Description
Deeply chocolatey, almost Oreo-like black cocoa cupcakes topped with a ghost-shaped vanilla buttercream swirl. These spooky treats are moist, tender, and surprisingly easy to make—perfect for Halloween parties.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- ½ cup (50g) black cocoa powder
- ¼ cup (20g) unsweetened natural cocoa powder
- 1 ½ cups (300g) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (240ml) buttermilk, room temperature
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup (120ml) hot coffee
- 1 cup (226g) unsalted butter, softened
- 3 ½ cups (420g) powdered sugar, sifted
- 3–4 tablespoons heavy cream
- 2 teaspoons vanilla extract (for buttercream)
- ¼ teaspoon salt (for buttercream)
- Black gel food coloring (for ghost faces)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together flour, black cocoa powder, natural cocoa powder, sugar, baking soda, baking powder, and salt until no lumps remain.
- In a separate medium bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and whisk gently until just combined. Do not overmix.
- Add hot coffee and whisk until batter is smooth and glossy (batter will be thin).
- Divide batter evenly among liners, filling each about ⅔ full.
- Bake for 16-19 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
- For buttercream: Beat softened butter on medium speed for 2-3 minutes until pale and creamy.
- Gradually add sifted powdered sugar, 1 cup at a time, adding 1 tablespoon heavy cream after each addition. Beat until smooth.
- Add vanilla extract and salt; beat on medium-high for 3-4 minutes until light and fluffy. Adjust consistency with more cream or powdered sugar if needed.
- Fit a piping bag with a large round tip (or snip the end to ½ inch wide). Fill with buttercream.
- Pipe a tall swirl on each cupcake, starting from the bottom and spiraling upward. Pull straight up to create a peak for the ghost head.
- Dip a toothpick in black gel food coloring and draw two dots for eyes and an oval mouth on each ghost. Let set 10 minutes before serving.
Notes
Do not skip the hot coffee—it helps the black cocoa bloom and keeps the cupcakes tender. Room temperature ingredients are crucial for best texture. Cool cupcakes completely before frosting to prevent buttercream from melting. For dairy-free, use almond milk with apple cider vinegar and vegan butter. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 410
- Sugar: 38
- Sodium: 220
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 52
- Fiber: 2
- Protein: 4
Keywords: Halloween cupcakes, ghost cupcakes, black cocoa cupcakes, spooky desserts, easy Halloween recipe