Cockroach cupcakes

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  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • 1 cup granulated sugar
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup butter melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ cup buttermilk


  • 1 cup butter softened
  • cups powdered sugar
  • ¼ cup milk
  • 1 tsp vanilla extract


  • 12 dates halved and pitted
  • 12 chocolate chips
  • 60 g dark chocolate



  • Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
  • In a medium-sized bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
  • In another bowl, whisk together the oil or melted butter, eggs, and vanilla extract until well combined. Add the buttermilk and mix until smooth.
  • Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
  • Spoon the batter into the cupcake liners, filling each about 2/3 full.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. The baking time may vary, so start checking around 15 minutes.
  • Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.


  • In a large bowl, beat the softened butter until creamy.
  • Gradually add the powdered sugar, beating well after each addition.
  • Add the milk and vanilla extract, and beat until smooth and fluffy.
  • Once the cupcakes are completely cooled, frost the cupcakes with a thick layer of frosting. place them frosting down on a baking sheet lined with non stick baking paper. Put in the freezer for 20 min


  • Place a halved date on each cupcake.
  • Place a chocolate chip on each for the head.
  • Melt the chocolate and draw on the legs and antennae

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