October is here, and what better way to celebrate the spooky season than with a batch of adorable (and delicious!) Bat Cupcakes? These aren’t your average Halloween treats; they’re moist, flavorful chocolate cupcakes topped with a creamy, dreamy frosting and finished with charming little bat wings. Whether you’re hosting a Halloween party, packing school lunches, or just want a fun baking project, these cupcakes are guaranteed to be a hit. They’re surprisingly easy to make, even for beginner bakers, and the final result is seriously impressive. Get ready to unleash your inner baker and create some magical, bat-tastic cupcakes!

Why You’ll Love This

Easy to Make: No complicated techniques or hard-to-find ingredients here! This recipe is straightforward and perfect for bakers of all skill levels.
Deliciously Chocolatey: The cupcakes themselves are rich, moist, and packed with chocolate flavor.
Adorable Design: The bat wings are simple to create and add a super cute, spooky touch.
Perfect for Halloween: These cupcakes are a festive and fun treat for any Halloween occasion.
Kid-Friendly: Get the little ones involved in decorating – it’s a great activity for the whole family!

Ingredients & Equipment

For the Chocolate Cupcakes:

1 ½ cups (192g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
¾ cup (150g) granulated sugar
¾ cup (150g) packed brown sugar
2 large eggs
¾ cup (177ml) buttermilk
¾ cup (177ml) hot coffee
6 tablespoons (85g) unsalted butter, melted
1 ½ teaspoons vanilla extract

For the Chocolate Frosting:

1 cup (2 sticks/226g) unsalted butter, softened
3 cups (360g) powdered sugar
½ cup (50g) unsweetened cocoa powder
¼ cup (60ml) milk
1 teaspoon vanilla extract

For the Bat Wings:

½ cup (113g) semi-sweet chocolate, melted
Parchment paper

Equipment:

Muffin tin
Cupcake liners
Mixing bowls
Electric mixer (handheld or stand mixer)
Whisk
Spatula
Piping bag (optional, for frosting)
Small Ziploc bag or piping bag for chocolate wings

Step-by-Step Instructions

Making the Cupcakes:

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together granulated sugar, brown sugar, eggs, buttermilk, hot coffee, melted butter, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Fill cupcake liners about ⅔ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let cupcakes cool completely before frosting.

Making the Frosting:

In a large bowl, beat softened butter with an electric mixer until light and fluffy.
Gradually add powdered sugar and cocoa powder, alternating with milk, beating until smooth and creamy.
Stir in vanilla extract.

Making the Bat Wings:

Line a baking sheet with parchment paper.
Pour melted chocolate into a small Ziploc bag or piping bag. Snip a tiny corner off the bag.
Pipe small, elongated triangles onto the parchment paper to create the bat wings.
Refrigerate for 15-20 minutes, or until the chocolate is firm.

Assembling the Cupcakes:

Frost the cooled cupcakes with chocolate frosting.
Gently remove the chocolate bat wings from the parchment paper.
Insert two bat wings into the back of each cupcake to resemble wings.

Pro Tips

Don’t Overmix: Overmixing the cupcake batter can result in tough cupcakes. Mix until just combined.
Hot Coffee is Key: The hot coffee enhances the chocolate flavor and creates a moist cupcake. Don’t skip it!
Chill the Chocolate: Make sure the melted chocolate for the wings is not too hot when piping, or it will spread too much.
Wing Variation: For a different look, you can use different shapes for the wings – experiment and have fun!
Frosting Consistency: If your frosting is too thick, add a little more milk. If it’s too thin, add a little more powdered sugar.

Storing Leftovers

Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If storing in the refrigerator, allow the cupcakes to come to room temperature before serving for the best flavor and texture. The chocolate wings are best used immediately, but can be stored in an airtight container at room temperature for a day or two, though they may become slightly soft.

Delicious Spooky Bat Cupcakes Recipe

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Author: Amelia
Total Time: 40 min
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Fun and festive Halloween cupcakes decorated to look like spooky bats. Perfect for parties, kids, or a creative baking project!

Ingredients

Scale

1 box chocolate cake mix (plus ingredients listed on the box such as eggs, oil, and water)

1 tub chocolate frosting

12 chocolate sandwich cookies (such as Oreos)

24 candy eyes

12 baked chocolate cupcakes

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Instructions

1. Bake chocolate cupcakes according to package directions and let them cool completely.

2. Frost each cupcake generously with chocolate frosting.

3. Twist apart the sandwich cookies. Use one half with cream filling attached for the bat’s face, and break the plain halves into halves again to create wings.

4. Press the cookie with cream into the center top of each cupcake for the bat’s face.

5. Insert two cookie halves on either side of the face to look like bat wings.

6. Place two candy eyes on the cream-filled cookie to finish the bat face.

7. Serve immediately or store in an airtight container until ready to enjoy.

Notes

Get creative! Add small candy fangs using mini marshmallows or red gel for extra spooky fun.

These cupcakes are kid-friendly and make a great Halloween party activity.

Prep Time: 20 min
Cook Time: 20 min
Category: Dessert
Method: Baking, Decorating
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 280
Sugar: 24 g
Sodium: 210 mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 25 mg