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; 1 cup mini chocolate chips; ¾ cup vegetable oil; ½ cup chocolate milk; 1 teaspoon vanilla extract; ¼ teaspoon salt; 1 batch Best Chocolate Buttercream Frosting; Chocolate sprinkles (optional); 3 Hershey chocolate bars; 24 large heart sprinkles; 48 candy eyes; 48 Chocolate pocky sticks

If you’re looking for a fun, festive, and downright adorable treat, I have to share this Black Cat Cupcakes Recipe with you. It’s perfect for Halloween parties, cat-themed get-togethers, or any time you want to WOW your friends with cupcakes that taste as good as they look. The rich chocolate base combined with creamy, dreamy chocolate buttercream frosting and those cute little cat faces? Total winner in my book. Stick with me because I’m going to walk you through every step, share my favorite tips, and make sure your cupcakes turn out perfectly every single time.

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Why You’ll Love This Recipe

Super Moist and Chocolatey: Blending fudge cake mix with instant pudding keeps these cupcakes unbelievably rich and moist.
Fun and Festive Decoration: The cat faces with candy eyes and chocolate ears make these cupcakes a conversation starter.
Easy to Make in Large Batches: Perfect for parties or sharing with friends, this recipe yields 24 delightful cupcakes.
Customizable Touches: You can swap whiskers and sprinkles for whatever you have on hand — creative freedom is encouraged!

Three round cupcakes covered fully with dark brown chocolate sprinkles are placed in a straight vertical line on an orange cloth over a white marbled surface. Each cupcake has two triangular dark chocolate pieces at the top acting as cat ears. There are two round yellow candy pieces with a single black stripe on each for the eyes, a small round chocolate candy for the nose, and three thin chocolate sticks on each side for whiskers, giving the cupcakes the look of black cat faces. The texture of the chocolate sprinkles is rough, contrasting with the smooth candies used for eyes and nose. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of the Black Cat Cupcakes Recipe lies in combining a box cake mix with some secret add-ins like pudding and sour cream, resulting in a moist texture that homemade recipes sometimes miss. And the chocolate chips? They offer delightful bursts of extra chocolate in every bite. Here’s what you’ll gather for your baking adventure.

Dark chocolate fudge cake mix: A great base that’s rich and easy. I always pick a trusted brand because texture matters here.
Chocolate fudge instant pudding mix: This is the secret to unbeatable moistness and fudgy flavor.
Large eggs: Helps bind everything together and adds richness.
Sour cream: Adds tang and moisture — don’t skip it!
Mini chocolate chips: Little pockets of chocolate joy suspended in the cupcake.
Vegetable oil: Keeps cupcakes tender and soft for days.
Chocolate milk: If you don’t have chocolate milk, whole milk works fine, but chocolate milk amps up the flavor.
Vanilla extract: A splash brightens the chocolate notes.
Salt: Just a pinch to balance and enhance the sweetness.
Best Chocolate Buttercream Frosting: The luscious, creamy frosting that makes these cupcakes irresistible.
Chocolate sprinkles (optional): For that extra sprinkle of fun and texture.
Hershey chocolate bars: These get sliced into ears–a simple, clever use of chocolate.
Large heart sprinkles: They make the cute little noses.
Candy eyes: The star of the show — googly, fun, and perfect for the cat look.
Chocolate pocky sticks: The whiskers! If you can’t find pocky, black licorice or pretzel sticks work wonders.

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

I love making this Black Cat Cupcakes Recipe my own depending on the occasion or dietary needs. Whether you want them dairy-free, packed with extra chocolate chips, or even in mini cupcake form, there’s room for fun customization here.

Dairy-Free Version: I swap sour cream for coconut yogurt and use dairy-free chocolate milk to keep the cupcakes moist without dairy.
Extra Chocolate Chunk: Sometimes I double the mini chocolate chips because, honestly, can you have too much chocolate?
Mini Cupcakes: Perfect for smaller parties or kid-friendly snacks — just bake for 12-15 minutes and check doneness early.
Whisker Alternatives: If you’re out of pocky sticks, black licorice strings or thin pretzel rods make adorable whiskers too.

How to Make Black Cat Cupcakes Recipe

Step 1: Preheat and Prepare

Start by heating your oven to 375°F and lining your cupcake pan with adorable liners. I recommend colorful or black liners to match the Halloween vibe, but plain white will work just fine, too. Having everything ready at this stage makes the baking process smooth and stress-free.

Step 2: Mix the Cupcake Batter

Grab a large bowl or a stand mixer with a whisk attachment. Toss in the dark chocolate fudge cake mix, chocolate fudge pudding mix, eggs, sour cream, vegetable oil, chocolate milk, vanilla extract, salt, and mini chocolate chips. Whisk away until the batter is smooth and combined. Don’t forget to scrape down the sides a couple of times—that’s a little trick I learned to make sure everything gets evenly mixed without any pockets of dry ingredients lurking around.

Step 3: Fill and Bake

Fill each cupcake liner about ¾ full—this usually means around a scant ¼ cup of batter per liner. I like to use a cookie scoop for this step because it makes filling the liners neat and consistent. Bake them for 18 to 20 minutes, but start checking at 18 minutes with a toothpick. When it comes out clean, you’re golden.

Step 4: Cool and Frost

Let the cupcakes rest in the pan for about 5 minutes; this helps them set and prevents them from breaking apart when transferred. Then, move them to a wire rack to cool completely before frosting. While waiting, whip up your Best Chocolate Buttercream Frosting. I personally love piping mine on—it gives a polished look and lets you make a nice little peak on top.

Step 5: Add the Cat Ears and Faces

Dip each frosted cupcake upside down into a bowl of chocolate sprinkles to coat the frosting tops—this adds texture and makes the ears stick better. For the ears, break your Hershey chocolate bars into triangles as described in the recipe, then press two triangles into each cupcake for those pointy cat ears. Add a heart sprinkle for the nose, follow up with two candy eyes, and finish by breaking pocky sticks in half and placing two on each side for whiskers. The effect is instantly adorable and totally worth a little extra effort.

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Pro Tips for Making Black Cat Cupcakes Recipe

Don’t Overmix the Batter: I’ve found that mixing just until combined keeps the texture light and fluffy.
Use Room Temperature Ingredients: Eggs and sour cream at room temp blend more easily, making for a smoother batter.
Cool Completely Before Frosting: I learned the hard way that warm cupcakes melt the frosting, so patience pays off big time.
Creative Whiskers Avoid Sticky Messes: Choose sturdy pocky sticks or pretzels so they don’t break or get soggy before serving.

How to Serve Black Cat Cupcakes Recipe

A round chocolate cake covered fully with small, dark chocolate sprinkles forms the base. Two triangular dark chocolate pieces stand on top at the back, resembling cat ears. The eyes are made of yellow jelly slices with a thin dark chocolate stick on each for pupils, positioned near the top center. A round light brown chocolate ball is placed in the middle for the nose. Four long, thin dark chocolate sticks are arranged on both sides below the nose, two on each side, to look like whiskers. The cake sits on an orange surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I keep garnishes simple but striking: chocolate sprinkles on the frosting, candy eyes for personality, and heart-shaped sprinkles for the nose. These are easy to find and instantly turn a classic cupcake into something playful. If I’m feeling fancy, I might drizzle a little melted white chocolate over the ears for contrast, but it’s totally optional.

Side Dishes

Serve these cupcakes alongside a cozy cup of hot apple cider, spiced pumpkin lattes, or even a simple glass of cold milk to balance the chocolate richness. For a party, I like to offer a light fruit platter with berries — the tartness cuts through the sweetness perfectly.

Creative Ways to Present

One year, I made a spooky “cat cafe” display with little signs for flavors and served the cupcakes on tiered stands surrounded by mini pumpkins and black candles. You can also place each cupcake in a small Halloween-themed cupcake box for gifting. If you want to go ultra-cute, a little cardboard “cat ear” topper behind the chocolate ears adds extra dimension.

Make Ahead and Storage

Storing Leftovers

Once cooled and frosted, store your Black Cat Cupcakes in an airtight container at room temperature for up to two days. My family often doesn’t let any last longer than that, but if you need to keep them fresh, placing the container in the fridge will extend their life to about 4 days.

Freezing

I’ve successfully frozen these cupcakes (unfrosted) by wrapping each one tightly in plastic wrap and placing them in a freezer bag. When you’re ready to enjoy, thaw them overnight in the fridge, then frost freshly. This keeps the texture and flavor spot on.

Reheating

If your cupcakes have been refrigerated or frozen, I gently warm them for about 10 seconds in the microwave before serving (but only if they’re unfrosted). I don’t recommend microwaving frosted cupcakes because the frosting can melt and get messy.

FAQs

Can I make Black Cat Cupcakes without the instant pudding mix?

While the instant pudding mix is key to getting that super moist and fudgy texture, you can make the cupcakes without it if needed. Just be aware the cupcakes might be slightly less rich and moist. Adding an extra ¼ cup of sour cream can help compensate if you don’t have pudding mix on hand.
What can I use instead of candy eyes if I can’t find them?

If candy eyes are hard to find, small round sprinkles, mini chocolate chips, or even piped frosting dots can be great alternatives to create cat eyes for these cupcakes.
Can I prepare these cupcakes ahead of Halloween?

Yes! You can bake and freeze the unfrosted cupcakes up to a month in advance. Thaw and frost on the day you plan to serve to keep them fresh and beautiful.
What if I want to make these cupcakes gluten-free?

For gluten-free Black Cat Cupcakes, try substituting the cake mix with a certified gluten-free chocolate cake mix and check that your pudding mix and other ingredients are gluten-free compliant.

Final Thoughts

I absolutely love how this Black Cat Cupcakes Recipe brings a little magic to any celebration. When I first made them, my family went crazy over the moist chocolatey cake and the playful cat faces just sealed the deal. These cupcakes aren’t just dessert—they’re a little showstopper, a conversation starter, and, most importantly, a guaranteed way to bring smiles all around. Give them a try—you’ll have as much fun making them as you will devouring them!