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–+ servings

Black Cocoa Ghost Cupcakes with Cream Cheese Frosting

Spooky black cocoa ghost cupcakes with tangy cream cheese frosting and candy eyes make an adorable 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: 489
Ingredients Method Nutrition Notes

Ingredients
  

Black Cocoa Cupcake Batter
  • 1 cup cake flour about 120 g
  • 1/2 cup black cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/3 cup vegetable oil 80 ml or another neutral oil
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1/2 cup buttermilk 120 ml, room temperature
  • 1 teaspoon white vinegar
Cream Cheese Frosting
  • 1/2 cup unsalted butter softened, about 113 g
  • 8 ounces cream cheese softened
  • 4 cups powdered sugar sifted if lumpy
  • 1/2 teaspoon vanilla extract
  • 1 pinch kosher salt
  • 1-2 tablespoons heavy cream as needed
  • 24 pieces candy eyes or candy eyeballs for decorating

Method
 

Black Cocoa Cupcakes
  1. Heat the oven to 350°F and place cupcake liners in a 12-cup muffin pan.
  2. In a medium bowl, whisk together the cake flour, black cocoa powder, baking powder, baking soda, and kosher salt; set aside.
  3. In a large bowl, beat the vegetable oil, eggs, and vanilla extract with a whisk until smooth.
  4. Whisk in the granulated sugar, buttermilk, and white vinegar until fully combined.
  5. Add the dry ingredients and stir with a spatula just until no streaks remain. The batter will be loose and thin.
  6. Spoon about 1/4 cup of batter into each liner, filling each about halfway.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Transfer the pan to a wire rack and let the cupcakes cool in the pan for a few minutes, then remove them and cool completely.
  9. Make sure the cupcakes are completely cool before you add the frosting.
Cream Cheese Frosting
  1. Let the butter and cream cheese come to room temperature before beginning, otherwise the frosting may turn out lumpy.
  2. Using a hand mixer or a stand mixer with the paddle attachment, beat the butter and cream cheese together until smooth.
  3. Add the powdered sugar, kosher salt, and vanilla extract; beat on low speed until the sugar is incorporated and no clouds remain.
  4. Increase the speed to high and whip for 4 to 5 minutes until the frosting is light, fluffy, and pale cream in color.
  5. Add 1 to 2 tablespoons of heavy cream as needed to get the consistency you like.
  6. Pipe or spread the cream cheese frosting onto each cupcake and press two candy eye decorations into the frosting for the ghost face.

Nutrition

Calories: 489kcalCarbohydrates: 69gProtein: 4gFat: 22gSaturated Fat: 10gCholesterol: 72mgSodium: 158mgFiber: 2gSugar: 60g

Notes

Swap in plain unsweetened cocoa powder plus a few drops of black food gel if black cocoa is hard to find; expect a slightly less dark crumb.
Keep frosted cupcakes refrigerated in an airtight container for up to 3 days and let them sit at room temperature for about 1 hour before serving.
Make the cream cheese frosting up to 2 days ahead, refrigerate it, and give it a quick re-whip before using.
Use fully softened butter and cream cheese or the frosting will have small lumps.
Mix the batter only until the dry ingredients disappear to keep the cakes tender.
For fluffy ghost swirls, use a piping bag with a large round tip and stop each swirl before pulling up to form a peak.
Add a light dusting of powdered sugar over the finished ghosts just before serving for a spooky glow.

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