Recipe
Black Cat Cupcakes for Halloween
Fun black cat cupcakes for Halloween! Moist, delicious chocolate cupcakes topped with buttercream and Oreos, decorated as spooky (yet adorable) cats.
Prep Time 50 minutes Cook Time 20 minutes Cooling: 30 minutes Time: 1 hour 40 minutes 
Difficulty: Intermediate
Yield: 12 cupcakesIngredients
Chocolate Cupcakes:
- 150 g all-purpose flour
- 50 g unsweetened cocoa powder (preferably Dutch-process)
- 200 g granulated sugar
- 1 tbsp baking powder
- ½ tsp vanilla
- ½ tsp salt
- 1 eggs
- 100 ml milk
- ¾ dl canola oil
- 100 ml coffee (hot)
Chocolate Buttercream:
- 1/2 batch of my chocolate buttercream with cocoa
- Black gel food coloring
Royal icing:
- 60 g powdered sugar
- 1 tsp unsweetened cocoa powder (preferably Dutch-process)
- 1½ tsp egg whites (approx.)
For Decorating:
- 12 Oreos
- 24 round licorice candies
- 24 candy eyes
Instructions
Chocolate Cupcakes:
- Sift the flour and cocoa powder together into a large bowl. Add granulated sugar, baking powder, vanilla, and salt, then whisk briefly to combine.150 g all-purpose flour, 50 g unsweetened cocoa powder, 200 g granulated sugar, 1 tbsp baking powder, ½ tsp vanilla, ½ tsp salt
- Add eggs, milk, and canola oil, and stir the batter together with a wooden spoon. Finally, add hot coffee and stir until the batter is smooth.1 eggs, 100 ml milk, ¾ dl canola oil, 100 ml coffee
- Divide the batter evenly among 12 muffin liners in a muffin pan. Bake at 180 °C (356 °F) for 15–17 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the muffin pan and let them cool completely on a wire rack.
Chocolate buttercream:
- Make the chocolate buttercream according to the recipe. Add black gel food coloring and stir until the color is evenly distributed.1/2 batch of my chocolate buttercream with cocoa, Black gel food coloring
- Fill a piping bag fitted with a large star tip with the buttercream.
Royal Icing:
- Stir powdered sugar, cocoa powder, and egg white together in a bowl until you have a smooth glaze thin enough to pipe.60 g powdered sugar, 1 tsp unsweetened cocoa powder, 1½ tsp egg whites
- Fill a piping bag fitted with a small round tip with the icing.
For Decorating:
- Cut flat licorice into triangular ears. Use some of the scraps to cut tiny triangular cat noses.24 round licorice candies
- Pipe royal icing whiskers onto the Oreos. Attach the cat nose where the whiskers meet.12 Oreos
- Attach candy eyes to your Oreos with a small dab of royal icing.24 candy eyes
- Pipe a short swirl of frosting on the cooled cupcakes.
- Press an Oreo into the center of the frosting so it sticks in place. Add the cat ears.
Notes
Storage:
- If serving the same day, keep the cupcakes in an airtight container at room temperature.
- If serving the next day, store the cupcakes in an airtight container in the fridge and take them out 1 hour before serving.