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Black Cocoa Ghost Cupcakes

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Black Cocoa Ghost Cupcakes are spooky, rich chocolate treats made with deep black cocoa and topped with playful ghost-shaped frosting. Perfect for Halloween, they’re as festive as they are delicious.

Ingredients

  • For the cupcakes:
  • 1 cup all-purpose flour
  • 1/2 cup black cocoa powder (or Dutch-processed cocoa)
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk or buttermilk
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup hot water or brewed coffee
  • For the frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 34 cups powdered sugar
  • 1 tsp vanilla extract
  • 24 tbsp heavy cream or milk
  • 24 mini chocolate chips or melted chocolate (for ghost eyes)

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with 12 paper liners.
  2. In a large bowl, whisk together flour, black cocoa, baking soda, baking powder, salt, and sugar.
  3. In a separate bowl, whisk eggs, milk, oil, and vanilla until smooth.
  4. Add wet ingredients to dry, then stir in hot water or coffee until fully combined.
  5. Divide batter evenly among liners and bake for 18–22 minutes, or until a toothpick comes out clean. Cool completely.
  6. For frosting, beat butter until fluffy. Gradually add powdered sugar, vanilla, and enough cream to reach a smooth, pipeable consistency.
  7. Transfer frosting to a piping bag with a round tip and pipe tall swirls onto each cooled cupcake to form ghost shapes.
  8. Add two mini chocolate chips or dots of melted chocolate as eyes on each ghost.

Notes

  • Black cocoa creates a deep color and Oreo-like flavor—regular Dutch cocoa can be used as a substitute.
  • Add a surprise filling like marshmallow fluff or ganache for extra fun.
  • Use meringue frosting for a glossy ghost finish.
  • Frost just before serving for best presentation.
  • Store in an airtight container at room temp or refrigerate if needed.

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