Description
These Bat Cupcakes are a spooky and delicious Halloween treat featuring chocolate cupcakes topped with homemade chocolate buttercream frosting and decorated with Oreo cookies and candy eyes to resemble bats. Perfect for festive parties and easy to make with a chocolate cake mix.
Ingredients
Scale
Cupcakes
- 1 box Chocolate Cake Mix
- 3 Eggs
- 1/2 cup Vegetable Oil
- 1 cup Water
Frosting
- 1 cup Butter, softened
- 3 cup Powdered Sugar
- 1/2 cup Cocoa Powder
Decorations
- 24 Oreo Cookies, divided
- 24 Oreo Mini Cookies
- 24 Candy Eyes
Instructions
- Prepare the cupcake batter: Combine the chocolate cake mix with 1 cup water, 1/2 cup vegetable oil, and 3 eggs in a mixing bowl. Beat until the batter is smooth and fully combined.
- Bake the cupcakes: Line cupcake pans with paper liners and pour the batter evenly into each cup. Bake according to the cake mix box instructions, usually for about 16 minutes, until a toothpick inserted comes out clean. Let the cupcakes cool completely before decorating.
- Make the chocolate buttercream frosting: Cream 1 cup of softened butter in a large bowl until fluffy. Gradually add 3 cups of powdered sugar while continuing to beat. Then add 1/2 cup cocoa powder gradually and beat until the frosting is smooth and well combined.
- Prepare the decorations: Carefully cut 24 Oreo cookies in half to create the bat wings and set aside. Crush the remaining whole Oreo cookies in a food processor until finely ground.
- Frost the cupcakes: Spread a generous mound of chocolate buttercream frosting on each cooled cupcake. Roll the frosted cupcakes in the crushed Oreos to coat the frosting completely.
- Assemble the bats: Stick the Oreo halves into the sides of the frosted cupcakes to form bat wings. Place one Oreo Mini cookie in front of the wings on the frosting. Finally, press two candy eyes onto each cupcake just above the Oreo Mini to complete the bat faces.
Notes
- For the best flavor and texture, make the chocolate buttercream frosting from scratch instead of using store-bought frosting.
- If you don’t have a food processor, place Oreos in a zip-top bag and crush with a rolling pin for the coating.
- Ensure cupcakes are fully cooled before frosting to prevent melting or sliding.
- Use parchment paper or a cooling rack when decorating to catch any falling crumbs or frosting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
