Halloween Bat Cupcakes | Dessert

These OREO Bat Cupcakes are ideal for Halloween with moist chocolate bases crowned with spooky, edible bats, making them a fun and spooky Halloween themed treat.

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Table of Contents
  1. Ingredients for Halloween Bat Cupcakes
  2. How to make Halloween Bat Cupcakes
  3. Tips for the best cupcake batter
  4. Cupcake Baking Tips and Tricks
  5. Storing this Recipe
  6. JUMP TO RECIPE

These adorable OREO Halloween Bat Cupcakes would make a delightfully eerie addition to your festive Halloween celebrations. Crafted from moist cake and adorned with spooky bat decorations, these little critters are sure to be a crowd-pleaser.

Indulge in the best Halloween fun with these moist double chocolate OREO Halloween Bat cupcakes featuring a luscious rich and creamy chocolate frosting. Using easy everyday pantry staples, this straightforward cupcake recipe is a chocoholic’s delight that’s bound to win hearts. Elevate them into adorable Halloween bats by adorning them with Oreo cookies and candy eyes.

Ingredients for Halloween Bat Cupcakes

Chocolate Cupcakes:

  • Cake Mix: 1 box of chocolate cake mix
  • Butter: ½ cup salted butter, softened
  • Eggs: 3 large eggs
  • Sour Cream: ¼ cup sour cream
  • Milk: 1 cup milk
  • Vanilla Extract: 1 teaspoon vanilla extract

Frosting:

  • Softened Butter: 1 cup salted butter
  • Cocoa Powder: ½ cup unsweetened cocoa powder
  • Hot Water: ½ cup hot water or heated heavy cream
  • Powdered Sugar: 2 cups powdered sugar
  • Semi-Sweet Chocolate: 4-ounce semi-sweet baking bar, melted and cooled

Decorations:

  • OREOS: 1 package of regular Oreos (you will not need the full package, but it’s best to have extras in case of breakage)
  • Mini OREOS: 1 package of mini Oreo cookies
  • Eyeballs: 20 pairs of candy eyeballs

Halloween Bat Cupcake Variations

These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this Bat Cupcake recipe!

  • EYES: The smaller candy eyeballs work best for the bat cupcakes, but using larger ones can add a fun and whimsical touch for some quirky character. You could also use mini M&Ms for the eyes to add a pop of color to your bats.
  • BOXED CAKE MIX: Feel free to use your preferred chocolate cake and chocolate frosting recipes. To achieve a swirled frosting effect like the one demonstrated here, aim for a medium-stiff consistency in your frosting.
  • FOOD COLORING: To add an extra touch of Halloween fun, consider incorporating black food coloring into the frosting for a spooky and thematic appearance.

How to make Halloween Bat Cupcakes

Cupcake Batter:

FIRST STEP: Preheat the oven to 350°F. Line standard-size muffin tins with cupcake liners and set aside.

SECOND STEP: In a large bowl, combine the chocolate cake ingredients: cake mix, butter, eggs, sour cream, milk, and vanilla extract. Beat on low speed for 1 minute and then on medium-high speed for two additional minutes. 

THIRD STEP: Fill the cupcake liners about halfway full.

FOURTH STEP: Bake for 15 minutes and then cool completely.

Frosting:

FIFTH STEP: Meanwhile, prepare the frosting. Chop the chocolate baking bar into small pieces. Use a double boiler or 30-second increments in the microwave to melt the chocolate. Stir until fully melted and set it aside to cool. The chocolate should not cool long enough to re-harden, just cool down so that it is not hot to the touch.

SIXTH STEP: Use a whisk to stir together the cocoa powder and hot water (or hot cream) until smooth and shiny.

SEVENTH STEP: In a large mixing bowl with an electric mixer, beat together the softened butter, cooled chocolate bar, cocoa powder mixture, and powdered sugar. Beat until fully combined and fluffy. 

EIGHTH STEP: Fill a piping bag with the prepared frosting and fit with piping tip #1M (or an open star piping tip). Pipe swirls of frosting on top of the cupcakes.

OREO Bat Toppers:

NINTH STEP: To make a bat topper, cut an Oreo cookie in half – a swift, strong chop with a sharp knife works best for a clean cut.

TENTH STEP: Separate the cookie from the cream filling. 

ELEVENTH STEP: Place two Oreo cookie halves side by side to form the “wings” of the bat.

TWELFTH STEPH: Twist one half from a mini Oreo. Using the half that still has the cream filling on it, press the mini Oreo over the center point where the “bat wings” meet. The cream filling will serve as the glue to hold the bat together.

THIRTEENTH STEP: Use a toothpick or small piping tip to dab two dots of frosting on the mini Oreo “bat face.”

FOURTEENTH STEP: Place two candy eyes on the dots of frosting.

FIFTEENTH STEP: Carefully place each assembled bat onto the top of each cupcake. 

Frequently Asked Questions

Can I freeze these bat cupcakes?

These simple cupcakes can be stored in an airtight container and frozen for up to three months, making them a convenient make-ahead option.

How do I achieve moist cupcakes?

To keep your cupcakes moist, be cautious not to overbake them. Additionally, storing them in an airtight container will help preserve their moisture.

How can I stop my cupcakes from sticking to the liner?

To prevent cupcakes from sticking to the liners, you have a couple of options. You can either lightly spray the inside of the liner with baking spray, or you can opt for non-stick liners, which are usually clearly labeled as such.

Do I Have To Remove The Cream From The Oreos?

