Bat Cupcakes
Okay, Let’s Talk About These Bat Cupcakes
I’ll be real with you: the first time I made bat cupcakes, I was basically elbow-deep in cocoa powder by the end and my kitchen looked like a haunted house (the irony!). But honestly, these little guys are such a hit every October that my kids now think bats are their spirit animal. The first batch was for my niece’s costume party, and while I probably ate more eyeball candies than I should admit, they were the centerpiece. And here’s a thing—making them is kinda messy, but in a fun, I’ll-deal-with-it-later way. Anyway, pour yourself a cuppa and let’s roll!
Why You’ll Love Making These (Yeah, Even You)
I make these when I’m feeling festive but not like… bakery-level ambitious. My family goes bananas for them because there’s chocolate everywhere, and they love ‘building’ their own bats. (Chaos? Yes. But happy chaos.) Plus, if your frosting’s a little wonky, nobody cares—more like batty, right? Last year, I forgot to buy paper liners and just greased the tin; it worked fine and nobody noticed. Also, my cousin once tried to make the wings out of black licorice strings, which—let’s just say, I wouldn’t recommend unless you want chewy bats that bite back.
What You’ll Need (And What I Sometimes Swap)
- 1 box chocolate cake mix (or use your favorite scratch recipe; when I’m in a rush, box it is)
- 3 large eggs
- 1/2 cup vegetable oil (I’ve used melted butter, it’s richer but a bit heavier)
- 1 cup water (or swap in cooled coffee for a deeper flavor—learned that from Sally’s Baking Addiction)
- Store-bought chocolate frosting (or homemade if you’re feeling fancy—my grandma swore by Betty Crocker, and I won’t argue)
- Oreos, separated and halved (for wings—any sandwich cookie will do, honestly)
- Candy eyes (I’ve made DIY ones with icing, but the store ones are so much easier)
- Mini chocolate chips or M&Ms (for noses—sometimes I just use whatever’s left in the candy bowl)
- Paper cupcake liners (or just grease the tin, as previously confessed)
How I Actually Make These
- Preheat your oven to 350°F (180°C)—unless it’s already roasting from a previous bake-off. Line a 12-cup muffin tin with paper liners (or don’t, see above).
- Mix up your cake batter: dump the cake mix, eggs, oil, and water into a big bowl. Use a hand mixer if you like, but honestly, a wooden spoon works fine. Get out all the lumps (mostly). I sometimes sneak a taste here—raw eggs and all. Oops.
- Spoon the batter into your liners, about 2/3 full. If you overfill, you get mega-muffin tops—sometimes I like that, sometimes not.
- Bake for 18-22 minutes or until a toothpick comes out clean, or almost clean (a little fudgy is okay). Let them cool completely—no shortcuts here, or the frosting will melt right off. Trust me, I’ve tried.
- Once cool, frost generously with chocolate frosting. I use a butter knife, nothing fancy. Sometimes I swirl, sometimes I just plop it on like a mudpie. It’s all good.
- Now for the fun bit: Twist Oreos apart, then cut each side in half to make those bat wings. Stick two halves into each cupcake for wings. Don’t fret if they’re crooked; bats fly wonky anyway.
- Add candy eyes and a mini chip for the nose. Or improvise—last time, my son insisted on three eyes per bat. I mean, why not?
A Few Things I’ve Learned (Some the Hard Way)
- If the Oreos keep breaking, microwave them for five seconds first—it softens them up just enough.
- Don’t assemble these too far ahead; the wings get soggy if they sit overnight. I learned that after a particularly humid Halloween. But honestly, I still ate them, soggy wings and all.
- One time I used white chocolate chips for eyes, but they kinda melted, so now I just stick with the candy ones.
Variations I’ve Tried (And a Flop)
I’ve made these with red velvet cake (delicious, but the bats looked a bit like they’d been in a fight). Once tried peanut butter frosting, which was ace, but it’s not for everyone. Oh, and don’t bother with black licorice wings unless you like your cupcakes to bite back (seriously, way too chewy). Sometimes I toss a handful of Halloween sprinkles on top—it’s overkill, but hey, it’s Halloween.
What If I Don’t Have All the Gear?
Honestly, you don’t need much. A muffin tin, some sort of bowl, and a spoon. If you don’t have a mixer, just use elbow grease. I’ve even made these in paper muffin cases set inside a baking dish once—bit wobbly, but it worked.
How These Keep (Spoiler: Not For Long)
In theory, store in an airtight container for up to 2 days. But in my house, they last maybe 12 hours before mysteriously vanishing. The wings can go soft if it’s humid, so I’d say: assemble at the last minute if you can.
Serving These Up (Our Way, Anyway)
I usually put them on a big platter with plastic spiders for extra drama. My youngest insists we play “bat attack” and pretend to swoop them onto everyone’s plates. Maybe not traditional, but it’s a laugh. Oh, and I think they taste even better with a mug of hot chocolate (or mulled cider if you want to feel extra autumnal! Check out this mulled cider recipe if you don’t have one already.)
Pro Tips (a.k.a. What Not To Rush)
- Once, I tried to frost them while they were still warm—don’t do it. The frosting slid right off and I ended up with sad, naked cupcakes.
- Go easy on the wings. If you jam them in too hard, the cupcake splits (I’ve done it more times than I care to admit).
- Actually, I find it works better if you decorate just before serving, especially if you want crisp wings.
Questions I Get Every Time
- Can I make these gluten-free? Yep! Just swap the cake mix for a gluten-free one—my neighbor’s tried it, says it’s great.
- Do I have to use chocolate? Not at all. Vanilla works, though it’s less, y’know, bat-like. Purple frosting looks pretty cool, too.
- How do I cut the Oreos without shattering them? Gently, with a sharp knife! Or honestly, just embrace a few broken wings. Bats aren’t perfect either.
- Can I freeze them? Sort of. The cupcakes freeze fine, but I wouldn’t freeze with the wings and eyes on. Do that bit fresh.
- What if I can’t find candy eyes? Use mini marshmallows cut in half with a dot of chocolate—it works, promise!
- Why do my cupcakes sink in the middle? Usually overmixing or underbaking. But hey, just fill in the dip with extra frosting. Win-win!
So, there you have it. Bat cupcakes: spooky, sweet, and just a bit messy. If you make them, let me know how yours turn out! And if you find a way to keep the wings crunchy for longer, I’m all ears (bat ears, obviously).
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chocolate frosting
- 12 chocolate sandwich cookies (for wings)
- 24 candy eyes
Instructions
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1Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
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2In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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3In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
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4Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
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5Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
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6Frost each cupcake with chocolate frosting. Split the chocolate sandwich cookies in half and cut each half into two to form bat wings. Insert wings into the frosting and add candy eyes to complete the bat faces.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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