These Halloween cupcakes feature rich black cocoa chocolate cake, a creamy hazelnut milk chocolate filling, and dark chocolate frosting for a dessert that looks just as good as it tastes.

Amoretti® Milk Chocolate Hazelnut Spread adds a smooth, chocolatey center, while Amoretti® Vanilla Bean Paste brings depth to the frosting and balances the richness of the cocoa.

The black cupcakes and frosting give these treats their signature Halloween look, making them perfect for Halloween parties, seasonal baking, or a festive dessert to share. Finish them with candy eyes to turn each cupcake into a little chocolate monster. They're a fun way to dress up a classic chocolate cupcake without complicated decorating techniques.

Why You'll Love These Cupcakes:

• Rich black cocoa cupcakes: Black cocoa powder naturally gives the cake its deep, nearly black color and a smooth, mellow chocolate flavor.
• A creamy hazelnut chocolate center: Each cupcake is filled with Amoretti® Milk Chocolate Hazelnut Spread for an extra layer of chocolate and nutty flavor.
  
• Dark chocolate frosting: Black cocoa and Amoretti® Vanilla Bean Paste create a flavorful frosting with a deep color and balanced sweetness.
  
• Halloween-ready decorating: Candy eyes and a few simple finishing touches transform these cupcakes into playful little monsters.
  

Tips for the Best Chocolate Monster Cupcakes

• Use black cocoa powder for the darkest color. Black cocoa gives these cupcakes their signature almost-black appearance. Regular Dutch-process cocoa can be substituted, but the cupcakes will have a lighter brown color and a slightly different flavor.
• Let the cupcakes cool completely. Filling or frosting warm cupcakes can cause the hazelnut spread to soften too much and the frosting to melt. Give them plenty of time to cool before decorating.
• Don't overmix the batter. Mix the dry ingredients into the wet ingredients just until combined. Overmixing can make the cupcakes dense instead of tender.
• Adjust the frosting consistency as needed. Add the cream gradually. The frosting should hold its shape when piped but remain soft enough to create defined swirls.
• Make the monsters your own. Use different candy-eye combinations, piping tips, and Halloween sprinkles to give each cupcake its own personality.

Frequently Asked Questions

• What does black cocoa powder taste like?
  • Black cocoa powder has a deep chocolate flavor with a mellow, less acidic taste than many natural cocoa powders. It's commonly used in very dark chocolate cookies and baked goods. In these cupcakes, it creates the black color while allowing the hazelnut chocolate filling and vanilla frosting notes to come through.
    
• Can I use regular cocoa powder instead of black cocoa?
  • Yes. Dutch-process cocoa powder is the closest substitute for a similar chocolate flavor, although the cupcakes will be brown rather than nearly black. Natural cocoa powder may also work, but because its acidity differs, the results can vary slightly.
• Can I make these cupcakes without coffee?
  • Yes. Replace the hot coffee with an equal amount of hot water. Coffee helps deepen the chocolate flavor without necessarily making the cupcakes taste like coffee.
• How do I fill cupcakes without breaking them?
  
  • Wait until the cupcakes are completely cool, then remove a small amount of cake from the center using a cupcake corer or a small knife. Leave enough cake around the sides and bottom to support the filling. A piping bag makes it easy to add the hazelnut spread neatly.
    
• Can I make the cupcakes ahead of time?
  • Absolutely. Bake the cupcakes a day ahead and store them in an airtight container once cooled. You can also prepare the frosting ahead of time and refrigerate it separately. Before decorating, let the frosting soften to room temperature and beat it briefly until smooth and pipeable. For the freshest results, fill and frost the cupcakes closer to serving time.
    
• Can I use a different filling?
  • Yes. A chocolate ganache, chocolate hazelnut buttercream, or another smooth chocolate spread would work well. Amoretti® Milk Chocolate Hazelnut Spread adds a creamy center with chocolate and hazelnut flavor that complements the black cocoa cake.
• How do I keep the frosting black?
  
