The spooky season isn’t really celebrated here in the Netherlands, although it does seem to have become more popular in recent years. But regardless of that, I love getting into the kitchen and whipping up some cute Halloween treats.
These chocolate bat cupcakes are made from delicious chocolate cupcakes. The only kind of bat that’s actually a good idea to snack on. And honestly, my Halloween creations aren’t all that scary, I prefer to whip up cute, spooky treats with a playful twist.
Not so scary, but perfect for baking with kids. They’re fun and most importantly: delicious too! Will you be making these easy Halloween bat cupcakes?
Make sure to check all the ingredients and the quantities in the recipe card below.
The first step for making these sweet treats is to bake the chocolate cupcakes. That’s just a regular cupcake so nothing special is required here. The second step is making the ermine frosting and adding the hazelnut spread (Nutella or similar) to it. Make sure the cupcakes are cooled completely before you start decorating.
Now comes the fun part, and that is decorating the adorable bat cupcakes. Pipe a generous swirl of the buttercream on top of each cupcake. Split the Oreo cookies in half and remove the filling. Break them neatly into two halves. These halves are going to be your Oreo wings.
Stick the wings into the buttercream and place one mini Oreo in the middle. The eye can be attached by adding a bit of the Oreo filling, or a little bit of buttercream works too. You can give them one eye or two eyes. You can see in the photos how it looks!
And that’s it! Perfect for Halloween parties!
You can also make these with different flavored cupcakes like the vanilla cupcakes or even with strawberry cupcakes, but they will be even less spooky!
Yes! You can bake the cupcakes a day or two in advance. Store them undecorated in an airtight container at room temperature. Add the buttercream and decorations right before serving for the best look and texture.
Once decorated, it’s best to eat them the same day. If needed, store them in a covered container at room temperature for up to 1 day. Longer than that and the Oreo “wings” may soften.
You can freeze the plain, undecorated cupcakes. Wrap them well in plastic wrap and place them in a freezer bag or airtight container. They’ll keep for up to 3 months. Let them thaw at room temperature before decorating.
No – if you don’t like hazelnut spread, simply replace it with extra cocoa powder or melted chocolate to flavor the buttercream.
Twist gently to open them, or use a thin knife to help separate the cookies. Having a few extra Oreos on hand is always a good idea in case some break.
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