Bat Cupcakes
These super cute Bat Cupcakes have a chocolate cupcake, and deliciously epic Oreo buttercream and are decorated with an Oreo bat.
It’s October!!! Which can only mean one thing…Halloween!
Halloween baking is one of my favourite times of the year, you can just be so creative and have so much fun decorating recipes.
These bats are more cute than creepy, but they are so much fun to make especially with children.
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How To Make Chocolate Bat Cupcakes
I decided to make these bat cupcakes quite simple and went for a chocolate cupcake. I used a similar recipe in my Mint Aero Cupcakes and Valentine’s Day Cupcakes.
As with all my chocolate cupcake recipes I used light brown sugar instead of caster sugar. I just find the light brown sugar gives the cupcakes a fudgier texture and a slight hint of caramel flavour. Don’t worry though, these cupcakes will work perfectly with caster sugar if you don’t want to use light brown sugar.
I beat the sugar and butter together for a few minutes until it becomes soft and fluffy. It should also be paler in colour. For the cupcake mixture, you can use either unsalted butter or a baking spread like Stork or a supermarket’s own brand equivalent. For the buttercream, though you MUST use unsalted butter, we will get to that.
Once I have creamed together the butter and sugar I add in the remaining ingredients and beat until they come together and are completely incorporated.
Related Recipes
Whenever I am adding cocoa powder to a recipe, I always add milk, especially with cupcakes and cakes. I always find that chocolate cakes can be slightly drier than vanilla cupcakes. Adding the milk helps combat this.
To split the mixture between 12 cupcake cases I, use an ice cream scoop. I just find the ice cream scoop gives you the perfect amount in each cupcake. I use these Baking Cups from Iced Jems, which you can also now buy in bulk.
You will know the cupcakes are baked when they are soft and springy on top. If you gently press your finger against the top of the cupcake it should spring back to its original shape when you remove your finger. If you end up with a finger-shaped dent in the top of the cupcake, then they aren’t completely baked.
You could also use a cake tester. If the tester comes out clean, then the cupcakes are baked. If not pop them back into the oven for 3-4 minutes and repeat until the skewer comes out clean or the cupcakes spring back.
Leave the cupcakes to cool for 10-15 minutes before transferring them to a wire rack to cool fully.
Making the Oreo Buttercream
You really could make any flavour of buttercream you fancy. I went with Oreos because the bats are also made from Oreos, but you could make chocolate buttercream, vanilla or something completely different.
As I said above for the buttercream you MUST use unsalted butter. The type comes in a block, normally around 250g wrapped in foil. If you use a baking spread, it is just too soft and sweet for buttercream. When you pipe it onto the cupcakes it won’t hold its shape.
Add the butter and icing sugar to your mixing bowl along with the Oreo crumbs and beat until they come together and are thick and creamy.
To crush the Oreos, I used my food processor and blitzed them for a few seconds until they became super fine crumbs.
You could also put the Oreos into a food-safe bag and bash them with a rolling pin. Just remember though, if you are piping these onto the top of your cupcake the Oreo crumbs need to be small enough that they will fit through the piping tip. If they are too big, they will just get stuck.
If the buttercream is too thick, add a tablespoon of milk and mix again. Repeat until it is the desired consistency.
The best consistency of buttercream for me is when you pick it up on your spoon or spatula and turn it upside down, it doesn’t immediately fall off. If you give it a gently shake though it will fall off.
Add this to your piping bag and pipe it onto the top of your cupcakes. I used this large piping tip.
Making the Oreo Bats
To finish the cupcakes off you need to make the most important bit the Oreo bats. To do this, lay 12 Oreos on a baking tray, using a tiny amount of melted chocolate stick the edible eyes onto the Oreos. Leave them for 10-15 minutes to ensure that they are stuck before adding the Oreo to the cupcake. This is your bat’s body.
For your bat’s wings cut another Oreo in half and place it behind the full Oreo on the cupcake. The wings should be semi-circles with the curved part of the Oreo facing up the way to resemble the wings.
Alternatives
As I said above you can make these cupcakes in any flavour you fancy. Why not try Vanilla or Biscoff or any other flavour you want?
You can also make the buttercream in any flavour you want. For chocolate buttercream use this recipe, and for vanilla use this recipe. But again you can use any other flavour you fancy.
Equipment
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Bat Cupcakes
Ingredients
For the Chocolate Cupcakes
- 145 g Unsalted Butter or Stork
- 145 g Light Brown Sugar
- 120 g Self-Raising Flour
- 25 g Cocoa Powder
- 3 Large Eggs
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 30 ml Whole Milk
For the Oreo Buttercream
- 200 g Unsalted Butter
- 400 g Icing Sugar
- 100 g Oreos (finely crushed)
- 3-4 tbsp Whole Milk (optional)
For the Oreo Bats
- 24 Oreos
- Edible Eyes
- 20 g Milk Chocolate (melted)
Instructions
To Make the Chocolate Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, whisk together the butter and sugar until light and fluffy.
- Add in the remaining ingredients and whisk until they are all combined.
- Spoon the mixture into the cupcake liners. I use a small ice cream scoop to do this so I know that they are all even.
- Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are springy to the touch.
- Leave them to cool for 15-20 minutes before moving them to a wire cooling rack to cool fully.
To Make the Oreo Buttercream
- Add the butter, icing sugar and crushed Oreos to a large mixing bowl and mix until all the ingredients are incorporated.
- If the buttercream is too thick add 1 tbsp of milk and mix. Repeat until the buttercream is the desired consistency.
- Put the buttercream into a piping bag and pipe it on top of the cupcakes.
To Make the Oreo Bats
- Lay 12 Oreos out on a large baking tray and stick the edible eyes to them using the melted chocolate.
- Leave them for 15-20 minutes to ensure that the chocolate has set and the eyes are secure.
- Place the Oreo upright into the buttercream, near the front of the cupcake.
- Cut the other 12 Oreos in half so you have 24 semi-circles. These are the bat wings. Place two Oreo halves in the cupcakes behind the whole Oreo, curved side up. Enjoy!
Notes
- These cupcakes will last for 3+ days in an airtight container.