9-Lives Black Cat Cupcakes – Purr-fect Halloween Treats!

These 9-Lives Black Cat Cupcakes are a fun and delicious Halloween treat that will leave everyone spellbound! Made with rich, moist chocolate cupcakes and topped with chocolate frosting, each cupcake is decorated to look like a cute black cat. Perfect for Halloween parties or any cat lover, these cupcakes are easy to make, fun to decorate, and irresistibly cute!

Key Information

• Preparation Time: 20 minutes
• Baking Time: 20 minutes
• Decorating Time: 20 minutes
• Total Time: 1 hour
• Number of Servings: 12 cupcakes
• Serving Size: 1 cupcake

Nutritional Information (Per Serving)

• Calories: 280
• Protein: 3g
• Carbohydrates: 35g
• Fat: 15g

Ingredients List

For the Chocolate Cupcakes:

1. All-Purpose Flour: 1 cup (125g)
2. Granulated Sugar: 3/4 cup (150g)
3. Unsweetened Cocoa Powder: 1/3 cup (30g)
4. Baking Powder: 1 tsp
5. Baking Soda: 1/2 tsp
6. Salt: 1/4 tsp
7. Egg: 1 large
8. Milk: 1/2 cup (120ml)
9. Vegetable Oil: 1/4 cup (60ml)
10. Vanilla Extract: 1 tsp
11. Boiling Water: 1/2 cup (120ml)

For the Chocolate Frosting:

1. Unsalted Butter: 1/2 cup (115g), softened
2. Powdered Sugar: 2 cups (240g), sifted
3. Unsweetened Cocoa Powder: 1/3 cup (30g)
4. Milk: 2-3 tbsp (30-45ml)
5. Vanilla Extract: 1/2 tsp

For the Black Cat Decorations:

1. Black Fondant or Black Licorice (for ears)
2. Miniature Chocolate Chips (for eyes)
3. Pink Candy Hearts (for noses)
4. Black Decorating Gel (for whiskers and mouths)
5. Chocolate Wafer Cookies or Oreo Thins (for face base)

Detailed Method of Preparation

Step 1: Make the Chocolate Cupcakes

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In a large mixing bowl, whisk the egg, milk, oil, and vanilla extract until well combined.
4. Mix the Batter: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Finally, stir in the boiling water. The batter will be thin, but that’s normal for a moist chocolate cupcake.
5. Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Step 2: Make the Chocolate Frosting

7. Cream the Butter: In a large bowl, beat the butter until smooth and creamy.
8. Add Dry Ingredients: Sift in the powdered sugar and cocoa powder gradually, beating until combined.
9. Add Milk and Vanilla: Add milk 1 tablespoon at a time and vanilla extract. Beat on high until the frosting is smooth and fluffy. Add more milk if necessary to reach your desired consistency.

Step 3: Decorate the Black Cat Cupcakes

10. Frost the Cupcakes: Spread or pipe a generous amount of chocolate frosting on each cooled cupcake, creating a smooth, round surface.
11. Make Cat Faces:
    • Place a chocolate wafer cookie or Oreo Thin on top of each frosted cupcake to serve as the face base.
    • Add mini chocolate chips for the eyes.
    • Press a pink candy heart into the center of each cookie for the nose.
    • Use black decorating gel to draw whiskers and a little mouth.
12. Add Cat Ears: Cut small triangles out of black fondant or black licorice to create ears. Insert the triangles at the top edge of each cupcake, slightly sticking them into the frosting to secure.
13. Optional: If you want a glossy look, lightly brush the fondant or licorice ears with a bit of vegetable oil.

Tips for Culinary Success

• Consistency of Frosting: For smooth and even frosting, make sure your frosting is creamy and not too stiff. If it’s too thick, add a bit more milk; if too thin, add a bit more powdered sugar.
• Using Candy Eyes: If you prefer a different look, use candy eyeballs instead of chocolate chips for larger, more exaggerated cat eyes.
• Make-Ahead Tip: You can bake the cupcakes a day in advance and store them, unfrosted, in an airtight container at room temperature. Frost and decorate the cupcakes on the day you’re serving them for the freshest look.
• Ears Alternative: If you don’t have black fondant, you can cut small triangles from black paper or use chocolate-covered almonds for a quick substitute.

Frequently Asked Questions (FAQs)

Q: Can I use a boxed chocolate cake mix for this recipe?
A: Absolutely! If you’re short on time, feel free to use a boxed chocolate cake mix for the cupcakes. Just follow the package instructions and proceed with the frosting and decorations.

Q: How should I store these cupcakes?
A: Store the decorated cupcakes in an airtight container at room temperature for up to 2 days. If you need to keep them longer, place them in the refrigerator, but allow them to come to room temperature before serving for the best flavor and texture.

Q: Can I make these cupcakes gluten-free?
A: Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Double-check that your other ingredients are gluten-free as well.

Q: Can I freeze these cupcakes?
A: You can freeze the unfrosted cupcakes by wrapping them tightly in plastic wrap and storing in a freezer-safe bag for up to 2 months. Thaw them overnight in the fridge and frost before serving.

Bring a touch of Halloween magic to your next party with these 9-Lives Black Cat Cupcakes! With their rich chocolate flavor and charming cat faces, they’re sure to delight guests of all ages. Whether you’re a cat lover or just looking for a fun and festive treat, these cupcakes are the purr-fect addition to your Halloween spread. Happy baking, and may these cupcakes bring you plenty of spooky joy!