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.

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.