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Spooky Black Cat Chocolate Cupcakes – Best Halloween Treat

spooky black cat chocolate cupcakes - featured image
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These spooky black cat chocolate cupcakes are rich, moist, and deeply chocolatey, decorated to look like adorable black cat faces. Perfect for Halloween parties, they are fun to decorate and kid-approved.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (50g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 large egg, room temperature
  • ½ cup (120ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • ½ cup (120ml) hot coffee, freshly brewed
  • 1 tsp vanilla extract
  • 1 cup (226g) unsalted butter, softened
  • 3 ½ cups (420g) powdered sugar
  • 3–4 tbsp (45–60ml) heavy cream
  • 1 tsp black gel food coloring
  • Candy eyes (2 per cupcake)
  • Black licorice strings or thin pretzel sticks (for whiskers, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until no lumps remain.
  3. In a large bowl, whisk egg, buttermilk, vegetable oil, and vanilla extract until smooth.
  4. Pour hot coffee into the wet ingredients and whisk gently. The batter will be very liquid.
  5. Pour dry ingredients into wet mixture and fold gently with a rubber spatula until just combined. A few small lumps are fine.
  6. Fill each liner about ⅔ full using a cookie scoop or measuring cup.
  7. Bake for 18 to 20 minutes, until tops spring back when lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely (about 30 to 40 minutes).
  9. While cupcakes cool, make frosting: Beat softened butter in a large bowl with an electric mixer until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating on low speed. Add vanilla extract and 3 tablespoons of heavy cream. Beat on medium-high for 2 to 3 minutes until light and fluffy. If too thick, add remaining tablespoon of cream; if too thin, add more powdered sugar.
  10. Add black gel food coloring, starting with ½ teaspoon, and beat until uniform. Add more gel until desired shade of deep black is reached.
  11. Fit a piping bag with a round tip (or snip the corner of a zip-top bag) and fill with frosting. Pipe a generous swirl on each cooled cupcake, starting from the outside and working inward. Smooth top slightly with an offset spatula if desired.
  12. While frosting is still soft, press two candy eyes into each cupcake. Cut small triangles from black licorice strings or pretzel sticks for whiskers and press them in gently. For ears, cut small triangles from black fondant or cardstock and insert behind the eyes.

Notes

Use room temperature ingredients for best results. Don’t skip the coffee—it enhances the chocolate flavor without tasting like coffee. Let cupcakes cool completely before frosting to prevent melting. Frosting can be made ahead and refrigerated; bring to room temperature before piping.

Nutrition

Keywords: Halloween cupcakes, black cat cupcakes, chocolate cupcakes, spooky treats, Halloween baking

Find it online: https://leilameals.com/spooky-black-cat-chocolate-cupcakes-best-halloween-treat/