Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/3 cup black cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2/3 cup buttermilk
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-well cupcake pan with paper liners.
- Step 2: In a large bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla; mix until smooth.
- Step 3: In a separate bowl, whisk together flour, black cocoa powder, baking powder, and salt.
- Step 4: Alternate adding the dry mix and buttermilk into the wet mixture until just combined. Do not overmix.
- Step 5: Fill each liner about 2/3 full. Bake 16–18 minutes or until a toothpick inserted comes out clean. Let cool completely.
- Step 6: Frost with chocolate or vanilla buttercream and pipe chocolate spiderwebs for an eerie finish.
Notes
For an even richer color, use black cocoa mixed with dark Dutch-process cocoa. Cupcakes can be made a day ahead and stored covered at room temperature. Perfect for Halloween dessert spreads or spooky birthdays!
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 265
- Sugar: 22g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Halloween cupcakes, black cocoa, spooky desserts, chocolate cupcakes, haunted treats