Black Cat Chocolate Cupcakes – cute Halloween cupcake idea

Okay, I have to admit: there’s something about Halloween that gets me totally giddy to bake—and these Black Cat Chocolate Cupcakes are my absolute favorite spooky treat! Imagine biting into a rich, moist chocolate cupcake that smells like a cozy cocoa hug, then spotting those cute little black cat faces grinning back at you. It’s like Halloween and dessert had the sweetest little party. Plus, decorating these little guys is surprisingly easy, so even if you don’t have a ton of fancy tools, you can still create perfectly eerie (and adorable!) cupcakes. I can’t wait to show you how to whip these up and make your kitchen smell like chocolatey magic!

Quick Facts

• Yield: 12 cupcakes
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 40 minutes

Ingredients

For the Cupcakes:

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar
• 1/4 cup brown sugar, packed
• 1/2 cup whole milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup boiling water

For the Frosting & Decoration:

• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/4 cup cocoa powder
• 2 tbsp heavy cream (or milk)
• 1 tsp vanilla extract
• Black decorating gel or black icing pen
• Mini chocolate chips or candy eyes (optional for eyes)

How I Make It

Step 1:

Preheat your oven to 350°F and line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt—this dry mix forms the base of our chocolatey goodness.

Step 2:

In a separate large bowl, beat the sugars, milk, oil, egg, and vanilla until smooth and creamy. Pour the dry ingredients into the wet and gently combine, then slowly add the boiling water. Don’t worry if the batter looks thin—that’s what makes the cupcakes super moist!

Step 3:

Divide the batter evenly among the 12 liners. Bake for about 17-18 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.

Step 4:

Let cupcakes cool completely on a wire rack before frosting—warm cupcakes and frosting are a no-go for decorating, trust me!

Step 5:

To make the frosting, beat the butter until fluffy, then slowly add the powdered sugar and cocoa powder. Pour in the heavy cream one tablespoon at a time until you get a smooth, spreadable texture. Stir in the vanilla.

Step 6:

Frost each cupcake with a generous swirl. Then, use black decorating gel or a black icing pen to draw cute cat faces—pointy ears, little whiskers, and a mysterious grin. Add mini chocolate chips or candy eyes for the cutest creepy effect!

Variations & Tips

• Substitute almond milk or oat milk for whole milk to make it dairy-free (just use vegan butter and a non-dairy cream for frosting).
• Add a teaspoon of espresso powder to the batter to deepen the chocolate flavor without making it taste like coffee.
• Use orange or purple sprinkles around the edges for extra Halloween flair.
• If your frosting is too thick, add a little more cream; too thin? Toss in a bit more powdered sugar.
• For a less sweet option, try cream cheese frosting tinted with a little black food coloring instead.
• Draw different expressions on each black cat for a fun cupcake party mix!

How I Like to Serve It

These cupcakes are perfect for Halloween parties, classroom treats, or cozy family get-togethers by the fire. I love pairing them with a hot cup of spiced apple cider or a rich, creamy hot chocolate. And if kids are around, watch their faces light up when you hand them these adorable cat cupcakes—cupcake magic, right there!

Notes

• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• If refrigerated, bring cupcakes to room temp before serving to bring back that soft, moist texture.

Closing: These Black Cat Chocolate Cupcakes always bring a little extra fun and sweetness to Halloween, making spooky baking easy and irresistibly delicious every single time!