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!
How to make Halloween Vampire Bat Cupcakes…
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.
Recommended equipment & ingredients*
|Cupcake tin||Electric hand mixer||Piping bags|
|Black cupcake cases||Round piping nozzle||Candy eyes|
|White fondant||Black food colouring|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Halloween Cupcake recipes…
|Bleeding Brain Cupcakes||Slime Cupcakes||Halloween Graveyard Cupcakes|
Halloween Vampire Bat Cupcakes
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
- 24 Candy eyes
- 25 g White fondant
- 100 g Dark chocolate
- 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
- 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
- Pour into a piping bag and pipe wing shapes onto baking paper, aim for wide 'M' shapes, then leave to set
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with black paper cases
- To make the cupcakes, mix together the butter and caster sugar until smooth
- Add the eggs and milk, and whisk in
- Add the self raising flour, cocoa powder and baking powder and whisk in
- Add enough black food colouring to darken the batter, then fold in the chocolate chips
- 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
- 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
- Then add the black food colouring until you reach the desired shade
- 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
- Stick the candy eyes and fondant fangs on top
- Push the wings into each side of the buttercream
- Store in an airtight container in a cool place, eat leftovers within 3 days
If you like this, check out more of my Cupcake recipes!
Or you might like my Halloween recipes!
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