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Best Black Cocoa Ghost Cupcakes with Easy Vanilla Buttercream

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These spooky ghost cupcakes feature a rich, dark black cocoa cake with a tender crumb, topped with a silky vanilla buttercream. Perfect for Halloween parties, they are easy to make and sure to impress.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (50g) black cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup (240ml) buttermilk, at room temperature
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) hot water
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 3–4 tablespoons heavy cream or whole milk
  • 2 teaspoons vanilla extract
  • a pinch of salt
  • mini chocolate chips or black sanding sugar (for eyes)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, black cocoa powder, sugar, baking soda, baking powder, and salt for 30 seconds.
  3. In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and mix on low speed until just combined. Batter will be thick.
  5. Slowly pour in hot water while mixing on low speed until batter is thin and smooth. Scrape down bowl.
  6. Divide batter evenly among liners, filling each ⅔ to ¾ full.
  7. Bake for 18-22 minutes, until a toothpick inserted in center comes out clean. Cool in pan 5 minutes, then transfer to wire rack to cool completely.
  8. For buttercream: Beat softened butter on medium speed for 2 minutes until pale and fluffy. Gradually add sifted powdered sugar, then cream, vanilla, and salt. Beat on medium-high for 3-4 minutes until light and airy.
  9. Fit a piping bag with a large round tip. Pipe a round base on each cupcake, then pull straight up to form a ghost shape. Press two mini chocolate chips into the frosting for eyes.

Notes

Do not skip the hot water; it blooms the cocoa and creates a tender crumb. Room temperature ingredients are important for proper emulsification. If buttercream gets too soft, chill piping bag for 10 minutes. Ghosts can be practiced on parchment paper first.

Nutrition

Keywords: Halloween cupcakes, ghost cupcakes, black cocoa, vanilla buttercream, spooky desserts

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