Black Cat Chocolate Espresso Cupcakes

overhead image of black cat cupcake with seven more cupcakes around, two forks, and white flowers beside.

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Extra spooky Black Cat Chocolate Cupcakes with creamy dark chocolate frosting. It’s the perfect October cupcake! Tender and moist chocolate cupcakes, hinted with rich espresso, generously frosted with the simplest chocolate buttercream frosting, and decorated to look like extra spooky (but still so cute!) black cats. There’s just SO much to love! Especially since these cupcakes are super simple to make. The perfect dessert for an eerie Halloween night!

About The Recipe

Ohmygosh, you guys. Happy Friday!!

I have been so excited to share this recipe with all of you. I’ve had this idea since the summer and I could not wait to make them! As you may or may not already know, Halloween is one of my favorite times of the year.

I love every aspect of Halloween. From the decorating, to candy, to – well, the movies! And, one of our favorite Halloween movies to watch is Hocus Pocus. It has been a tradition since I was a kid.

And that leads us to the inspiration behind today’s recipe! A few years back, we rescued a 3-6 month old black cat. He was small, loving, and gentle. It took a few days to pick out a name for him, but we finally settled on the name Binx (after Thackery Binx in Hocus Pocus, of course!).

He is about 4 years old now and he is grown up into a stinky little man (I mean this in the most loving way possible. My fellow cat owners, I know you understand).

I adore him with all of my heart. So, this summer, I suddenly came up with the idea to turn my lil man into a spooky cupcake!

I immediately ran to my mom and told her all about my idea. But, as a little inside joke, we added a dash of espresso powder to the chocolate cupcakes, as when Binx lays in the sun, his fur is actually a deep espresso color!

Though, as good as these cupcakes taste, I think my favorite part was decorating them! I had so much fun creating the elements to recreate my cat.

I hand drew the eyes, cut the marshmallows and colored them, got some licorice candies to make the whiskers…

It took a little bit of thought, but I am SO happy with how they came out! One of these cupcakes even has my cats tipped ear (by complete accident!).

So, to celebrate this spooky Friday and the upcoming Halloween season, I hope these oh-so cute black cat cupcakes give you a terrifyingly delicious treat that’s not only easy, but fun to make!

Reasons You Will Love These Black Cat Cupcakes

No food dye is needed for this recipe! Black cocoa powder not only adds the perfect amount of flavor, but naturally dyes the cupcakes and frosting a deep black color.
The cupcakes are SUPER easy to make and only require a few mixing bowls and a whisk.
Quick to make! They take about an hour to prep, bake, and decorate.
A serious crowd pleaser. I mean, who doesn’t love chocolate?!
Can easily be made vegan or gluten-free, if desired.
The perfect treat for Halloween.

Equipment Needed

Ingredients To Make The BEST Black Cat Cupcakes

Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.

For The Cupcakes:

All-Purpose Flour – Skip the cake flour! Regular all-purpose flour gives these cupcake the perfect structure and texture.
Granulated Sugar – Adds just the right amount of sweetness.
Black Cocoa Powder – This is the secret to these sinisterly delicious cupcakes! Not only does it add a rich and decadent chocolate flavor, but it also naturally dyes the cupcakes black!
Espresso Powder – Intensifies the flavor of the chocolate while also adding a hint of flavor!
Baking Powder – Leavening is essential in baking! This provides the perfect rise to these cupcakes to give them a light, tender, and delicious texture.
Baking Soda – For this recipe, we add a dash of baking soda to ensure the rise of these cupcakes, as black cocoa powder is an acidic ingredient.
Salt – Cuts the sweetness and helps enhance the flavor.
Large Eggs – Remember to set our your eggs ahead of time to allow them to come to room temperature before mixing.
Whole Milk – Using whole milk in a cupcakes does SO MUCH! From creating a more tender crumb, to activating the leavening, and even making the cupcakes themselves a little richer.
Vegetable Oil – Makes these cupcakes extra moist and oh-so tender.
Vanilla Extract – Adds a depth of flavor to every bite!

