Black Cat Chocolate Espresso Cupcakes

Name: Black Cat Chocolate Espresso Cupcakes
Prep time: 125 min
Cook time: 30 min
Total time: 155 min
Ingredients: 1¾ cups all purpose flour; 1⅛ cups granulated sugar; ¾ cup black cocoa powder (sifted); 1½ Tablespoons espresso powder; 1¾ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 3 large eggs; 1¼ cups whole milk; ¾ cup vegetable oil; 2 teaspoons vanilla extract; 1⅛ cups salted butter (room temperature); 6 cups powdered sugar (sifted); 1½ cup black cocoa powder (sifted); ¾ cup whole milk; 1 Tablespoon vanilla extract; 38 jumbo candy eyes; green food safe marker (if desired); 19 large marshmallows; black decorating sugar; black twizzlers

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Extra spooky Black Cat Chocolate Cupcakes with creamy dark chocolate frosting are the perfect October cupcakes! 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!

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

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.

angled image of black cat cupcake with bite missing and more cupcakes behind.

overhead image of eight black cat cupcakes on parchment paper with flowers, two forks around with one cupcake on metal plate.

I love every aspect of Halloween. From the decorating, to candy, to – well, the movies! And, one of our favorite Halloween movies 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 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 nearly 4 years old now, and he has 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 told my mom all about my idea. But, as a little inside joke, we added a dash of espresso powder to the chocolate cupcakes because when Binx lays in the sun, his fur is actually a deep espresso color!

black cat cupcake on its side on metal plate.

As good as these cupcakes taste, I think my favorite part was decorating them! I had so much fun creating the elements to recreate our 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 adds the perfect amount of flavor and 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.

overhead image of black cat cupcakes on parchment paper with two forks and white flowers around.

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 – has just the right amount of protein to give these cupcakes the perfect texture and structure.
Granulated Sugar – adds the perfect amount of sweetness, as well as helping with the texture and structure of the cupcakes.
Black Cocoa Powder – adds a rich, decadent chocolate flavor and also naturally dyes the cupcakes black!
Espresso Powder – intensifies the flavor of the chocolate.
Baking Powder – provides the perfect rise to these cupcakes to give them a light, tender, delicious texture.
Baking Soda – neutralizes the acidity in the espresso powder and contributes to the rise.
Salt – enhances the flavor.
Large Eggs – are a binder and also contribute richness.
Whole Milk – is the main liquid that develops the protein in the flour. It also has the perfect amount of fat to contribute to the tenderness of these cupcakes.
Vegetable Oil – makes these cupcakes extra moist and oh-so tender.
Vanilla Extract – adds a depth of flavor to every bite!

flour, espresso powder, baking powder, salt, sugar, baking soda, oil, black cocoa powder, eggs, vanilla, and milk on marble surface.

For The Frosting/Decorating:

Salted Butter – is the main component in buttercream frosting. It gives it a smooth, spreadable texture.
Powdered Sugar – dissolves easily into the butter to sweeten the frosting.
Black Cocoa Powder – adds chocolate flavor to this frosting while also coloring it naturally.
Whole Milk – helps loosen the frosting to make it spreadable.
Vanilla Extract – adds 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 – snipped in half at an angle to create a triangle shape make the perfect ears!
Licorice Twizzlers – for the whiskers just bring this whole cupcake together!

marshmallows cat ears, powdered sugar, vanilla, butter, black cocoa powder, milk, green eyes, and black licorice on marble surface.

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.

sugar, cocoa powder, flour, leavening, and espresso powder in glass bowl.

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

milk, oil, eggs, and vanilla in glass bowl.

Pour wet ingredients over dry ingredients. Stir until combined.

milk mixture added to dry ingredients in glass bowl.

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.

butter, black cocoa powder, and powdered sugar in stand mixer.

thick black cocoa and butter mixture in stand mixer.

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

milk added to thick black cocoa mixture.

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.

two marshmallow cat ears added onto cupcake.

two green cat eye candies added on top of frosting.

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 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?

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

close up overhead image of black cat cupcake on parchment paper.

How To Store

If you have cupcakes leftover, the best way to store them is to 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:

Mummy Brownies

Leftover Halloween Candy Cookies

Double Chocolate Hocus Pocus Spellbook Brownies

Harry Potter’s Birthday Cake (Chocolate Cake with Strawberry Frosting!)

bite missing from cupcake with more black cupcakes around.

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 cupcakes are fully baked!
Let the cupcakes cool COMPLETELY before decorating.
To help the marshmallow ears stay, insert a toothpick into the marshmallow and then push it 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.

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Black Cat Chocolate Espresso Cupcakes

About The Recipe

Reasons You Will Love These Black Cat Cupcakes

Equipment Needed