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; 1 teaspoon vanilla extract; ¼ teaspoon salt; 1 cup mini chocolate chips; 1 batch Best Chocolate Buttercream Frosting; Chocolate sprinkles (optional, for coating frosting); 3 Hershey chocolate bars; 24 large heart sprinkles; 48 candy eyes; 48 chocolate pocky sticks

If you’re looking for a fun, festive treat that’s as adorable as it is delicious, you’re going to want to dive into this Black Cat Cupcakes Recipe. I absolutely love how these cupcakes combine rich chocolate flavors with playful decorations that make them perfect for Halloween or any cat-loving gathering. Trust me, once you try these, you’ll be hooked—not just for their cuteness, but because the chocolate fudge cake base is unbelievably moist and flavorful.

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Why You’ll Love This Recipe

Rich Chocolate Flavor: The combination of chocolate fudge cake mix and instant pudding makes for ultra-moist, fudgy cupcakes every single time.
Playful Presentation: Those black cat faces with candy eyes, heart sprinkles, and pocky whiskers make these cupcakes irresistible for kids and adults alike.
Simple Yet Impressive: Despite the fancy look, this recipe is straightforward and makes enough for a crowd—perfect for parties!
Customizable Frosting: You can easily swap the chocolate buttercream for your favorite frosting base and still nail the look and taste.

Three round chocolate cupcakes are decorated to look like cat faces, each covered fully with dark chocolate sprinkles. Each cupcake has two small triangular pieces of milk chocolate placed on top as ears, positioned symmetrically near the top edge. Two large white candy eyes with black pupils sit below the ears, giving a wide-eyed look. Pink heart-shaped candy pieces serve as the noses, placed just below the eyes. Four long thin chocolate sticks are arranged around the pink nose on each cupcake, two on each side, representing whiskers. The cupcakes are set on a black wooden tray with a purple background, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients here come together to create a deep chocolate flavor with a moist texture, which is the secret to these delightful Black Cat Cupcakes. Using a boxed cake mix and pudding mix might feel like a shortcut, but they really work wonders for consistency and ease.

Dark chocolate fudge cake mix: The base for cupcakes – I prefer fudgy cake mixes for deep chocolate flavor.
Chocolate fudge instant pudding mix: This keeps the cupcakes extra moist and adds richness.
Large eggs: Bring structure and lift to your batter.
Sour cream: Adds tenderness and a subtle tang that balances the sweetness.
Mini chocolate chips: For melty bursts of chocolate throughout.
Vegetable oil: Keeps the cupcakes moist without making them greasy.
Chocolate milk: Deepens the chocolate flavor even further.
Vanilla extract: Rounds out the chocolate and adds warmth.
Salt: Enhances all the sweet flavors and balances the bitterness.
Best Chocolate Buttercream Frosting: The creamy topping that takes these cupcakes to the next level.
Chocolate sprinkles (optional): For extra texture and fun decoration.
Hershey chocolate bars: Cut into triangles to create adorable cat ears.
Large heart sprinkles: Perfect for the cute little cat noses.
Candy eyes: Bring your cats to life with googly candy eyeballs.
Chocolate pocky sticks: These make the perfect crunchy whiskers.

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

While I love making these cupcakes just as they are, I’ve found a few tweaks that work wonderfully to suit different tastes or occasions. Experimenting is half the fun!

Nut-Free Version: Simply skip the sour cream if you have allergies and swap in plain yogurt; it still keeps the cupcakes moist.
Peanut Butter Twist: Swirl in some peanut butter into the batter before baking for a rich surprise that my family adores.
Vegan Adaptation: Use egg replacer, dairy-free pudding and frosting, and plant-based milk to make these accessible to everyone.
Festive Holiday Twist: Replace candy eyes with red and green sprinkles and swap the ears with peppermint bark triangles for a Christmas-themed treat.

How to Make Black Cat Cupcakes Recipe

Step 1: Prep Your Pan and Oven

I always start by preheating my oven to 375°F because waiting until the last minute makes the process more stressful. Pop cupcake liners into your pan to make clean-up and cupcake removal a breeze. This little prep step sets you up for success.

Step 2: Mix the Batter Gently but Thoroughly

Use a large bowl or your stand mixer fitted with the whisk attachment to combine everything: cake mix, pudding mix, eggs, sour cream, oil, chocolate milk, vanilla, salt, and mini chips. I like to scrape the bowl sides a couple of times to make sure nothing’s lurking and getting unevenly baked. The batter will be thick and fudgy, just how you want it.

Step 3: Fill Cupcake Liners and Bake

Scoop just a scant ¼ cup of batter into each liner, so they’re about three-quarters full. This helps them bake evenly without overflowing. Bake for 18–20 minutes, but keep an eye on them around 17 minutes—the cupcakes are done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Don’t overbake; it dries them out.

Step 4: Let Them Cool Before Decorating

This is key—let your cupcakes sit in the pan for a couple of minutes, then transfer to a wire rack to cool completely. I learned this the hard way; frosting warm cupcakes results in a melted mess instead of the neat finish you’re aiming for.

