You will love this recipe for Easy Black Cat Cupcakes if you want a Halloween dessert that is cute, festive and still manageable during a busy week. These cupcakes look like they came from a bakery, but they begin with a simple box of chocolate cake mix and an easy homemade frosting.
Rich chocolate cupcakes are topped with black vanilla buttercream, sparkly black sanding sugar, Oreo ears and candy eyes. They are perfect for Halloween parties, bake sales or a cozy movie night at home, and they are completely beginner friendly.
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Ingredients for Easy Black Cat Cupcakes
Chocolate Cupcakes
- 1 box chocolate cake mix
- Eggs called for on the cake mix box
- Oil called for on the cake mix box
- Strong brewed coffee, cooled, to replace the water called for on the box
Black Vanilla Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–4 tablespoons heavy cream or milk
- Pinch of salt
- Black gel food coloring (I like the kind from Michael’s)
Decorations
- Black sanding sugar
- 12 Oreo cookies
- Pink candy melts
- Vegetable oil (optional, to make the candy melts easier to work with)
- 36–48 candy eyes
- 1 large piping bag fitted with a large round tip, or a zip-top bag with a large corner opening, for the frosting
- 1 small piping bag with a tiny tip or opening, for the pink candy melts
How to Make Easy Black Cat Cupcakes
Make the Chocolate Cupcakes
1. Preheat your oven to the temperature listed on the cake mix box. Line standard muffin pans with cupcake liners.
2. Prepare the cake batter according to the package directions, using the eggs and oil listed on the box. Replace the water with an equal amount of cooled strong brewed coffee. Mix until the batter is smooth and no dry streaks remain.
3. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
4. Bake according to the package directions, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.
5. Let the cupcakes cool completely before adding frosting.
Make the Black Vanilla Buttercream
1. Beat the softened butter with an electric mixer for 2–3 minutes, until smooth and creamy. Gradually add the powdered sugar, about 1 cup at a time, mixing on low speed after each addition.
2. Add the vanilla, salt and 2 tablespoons of cream or milk. Beat on medium-high speed for 2–3 minutes, until the frosting is light and fluffy. Add more cream or milk, 1 tablespoon at a time, if it is too thick. Add a little more powdered sugar if it becomes too thin.
3. Add the black gel food coloring a small amount at a time, mixing until the color is evenly distributed. The frosting will continue to deepen as it rests, so let it sit at room temperature for 15–30 minutes before adding more coloring.
Prepare the Oreo Cat Ears
1. Carefully separate the Oreo cookies and scrape away the cream filling. Cut each cookie wafer in half to create two pointed cat ears. A gentle sawing motion with a sharp knife can help keep the cookies from cracking.
2. Melt the pink candy melts according to the package directions. Stir in a small amount of vegetable oil, if needed, to thin the melted candy and make it easier to pipe.
3. Transfer the melted candy to a small piping bag or squeeze bottle fitted with a fine tip. Pipe a small pink triangle onto the front of each Oreo half to create the inside of the cat’s ear. Let the candy coating set completely before adding the ears to the cupcakes.
Decorate the Black Cat Cupcakes
1. Transfer the black buttercream to a piping bag fitted with a large round tip, or simply snip a generous opening from the end of the bag.
2. Pipe the buttercream in a thick spiral over each cooled cupcake, starting at the outside edge and working toward the center. Cover the entire top.
3. Place a small piece of parchment paper over the frosting and gently press to flatten it into an even surface. Carefully peel the parchment away. If it sticks, chill the cupcake for a few minutes before trying again.
4. Press two Oreo ears into the top of the frosting and add two candy eyes. If the cupcake was chilled, let the frosting soften for a few minutes first so the ears slide in without breaking.
5. Sprinkle black sanding sugar over the exposed frosting, gently pressing it into place as needed. Shake off any excess.
I like to chill the decorated cupcakes briefly so the frosting and decorations can set. I also usually store them in the refrigerator, although they can remain covered at room temperature if your kitchen is not too warm. Bring chilled cupcakes closer to room temperature before serving for the best texture.
Pro Tips
- Use coffee for richer chocolate flavor. Replacing the water in the cake mix with coffee deepens the chocolate flavor without making the cupcakes taste like coffee.
- Cut the Oreos carefully. Oreo wafers can crack easily. Use a sharp knife and a gentle sawing motion rather than pressing straight down. Prepare a few extra cookies in case some break.
- Let the pink candy melts set completely. If the candy coating is still soft when you insert the ears, it may smudge or stick to your fingers.
- Chill soft cupcakes before decorating. If your kitchen is warm, place the cooled, unfrosted cupcakes in the refrigerator for 10–15 minutes. A cooler surface will help the frosting hold its rounded shape.
- Give the black frosting time to deepen. Black gel food coloring becomes darker as it sits. Let the frosting rest before adding too much additional coloring.
- Decorate over a tray or baking sheet. Black sanding sugar can scatter easily. Working over a rimmed tray makes cleanup much simpler and lets you reuse the excess sugar.
- No piping tip is necessary. A zip-top bag with one corner snipped off works well for creating the rounded cat faces.
FAQs
Can I use a different cake flavor for these black cat cupcakes?
Yes. Vanilla, red velvet or funfetti cake mix will also work. I prefer chocolate because it gives the cupcakes a dark Halloween base and pairs especially well with the vanilla buttercream.
