Halloween Vampire Bat Cupcakes

Halloween Vampire Bat Cupcakes

As much as I love Halloween I don’t actually like to be scared. Horror movies are not my thing, and you’d never find me in a Haunted House! Instead I like to have fun with it, and I think these Halloween Vampire Bat Cupcakes capture that perfectly! They are chocolate cupcakes filled with chocolate chips, then I’ve topped them with black chocolate buttercream, dark chocolate wings, candy eyes and fondant fangs. They’re simple to decorate and perfect for a fun Halloween baking session with your children, friends or family. Their cute goofy faces are sure to put a smile on anyone’s face!

Jump straight to the recipe!

To start I made the sponge by mixing together butter and sugar, whisking in eggs and milk, then whisking in cocoa powder and self raising flour. I also added some black food colouring and chocolate chips.

I divided the mixture between cupcake cases and baked them for 20 minutes, then left to cool.

To decorate I made a chocolate buttercream, chocolate wings and fondant fangs.

I assembled the cupcakes by piping the buttercream onto the sponge. I smoothed it out using a palette knife, then added candy eyes, the fondant fangs and the chocolate wings.

And the Halloween Vampire Bat Cupcakes are ready to party!

Tips for making the Halloween Vampire Bat Cupcakes:

– If you can’t get hold of candy eyes, you can make the eyes out of fondant. Using a round fondant plunger, or a round piping nozzle, cut a circle out of white fondant, then cut a smaller circle out of black fondant, use a little water to stick them together.
– If you can get hold of black candy melts, you could make the wings out of them so the colour of the bat is all black.
– To pipe the wings, pipe the outline first, then fill in the middle. Try and do them reasonably thick so they are less likely to snap or break.

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Halloween Vampire Bat Cupcakes
5 from 7 votes
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Halloween Vampire Bat Cupcakes

Yummy chocolate cupcakes with easy vampire bat decoration!

Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12
Author thebakingexplorer

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tbsp Milk
  • 150 g Self raising flour
  • 25 g Cocoa powder
  • 1/4 tsp Baking powder
  • 50 g Chocolate chips
  • Black food colouring

For the buttercream

  • 150 g Butter or baking spread
  • 260 g Icing sugar
  • 40 g Cocoa powder
  • 1 tbsp Milk
  • Black food colouring

For decoration

  • 24 Candy eyes
  • 25 g White fondant
  • 100 g Dark chocolate

Instructions

  1. Make the fondant fangs first so they can dry and harden. Roll out your white fondant on a smooth surface dusted with icing sugar, and cut strips about 1cm in width. Cut the strips up diagonally (sort of like bunting) to create the triangle shaped fangs. Leave out to dry

  2. Then make the chocolate wings. Melt the milk chocolate in the microwave, make sure to use a microwave safe bowl. Heat the chocolate for 30 seconds, stir it, then heat in 10 second bursts, stirring in between

  3. Pour into a piping bag and pipe wing shapes onto baking paper, aim for wide 'M' shapes, then leave to set

  4. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with black paper cases

  5. To make the cupcakes, mix together the butter and caster sugar until smooth

  6. Add the eggs and milk, and whisk in

  7. Add the self raising flour, cocoa powder and baking powder and whisk in

  8. Add enough black food colouring to darken the batter, then fold in the chocolate chips

  9. Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until a skewer inserted comes out clean. Put them on a rack to cool completely

  10. To make the buttercream, mix together the butter, cocoa powder and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the milk and mix until smooth

  11. Then add the black food colouring until you reach the desired shade

  12. Pipe the buttercream onto each cupcake using a piping bag fitted with a round nozzle, then smooth out the top with a palette knife. Or spread on with a spoon

  13. Stick the candy eyes and fondant fangs on top

  14. Push the wings into each side of the buttercream

  15. Store in an airtight container in a cool place, eat leftovers within 3 days

You can find more of my Cupcake recipes by clicking here!

Halloween Vampire Bat Cupcakes

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I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, Baking Crumbs hosted by Apply To Face Blog and Jo’s Kitchen Larder, and Fiesta Fridays hosted by Angie.

9 comments / Add your comment below

  1. 5 stars
    I’m totally with you Kat on the whole horror thing, not really my thing as I’m such a scaredy cat! I wouldn’t mind coming face to face with cute vampire bat like though! 🙂 They are super adorable and delicious! Thank you for sharing them with #BakingCrumbs 🙂

  2. 5 stars
    These cupcakes look delicious – and not too scary. They also look easy enough for children to get involved in making them – and, even better, they are chocolate too!!

  3. 5 stars
    Mega cute and goofy! Just adorable. My children would go potty for these not to mention me! How damn clever. Love the little chocolate wings. Thank you so much for sharing them with #BakingCrumbs

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