Description
Whip up these adorable and spooky Black Cat Cupcakes for a bewitching Halloween treat. Perfect for parties and delighting guests, these cupcakes combine a rich chocolate flavor with a fun, festive design.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup hot water
- For Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Black food coloring
- For Decoration:
- Black candy melts
- Candy eyes
- Small white candies (for fangs)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Carefully stir in the hot water. The batter will be thin.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and cocoa powder, alternating with the milk, until the frosting is smooth and spreadable. Stir in the vanilla extract.
- Color about half of the frosting black using black food coloring.
- Once the cupcakes are completely cool, frost them with the black frosting.
- Melt the black candy melts according to package directions.
- Pour the melted candy melts into a piping bag or a ziploc bag with a corner snipped off.
- Pipe small, pointed ears onto parchment paper and let them set.
- Pipe a small swirl or dollop of white frosting onto the front of each cupcake for the muzzle.
- Attach two candy eyes to each cupcake, just above the muzzle.
- Use a tiny dab of melted candy melt to attach two small white candies as fangs below the muzzle.
- Gently insert two black candy melt ears into the top of each cupcake.
Notes
- Ensure your buttermilk is at room temperature for best results.
- Do not overmix the batter; this can lead to tough cupcakes.
- Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
- You can use store-bought frosting if you prefer.
- Get creative with your decorations! You can use different colored candies or sprinkles.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
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