Step 5: Frost Like a Pro

While your cupcakes cool, whip up your best chocolate buttercream frosting. Pipe it generously over each cupcake for a smooth, luscious look. Then, dip them upside down into chocolate sprinkles for an extra fun texture. This step brings that rich chocolatey decadence you didn’t know you needed.

Step 6: Decorate Your Black Cats

Take the Hershey chocolate bars and carefully break them along the middle divet, then cut halves into quarters, and each quarter into two triangles. These create the cat ears—just stick two triangles into each frosted cupcake to form pointy ears. Use a heart sprinkle for the nose, add two candy eyes for the face, and break your chocolate pocky sticks in half for cute little whiskers on the cheeks. Your cupcakes are now cats ready to steal the show.

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Pro Tips for Making Black Cat Cupcakes Recipe

Don’t Skip the Pudding Mix: This is the secret for super moist cupcakes; it really makes a huge difference in texture.
Use Room Temperature Ingredients: Eggs and sour cream at room temp mix better and give you a smoother batter.
Be Gentle When Folding in Chocolate Chips: To keep them evenly distributed, fold in mini chips last and avoid overmixing.
Cool Completely Before Frosting: Frosting warm cupcakes can ruin the finish— patience pays off here!

How to Serve Black Cat Cupcakes Recipe

A round chocolate treat covered fully with small, shiny, dark chocolate sprinkles forms the base. Two large, triangular pieces of milk chocolate are placed on top as ears at the upper edge of the round base. Two white circular candies with black dots in the center are positioned as eyes just below the ears. A small, pink heart-shaped candy is placed in the middle below the eyes as the nose. Three stick-shaped chocolate pieces are arranged horizontally on each side of the nose, resembling whiskers. The treat is shown on a black plate, set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love adding chocolate sprinkles as a simple garnish—they add lovely texture and keep the cupcakes looking festive without being overwhelming. The heart sprinkles make the cutest little noses, and the candy eyes bring the cats to life, so I never skip those essential decorations.

Side Dishes

For a party, I like serving these cupcakes alongside a light fruit platter or a simple vanilla bean ice cream. The fresh fruit balances the rich chocolate very well and adds a nice contrast without competing with the cupcakes’ flavor.

Creative Ways to Present

For Halloween, I’ve arranged these cupcakes on a black platter with some fake spider webs and mini pumpkins around. Rolling a little edible glitter over the frosting for a subtle shine adds a magical touch that really wows guests. You can even gift-wrap a few in themed boxes for party favors that no one will forget.

Make Ahead and Storage

Storing Leftovers

After decorating, I store leftover Black Cat Cupcakes in an airtight container at room temperature for up to two days. If you’re in a warmer climate, pop them in the fridge, but bring them back to room temp before serving for best flavor and texture.

Freezing

I’ve frozen these cupcakes both before and after frosting. If freezing unfrosted cupcakes, wrap each tightly in plastic wrap and then a layer of foil, and they freeze well for up to 3 months. For frosted cupcakes, freeze uncovered first to set the frosting, then wrap loosely in plastic wrap and place in a container. Thaw overnight in the fridge.

Reheating

If you want that “fresh-baked” feel after storing, I gently warm cupcakes (without frosting) in the microwave for 10–15 seconds. For frosted ones, I prefer to eat cold or room temp. I’ve found microwaving frosted cupcakes often melts the frosting, which can be messy.

FAQs

Can I make the Black Cat Cupcakes Recipe gluten-free?

Absolutely! You can substitute the boxed cake mix with a gluten-free chocolate cake mix and use gluten-free instant pudding. Just be sure to check all other ingredients, like sprinkles and candy eyes, for gluten content.
How do I prevent the cupcakes from sinking in the middle?

Make sure to measure your ingredients accurately and avoid overmixing the batter. Also, avoid opening the oven door frequently during baking, as this can cause temperature fluctuations that lead to sinking.
Can I prepare the cupcake batter in advance?

You can prepare batter a few hours ahead and keep it covered tightly in the fridge, but I recommend baking cupcakes fresh for the best rise and texture.
What’s the best frosting to use with this recipe?

I love pairing these with a rich chocolate buttercream frosting—it complements the moist cupcakes perfectly and holds up well for decorating the “cats.” But cream cheese frosting would also be delicious if you want a tangier touch.
Can I make smaller or larger cupcakes with this recipe?

Yes! Just adjust the baking time accordingly. Mini cupcakes might only need about 12 minutes, while jumbo sizes could take 25 or more, so watch for that toothpick test before taking them out.

Final Thoughts

This Black Cat Cupcakes Recipe is truly one of my favorites to make around spooky season, but honestly, I enjoy them year-round because of how chocolaty and festive they are. I love how they bring a smile with just one glance—even before tasting! You’ll find that once you nail the batter and frosting, decorating is a breeze and such a joyful way to get creative. So go ahead, bake a batch, gather your sprinkles and candy, and watch everyone fall in love with these charming and scrumptious black cat cupcakes!