When the air gets crisp and the leaves start crunching underfoot, there’s one thing I always crave spooky, cozy bakes that bring joy to kids and adults alike. One of my absolute fall favorites is Black Cat Cupcakes with Oreo Ears. They’re whimsical, rich in flavor, and ridiculously fun to make. Whether you’re planning a Halloween party or just want a creative weekend bake with the family, these cupcakes always get the biggest smiles.
What makes these cupcakes such a hit? It’s the playful design, of course but underneath that adorable face is a moist, chocolatey cupcake topped with creamy frosting. And let’s not forget the iconic Oreo ears, which add crunch and character. Inspired by the joyful messes I made with my grandmother during spooky season, this recipe brings that same sense of togetherness, laughter, and just a little bit of magic.
In this post, I’ll walk you through the full recipe, plus pro tips, variations (like gluten-free or allergen-friendly tweaks), and how to store them. From the batter to the last spooky sprinkle, I’ve got you covered.
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Black Cat Cupcakes with Oreo Ears
- Total Time: 40 minutes
- Yield: 12 cupcakes
Description
Whimsical, spooky, and deliciously chocolatey these Black Cat Cupcakes with Oreo Ears are the perfect Halloween treat for kids and adults alike.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking soda
- ½ tsp salt
- ½ cup neutral oil (sunflower or avocado)
- 1 tsp vanilla extract
- ½ cup dairy-free milk (almond or oat)
- ½ cup boiling water
- 1 tbsp apple cider vinegar
- 1 cup butter (room temp)
- 2½ cups powdered sugar
- ⅓ cup cocoa powder
- 1 tsp vanilla extract
- 1–2 tbsp plant-based milk (adjust for consistency)
- 12 Oreos (halved carefully)
- Black sanding sugar or black food coloring
- Candy eyes
- Mini pink candies or pink frosting for nose
- Chocolate chips or licorice strings for whiskers
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with 12 liners.
- In a large bowl, whisk flour, cocoa powder, sugars, baking soda, and salt.
- In a separate bowl, mix oil, vanilla, plant milk, and vinegar.
- Combine wet and dry ingredients, then stir in boiling water until smooth.
- Fill liners ¾ full with batter and bake 18–20 minutes or until a toothpick comes out clean. Cool completely.
- Beat butter until fluffy. Add powdered sugar, cocoa powder, and vanilla. Beat until smooth, adding milk as needed. Color frosting black if desired.
- Frost each cooled cupcake generously.
- Roll or sprinkle with black sanding sugar if using.
- Place two Oreo halves as ears at the top.
- Add two candy eyes and a mini pink candy nose.
- Use chocolate chips or licorice for whiskers.
Notes
Use room temperature ingredients for better texture. You can swap regular cocoa for dark cocoa for a richer color. Bake cupcakes ahead and decorate the next day for parties. Stir crushed Oreos into the batter or frosting for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients You’ll Need for Black Cat Cupcakes with Oreo Ears
Here’s everything you need to whip up these cute, crave-worthy cupcakes. If you’re baking with kids, this is a great chance to let them help measure and mix.
For the chocolate cupcakes:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking soda
- ½ tsp salt
- ½ cup neutral oil (like sunflower or avocado)
- 1 tsp vanilla extract
- ½ cup dairy-free milk (almond or oat work well)
- ½ cup boiling water
- 1 tbsp apple cider vinegar
For the frosting:
- 1 cup butter (room temp)
- 2½ cups powdered sugar
- ⅓ cup cocoa powder
- 1 tsp vanilla extract
- 1–2 tbsp plant-based milk (adjust for consistency)
For decorating:
- 12 Oreos (halved carefully to keep them whole)
- Black sanding sugar (or black food coloring in frosting)
- Candy eyes
- Mini pink candies or frosting for the nose
- Chocolate chips or licorice strings for whiskers
Love cozy flavors? Try these Pumpkin S’mores Cookies or Apple Pumpkin Streusel Muffins as companion fall treats!
Step by Step Instructions
1. Make the cupcakes:
Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners. In a large mixing bowl, whisk together flour, cocoa powder, sugars, baking soda, and salt. In a separate bowl, mix oil, vanilla, milk, and vinegar. Combine wet and dry, then slowly stir in the boiling water until smooth.
Pour batter into the liners about ¾ full and bake for 18–20 minutes or until a toothpick comes out clean. Let them cool completely before frosting.
2. Prepare the frosting:
Beat butter until fluffy (about 2 minutes). Add powdered sugar, cocoa powder, and vanilla, and continue to beat. Add milk one tablespoon at a time until smooth and spreadable. Tint with black food coloring if desired.
3. Decorate like a black cat:
- Frost each cooled cupcake generously.
- Roll or sprinkle black sanding sugar on top if using.
- Add two Oreo halves as ears at the top of the cupcake.
- Press in two candy eyes and a small pink candy as the nose.
- Use chocolate chips or small licorice strips as whiskers.
Bonus idea: Pair your cupcakes with a warm slice of Brown Sugar Pumpkin Loaf or try the Healthy Pumpkin Donut Holes for more spooky fun.
Tips for Success
- Use room temperature ingredients for smoother batter and fluffier texture.
- Want darker cupcakes? Swap out the regular cocoa for dark cocoa powder.
- If you’re baking ahead for a party, make the cupcakes a day before and decorate them fresh the next morning.
- For extra Oreo crunch, stir crushed Oreo bits into the frosting or batter!
Looking for more fun fall desserts? You’ll love this Sweet Sourdough Pumpkin Bread, which makes a perfect hostess gift.
Fun Variations to Try
Gluten-Free Version:
Swap the all-purpose flour with your favorite 1:1 gluten-free baking blend. Keep the rest of the ingredients the same. The result is just as moist and delicious.
Dairy-Free or Vegan:
This recipe is already dairy-free when made with plant milk and a dairy-free frosting base. Use vegan butter and ensure your candy eyes and Oreos are dairy-free (many are).
Add-Ons:
- A hidden chocolate truffle in the center for a molten surprise.
- A swirl of salted caramel in the frosting.
- Top with Cheesecake Banana Pudding Bites for a hybrid treat!
Storing and Make Ahead Tips
You can store the undecorated cupcakes at room temperature in an airtight container for up to 3 days. Frosted cupcakes can be refrigerated for up to 5 days, but let them come to room temp before serving.
Freezing? Freeze unfrosted cupcakes wrapped tightly for up to 2 months. Thaw overnight in the fridge and decorate fresh.
Want more sweet inspiration? Check out these Zucchini Brownies or try a fruity twist with the Strawberry Danish.
FAQ: Black Cat Cupcakes with Oreo Ears
How do I make the Oreo ears stay upright?
Press them into the frosting while it’s still soft. If transporting, you can add a little extra frosting behind each one as support.
Can I use a boxed cake mix for this recipe?
Absolutely. If you’re short on time, go for your favorite chocolate boxed mix and follow the decoration steps.
What’s a good frosting alternative?
You can use a simple cream cheese frosting, whipped ganache, or even marshmallow fluff.
Can these be made in mini cupcake form?
Yes! Use mini Oreos and reduce baking time to about 10–12 minutes.
Conclusion
These Black Cat Cupcakes with Oreo Ears are more than just a dessert they’re a fall tradition waiting to happen. They bring spooky cheer, irresistible flavor, and big personality to your table. Whether you’re crafting them with kids or surprising your Halloween party guests, one thing’s for sure: they won’t last long on the plate.