Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup black cocoa powder (extra dark)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 1 large egg, room temperature
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- Black food coloring gel (optional, for extra depth)
- Frosting: 8 oz cream cheese (softened), ½ cup butter (softened), 3 cups powdered sugar, 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with black or festive Halloween cupcake liners. In a medium bowl, whisk together the flour, sugar, black cocoa powder, baking soda, and salt until well combined. Sift the cocoa powder if it looks lumpy to ensure a smooth batter.
- In a large mixing bowl, whisk the buttermilk, vegetable oil, egg, vinegar, and vanilla extract until smooth. Slowly add the dry ingredients to the wet ingredients. Whisk by hand or use an electric mixer on low speed until just combined. Be careful not to overmix, as this can make the cupcakes tough. If you want a “void-like” blackness, add a small drop of black gel food coloring now.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Place the tin in the center rack of the oven. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Remove the tin from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the frosting. Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar one cup at a time, followed by the vanilla. Beat on high until light and fluffy. Pipe large swirls onto the cooled cupcakes to look like ghosts, or use a flat spatula for a rustic look. Add edible spiders, bone sprinkles, or a drizzle of raspberry “blood” to finish the look.
- Cook Time: 40 minutes