Description
These Adorable Black Cat Cupcakes are a fun and easy Halloween dessert that’s cute, not creepy. Rich chocolate cupcakes with dark frosting and simple cat faces made from candy eyes and chocolate chips.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (50g) unsweetened cocoa powder (Dutch-process preferred)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, room temperature
- ½ cup (120ml) buttermilk, room temperature
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- ½ cup (120ml) hot coffee, freshly brewed
- 1 cup (226g) unsalted butter, softened
- 3 ½ cups (440g) powdered sugar, sifted
- ½ cup (50g) unsweetened cocoa powder, sifted (dark cocoa preferred)
- 3–4 tablespoons (45-60ml) heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Black gel food coloring (optional)
- Candy eyes (edible, about 6mm)
- Semi-sweet chocolate chips (mini or regular)
- Black licorice strings (or black decorating gel, or thin pretzel sticks)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. Lightly spray liners with non-stick spray (optional).
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well combined and aerated.
- In a separate medium bowl, whisk together egg, buttermilk, vegetable oil, and vanilla extract until smooth and slightly thickened.
- Pour wet ingredients into dry ingredients and stir with a spatula until just combined. Add hot coffee and stir gently until batter is smooth (batter will be thin).
- Fill each cupcake liner about ⅔ full (about ¼ cup batter each).
- Bake for 18-22 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- For frosting: In a large bowl, beat softened butter with a hand mixer on medium speed until smooth and creamy, about 2 minutes. Add sifted powdered sugar and cocoa powder one cup at a time, beating on low. Add heavy cream, vanilla extract, and salt. Beat on medium-high for 3-4 minutes until light and fluffy. Add black gel food coloring a tiny drop at a time until desired shade is reached.
- Once cupcakes are completely cool, pipe or spread frosting onto each cupcake, leaving a little space around the edges.
- Decorate cat faces: Place two candy eyes in the upper half of the frosting. Place one chocolate chip pointy-side-down in the center for the nose. Add three small pieces of black licorice string on each side of the nose for whiskers. Optionally, add two chocolate chips pointy-side-up above the eyes for ears.
- Serve at room temperature. Store in an airtight container at room temperature for up to 3 days, or refrigerate if warm.
Notes
Don’t overmix the batter. Use room temperature ingredients for best results. Let cupcakes cool completely before frosting. For true black frosting, use dark cocoa powder and black gel food coloring. The flavors improve after a day. Unfrosted cupcakes can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 38
- Sodium: 220
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 54
- Fiber: 2
- Protein: 4
Keywords: Halloween cupcakes, black cat cupcakes, chocolate cupcakes, easy Halloween dessert, cute Halloween treats, kid-friendly Halloween