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Black Cat Espresso Cupcakes
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowl
  • Cupcake Pan
  • Electric Mixer

Ingredients
  

  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tablespoons black cocoa powder
  • 1 teaspoon instant espresso powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup milk
  • 2 tablespoons vegetable oil
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • Black food coloring
  • 8 chocolate chips
  • 4 black licorice strings, cut into short pieces

Instructions
 

  • Preheat the oven to 350°F and line a cupcake pan with 4 paper liners.
  • In a mixing bowl, whisk together the flour, granulated sugar, black cocoa powder, 1 teaspoon espresso powder, baking soda, and salt.
  • Add the milk, vegetable oil, egg, and vanilla extract to the dry ingredients. Stir until the batter is smooth and no lumps remain.
  • Divide the batter evenly among the 4 liners. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Cool the cupcakes completely on a wire rack.
  • In a clean bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar and remaining 1 teaspoon espresso powder, then mix in enough black food coloring to reach a deep black shade. Add a splash of milk if the frosting feels too thick.
  • Spread or pipe the black frosting over each cooled cupcake. Press two chocolate chips into the top of each for ears and add short licorice pieces below for whiskers.

Notes

Use black cocoa powder for the deepest color without extra food coloring in the cake itself. If the frosting sets too firm, let the cupcakes sit at room temperature for a few minutes before serving so the espresso notes come through clearly. Store leftovers in an airtight container at room temperature for up to two days.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Cupcake Pan, Electric Mixer