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Black Cat Chocolate Cupcakes with Oreo Ears

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These rich, moist chocolate cupcakes are topped with silky cream cheese frosting dyed black and decorated with Oreo ears, perfect for Halloween parties and festive gatherings.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) sour cream
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) whole milk
  • ½ cup (115g) unsalted butter, softened (for frosting)
  • 8 oz (225g) cream cheese, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • 2 tablespoons heavy cream or milk (for frosting consistency)
  • Black gel food coloring (a few drops)
  • Oreos (regular size, separated for ears)
  • Optional: edible googly eyes or white chocolate chips for eyes

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease lightly.
  2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until fluffy and pale, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Mix in vanilla extract.
  5. Add dry ingredients in three additions, alternating with milk and sour cream in two additions, starting and ending with dry ingredients. Mix just until combined.
  6. Spoon batter evenly into cupcake liners, filling about ⅔ full.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  9. For frosting, beat softened butter and cream cheese until smooth and creamy. Gradually add powdered sugar and mix well.
  10. Stir in vanilla extract and add black gel food coloring drop by drop until deep black. Add heavy cream to loosen to piping consistency.
  11. Pipe frosting onto each cupcake using a piping bag fitted with a large round or star tip.
  12. Place two separated Oreo halves on top of each cupcake as ears, gently pressing into the frosting to hold. Add optional eyes if desired.
  13. If frosting is too soft to hold Oreo ears, refrigerate cupcakes for 15 minutes before decorating.

Notes

[‘Use softened butter and cream cheese for smooth frosting.’, ‘Use gel food coloring to avoid thinning frosting and maintain taste.’, ‘Do not overmix batter to keep cupcakes tender.’, ‘Line cupcake tin to ease cleanup and keep cupcakes intact.’, ‘Gently twist Oreos apart to avoid breaking halves; broken pieces can be used as decoration.’, ‘Refrigerate cupcakes if frosting is too soft to hold Oreo ears.’, ‘Cupcakes can be made ahead and frosted on serving day.’, ‘For gluten-free, substitute flour with almond or gluten-free baking mix.’, ‘For vegan, use plant-based butter, cream cheese alternatives, and flax eggs.’]

Nutrition

Keywords: chocolate cupcakes, Halloween cupcakes, Oreo ears, cream cheese frosting, easy cupcakes, homemade cupcakes, festive dessert

Find it online: https://juliamadeit.com/black-cat-chocolate-cupcakes-with-oreo-ears-easy-homemade-recipe/