Name: Black Cat Cupcakes Recipe
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 box dark chocolate fudge cake mix; 1 (3.9 oz.) package chocolate fudge instant pudding mix; 4 large eggs; 1 cup sour cream; ¾ cup vegetable oil; ½ cup chocolate milk (or regular whole milk); 1 teaspoon vanilla extract; ¼ teaspoon salt; 1 cup mini chocolate chips; 1 batch Best Chocolate Buttercream Frosting; Chocolate sprinkles (optional, for coating); 3 Hershey chocolate bars; 24 large heart sprinkles; 48 candy eyes; 48 Chocolate pocky sticks (or black licorice/chocolate dipped pretzel sticks as alternatives)

If you’re on the hunt for a fun, festive treat this season, you absolutely need to try the Black Cat Cupcakes Recipe. I first stumbled upon this gem when I wanted something spooky yet irresistibly chocolatey for Halloween. These cupcakes not only taste rich and moist but also come dressed up with the cutest cat faces—perfect to impress both kids and adults alike. Stick with me, and I’ll walk you through how to make these show-stopping cupcakes that your family and friends will rave about.

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Why You’ll Love This Recipe

Moist and Fudgy: These cupcakes are incredibly rich thanks to the mix of fudge cake mix and instant pudding—no drying out here!
Simple Decoration: With basic ingredients like candy eyes and chocolate sticks, you can create adorable black cat faces effortlessly.
Kid-Friendly Fun: Decorating these cupcakes is a great activity to do with little helpers—it brings out the smiles every time.
Perfect for Parties: Whether it’s Halloween or just a chocolate craving, these cupcakes steal the show.

Three round chocolate cupcakes covered with dark brown chocolate sprinkles are placed vertically on an orange cloth over a white marbled surface. Each cupcake is decorated to look like a black cat's face with two dark brown triangular chocolate ears at the top, two yellow candy eyes with a black line through the center, a round chocolate candy nose, and three thin black licorice whiskers on each side of the nose. The colors are mainly dark brown, yellow, and black, with the orange cloth adding a bright contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

For the Black Cat Cupcakes Recipe, the ingredients all come together to create a deep chocolate flavor with moist, tender texture. Don’t be intimidated by the list; many ingredients likely live in your pantry already, and I’ll share some tips to get the best results.

Dark chocolate fudge cake mix: This is the base of your cupcakes, so choose a good quality box for rich flavor.
Chocolate fudge instant pudding mix: Adding this to the batter keeps the cupcakes moist and fudgy, a game changer.
Large eggs: Make sure they’re fresh—they help with structure and rise.
Sour cream: Adds tang and keeps the crumb tender without being heavy.
Mini chocolate chips: Little bursts of melting chocolate inside every bite.
Vegetable oil: Oil keeps cupcakes more moist than butter in my experience.
Chocolate milk: If you don’t have chocolate milk, regular whole milk works too, but the chocolate milk deepens the cocoa flavor.
Vanilla extract: Always enhances chocolate—never skip it!
Salt: Just a pinch to balance sweetness.
Best Chocolate Buttercream Frosting: This is what crowns the cupcakes, rich and creamy.
Chocolate sprinkles (optional): For coating the frosting and adding texture.
Hershey chocolate bars: These become the cat ears—sharp knife and patience required.
Large heart sprinkles: These form the cute cat noses.
Candy eyes: Essential for bringing your black cat to life!
Chocolate pocky sticks: Sweet and crunchy whiskers for the finishing touch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Black Cat Cupcakes Recipe my own by mixing up the decorations or tweaking the flavor. Don’t hesitate to get creative or adjust ingredients to your liking—after all, baking should be fun! Here are a few ideas I’ve tried and loved.

Whisker swap: One year, I used black licorice sticks instead of pocky for whiskers, which gave a fun chewy texture and a slightly different look.
Dairy-free option: Using coconut milk and a dairy-free buttercream frosting works great if you’re catering to dietary needs.
Peanut butter twist: Mixing some peanut butter into the frosting adds a lovely salty contrast to the rich chocolate.
Spiced chocolate: Adding a pinch of cinnamon and cayenne gives the cupcakes a warm, intriguing flavor perfect for fall.

How to Make Black Cat Cupcakes Recipe

Step 1: Prepping the Batter

Start by preheating your oven to 375°F and lining a cupcake pan with liners. You’ll want to mix all the cupcake ingredients in a large bowl or stand mixer: cake mix, instant pudding, eggs, sour cream, vegetable oil, chocolate milk, vanilla, salt, and mini chocolate chips. I find using a whisk attachment gives the smoothest batter. Make sure to scrape down the sides occasionally so everything blends perfectly. The batter will be thick and fudgy—just right!

