Black Cat Cupcakes
These Black Cat Cupcakes are a rich, chocolaty Halloween treat that's perfect for parties! Kids will have a blast helping you make each cat face using edible decorations!
These Black Cat Cupcakes are a rich, chocolaty Halloween treat that’s perfect for parties! Kids will have a blast helping you make each cat face using edible decorations!
When October 31st creeps closer, it’s time for all the Halloween Cupcakes! Therefore, you can bet I’ll also be making my Mummy Halloween Cupcakes and Melted Witch Cupcakes!
About These Black Cat Cupcakes
They say it’s bad luck if a black cat crosses your path! But they’ve never said anything about Black Cat Cupcakes bringing bad luck!
The only thing these Black Cat Cupcakes bring is the cure to your sweet tooth! And while they’re perfect for Halloween I also think these would be great for any cat-lovers birthday party as well!
Since this recipe serves up two dozen cats it’s a great option for any party where there’s a large crowd!
Ingredients For Black Cat Cupcakes
- Box of Dark Chocolate Fudge Cake Mix
- Chocolate Fudge Instant Pudding Mix
- Large Eggs
- Sour Cream
- Mini Chocolate Chips
- Vegetable Oil
- Chocolate Milk
- Vanilla Extract
- Salt
- Best Chocolate Buttercream Frosting
- Chocolate Sprinkles
- Hershye Chocolate Bars
- Large Heart Sprinkles
- Candy Eyes
- Chocolate Pocky Sticks
Edible Decorations Used To Make Cat Faces!
Once you use the chocolate frosting to frost the tops of the cupcakes and add chocolate sprinkles, you’ll need some other ingredients to make the faces for these cute cupcakes!
- Eyes – Candy eyes, they’re always a hit with the kids! For a spookier cat, you could even do yellow candy eyes!
- Ears – Chocolate bars carefully cut into triangles. You could also use Oreos cut into fourths, shaped like triangles if you prefer!
- Nose – I used large pink heart sprinkles but large pearl sprinkles could also be used.
- Whiskers – The most important part of the cat! I broke down chocolate pocky sticks to use. However, black licorice or chocolate-dipped pretzel sticks would also work great!
How To Make Black Cat Cupcakes
- Preheat the oven and line a cupcake pan with liners.
- Combine all of the cupcake ingredients until well combined.
- Pour the cupcake batter into each liner. Then bake them in the preheated oven until a toothpick inserted into the center of one comes out clean.
- Cool the cupcakes completely.
- Prepare the Chocolate Buttercream Frosting.
- Pipe the chocolate frosting onto the cooled cupcakes.
- Add sprinkles to a small bowl and dip each of the frosted cupcakes upside down into the sprinkles to coat the top of the frosting.
- Break the chocolate bars along the short middle divot, then cut each half into quarters, and then each quarter will be cut into two triangles. Stick two triangles in each cupcake for the cat ears.
- Add a heart sprinkle and two candy eyes to each cupcake to make the face of the cat.
- Break the pocky sticks in half and then stick two halves into each cheek of the face to make the whiskers.
Storage Instructions For Black Cat Cupcakes
These black cat cupcakes can be stored at room temperature in an airtight container for 3 to 4 days. However, I’d recommend assembling their faces the day you plan to enjoy them.
More Fun Halloween Recipes:
- Halloween Dirt Cake – Covered in edible decorations that kids love!
- Easy Frankenstein Rice Krispie Treats – A fun Halloween twist on the classic treat!
- Mummy Hot Dogs – Bake up a batch for lunch on October 31!
- Halloween Spider Cookies – Creepy cookies that are fun to make!
- Easy Spider Cakes (4 Ingredients) – Easy Halloween fun the whole family can enjoy!
Steps
Preheat the oven to 375°F and line a cupcake pan with liners and set aside.
In a large mixing bowl or stand mixer fitted with a whisk attachment, combine all of the cupcake ingredients until well combined, making sure to scrape down the sides as needed.
Add a scant ¼ cup of batter to each liner so they're about ¾ full.
Bake the cupcakes for about 18 to 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Let the cupcakes sit in the pan for a couple of minutes before transferring to a cooling rack to cool completely before frosting.
While the cupcakes are cooling, prepare the Chocolate Buttercream Frosting as indicated in the recipe instructions.
Pipe the frosting onto the cooled cupcakes.
Add chocolate sprinkles to a small bowl and dip each of the frosting cupcakes upside down into the sprinkles to coat the top of the frosting.
Break the chocolate bars along the short middle divet, then use a sharp knife to cut each half into quarters, then each quarter will get cut into two triangles. Each bar should make 8 pairs of ears. Stick two triangles in each of the cupcakes for the ears.
Add a heart sprinkle and two candy eyes to each cupcake to make the face of the cat.
Break the pocky sticks in half and then stick two halves into each cheek of the face to make the whiskers.
Notes
- Regular whole milk can be used if you do not have chocolate milk on hand.
- Black licorice or chocolate dipped pretzel sticks can be used instead of pocky for the whiskers.
Nutrition
- Calories405
- Carbs45g
- Protein3g
- Fat27g
- Saturated fat16g
- Fiber1g
- Sugar31g
- Sodium227mg
Estimates per serving, when a serving size is listed.
