Black and Orange Kitty Cat Cupcakes in Ice Cream Cones

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Black and Orange Kitty Cat Cupcakes in Ice Cream Cones

Halloween-inspired cat cupcakes perfect for parties or a cat themed birthday. Plus, they're the most delicious chocolate cupcakes with cream cheese frosting.

Course Baking, Dessert

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 22

Servings cupcakes

Calories 383kcal

Author Lise Sullivan Ode

Ingredients

For cupcakes

1 cup all-purpose flour
½ cup Dutch-process cocoa powder
¾ cup granulated sugar
¼ cup packed brown sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup milk
¼ cup vegetable oil (I used extra virgin olive oil)
1 extra large egg
1 teaspoon pure vanilla extract
⅔ cup boiling water
12 ice cream cones, jumbo size (cake type, not waffle)

For frosting

1 package cream cheese (8 ounces), softened
4 tablespoons butter (I used salted)
1 ½ cups confectioners' sugar
1 teaspoon pure vanilla extract

Decorations

24 gummy black raspberry candies
12 purple miniature confetti sprinkles
24 green M&M's
12 black and orange jelly beans
48 Black sprinkles
Black and orange sanding sugars
Black edible ink pen

Instructions

For cupcakes

Heat oven to 350 degrees F. Place the 12 ice cream cones in a 12-cup muffin tin.
In a large bowl, whisk together the flour, cocoa, granulated and brown sugars, baking powder, baking soda, and salt. In a second bowl or large measuring cup, whisk together the milk, oil, egg, and 1 teaspoon vanilla. Add the milk mixture to the flour mixture and mix until fully incorporated. Add the boiling water to the batter and mix to combine (the batter will be thin).
Divide the batter among the ice cream cones (about ⅔ full) and bake until a wooden pick inserted in the center comes out clean, 20 to 22 minutes. Let cool.

For frosting

Meanwhile, make the frosting. Using an electric mixer, beat the cream cheese and butter until smooth. Add the confectioners' sugar and remaining teaspoon vanilla and beat until fluffy, about 3 minutes.
One at a time, frost the cupcakes (about 2 tablespoons frosting each), then immediately dip in the black or orange sanding sugar to coat completely.

For decorations

Cut the black gummy raspberry candies to form pointed ears; insert in the frosting at the top of the cupcakes. Insert a jelly bean in the frosting for the nose; arrange the black sprinkles around the nose for whiskers. Insert a confetti sprinkle for a mouth.
Using the edible ink marker, draw pupils on the green M&M's, then press the eyes into the frosting. Using a tooth pick, dot the pupils of the eyes with a little bit of leftover frosting.

Notes

How do I transport the cupcakes without them falling over? Use a cupcake carrier with high sides or a sturdy box with cut-out holes to hold the cones in place. You can also w rap each cone in foil or use foam boards with holes for extra stability.

How long can I store the cupcakes after decorating? Once decorated, it’s best to enjoy them within a day to maintain the freshness of the cone and frosting. If you need to store them, refrigerate the cupcakes in an airtight container for up to 2 days, but note that the cones may soften over time.

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