Do I have to use coffee in the cupcake batter?
No. You can use water as directed on the cake mix box. Coffee simply enhances the chocolate flavor and makes the cupcakes taste richer.
What if I cannot find black gel food coloring?
You can make chocolate buttercream using 1 cup butter, about 3 cups powdered sugar, 1 cup cocoa powder, 2–3 tablespoons milk or cream, 1 teaspoon vanilla and a pinch of salt. The cupcakes will be dark brown rather than completely black, but they will still look like cute Halloween cats.
Liquid black food coloring may also be used, but it can thin the frosting and may produce a gray color rather than a deep black.
Can I use store-bought frosting?
Yes. Beat the canned frosting with a little powdered sugar to make it thicker and easier to pipe. Add black gel food coloring, let the color deepen and then decorate the cupcakes as directed.
What can I use instead of Oreo cookies for the ears?
Chocolate wafer cookies are the best substitute because they have a similar dark color and crisp texture. You could also use chocolate candy melts or pieces of chocolate cut into small triangles.
How do I keep the sanding sugar from falling off?
Apply the sanding sugar shortly after piping the buttercream, while the surface is still soft and sticky. Lightly press the sugar into the frosting without flattening the rounded cat face.
How should I store the finished cupcakes?
For the neatest results, store the cupcakes in an airtight container in the refrigerator for up to 3–4 days. Chilling helps keep the black frosting firm and prevents the color from running or smearing.
Let the cupcakes sit at room temperature for 20–30 minutes before serving so the frosting can soften slightly. They may also be kept covered at room temperature for up to 24 hours if your kitchen is cool.
I love how simple these Easy Black Cat Cupcakes are, especially considering how adorable they look on a Halloween dessert table. With a box of chocolate cake mix, quick black vanilla buttercream, Oreo ears and a little sparkly sanding sugar, you can transform basic cupcakes into an impressive Halloween treat.
They are perfect for last-minute parties, bake sales, or Halloween movie nights. The cute cat faces are festive without being too scary, making them a fun choice for both children and adults.
Once you try these black cat cupcakes, you will see how easy it can be to make a bakery-worthy Halloween dessert without spending your entire day in the kitchen.
Easy Cat Cupcakes
Ingredients
Chocolate Cupcakes
- 1 box chocolate cake mix
- Eggs called for on the cake mix box
- Oil called for on the cake mix box
- Strong brewed coffee cooled, to replace the water called for on the box
Black Vanilla Buttercream
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2-4 Tbsp heavy cream or milk
- Pinch of salt
- Black gel food coloring I like the kind from Michael’s
Decorations
- Black sanding sugar
- 12 Oreo cookies
- Pink candy melts
- Vegetable oil optional, to make the candy melts easier to work with
- 36-48 candy eyes
- 1 large piping bag fitted with a large round tip or a zip-top bag with a large corner opening, for the frosting
- 1 small piping bag with a tiny tip or opening for the pink candy melts
Instructions
Make the Chocolate Cupcakes
- Preheat your oven to the temperature listed on the cake mix box. Line standard muffin pans with cupcake liners.
- Prepare the cake batter according to the package directions, using the eggs and oil listed on the box. Replace the water with an equal amount of cooled strong brewed coffee. Mix until the batter is smooth and no dry streaks remain.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake according to the package directions, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before adding frosting.
Make the Black Vanilla Buttercream
- Beat the softened butter with an electric mixer for 2–3 minutes, until smooth and creamy. Gradually add the powdered sugar, about 1 cup at a time, mixing on low speed after each addition.
- Add the vanilla, salt and 2 tablespoons of cream or milk. Beat on medium-high speed for 2–3 minutes, until the frosting is light and fluffy. Add more cream or milk, 1 tablespoon at a time, if it is too thick. Add a little more powdered sugar if it becomes too thin.
- Add the black gel food coloring a small amount at a time, mixing until the color is evenly distributed. The frosting will continue to deepen as it rests, so let it sit at room temperature for 15–30 minutes before adding more coloring.
Prepare the Oreo Cat Ears
- Carefully separate the Oreo cookies and scrape away the cream filling. Cut each cookie wafer in half to create two pointed cat ears. A gentle sawing motion with a sharp knife can help keep the cookies from cracking.
- Melt the pink candy melts according to the package directions. Stir in a small amount of vegetable oil, if needed, to thin the melted candy and make it easier to pipe.
- Transfer the melted candy to a small piping bag or squeeze bottle fitted with a fine tip. Pipe a small pink triangle onto the front of each Oreo half to create the inside of the cat’s ear. Let the candy coating set completely before adding the ears to the cupcakes.
Decorate the Black Cat Cupcakes
- Transfer the black buttercream to a piping bag fitted with a large round tip, or simply snip a generous opening from the end of the bag.
- Pipe the buttercream in a thick spiral over each cooled cupcake, starting at the outside edge and working toward the center. Cover the entire top.
- Place a small piece of parchment paper over the frosting and gently press to flatten it into an even surface. Carefully peel the parchment away. If it sticks, chill the cupcake for a few minutes before trying again.
- Press two Oreo ears into the top of the frosting and add two candy eyes. If the cupcake was chilled, let the frosting soften for a few minutes first so the ears slide in without breaking.
- Sprinkle black sanding sugar over the exposed frosting, gently pressing it into place as needed. Shake off any excess.
