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Best Spooky Black Cat Oreo Cupcakes – Easy Halloween Recipe

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These spooky black cat Oreo cupcakes are naturally dark using black cocoa and crushed Oreos, topped with a silky black buttercream and adorable cat faces. They are surprisingly easy to make and perfect for Halloween parties.

Ingredients

  • All-purpose flour (1 ½ cups / 180g)
  • Black cocoa powder (½ cup / 50g)
  • Granulated sugar (1 cup / 200g)
  • Light brown sugar (¼ cup / 50g)
  • Baking soda (1 tsp)
  • Baking powder (½ tsp)
  • Salt (½ tsp)
  • Large eggs (2, room temperature)
  • Whole milk (1 cup / 240ml, room temperature)
  • Vegetable oil (½ cup / 120ml)
  • Vanilla extract (2 tsp)
  • Hot coffee or hot water (½ cup / 120ml)
  • Oreo cookies (6, finely crushed)
  • Unsalted butter (1 cup / 2 sticks, softened)
  • Powdered sugar (3 ½ cups / 420g)
  • Black cocoa powder (¼ cup / 25g)
  • Vanilla extract (1 tsp)
  • Heavy cream or whole milk (3-4 tbsp)
  • Pinch of salt
  • Oreo cookies (12 whole)
  • Candy eyes (24 small)
  • Black sprinkles or edible glitter (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 cupcake liners.
  2. Crush 6 Oreo cookies (cream and all) into a fine powder using a food processor or a zip-top bag and rolling pin.
  3. In a large bowl, whisk together flour, black cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt. Add the crushed Oreo powder and whisk again.
  4. In a separate medium bowl, whisk together eggs, milk, vegetable oil, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. Do not overmix.
  6. Pour in the hot coffee (or hot water). Stir slowly until the batter is smooth, thin, and glossy.
  7. Fill each liner about ¾ full with the batter.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. While the cupcakes cool, make the frosting: In a large bowl, beat the softened butter with an electric mixer on medium speed until pale, fluffy, and smooth (about 2-3 minutes). Add sifted powdered sugar and black cocoa powder, one cup at a time, mixing on low speed. Add vanilla and a pinch of salt. Pour in 2 tablespoons of heavy cream. Increase speed to medium-high and beat for 3-4 minutes until light, airy, and spreadable. Adjust consistency with more cream or powdered sugar as needed.
  10. Once cupcakes are cool, twist apart 12 whole Oreos to get the cream-filled halves. Set plain halves aside.
  11. Fill a piping bag (or zip-top bag) with black buttercream. Pipe a swirl of frosting onto each cupcake.
  12. Gently press two cream-filled Oreo halves, cream-side down, into the top of the frosting swirl, angled outward like cat ears.
  13. Press two candy eyes into the front of the frosting swirl, just below the ears.
  14. Optionally, add black sprinkles or edible glitter for extra shimmer.

Notes

The coffee trick deepens the chocolate flavor and helps the black cocoa bloom. Do not overbake; start checking at 18 minutes. Butter must be soft for the frosting. Patience with the frosting: it may look dry at first but will come together. Multi-task by making frosting and twisting Oreos while cupcakes bake.

Nutrition

Keywords: Halloween cupcakes, black cat cupcakes, Oreo cupcakes, black cocoa cupcakes, spooky cupcakes, easy Halloween recipe

Find it online: https://shimmersnack.com/best-spooky-black-cat-oreo-cupcakes-easy-halloween-recipe/