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Black Cat Pumpkin Cupcakes with vanilla cream frosting…a perfectly spooky October cupcake, and so good. Extra pumpkiny, cinnamon-spiced pumpkin cupcakes made with warming spices and brown sugar. Each cupcake is generously frosted with a deliciously creamy vanilla cream cheese frosting. Made extra spooky and cute for Halloween. Perfect for an eerie Hallows Eve night…or when you’re in need of a deliciously sweet spiced pumpkin cupcake.
This is one of those Fridays that I’m so excited for.
One, it’s just been a very, very long week. Lots of good things, plenty of cooking, sunny days mixed with cozy fall days, and a whole slew of other things. It’s safe to say that I’m ready for the weekend…and for my inbox to slow down for two days.
Two, we have cupcakes to talk about. Deliciously cute pumpkin cupcakes that are the Halloween dessert to make. To me, they resemble more of a wolf, but I was going for a black cat. Either way, I love them and their slightly spooky vibes.
Aside from their major cuteness factor, these cupcakes are honestly so good.
The cupcake itself is my favorite spiced pumpkin cupcake made with brown sugar, pumpkin, and of course, plenty of pumpkin spice.
And then there’s the frosting! It’s a simple cream cheese frosting. But the combination of pumpkin spice and cream cheese is one that always excites me.
In addition to the pumpkin cupcake, I also made chocolate cupcakes, for anyone who prefers a chocolate treat. I mixed and matched the cupcakes and just loved the way they turned out.
(making the ears and eyes)
Here are the details – bake the cupcakes
The pumpkin cupcakes are simple. Just mix coconut oil, pumpkin, eggs, vanilla, and brown sugar. Then add the dry ingredients and lots of pumpkin spice.
Bake until nice and fluffy – simple.
Same for the chocolate cupcakes, simply opt-out of the pumpkin, and add cocoa powder!
Then just mix up the frosting and you’re ready to make black cat cupcakes!
Onto decorating – let’s talk about the supplies
I tried to keep these as simple and easy as possible. For decoration, I used activated charcoal, black and gold sanding sugar, black sprinkles, melted white chocolate, black licorice, and then some toothpicks.
I was able to easily find everything at Target, but ordering on Amazon is great too.
Start with the eyes and ears
I did my best to take as many photos as possible for you guys. I think looking at the photos will help you better understand the directions.
For the ears, I simply drew triangles with melted white chocolate, then inserted a toothpick into the chocolate. I then used the toothpick to secure the ears onto each cupcake. Next, fill the ears in with black and gold sanding sugar.
I did the same for the eyes, except I made dots out of the white chocolate and filled them in with gold sanding sugar.
Last up, freeze the ears and eyes until the chocolate is hard, and that’s it. Again, use the photos for reference, they will help!
Frost the cupcakes and make the cat’s face
Frost each cupcake, then sprinkle with black sugar, add the ears and eyes, then use small strips of black licorice for the cat’s whiskers.
And now you’ve got yourself a black cat cupcake!
Don’t stress about making the cupcakes look perfect either. If you’re making these for Halloween, the more messed up they are, they “spookier”, which is perfect.
Make these tonight, make them this weekend, or make them for Halloween night. It doesn’t really matter when, just make them soon. Each bite is filled with sweet pumpkin (or chocolate) and light, fluffy frosting. Trust me, these spooky little kitties won’t disappoint, they’re yummy and cute!
Best kind of autumn weekend cupcake!
