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Best Black Cocoa Ghost Cupcakes: Easy Halloween Recipe

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These spooky Black Cocoa Ghost Cupcakes feature a dense, fudgy dark chocolate cake topped with fluffy vanilla buttercream piped into ghost shapes. Perfect for Halloween, they offer a unique earthy flavor and professional-looking presentation.

Ingredients

Scale
  • 3/4 cup (75g) Black Cocoa Powder
  • 1 1/2 cups (190g) All-Purpose Flour
  • 1 1/2 teaspoons Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup (113g) Unsalted Butter, softened
  • 1 cup (200g) Granulated Sugar
  • 2 large Eggs, room temperature
  • 2 teaspoons Vanilla Extract
  • 1 cup (240ml) Buttermilk
  • 1/2 cup (120ml) Hot Water
  • 1 cup (226g) Unsalted Butter, softened (for frosting)
  • 3 to 4 cups (360g-480g) Powdered Sugar, sifted (for frosting)
  • 2–3 tablespoons Heavy Cream (for frosting)
  • 1 tablespoon Vanilla Extract (for frosting)
  • 1/4 teaspoon Salt (for frosting)
  • White Food Gel (for decoration)
  • Black Food Gel or Edible Marker (for decoration)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 24-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together black cocoa powder, flour, baking soda, baking powder, and salt. Sift cocoa if necessary to remove clumps.
  3. In a stand mixer fitted with the paddle attachment, beat softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Reduce mixer speed to low. Add dry ingredients in three additions, alternating with buttermilk in two additions, starting and ending with dry ingredients. Mix until just combined.
  6. Stir in hot water by hand until the batter is smooth and liquidy.
  7. Divide batter evenly among liners, filling them about 2/3 full.
  8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. While cakes cool, beat softened butter for 5 minutes until pale and creamy. Add powdered sugar one cup at a time, then vanilla, salt, and heavy cream. Beat on high for 3 minutes until fluffy.
  11. Scoop frosting into a piping bag fitted with a star or round tip.
  12. Pipe a tall mound onto each cooled cupcake. Smooth the sides with a wet finger or damp spatula to create a ghost shape.
  13. Use black food gel or an edible marker to draw eyes and a mouth.

Notes

Black cocoa is highly alkalized and creates a denser crumb. Do not overmix the batter to avoid tough cupcakes. The batter will be thin due to the hot water; this is normal. Ensure cupcakes are completely cool before frosting to prevent the buttercream from melting. For gluten-free, use a 1:1 GF flour blend. For dairy-free, use dairy-free butter and almond/oat milk.

Nutrition

Keywords: Halloween, Black Cocoa, Ghost Cupcakes, Chocolate Cupcakes, Halloween Dessert, Easy Baking, Spooky Treats

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