No need to take out the cream from the Oreos; simply use what you need and then eat the rest!

Can I Make These Cupcakes Ahead Of Time?

You can prepare these Oreo chocolate cupcakes up to two days ahead. Store them in an airtight container at room temperature, and then frost them on the day you plan to serve them.

Tips for the best cupcake batter

Want a tasty moist cupcake that’s easy to make? Here’s your guide! Every sweet bite promises soft and fluffy goodness. Follow these tips to make it perfect:

Room Temperature Ingredients

  • When cold ingredients are at room temperature, they form an emulsion that traps air and allows for even mixing. This leads to light and fluffy baked goods. When using cold ingredients it can result in clumpy batter which can lead to recipe failures.

Don’t Overmix the Batter

  • Mixing cupcake batter (or any batter for that matter) only until the wet and dry ingredients are combined is crucial. Overmixing can lead to a tough and undesirable texture in your baked goods. It’s also essential to stay present and attentive while mixing and not leave the mixer unattended to ensure the best results.

Cupcake Baking Tips and Tricks

Bake Cupcakes in the Center Rack of the Oven

  • Oven placement can indeed impact the outcome of your cupcakes. Placing them too close to the top may lead to excessive browning and cracked tops due to the proximity to the heating element, while positioning them too low in the oven can result in longer baking times and less optimal rising. The ideal placement is usually in the middle of the oven, where cupcakes can bake evenly and rise properly.

Use a Oven Thermometer

  • Ovens can vary in temperature accuracy, and even a slight variation can significantly affect the outcome of baked goods. That’s why it’s a good practice to use an oven thermometer to check and calibrate your oven periodically. This ensures that the temperature you set matches the actual temperature inside the oven, which is crucial for achieving consistent and reliable results in baking.

Storing this Recipe

Storing Halloween Bat Cupcakes: Store the homemade cupcakes in an airtight container in the refrigerator for up to 7 days.

Can you Freeze these Halloween Bat Cupcakes? Yes, you can also freeze these sweet treats for up to 3 months. 

Halloween Bat Cupcakes

These OREO Bat Cupcakes are ideal for Halloween with moist chocolate bases crowned with spooky, edible bats, making them a fun and spooky Halloween themed treat.

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Prep Time 1 hour

Cook Time 15 minutes

Total Time 1 hour 15 minutes

Course Dessert

Cuisine American

Servings 20 Cupcakes

Calories 519 kcal

Chocolate Cupcakes

  • chocolate cake mix 1 box
  • salted butter (softened to room temperature) ½ cup
  • eggs (room temperature) 3 large
  • sour cream (room temperature) ¼ cup
  • milk (room temperature) 1 cup
  • vanilla extract 1 tsp

Frosting

  • salted butter (softened to room temperature) 1 cup
  • cocoa powder (unsweetened) ½ cup
  • hot water (or heated heavy cream) ½ cup
  • powdered sugar 2 cups
  • semi sweet baking bars (melted and cooled) 4 ounces

Decorations

  • OREOS (you will have extra in case of breakage) 1 package
  • Mini OREO Cookies 1 package
  • candy eyeballs 20 pairs
  • Preheat the oven to 350°F. Line standard-size muffin tins with cupcake liners and set aside.

  • In a large bowl, combine the chocolate cake ingredients: cake mix, butter, eggs, sour cream, milk, and vanilla extract. Beat on low speed for 1 minute and then on medium-high speed for two additional minutes.

  • Fill the cupcake liners about halfway full.

  • Bake for 15 minutes and then cool completely.

  • Meanwhile, prepare the frosting. Chop the chocolate baking bar into small pieces. Use a double boiler or 30-second increments in the microwave to melt the chocolate. Stir until fully melted and set it aside to cool. The chocolate should not cool long enough to re-harden, just cool down so that it is not hot to the touch.

  • Use a whisk to stir together the cocoa powder and hot water (or hot cream) until smooth and shiny.

  • In a large mixing bowl with an electric mixer, beat together the softened butter, cooled chocolate bar, cocoa powder mixture, and powdered sugar. Beat until fully combined and fluffy. 

  • Fill a piping bag with the prepared frosting and fit with piping tip #1M (or an open star piping tip). Pipe swirls of frosting on top of the cupcakes.

  • To make a bat topper, cut an Oreo cookie in half – a swift, strong chop with a sharp knife works best for a clean cut.

  • Separate the cookie from the cream filling.

  • Place two Oreo cookie halves side by side to form the “wings” of the bat.

  • Twist one half from a mini Oreo. Using the half that still has the cream filling on it, press the mini Oreo over the center point where the “bat wings” meet. The cream filling will serve as the glue to hold the bat together.

  • Use a toothpick or small piping tip to dab two dots of frosting on the mini Oreo “bat face.”  

  • Place two candy eyes on the dots of frosting.

  • Carefully place each assembled bat onto the top of each cupcake. 

  • It’s a good idea to have plenty of Oreo cookies on hand since they can occasionally break when you’re splitting them in half.
  • Oven temperatures can differ, so it’s a good practice to occasionally recalibrate them to ensure accuracy. Be vigilant as the recommended baking time for your cupcakes draws near.
  • A touch of crumbling can actually enhance the character of the bat wings, so there’s no need to stress about achieving perfectly even halves.

Serving: 1cupcake | Calories: 519kcal | Carbohydrates: 69g | Protein: 6g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 426mg | Potassium: 208mg | Fiber: 3g | Sugar: 44g | Vitamin A: 497IU | Calcium: 56mg | Iron: 7mg


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