Looking for other Halloween sweets? Here are a few ideas:
“I put a Spell on You” Poison Apple Martini
Black Widow Peanut Butter Bars
Hocus Pocus Spellbook Brownies
BOO! Chocolate Peanut Butter Bars
Lastly, if you make these be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Black Cat Pumpkin Cupcakes
Servings: 16 cupcakes
Calories Per Serving: 538 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 cup melted coconut oil (or melted butter)
- 3/4 cup packed dark brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs at room temperature
- 1 1/2 cups pumpkin puree
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
Vanilla Cream Cheese Frosting
- 4 ounces cream cheese at room temperature
- 2 sticks (16 tablespoons) salted butter at room temperature
- 3 cups confectioners’ sugar
- 2 teaspoons vanilla extract
For Decorating
Instructions
- 1. To make the cupcakes. Preheat oven to 350° F. Line 16 cupcake molds with paper liners.2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, brown sugar, vanilla, eggs, and pumpkin until combined. Add the flour, baking powder, baking soda, salt, and pumpkin spice. Mix until smooth and no lumps remain in the batter.3. Divide the batter evenly among the prepared pans. Bake 18-22 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool.4. To make the frosting. In a stand mixer, beat together the cream cheese and butter until light and fluffy, about 2 minutes. Add the confectioners’ sugar and vanilla. Add the 1 tablespoon activated charcoal or a couple drops black food coloring. Beat until the frosting is light and fluffy, 2 to 4 minutes more.5. To make the cat’s ears. Line a baking sheet with parchment paper. Spoon the melted chocolate into a ziplock bag and snip off a small portion of the corner of the bag. Pipe 2 small triangles, filling the triangles in with chocolate. Submerge 1 toothpick into each triangle. Sprinkle gold sugar over the chocolate, then draw a line with the chocolate tracing the triangle. Sprinkle the outside chocolate with black sugar. Repeat this process to make 16 sets of ears.6. To make the cat's eyes. Draw 2 small dots with the white chocolate. Sprinkle each with gold sugar and add 1 black sprinkle in the center of each eye. Repeat this process to make 16 sets of ears. Place ears and eyes in the freezer to harden for 15 minutes.7. Meanwhile, either frost the cupcakes with a knife or use a small star piping tip to pipe the frosting onto each cupcake. Sprinkle each cupcake lightly with black sugar. Add 1 dot of frosting in the middle of the cupcake for the nose.8. Grab the ears and eyes from the freezer. Stick the ears into the side of the cupcake, then place the eyes into the frosting. Cut the licorice into small 1 inch strips and place them on either side of the nose as whiskers.
Chocolate Cupcakes
Servings: 22 cupcakes
Calories Per Serving: 165 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 eggs
- 3/4 cup buttermilk
- 1/4 cup plain greek yogurt
- 1/2 cup melted coconut oil
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup hot black coffee
Instructions
- 1. Preheat oven to 350° F. Line 16 cupcake molds with paper liners.In a large mixing bowl, beat together the eggs, buttermilk, greek yogurt, oil, and vanilla until smooth. Add the flour, sugar, unsweetened cocoa powder, baking powder, baking soda, and salt and mix until there are no longer any clumps of flour. Add the hot coffee and mix until combined. The batter should be pourable, but not super thin.3. Divide the batter evenly among the prepared pans. Bake 18-22 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.
Wow Tieghan, these cupcakes are brilliant!
They almost look real for a second, but not gross! Lol
I will have to make both chocolate and pumpkin or marbled would be fun cupcakes to make too!
I know both flavors will be yummy!
Stay safe and have a fantastic weekend!
So glad you enjoyed this recipe, thanks so much for giving it a try! 🙂 xTieghan
Hi! It notes it’s a cream cheese frosting…but only one ounce of cream cheese for the frosting? Is that right? Thanks! Super cute!
So cute!
Thanks so much!! 🙂 xTieghan
Where does the black food coloring or activated charcoal come into play? I’ve read through the recipe a few times now & don’t see those ingredients listed in the direction portion.
Number 4 in the frosting instructions : “4. To make the frosting. In a stand mixer, beat together the cream cheese and butter until light and fluffy, about 2 minutes. Add the confectioners’ sugar and vanilla. Add the 1 tablespoon activated charcoal or a couple drops black food coloring. Beat until the frosting is light and fluffy, 2 to 4 minutes more.”
I’m confused. Can we do as she said and switch the pumpkin for cocoa powder?? She gives a different recipe for the chocolate cupcakes?
Wow! How special those cupcakes look! They are beautiful. I just might try my hand at making them for those I work with for this Halloween season.
Thank you so much! I hope you love them! 🙂 xTieghan
These are adorable! We always look forward to your holiday recipes and this does not disappoint!
Hi there! Thanks so much for trying out this recipe! I’m so glad to hear you enjoyed it 🙂 xTieghan
WOW! This is such exceptional work. Thank you for making Halloween baking so fun for us!
Hi there! Thanks so much for trying out this recipe! I’m so glad to hear you enjoyed it 🙂 xTieghan