Black Cocoa Ghost Cupcakes

Black Cocoa Ghost Cupcakes are hauntingly delicious treats that combine rich, dark chocolate flavor with a fun, spooky twist. I love making these for Halloween—they’re moist, decadent, and topped with ghostly swirls of frosting that make them just as festive as they are tasty.

Why You’ll Love This Recipe

I love these cupcakes because they strike the perfect balance between eerie and indulgent. The black cocoa gives them an intense, almost Oreo-like flavor and deep color without needing a lot of food dye. The ghost topping adds charm and whimsy—especially when I pipe the frosting high and dot on little chocolate chip eyes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

• All-purpose flour

• Black cocoa powder (or Dutch-processed cocoa as a substitute)

• Baking soda

• Baking powder

• Salt

• Granulated sugar

• Eggs

• Milk or buttermilk

• Vegetable oil

• Vanilla extract

• Hot water or brewed coffee (to intensify the chocolate flavor)

For the frosting:

• Unsalted butter, softened

• Powdered sugar

• Vanilla extract

• Heavy cream or milk

• Mini chocolate chips or melted chocolate (for ghost eyes)

Directions

1. I preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.

2. In a large bowl, I whisk together the flour, black cocoa, baking soda, baking powder, salt, and sugar.

3. In a separate bowl, I mix the eggs, milk, oil, and vanilla.

4. I add the wet ingredients to the dry, then pour in the hot water or coffee and stir until smooth.

5. I divide the batter evenly among the cupcake liners and bake for 18–22 minutes, until a toothpick comes out clean.

6. While the cupcakes cool, I beat the butter until fluffy, then gradually add powdered sugar and vanilla.

7. I adjust the texture with cream to get a pipeable frosting consistency.

8. Once the cupcakes are cool, I pipe tall swirls to resemble ghosts and add two mini chocolate chips for eyes.

Servings and timing

This recipe makes about 12 cupcakes. It takes 15 minutes to prep and 20 minutes to bake.

Variations

Sometimes I add a filling—like marshmallow fluff or ganache—for a surprise inside. I’ve also used meringue frosting instead of buttercream for a shinier ghost finish. For a shortcut, I use a boxed chocolate cupcake mix and add black cocoa to boost the color and flavor.

Storage/Reheating

I store the cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. I let them come to room temperature before serving. I don’t reheat these since they’re best cold or room-temp, especially with the frosting.

FAQs

What is black cocoa powder?

Black cocoa is ultra-dutch processed cocoa that gives baked goods a very dark color and smooth, rich chocolate flavor—similar to what’s in Oreo cookies.

Can I use regular cocoa powder?

Yes, but the color and flavor will be lighter. I sometimes mix half black cocoa and half Dutch cocoa for a balance.

How do I make the frosting look like ghosts?

I use a round piping tip and pipe tall swirls straight up. The key is height and smooth edges. Then I press in chocolate chips for eyes.

Can I make these ahead of time?

Yes, I bake the cupcakes a day ahead and frost them just before serving. The frosting holds up well.

Are these cupcakes too sweet?

Not at all. The black cocoa balances the sweetness, and the buttercream can be adjusted to taste by reducing the sugar slightly.

Conclusion

Black Cocoa Ghost Cupcakes are a spooky-sweet treat I love making during Halloween season. They’re rich, striking, and playful—perfect for parties, trick-or-treat events, or just for fun. Whether I serve them to kids or adults, they always vanish quickly.

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