

black cat chocolate cupcakes - featured image
Print Recipe

Rich, moist black cocoa cupcakes topped with creamy black cocoa buttercream and decorated as adorable black cats. A fun and delicious Halloween tradition that’s surprisingly easy to make.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • ¾ cup black cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk, room temperature
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 ½ cups granulated sugar
  • 2 teaspoons vanilla extract
  • ½ cup hot water
  • 1 cup unsalted butter, softened
  • 3 ½ cups powdered sugar, sifted
  • ¼ cup black cocoa powder, sifted
  • 2 teaspoons vanilla extract
  • 3–4 tablespoons heavy cream
  • Pinch of salt
  • Black licorice strings
  • Candy eyes
  • Black sanding sugar or sprinkles (optional)
  • Chocolate wafer cookies

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Lightly spray liners with non-stick cooking spray.
  2. In a large bowl, whisk together flour, ¾ cup black cocoa powder, baking powder, baking soda, and salt. Sift if needed to remove lumps.
  3. In a separate medium bowl, whisk together buttermilk, vegetable oil, eggs, sugar, and vanilla extract until smooth and glossy.
  4. Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined. Add hot water and stir until batter is smooth (batter will be thin).
  5. Divide batter evenly among the 12 liners, filling each about ⅔ full. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. For the frosting: In a large bowl, beat softened butter with an electric mixer until smooth and creamy, about 2 minutes. Sift together powdered sugar and ¼ cup black cocoa powder. Add to butter in batches, mixing on low speed. Add vanilla extract, salt, and 3 tablespoons heavy cream. Beat on medium-high for 2-3 minutes until light and fluffy. Add more cream if needed.
  8. Fit a piping bag with a round tip and fill with frosting. Pipe a generous swirl on each cooled cupcake to form the cat’s face.
  9. For the ears: Cut chocolate wafer cookies into triangles. Gently press two triangles into the top of each frosted cupcake.
  10. For the eyes: Press two candy eyes into the frosting, positioned about halfway down the face.
  11. For the whiskers: Insert three pieces of black licorice string on each side of the face, pushing gently into the frosting.
  12. For the nose: Use a small dot of black frosting or a mini chocolate chip turned upside down. Sprinkle with black sanding sugar if desired. Let decorated cupcakes sit for 15 minutes to set.

Notes

Don’t overmix the batter. Room temperature ingredients are important for proper emulsification. Black cocoa stains everything, so wear an apron. Let cupcakes cool completely before frosting. Frosting can be made ahead and refrigerated. Practice one cat face before decorating all cupcakes.

Nutrition

Keywords: black cat cupcakes, Halloween cupcakes, chocolate cupcakes, black cocoa cupcakes, spooky cupcakes, easy Halloween dessert

Find it online: https://eliplate.com/easy-black-cat-chocolate-cupcakes-for-a-spooky-halloween/