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–+ servings

Black Cocoa Ghost Cupcakes

These black cocoa ghost cupcakes are topped with silky cream cheese frosting and candy eyes for a spooky yet sweet Halloween dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 1
Course: Baking, Desserts
Cuisine: American
Calories: 479
Ingredients Method Nutrition Notes

Ingredients
  

Black Cocoa Cupcake Base
  • 1 cup cake flour spooned and leveled
  • 1/2 cup black cocoa powder sifted if clumpy
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/3 cup vegetable oil or another neutral oil
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1/2 cup buttermilk well shaken
  • 1 teaspoon white vinegar
Cream Cheese Frosting
  • 1/2 cup unsalted butter softened to room temperature
  • 8 ounces cream cheese softened to room temperature
  • 4 cups powdered sugar sifted if needed
  • 1/2 teaspoon vanilla extract
  • 1 pinch kosher salt
  • 1 to 2 tablespoons heavy cream as needed
  • as needed candy eyes about 2 per cupcake

Method
 

Black Cocoa Cupcake Base
  1. Heat the oven to 350°F and line a 12-cup muffin tin with paper cupcake liners.
  2. Stir the cake flour, black cocoa powder, baking powder, baking soda, and salt together in a medium bowl until combined.
  3. In a large bowl, whisk the vegetable oil, eggs, and vanilla extract until the mixture is smooth and evenly blended.
  4. Whisk in the granulated sugar, buttermilk, and white vinegar until the sugar is dissolved and the mixture is uniform.
  5. Pour the dry ingredients into the wet mixture and fold gently with a spatula until just combined; the batter will be thin.
  6. Scoop about 1/4 cup of batter into each lined cup, filling each one about halfway.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool.
  9. Make sure the black cocoa cupcakes are completely cool before you add any frosting.
Cream Cheese Frosting
  1. Make sure the butter and cream cheese are both at room temperature before starting so the frosting doesn't turn lumpy.
  2. Beat the butter and cream cheese together with a hand mixer or a stand mixer fitted with the paddle attachment until smooth and creamy.
  3. Add the powdered sugar, salt, and vanilla extract, and beat on low speed until there are no dry pockets of sugar.
  4. Increase the speed to high and whip for 4 to 5 minutes until the frosting is airy and light.
  5. Beat in 1 to 2 tablespoons of heavy cream as needed until the frosting reaches a smooth, pipeable consistency.
  6. Frost the cooled cupcakes with the cream cheese frosting and place two candy eyes on each one.

Nutrition

Calories: 479kcalCarbohydrates: 68gProtein: 4gFat: 22gSaturated Fat: 10gCholesterol: 59mgSodium: 153mgFiber: 1gSugar: 56g

Notes

Let all refrigerated ingredients come to room temperature before mixing so the batter and frosting stay smooth.
Black cocoa has an intense dark color and mild chocolate flavor; if you use regular cocoa, the cupcakes will be a lighter charcoal brown.
Avoid overmixing the cupcake batter once the dry ingredients are added or the crumb will be tough.
Bake just until a toothpick inserted in the middle comes out clean; 18 to 22 minutes is a guide.
Keep unfrosted cupcakes in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.
Frosted cupcakes should be refrigerated and are best served at room temperature after about 1 hour.
If the cream cheese frosting is too loose, chill it for 15 to 20 minutes before piping; if too stiff, beat in more cream a teaspoon at a time.

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