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Spooky Black Halloween Cupcakes

Dark, moody cupcakes with a rich chocolate flavor are colored with black food coloring and topped with glossy dark ganache. The batter is mixed until smooth, baked to a moist, tender crumb, then decorated with spooky toppers for a hauntingly beautiful treat. These cupcakes combine simple baking techniques with playful decoration for a perfect Halloween centerpiece.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: Halloween
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder preferably unsweetened
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 drops black gel food coloring or as needed for deep color
  • 3/4 cup buttermilk or substitute with yogurt or milk + lemon
  • 1 cup dark chocolate ganache for frosting

Equipment

  • Mixing bowls
  • Electric mixer
  • Muffin tin and paper liners
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line a muffin tin with dark paper liners to set the spooky mood.
  2. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt until well combined. This creates a smooth, uniform dry mixture.
  3. In a separate bowl, beat the softened butter and sugar together with an electric mixer until the mixture is light, fluffy, and slightly pale, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition, until the batter is creamy and smooth. Stir in vanilla extract.
  5. Mix in the black gel food coloring drops until the batter has a deep, eerie black hue—this helps set the spooky tone.
  6. Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry, mixing gently but thoroughly after each addition until the batter is smooth and glossy.
  7. Pour the batter into the prepared liners, filling each about two-thirds full to allow room for rising.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes will be moist and spring back when lightly pressed.
  9. Remove the cupcakes from the oven and let them cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. The aroma of chocolate will fill your kitchen.
  10. Once cooled, spread a generous layer of dark chocolate ganache over each cupcake for a glossy, creepy finish.
  11. Decorate with spooky toppers like edible spiders, bats, or ghosts—use edible markers for creepy details. Arrange your haunted treats on a platter and prepare to wow your friends.

Notes

For an extra spooky effect, tint the ganache with a few drops of black food coloring before spreading. Use themed toppers for added creepiness.