Description
Create adorable and spooky Black Cat Cupcakes with this easy recipe, perfect for Halloween parties. These chocolate cupcakes feature simple decorations like candy eyes, cookie ears, and licorice whiskers for a festive and fun dessert.
Ingredients
Scale
- For the Cupcakes:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 2 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 2 – 4 tbsp milk or cream
- 1 tsp vanilla extract
- Pinch of salt
- For Decorating:
- Black cupcake liners
- Candy eyes
- Mini chocolate cookies or chocolate wafers (for ears)
- Black licorice strings or black sprinkles (for whiskers)
- Orange and purple sprinkles (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin pan with black cupcake liners.
- In a large mixing bowl, cream together the butter and sugar until fluffy. Add eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt.
- Slowly mix the dry ingredients into the wet mixture, alternating with the buttermilk. Stir just until combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
- While cupcakes cool, prepare the frosting: Beat the softened butter with cocoa powder until combined.
- Add powdered sugar in batches, mixing with milk as needed to reach a smooth, fluffy consistency. Add vanilla and a pinch of salt.
- Once cupcakes are completely cool, frost each one with a generous swirl of chocolate frosting using a piping bag or spatula.
- Decorate the black cat faces: Gently press in candy eyes about 1/3 from the top of each cupcake.
- Add small wafer cookies or cut chocolate cookies into triangles for ears.
- Use licorice strings or black sprinkles to create whiskers, and add a small candy for the nose. Add festive sprinkles if desired.
Notes
- For cleaner frosting swirls, chill the frosting slightly before piping.
- Decorate the cupcakes only after they have completely cooled to prevent the frosting from melting.
- Pre-cut the ears and whiskers before decorating to make the process smoother.
- Use black gel food coloring for a deeper black frosting color.
- Variations include using a red velvet base with black cream cheese frosting, a vanilla base for contrast, or adding a peanut butter center.
- Edible glitter can be added for a ‘spooky sparkle’ effect.
- Store unfrosted cupcakes in a ziplock bag in the freezer. Thaw and decorate as needed.
- Avoid decorating warm cupcakes, as it will melt the frosting.
- Do not overmix the batter, as this can result in dense cupcakes.
- Use firm cookies for ears to prevent them from drooping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake