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Black Cat Cupcakes

Black Cat Cupcakes

Course: Desserts

Products: Stand Mixers, Hand Mixers

Ingredients:

Recommended Hamilton Beach Product:  Hand Mixer or Stand Mixer

  • 1 1/3 cup all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 3/4 cup unsweetened cocoa powder
  • 4 tbsp butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • Chocolate Frosting 
  • 32 mini candy-coated chocolate candies
  • 1 tube orange decorating frosting
  • 1 tube purple decorating frosting
  • 2 large chocolate bars

Directions:

  1. Preheat oven to 350 degrees. Line muffin tins with paper or foil liners.
  2. Sift the flour, baking soda, baking powder, salt and unsweetened cocoa. Set mixture aside.
  3. In a large bowl, add the butter and sugar. Beat until they are pale yellow and fluffy, then add eggs one at a time until incorporated.
  4. Add vanilla, flour and milk.  Beat until combined.
  5. Fill muffin tins 2/3 to 3/4 full.
  6. Bake for 15 to 17 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool.
  7. Frost cupcakes with chocolate frosting. 
  8. Use a small round decorating tip to make facial features and whiskers.
  9. Add small candies for eyes.  Break chocolate bars into small pieces for ears.
Servings: 16

Nutritional Information: (Serving size: 1/16 of a recipe [2.1 ounces].)
Calories 164.42 • Calories From Fat (25%) 40.61 • Total Fat 4.62g 7% • Saturated Fat 2.64g 13% • Cholesterol 32.41mg 11% • Sodium 140.83mg 6% • Potassium 103.07mg 3% • Total Carbohydrates 30g 10% • Fiber 1.62g 6% • Sugar 19.64g • Protein 3.16g 6%

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