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–+ servings
3 Easy halloween Bat Cupcakes - Black Velvet Cupcakes with the dome cut off, frosted with brightly coloured icing - electric purple, lime green, and orange - then the halved dome of the cupcake is re-positioned on top to form bat wings.
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5 from 1 vote

Easy Halloween Bat Cupcakes

These Easy Halloween Bat Cupcakes are super easy to make, taking only a couple of minutes and NO special talent or equipment! Frost and go!
Prep Time1 hour 15 minutes
Cook Time22 minutes
Total Time1 hour 37 minutes
Course: Dessert
Cuisine: American, Halloween
Servings: 36 cupcakes
Calories: 186kcal
Author: Marie Porter

Equipment

  • 3 Muffin Tin
  • 36 Cupcake Liners

Ingredients

  • 3 cups Cake flour
  • ⅓ cup Cocoa powder
  • 2 ¼ cups Granulated sugar
  • 2 tablespoon Baking powder
  • 1 ½ teaspoon Salt
  • 3 ½ oz Instant vanilla pudding mix*
  • 1 ½ cup Buttermilk **
  • 1 ½ cups Butter melted
  • 6 Eggs
  • 2 tablespoon Pure vanilla extract
  • Black food colouring Gel works best
  • 1 ½ batches Swiss Meringue buttercream
  • or
  • 1 ½ batches American buttercream
  • Bright food colouring

Instructions

  • Preheat oven to 350°F (180°C).
  • Line 3 muffin tins with cupcake liners.
  • Combine flour, cocoa, sugar, baking powder, salt, and pudding mix in a large bowl (if using an electric mixer), or the bowl of a stand mixer set with a paddle attachment.
  • Carefully add buttermilk, melted butter, eggs and vanilla to the bowl of dry ingredients, mixing on medium speed until smooth.
  • Use food colouring to tint batter black.
  • Divide batter among prepared muffin pans. Bake until knife inserted into center of batter comes out clean - about 20-22 mins .
  • Allow to cool to cool to room temperature, before decorating.
  • Prepare either Swiss meringue buttercream or American buttercream, following the applicable recipe.
    Once the frosting has come together, tint desired color(s). Set aside.
  • Using a sharp knife, cut the top off each cupcake.
  • While you CAN just cut it straight across - especially if it has a decent sized dome - I like to cut in towards the center, angling the knife downward, and cutting a complete circle around each cupcake.
  • Neatly and evenly, use a small knife to cut each top of the cupcakes in half.
  • Frost cupcakes: spoon or pipe your frosting into the cut crater on top of each cupcake. You can use a coupler and a star tip if you like, I usually just cut the end off my piping bag and do a basic swirl.
  • Place a pair of “Bat wings” - Cut sides facing each other, a set of tips facing downward- across the center of a frosted cupcake.

Video

Notes

Nutritional information doesn’t include the frosting, as that will depend on which recipe you go with.
* The pudding mix can be skipped, if you're a purist. It makes the cake extra moist and the recipe really... fool proof.
** If you do not have buttermilk, stir 1 ½ tablespoon lemon juice or white vinegar into 1 ½ cups milk, and let sit for 5 minutes.

Nutrition

Serving: 1Cupcake | Calories: 186kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 267mg | Potassium: 55mg | Fiber: 1g | Sugar: 15g | Vitamin A: 293IU | Calcium: 60mg | Iron: 0.5mg