  • Black cocoa naturally creates a dark chocolate color without relying on large amounts of food coloring. For an even darker finish, you can use a little black gel food coloring if needed. Keep in mind that the final shade will depend on your cocoa powder and the other frosting ingredients.

Chocolate Moster Cupcakes with Hazelnut-Chocolate Filling

Ingredients

Makes approximately 12 cupcakes

For the black cocoa cupcakes

• 1 cup all-purpose flour
•  ½ cup black cocoa powder
  
• ½ teaspoon baking powder
  
• ½ teaspoon baking soda
•  ½ teaspoon salt
  
• 1 cup granulated sugar
  
• ½ cup buttermilk, at room temperature
  
• ⅓ cup vegetable oil
  
• 1 large egg, at room temperature
  
• 2 teaspoons Amoretti® Vanilla Bean Paste
  
• ½ teaspoon distilled white vinegar
  
• ½ cup hot coffee

For the hazelnut chocolate filling:

• Amoretti® Milk Chocolate Hazelnut Spread, as needed
  

For the frosting:

1 cup unsalted butter, softened
3 and ½ cups powdered sugar
½ cup black cocoa powder
2 teaspoons Amoretti® Vanilla Bean Paste
2–3 tablespoons heavy cream or milk, as needed
¼ teaspoon salt

For decorating

• Candy eyeballs
  
• Halloween sprinkles or other decorations, optional
  

Instructions

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, whisk together the flour, black cocoa powder, baking powder, baking soda, and salt until evenly combined.
3. In a separate large bowl, whisk together the granulated sugar, buttermilk, vegetable oil, egg, vanilla extract, and distilled white vinegar until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Slowly pour in the hot coffee, whisking gently until the batter is smooth. The batter will be thin, which helps create moist, tender cupcakes.
5. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and no wet batter.
7. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack. Allow them to cool completely before filling or frosting.
8. In a large bowl, beat the softened butter with an electric mixer until smooth and creamy, about 2–3 minutes.
9. Add the powdered sugar and black cocoa powder gradually, mixing on low speed until incorporated. Add the Amoretti® Vanilla Bean Paste and salt, then beat until smooth.
10. Add the heavy cream or milk, one tablespoon at a time, until the frosting reaches a thick but pipeable consistency. Increase the mixer speed to medium-high and beat for another 1–2 minutes until fluffy.If the frosting feels too stiff, add a little more cream. If it's too soft, add a small amount of powdered sugar.
11. Once the cupcakes are completely cool, use a cupcake corer, small knife, or the back of a piping tip to remove a small portion from the center of each cupcake. Keep the openings deep enough to hold the filling without cutting through the bottom.
12. Spoon or pipe Amoretti® Milk Chocolate Hazelnut Spread into each opening, filling it generously without overflowing. Replace a small piece of the removed cake over the filling if desired.
13. Transfer the black chocolate frosting to a piping bag fitted with your preferred tip. Pipe generous swirls onto each cupcake, covering the center and creating a textured monster-like appearance.For an extra-dark finish, use a star tip to create tall, textured frosting swirls.
14. While the frosting is still soft, press candy eyeballs into each cupcake. Arrange one, two, or several eyes on each monster for a playful Halloween look.
15. Add Halloween sprinkles or other edible decorations if desired. Serve immediately, or store the cupcakes until ready to enjoy.

Storage Tips

• At room temperature: If your kitchen is cool, the cupcakes can be kept in an airtight container for up to one day, provided the frosting and filling ingredients are suitable for room-temperature storage. Follow the storage instructions on your specific hazelnut spread and dairy products.
• In the refrigerator: Store filled and frosted cupcakes in an airtight container for up to 3–4 days. Let them sit at room temperature for about 20–30 minutes before serving for a softer cake and creamier filling.
  
• Unfilled cupcakes: Store cooled, unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
  
• Freezing: Freeze the unfrosted cupcakes in an airtight container or freezer-safe bag for up to 2–3 months. Thaw at room temperature before filling and decorating. For the best texture and appearance, add the frosting and candy eyes after thawing.