For The Frosting/Decorating:

Salted Butter – We always recommend that you use salted butter for frostings, as it helps enhance the flavor of the frosting and cuts some of the sweetness. Though, if all you have is unsalted, you can use that. Just add a pinch of salt!
Powdered Sugar – Be sure to sift the powdered sugar, as lumps in the powdered sugar can mean a lumpy frosting.
Black Cocoa Powder – Adds an intense chocolate flavor to this frosting, while also coloring it naturally.
Whole Milk – Using whole milk in this frosting helps loosen it to make it spreadable.
Vanilla Extract – A splash of vanilla to give this frosting a delicious undertone.
Candy Eyes – I purchased regular candy eyes and colored them to look like cat eyes with edible markers! All the products I used are linked in the recipe card.
Large Marshmallows – Cut some large marshmallows in half at an angle to create a triangle shape! Then, dip the edges in black sanding sugar.
Licorice Twizzlers – Whiskers just bring this whole cupcake together!

How To Make Black Cat Cupcakes (Step-by-Step!)

Step 1: Prepare batter

In a large bowl, whisk together flour, sugar, cocoa, espresso powder, baking powder, baking soda, and salt. Set aside.

In a medium bowl, whisk together eggs, milk, oil, and vanilla.

Pour wet ingredients over dry ingredients. Stir until combined.

Step 2: Bake

Use a 3 Tablespoon scoop to portion batter into prepared pans. Bake for 25-30 minutes, or until cupcakes test done.

Step 3: Make frosting

With an electric mixer, beat butter, sugar, and cocoa until smooth, about 2-3 minutes.

Add milk and vanilla. Beat until light and fluffy, about 1-2 minutes.

Step 4: Decorate

Spoon frosting into piping bag. Pipe stars onto top of cupcake to cover entire top.

Place ears first, then eyes, then whiskers.

FAQ’s and Troubleshooting

How much batter should I put for each cupcake?

Fill each cupcake liner about ⅔ – ¾ full. I like to use a large cookie scoop (about 3 Tablespoons) to help me get each cupcake the same size!

Whats the best way to get tall and domed cupcakes?

If you want the tallest cupcakes possible, there’s actually trick to this! Instead of filling all of the cavities in your muffin pan, only fill every other one. This allows for heat to evenly distribute and move around the cupcakes, allowing for better rise.

Why are my cupcakes dry/crumbly?

Dryness can be a common issue with baking cakes of any kind. It’s either a result of over-mixing or over-baking! Though, keep in mind that under-mixing and under-baking can be equally as bad. So, be sure to follow the directions in the recipe card below (and make sure your oven is at the right temperature!) for the best results with these cupcakes!

Why are there lumps of flour/cocoa powder in my batter/cupcakes?

If there are lumps of dry ingredients in your batter and/or cupcakes, this is likely due to the dry ingredients not being incorporated properly. Be sure to follow the recipe below for best results!

Why are my cupcakes tough?

Tough cake is usually caused by over-mixing, which over-develops the gluten and that leads to a tough, dry, and dense cupcake.

Why did my cupcakes not rise?

If your cupcakes didn’t rise, this could be a few things. The most common is that the batter was over-mixed. It could also be that your baking powder and/or baking soda is out of date! So, be sure to always check the expiration dates on your ingredients before baking.

Why is my frosting lumpy?

Well, this is usually caused the powdered sugar or cocoa powder wasn’t sifted and had lumps in it. The butter could have also been too cold! A few minutes on high in the mixer should fix this problem.

How To Store

If you have cupcakes leftover, the best way is to definitely refrigerate them! If placed in a lidded and airtight container, the cupcakes should last up to a week.

Substitutions

This recipe can be made vegan by using a plant-based milk and your favorite vegan egg substitute. For the frosting, use your favorite vegan butter and plant-based milk.
To make this recipe gluten-free, You can use your favorite 1:1 gluten free all-purpose flour.

Looking for more recipes like this? Here are a few you may like:

Expert Tips

Don’t skip sifting the black cocoa powder!
Be careful to not over mix the batter.
We recommend using a large cookie scoop to ensure that each cupcake is equal in size and not over-filled or under-filled.
If you’re unsure if the cupcakes are baked, you can use a cake tester or a toothpick to test the cakes. If it comes out clean, the cake is fully baked!
Let the cupcakes cool COMPLETELY before decorating.
To help the marshmallow ears stay, insert a toothpick into the marshmallow to place into the cupcake.

When you make these Black Cat Chocolate Espresso Cupcakes, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.