These easy Black Cupcakes make the perfect Halloween treat! With a black devils foods cake base and black buttercream frosting, they're the perfect spooky treat for your next Halloween party!
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Some people may love the costumes for Halloween and others are all about the pumpkin decorating. But if you ask me, the best thing about Halloween are the fun, spooky treats, and these black cupcakes are the perfect example!
I mean, you can never go wrong with cupcakes and these practically scream Halloween. Black cupcakes are topped with black frosting (and a few sprinkles) for a festive treat that's both easy and delicious!
Serve them alongside this Mummy Snack With Twinkies for even more spooky fun! They'll be the perfect addition to your Halloween dessert table!
Here is why this recipe is amazing:
- Simple To Make: I love this recipe because it's so easy, even for novice bakers! You can even let the kids help!
- Perfect For Celebrating: With Halloween just around the corner, these cupcakes make the perfect dessert for parties or scary movie marathons.
- Visually striking: With the deep black color of the cupcakes and the frosting, these fun treats are sure to stand out. Plus, both the adults and the kids will love them!
- Easy To Transport: Need to bring a dessert to a party? Just put these in a cupcake carrier and you are good to go!
Ingredients needed:
For The Cupcakes
- 1 devil's food cake mix
- 1 ¼ cups water
- ⅓ cup pure canola or coconut oil
- 3 large eggs whites
- 1-3.5-ounce box of chocolate fudge pudding
- Black food coloring gel
For The Frosting
- 2 cups salted butter, softened
- 3 tablespoons dark chocolate syrup
- 1 teaspoon vanilla
- 4 cups powdered sugar
- 1-2 tablespoons activated charcoal powder (this is a tasteless powder you can get from Amazon)
- 2 tablespoons special dark cocoa powder
- Black food coloring gel (if desired)
- Black sugar for decoration
How To Make Black Cupcakes
For The Cupcakes
Step 1: Preheat the oven to 350 degrees. Line a muffin tin with cake liners or spray with non-stick cooking spray.
Step 2: Mix the cake mix and pudding in a large bowl, then add the water, egg whites, and oil. Use either a hand or a stand mixer to incorporate the ingredients well.
Step 3: Add a few drops of black food coloring gel to get more of a black color.
Step 4: Once you're done mixing, add the cupcake batter to the muffin tin. Fill each cavity until they're ⅔ full.
Step 5: Bake the cupcakes for 18-20 minutes or until a toothpick comes out clean after inserting them. Cool them completely before adding the frosting.
For The Frosting
Step 1: In a large bowl or stand mixer, cream the butter until light and fluffy. Next, add the vanilla.
Step 2: Slowly mix the dark cocoa powder and powdered sugar into the creamed butter, 1 cup at a time.
Step 3: Add the activated charcoal and dark chocolate syrup. Mix until fully incorporated into the butter mixture.
Step 4: If the frosting isn't dark enough, add a couple drops of black gel food coloring and mix. Continue until you get the desired color.
Step 5: Place the black frosting into the large piping bag with a large frosting tip. Frost each cupcake and garnish with black sugar if desired.
Serve and enjoy!
Storage Instructions
Store in an airtight container at room temperature for 2-3 days. You can also refrigerate them in an airtight container for 3-5 days.
To freeze unfrosted cupcakes, first be sure they have cooled completely. Next, wrap each cupcake in plastic wrap, then place them in a gallon sized storage bag (you may need more than one, depending on how many cupcakes you have).
To freeze frosted cupcakes, you'll want to freeze them unwrapped first. Place them in the freeze on a large cookie sheet overnight. Once they're frozen, follow the same instructions above, wrapping individually and storing in a large storage bag.
Frequently asked questions, answers and tips:
Yes. You can bake these a day or two in advance, then store them covered at room temperature.
You can make the frosting in advance too, storing it in the piping bag until you're ready to decorate. For best results, I would wait to add the frosting to the cupcakes until the day you plan to serve them.
A black velvet cupcake differs from a black cupcake made with cake mix primarily in texture, flavor, and ingredients. Black velvet cupcakes are made with cocoa powder, buttermilk, and vinegar, giving them a rich, velvety texture and a subtle tang.
Tips
- Be sure you don't overmix the cupcake batter. Otherwise it could cause your cupcakes to be too dense.
- Avoid overbaking the cupcakes to keep them moist and delicious!
- Let the cupcakes cool completely before adding the frosting. If you're too quick to add it, the frosting could melt.
- If using black food gel coloring, slowly add it to the frosting until you get your desired color.
- Want to make these easy Halloween treats even more impressive? Add a fun filling in the middle! Purple and green frosting in the middle would make for a fun surprise in every bite.
More Fun Dessert Recipes
- Pumpkin Spice Latte Cupcakes
- Old Fashioned Carrot Cookies
- Red Velvet Rice Krispie Treats
- Ferrero Rocher Cheesecake Bars
- Toffee Cheesecake Balls
Black Cupcakes
Equipment
- 24 cupcake liners
- muffin tin
- 1 large piping bag
- 1 piping tip
Ingredients
Cupcake Ingredients:
- 1 devil's food cake mix
- 3.9 ounces chocolate fudge pudding 1 box
- 1 ¼ cups Water
- 3 large eggs whites
- ⅓ cup canola oil
- black food coloring gel
Frosting Ingredients
- 2 cups Butter, Salted softened
- 1 teaspoon Vanilla Extract
- 2 tablespoons Special Dark cocoa powder
- 4 cups Powdered Sugar
- 1-2 tablespoons activated charcoal powder found on Amazon
- 3 tablespoons dark chocolate syrup
- Black food coloring gel
- Black sugar for decoration optional
Instructions
For The Cupcakes
- Preheat the oven to 350 degrees.
- Line a standard 12-cavity muffin tin with cupcake liners, or spray it with non-stick cooking spray.
- Mix the cake mix and pudding in a large bowl, then add the water, egg whites, and oil. Use either a hand or a stand mixer to incorporate the ingredients well.1 devil's food cake mix, 3.9 ounces chocolate fudge pudding, 1 ¼ cups Water, 3 large eggs whites, ⅓ cup canola oil
- Add a few drops of black food coloring gel to get more of a black color.black food coloring gel
- Once you're done mixing, add the cupcake batter to the muffin tin. Fill each cavity until they're ⅔ full.
- Bake the cupcakes for 18-20 minutes or until a toothpick comes out clean after inserting them. Cool them completely before adding the frosting.
For The Frosting
- In a large bowl or stand mixer, cream the butter until light and fluffy. Next, add the vanilla extract.2 cups Butter, Salted, 1 teaspoon Vanilla Extract
- Slowly mix the Special Dark cocoa powder and powdered sugar into the creamed butter, 1 cup at a time.2 tablespoons Special Dark cocoa powder, 4 cups Powdered Sugar
- Add the activated charcoal and dark chocolate syrup until fully incorporated into the butter mixture.3 tablespoons dark chocolate syrup, 1-2 tablespoons activated charcoal powder
- If the frosting isn't dark enough, add a couple drops of black gel food coloring and mix. Continue until you get the desired color.
- Place the black frosting into the large piping bag with a large frosting tip. Frost each cupcake and garnish with black sugar if desired. Serve and enjoy!
Notes
Nutrition
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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