Black and Orange Kitty Cat Cupcakes in Ice Cream Cones - Halloween-inspired treats perfect for parties or a cat themed birthday. Plus, they're the most delicious chocolate cupcakes inside the ice cream cones.
I mean, who doesn't love cute kitty cat cupcakes that sit inside colorful ice cream cones, each decorated to resemble adorable black and orange cats.
Why I love Black and Orange Kitty Cat Cupcakes in Ice Cream Cones
• The cute cat faces make them irresistibly charming, perfect for cat lovers!
• They're extremely DELICIOUS! Literally the best ever chocolate cupcakes topped with yummy cream cheese frosting.
• Combining cute cupcakes and ice cream cones adds a fun twist, making them unique and exciting to serve.
• The black and orange color scheme is so much fun, the perfect dessert for fall or spooky celebrations.
• Kids love them! The adorable cat theme makes them a hit at any birthday party or Halloween party.
• They’re fun to decorate, making them a great activity for family gatherings or baking with kids.
• These unique black cat Halloween cupcakes would make a stunning party centerpiece.
• So cute that you'll have to share your Black and Orange Kitty Cat Cupcakes on social media.
Ingredient notes
Flour - All-purpose flour. Choose your favorite brand.
Cocoa - It's important to use Dutch-process cocoa powder as it will give the cupcakes a rich chocolate flavor.
Vegetable oil - Use what you prefer. I like to use extra virgin olive oil in recipes because it's good for you.
Egg - I used an extra large egg. If you don't have that, use one medium or large egg and one yolk.
Vanilla - For best results, use pure vanilla extract.
Cream cheese - Full fat cream cheese gives the best flavor. Try to use a high quality brand. Room temperature.
Butter - Salted or unsalted butter will work. I used salted for a little extra flavor. Also room temperature.
Candies needed - Black raspberry candies, green M&M's, black jelly beans and orange jelly beans.
Sprinkles - Black and orange sanding sugar, plus pink confetti sprinkles.
Black edible pen - This can be found at most craft stores in the cake decorating section or online.
How to make Black and Orange Kitty Cat Cupcakes in Ice Cream Cones
• Heat oven to 350 degrees F. Line a 12-cup muffin tin with ice cream cones.
• Follow the recipe at the bottom of this page to make the cupcake batter. If you're in a hurry, use a cake mix instead.
• Divide the batter among the ice cream cones (about â…”'s full) and bake until a wooden pick inserted in the center comes out clean, 20-22 minutes. Let cool.
• Frost cupcakes, then dip into orange or black sanding sugar immediately. I made half of them orange and half of them black. Make all black cat cupcakes or all orange cat cupcakes, if you prefer.
• Decorate your kitty cat cupcakes with candies. You should have 6 black cats and 6 orange cats. Scroll down for full instructions.
Quick tips
• Pipe batter for precision: Use a piping bag or ziplock bag with the tip cut off to neatly fill the cones with cupcake batter, reducing mess and keeping the edges clean.
• Experiment with flavors: Add fun flavor twists to the batter like orange zest for the orange kitty, or a dash of cinnamon for a fall-themed touch.
• Cool completely: Allow the cupcakes to cool before decorating to prevent the frosting from melting.
• Smooth frosting: For a smooth finish, spread frosting on top of each cupcake with an offset spatula.
• Chill if necessary: If it’s warm, refrigerate the decorated cupcakes briefly to set the frosting.
• Serve with care: Display the kitty cupcakes in a sturdy stand, or use a foam board with holes to keep them upright and avoid tipping over during serving.
Frequently asked questions
• Can I bake the cupcakes directly in the ice cream cones? Yes! You can bake cupcake batter directly in the cones. Fill each cone about two-thirds full to allow room for the batter to rise, and bake them upright in a muffin tin.
• How do I prevent the cones from getting soggy? Serve them soon after decorating to ensure the cones stay fresh and crisp.
• 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.
Related Recipes
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Black and Orange Kitty Cat Cupcakes in Ice Cream Cones
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
- â…” 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 â…” 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.
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