Step 2: Baking the Cupcakes

Fill each cupcake liner about ¾ full with batter—usually a scant ¼ cup does the trick. Bake them for 18 to 20 minutes, but I highly recommend checking at 18 minutes with a toothpick. When it comes out clean or with just a few moist crumbs, they’re done. Don’t overbake; these cupcakes are best moist and tender.

Step 3: Cooling and Frosting

Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Patience here pays off—the frosting sticks much better on cool cupcakes. While cooling, whip up a batch of the Best Chocolate Buttercream Frosting. Once cool, pipe the frosting generously on top, creating a nice, tall swirl as a base for decorating.

Step 4: Creating the Cat Faces

This is my favorite part! Pour chocolate sprinkles into a small bowl and dip the frosting top of each cupcake upside down into them to coat the surface. For ears, break the Hershey bars into triangular shapes—cutting takes a bit of patience (I use a sharp knife and a slow hand). Stick two triangles into each cupcake to stand up like ears. Add a heart sprinkle for the nose and place two candy eyes just above it. Finally, snap chocolate pocky sticks in half and insert two halves on each cheek for whiskers. Seriously adorable and easy once you get the hang of it!

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Pro Tips for Making Black Cat Cupcakes Recipe

Use Instant Pudding for Moisture: I used to struggle with dry cupcakes until I discovered this trick; pudding mix adds velvet-like softness every time.
Cut Ears Carefully: When slicing the Hershey bars, chill them briefly for cleaner cuts and use a sharp knife to avoid crumbling.
Cool Fully Before Frosting: The frosting will melt on warm cupcakes; trust me, I learned the hard way to wait!
Whiskers Placement Matters: Insert pocky sticks gently at an angle; this keeps them secure and looking natural.

How to Serve Black Cat Cupcakes Recipe

The image shows a round chocolate cake designed to look like a cat's face on a white marbled surface. The cake is covered with dark chocolate sprinkles giving it a rough texture. Two large yellow candy slices with small chocolate sticks in the center form the eyes and sit on top. Two triangular pieces of dark chocolate stand upright on the back for the ears. A round, smooth chocolate candy is placed in the middle as the nose. Thin black licorice sticks extend from the nose outward on both sides, creating the whiskers. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always stick with the classic candy eyes and heart-shaped sprinkles for noses—they’re simple and sweet but really bring these little cats to life. For a bit more flair, adding a few chocolate sprinkles gives texture and the perfect shiny effect on the frosting.

Side Dishes

If you’re serving these cupcakes at a party, they pair wonderfully with light side options like fresh fruit or vanilla bean ice cream. The rich, chocolatey cupcakes balance nicely against something cool and bright.

Creative Ways to Present

One Halloween, I arranged these Black Cat Cupcakes on a black decorative tray with mini pumpkins and cobweb decor around them—it was a hit! You can also try placing each cupcake in a little decorative box or a cupcake stand with themed signage for a festive display.

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container at room temperature for up to two days. Refrigeration tends to dry them out, but if your kitchen is warm, the fridge works better—just bring to room temp before serving.

Freezing

I’ve had great success freezing the baked but unfrosted cupcakes. Wrap each tightly in plastic wrap, then place in a freezer bag for up to 3 months. Thaw overnight in the fridge before frosting and decorating.

Reheating

To warm leftover cupcakes (unfrosted), I pop them in the microwave for about 10 seconds to gently revive the soft texture. If they’re frosted, let them come to room temperature and enjoy as-is for the best flavor.

FAQs

Can I use regular milk instead of chocolate milk?

Absolutely! Regular whole milk works just fine, though chocolate milk adds a bit more cocoa depth to the batter. If you only have regular milk handy, your cupcakes will still be delicious.
Do I have to use the instant pudding mix?

I highly recommend it! The instant pudding mix keeps the cupcakes super moist and fudgy. Without it, you might end up with a slightly drier texture, so if skipping, consider adding a bit more oil or sour cream.
What if I don’t have chocolate pocky sticks for whiskers?

No worries! I sometimes use chocolate-dipped pretzel sticks or black licorice pieces instead, both work great for those cute whiskers and add a fun texture.
Can I make the frosting ahead of time?

Yes, the chocolate buttercream frosting can be made a day ahead and stored in an airtight container in the fridge. Just bring it back to room temperature and re-whip before piping.

Final Thoughts

I absolutely love how this Black Cat Cupcakes Recipe brings a smile to everyone’s face—not just because the cats are adorable but because the cupcakes themselves hit all the right notes of rich chocolate goodness and moist, tender crumbs. Whether you’re making them for a festive occasion, a birthday, or just because you want a chocolaty pick-me-up, they never disappoint. I’m betting that once you try these, you’ll be making them again and again. So go ahead, grab your ingredients, and start baking—your kitchen’s about to get a lot more fun!