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Dark & Creamy Black Cocoa Ghost Cupcakes: 5 Easy Steps

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These spooky yet comforting cupcakes feature a moist, dense black cocoa cake paired with a fluffy white chocolate ghost frosting. Perfect for Halloween or any time you crave a rich, dark chocolate treat.

Ingredients

Scale
  • 1/2 cup Black Cocoa Powder
  • 1 1/2 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Unsalted Butter (softened)
  • 1 cup Granulated Sugar
  • 2 large Eggs (room temperature)
  • 1 tsp Vanilla Extract
  • 3/4 cup Buttermilk
  • 1/4 cup Heavy Cream
  • 2 cups White Chocolate Chips
  • 1/4 cup Shortening

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together black cocoa powder, flour, baking soda, baking powder, and salt until no lumps remain.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy (3-4 minutes).
  4. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  5. Add half of the dry ingredients to the butter mixture and mix on low until combined. Add buttermilk and heavy cream, then mix again. Add remaining dry ingredients and mix until smooth. Do not overmix.
  6. Divide batter evenly among liners, filling each about 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
  8. While cupcakes cool, melt white chocolate chips and shortening in the microwave in 30-second intervals, stirring until smooth.
  9. Fit a piping bag with a large round tip (like Wilton 1M) and spoon in the melted white chocolate.
  10. Pipe a round base onto each cupcake, then pull up slightly to form a pointed ghost shape. Release pressure and pull away.
  11. Use a small round tip or toothpick to add two small dots for eyes. Let set.
  12. Chill cupcakes for 10 minutes before serving to help the frosting hold its shape.

Notes

Black cocoa is highly alkaline; ensure butter is at room temperature for best texture. White chocolate burns easily, so melt in short intervals. For vegan options, use plant-based butter/milk and dairy-free chocolate. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum.

Nutrition

Keywords: black cocoa, ghost cupcakes, halloween dessert, dark chocolate, white chocolate frosting, spooky treats, easy baking

Find it online: https://lirafood.com/dark-and-creamy-black-cocoa-ghost-cupcakes-5-easy-steps/