Halloween Bat Cupcakes
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These easy Halloween Bat Cupcakes start with a rich chocolate cupcake and fudge frosting and are topped with homemade Reese’s candy bats! Easy to make and adorably delicious.
Be sure to try some of my other spooky treats like these Graveyard Pudding Cups!
Halloween treats are one of our all time favorite things to make. You’ll find so many different varieties, and characters, throughout my website, but these bat cupcakes are close to our favorites. They are inspired by a mixture of our Death by Chocolate cupcakes, Bat Truffles, and the adorable Reese’s bat tutorial I found on Chelsea’s Messy Apron (with a small extra touch).
Recipe Features:
Aren’t these little guys adorable? Imagine them sitting on top of a decadent chocolate cupcake. Simply irresistible.
What you will need to make bat cupcakes with Reese’s:
- Mini Reese’s Candies
- Oreo Cookies
- Candy Eyes
- Mini Chocolate Chips
- Melted Chocolate
How to make Reese’s Bats:
- Unwrap the Reese’s candies, leaving the brown paper wrapper around the base.
- Split the Oreo’s in half, scraping the cream filling off of each cookie. Slice each cookie half in half with a sharp serrated knife.
- Spoon some of the melted chocolate into a small zip top bag. Snip the corner to create a mini piping bag.
- Use the chocolate to secure the cookies, google eyes, and mini chocolate chips to your Reese’s base.
I give a brief idea of how to make the adorable treats, but for a more in depth tutorial with step by step pictures visit this site.
NOW, the bats are adorable but the real star of this tutorial are the cupcakes. A rich chocolate cake is topped with my all-time favorite fudge frosting. You can’t go wrong with this combination. It is every chocolate lovers dream.
Ingredients for chocolate cupcakes:
- Cocoa
- Water
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Butter
- Sugar
- Eggs
- Vanilla
- Plain yogurt
How to make the very best chocolate cupcakes:
- Preheat the oven to 350 degrees. Line two standard muffin tins with paper wrappers.
- Whisk the cocoa powder and hot water in a small bowl until smooth. Set aside.
- Combine the flour, baking powder, baking soda, and salt in a medium measuring cup. Gently stir to combine the ingredients.
- Place the soft butter and sugar into a mixing bowl. Whip with the paddle attachment for three minutes, scraping the sides of the bowl as needed, until light and fluffy. Add the eggs, one at a time, until fully mixed into the batter.
- Stir in the vanilla extract and cocoa powder mixture until fully incorporated.
- Slowly stir in the dry ingredients and the yogurt. Mix only until the dry ingredients are just combined.
- Fill each cupcake liner ⅔ full. Bake 13-15 minutes or until a toothpick comes out clean.
- Immediately remove the cupcakes from the warm pans and allow to cool completely before filling.
Tips for making perfect cupcakes:
- Always use room temperature ingredients. This will ensure everything mixes together smoothly and fully.
- Test your oven temperature. The last thing you want is to over bake your cupcakes. This will result in a dry and crumbly cake.
- Use a cookie scoop to get even cake sizing.
- Cool your cupcakes completely before frosting.
Like this recipe? You will love my:
- Bat Oreo Truffles
- Ghost Cupcakes
- Death By Chocolate Cupcakes
- Witches Brew Punch
- Easy Bat Oreo Cookies
Halloween Bat Cupcakes
Ingredients
Candy Bats:
- Mini Reese’s Candies
- Oreo Cookies
- Candy Eyes
- Mini Chocolate Chips
- Melted Chocolate
Chocolate Cupcakes:
- 1/2 cup Dutch processed cocoa powder
- 1/2 cup Hot water
- 2-1/4 cup All-purpose flour
- 3/4 teaspoon Baking powder
- 3/4 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 cup 2 sticks butter, soft
- 1-2/3 cup Granulated sugar
- 3 large Eggs
- 1 Tablespoon Pure vanilla extract
- 3/4 cup Plain yogurt
Fudge Frosting:
- 3/4 cup Butter or butter flavored shortening
- 1/3 cup Cocoa powder
- 2-1/2 cups Powdered sugar
- 2 Tablespoons Heavy cream
- 1 Cup Fudge ice cream topping
- 1 teaspoon Vanilla
Instructions
Candy Bats:
- Unwrap the Reese’s candies, leaving the brown paper wrapper around the base.
- Split the Oreo’s in half, scraping the cream filling off of each cookie. Slice each cookie half in half with a sharp serrated knife.
- Spoon some of the melted chocolate into a small zip top bag. Snip the corner to create a mini piping bag.
- Use the chocolate to secure the cookies, google eyes, and mini chocolate chips to your Reese’s base.
Chocolate Cupcakes:
- Preheat the oven to 350 degrees. Line two standard muffin tins with paper wrappers.
- Whisk the cocoa powder and hot water in a small bowl until smooth. Set aside.
- Combine the flour, baking powder, baking soda, and salt in a medium measuring cup. Gently stir to combine the ingredients.
- Place the soft butter and sugar into a mixing bowl. Whip with the paddle attachment for three minutes, scraping the sides of the bowl as needed, until light and fluffy. Add the eggs, one at a time, until fully mixed into the batter.
- Stir in the vanilla extract and cocoa powder mixture until fully incorporated.
- Slowly stir in the dry ingredients and the yogurt. Mix only until the dry ingredients are just combined.
- Fill each cupcake liner ⅔ full. Bake 13-15 minutes or until a toothpick comes out clean.
- Immediately remove the cupcakes from the warm pans and allow to cool completely.
Fudge Frosting:
- Whisk together the butter, cocoa, and powdered sugar until smooth.
- Stir in the cream, fudge topping, and vanilla extract.
- Whip until fluffy and spreading consistency, about three minutes. Pipe onto your cupcakes and top with a candy bat.
Notes
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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