These Halloween Bat Cupcakes are made with a moist, rich chocolate cake, a simple chocolate frosting, and store bought cookies to create a bat-tastic Halloween treat!
It’s the first week of October, and I have Halloween on my mind. My Halloween Pinterest board is packed with so many easy, festive Halloween treats that it was tough to choose which one to create first.
I finally decided on these easy, Halloween Bat Cupcakes. You can use a boxed cupcake mix or your favorite recipe. I went with my go-to chocolate cupcake recipe. (Which I obviously love, and I think you will too. The recipe is below). It’s made from pantry ingredients, and no mixer is needed. All you need is a bowl and a wooden spoon.
For the frosting, I used a basic and delicious frosting recipe. It’s simply butter, cocoa powder, confectioners’ sugar, vanilla, a pinch of salt and some cream. It whips up in a minute or two, and it’s a great backdrop for these Halloween Bat Cupcakes.
These Halloween Bat Cupcakes are so simple to make that my first-grader pretty much did all the decorating herself.
The bats’ faces are made with mini-Oreo cookies. For the eyes, I used white chocolate chips; piping melted chocolate for the eyeballs on the flat side of the white chocolate chip.
You could use pre-made candy eyes which you can buy at a craft store (Target even sells them), but they’re made with gelatin. Since we don’t eat gelatin, I came up with an easy replacement for the eyes with pantry ingredients. I glued the white chocolate chip yes to the cookie using a little dollop of melted chocolate.
Believe it or not, the bats’ wings are even easier. I simply broke a chocolate wafer cookie in half and stuck it in the chocolate frosting. Viola: Halloween Bat Cupcakes!
- 1¼ cups all-purpose flour
- ½ cup unsweetened cocoa
- ¾ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- ⅓ cup vegetable oil (I used coconut oil, melted and cooled)
- 1 large egg at room temperature
- 2 tsp vanilla extract
- ¾ cup milk
- 1 tbs white vinegar
- 1 cup, unsalted butter at room temperature
- 3½ cups confectioners' sugar
- ½ cup cocoa powder
- ½ tsp salt
- 2 tsp vanilla extract
- 3 tbs heavy cream or whole milk
- 14 Mini-Oreo Cookies
- 14 white chocolate chips
- ⅛ cup melted chocolate
- 14 chocolate wafer cookies
- Preheat the oven to 350 degrees F
- Line a standard muffin tin with 12 paper liners
- In a medium bowl sift together the flour, cocoa, baking soda, and salt
- In a liquid measuring cup mix the milk and vinegar. Set aside.
- In a large bowl, add the oil.
- Slowly add the sugar, mixing as you add the sugar.
- Add the egg and vanilla, and mix until combined
- Add ⅓ of the dry ingredients. Mix until combined.
- Add ½ of the milk mixture and mix until combined.
- Continue this process until the ingredients are all added into the batter.
- Fill each cup about ½ full.
- Bake for about 25 minutes or until the centers spring back when lightly touched.
- Allow the cupcakes to cool for about 5 minutes in the pan.
- Remove the cupcakes and allow them to cool completely on a cooling rack.
- In the bowl of a mixer fitted with a paddle attachment, beat the butter until fluffy (about 3 minutes on medium).
- In a medium bowl, sift the sugar, cocoa, and salt.
- Add the confectioners' sugar mixture and beat until combined and fluffy (about 5 minutes).
- Add the vanilla and cream. Beat until light and fluffy.
- Place the melted chocolate in a zip-top bag. Snip the corner of the bag to create a piping bag.
- Place two white chocolate chips on the top third of a min-Oreo cookie. Using a dollop of melted chocolate, stick the white chocolate chips to the cookie.
- Pipe a little dot in the middle of each white chocolate chip for the eyes. Do this with all 14 cookies. Set them aside as you pipe the frosting on the cupcakes.
- Place the frosting in a piping bag (or zip top bag) with a circular opening. Pipe the frosting on the top of each cupcake.
- Place a min-Oreo cookie in the front portion of the frosting.
- Break a chocolate wafer cookie in half. Place the cookies on each side of the Oreo cookie face.
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