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Black Cocoa Ghost Cupcakes

Deep, dark chocolate cupcakes with a spooky ghost appearance, perfect for Halloween or any time of year. Easy to make and always a crowd-pleaser.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes
  • 1 tsp Nonstick cooking spray To keep everything from sticking.
  • 1 cup all-purpose flour The foundation of our delicious cupcakes.
  • 1/2 cup unsweetened black cocoa powder This is the secret to that deep, dark, mysterious color and rich flavor!
  • 1/2 tsp salt Balances out the sweetness.
  • 1/4 tsp baking soda Gives our cupcakes a lovely lift.
  • 1/4 tsp baking powder More lift for perfectly tender cupcakes.
  • 2 ounces semisweet chocolate, chopped For an extra chocolatey punch.
  • 1 tbsp instant coffee granules This deepens the chocolate flavor without making it taste like coffee!
  • 3/4 cup boiling water To bloom the cocoa and chocolate.
  • 1/3 cup sour cream The key to super moist cupcakes.
  • 1/4 cup vegetable oil Adds to the moistness.
  • 1 tsp pure vanilla extract A classic flavor enhancer.
  • 2 large eggs To bind everything together.
  • 1 1/4 cups granulated sugar For sweetness and tenderness.
For the Frosting
  • 1 stick unsalted butter, at room temperature Softened butter is crucial for smooth frosting.
  • 4 cups confectioners’ sugar For that classic sweet, fluffy frosting.
  • 1/4 tsp kosher salt Just a pinch to enhance all the flavors.
  • 1/4 cup whole milk To get the perfect frosting consistency.
  • 1 tsp pure vanilla extract For a hint of warmth.
  • Black sanding sugar, for decorating Our ghosts' spooky coats!
  • Black gel icing, for decorating For those all-important ghost faces.

Equipment

  • Muffin tin
  • Cupcake liners
  • medium bowl
  • Stand Mixer or Hand Mixer
  • Wire rack
  • Piping Bag
  • baking sheet
  • Parchment paper
  • Plate

Method
 

  1. Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with nonstick cooking spray.
  2. Step 2: In a medium bowl, whisk together flour, black cocoa powder, salt, baking soda, and baking powder.
  3. Step 3: In another medium bowl, combine chopped semisweet chocolate and instant coffee granules. Pour boiling water over, let sit for 5 minutes, then whisk until smooth.
  4. Step 4: To the chocolate mixture, add sour cream, vegetable oil, and vanilla extract. Whisk until smooth.
  5. Step 5: In the bowl of a stand mixer, beat eggs and granulated sugar on medium-high speed for 4–5 minutes until light and fluffy.
  6. Step 6: Reduce mixer speed to low. Gradually add the flour mixture in three additions, alternating with the chocolate sour cream mixture in two additions, starting and ending with the flour. Mix until just combined.
  7. Step 7: Divide batter evenly among prepared cupcake liners, filling about two-thirds full.
  8. Step 8: Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely.
  9. Step 9: While cupcakes cool, make the frosting. In a stand mixer, combine softened butter, confectioners’ sugar, and salt. Start on low speed. Add milk and vanilla extract, and beat until smooth and creamy. Adjust consistency with milk or confectioners’ sugar as needed.
  10. Step 10: Transfer about 3/4 cup of frosting to a piping bag for the ghost heads.
  11. Step 11: Line a baking sheet with parchment paper. Pour black sanding sugar onto a plate.
  12. Step 12: Spread the remaining frosting evenly over the tops of the completely cooled cupcakes.
  13. Step 13: Press the frosting-covered cupcakes, frosting-side down, into the black sanding sugar until completely coated.
  14. Step 14: Working one cupcake at a time, pipe a lima bean-shaped dollop of frosting onto the center of the cupcake for the ghost head.
  15. Step 15: Carefully flip the cupcake upside down onto the prepared baking sheet and gently press down to flatten the frosting into a ghost shape. Keep the cupcake upside down.
  16. Step 16: Repeat with remaining cupcakes. Chill the baking sheet in the refrigerator for 30 minutes to 1 hour, or until the frosting is firm.
  17. Step 17: Once firm, carefully peel the cupcakes off the parchment paper and turn them right-side up.
  18. Step 18: Use black gel icing to pipe eyes and a mouth onto each ghost.

Notes

For extra spookiness, add a drop of black food coloring to the main frosting before piping ghost shapes. Alternative decorations include sprinkles or finely chopped chocolate cookies. Cream cheese frosting variations are also suggested.