Still looking for a fun Halloween treat? Then check out these vampire bat cupcakes. They look super cute and taste amazing. This is a perfect treat for all chocolate lovers among you.
Chocolate cupcakes topped with chocolate ganache, wings made of Oreo cookies and candy eyes. They are easy to decorate and perfect for a fun Halloween baking with friends or family. These cute faces will certainly put a smile on everyone’s face!
For more inspiration, feel free to check out my Spider Cookies or my Halloween Oreo Pops as well. So cute, spooky and delicious.
Tools & Equipment
- 12-cup muffin pan
- Cupcake liners
- Cutting board
- Ice scream scoop
- Large bowl
- Liquid measuring cup
- Medium bowl
- Paring knife
- Piping bag with star-shaped tip
- Plastic wrap
- Silicone spatula
- Small pot
- Stand mixer fitted with paddle and whisk attachment
- Whisk
- Wire rack
Recipe Tips
Make Ahead: You can make the cupcakes and the chocolate ganache 1 day in advance. Keep cupcakes covered tightly at room temperature and the ganache covered in the fridge. Finish the cupcakes the day of serving.
Cocoa Powder: Use natural cocoa powder, not dutch-processed cocoa powder for this recipe. Using the wrong cocoa can result in bitter soapy flavor or sunken cupcakes.
Chocolate Ganache: Let the ganache sit at room temperature to cool and thicken. It will fully cool within 2 hours or place it in the fridge to speed this up, but stir it a couple of times as it sets in the fridge so it remains even and smooth. Let it sit at room temperature for 1 hour before you beat it in the stand mixer.
Directions – How to Make Vampire Bat Cupcakes
Ingredients for the Cupcakes
- All-purpose flour (550)
- Baking Powder
- Butter
- Cocoa Powder
- Eggs
- Granulated sugar
- Oreo Cookies
- Salt
- Sour Cream
- Water
Make the Cupcakes
Preheat the oven to 180°C/350°F. Line a 12-cup muffin pan with cupcake liners. Twist Oreo cookies against each other to separate the two halves. Scrape down the filling of the cookies.
In a medium bowl whisk together flour, baking powder and salt. Warm the water in a liquid measuring cup in the microwave. Add cocoa powder in 3 parts and whisk until smooth.
In the bowl of a stand mixer beat butter and sugar on medium-high until light and fluffy, for about 2 minutes. Add the eggs, one at a time, and beat on medium-high until combined, for about 1 minute each.
Stir in cocoa mixture on medium speed until smooth, for about 1 minute. Add sour cream and cookie filling, beat on medium speed until combined, for about 1 minute.
Add the dry ingredients and beat on low speed until just combined, for about 45 seconds. Place the batter evenly into the liners.
Bake cupcakes for 15-20 minutes. Remove the pan from the oven, let cupcakes cool in the pan for 10 minutes. Release cupcakes from the pan and cool completely on a wire rack.
Ingredients for the Chocolate Ganache
- Heavy Cream
- Semi-sweet chocolate chips
Make the Ganache
Place chocolate chips in a heatproof bowl. Heat heavy cream over medium heat until it begins to simmer. Remove from the heat and pour over chocolate, then let it sit to soften the chocolate, for about 1 minute .
Stir slowly with a silicone spatula until the chocolate has melted. Let sit at room temperature to cool and thicken, for about 2 hours (or place in the fridge overnight, see tip above).
In the bowl of a stand mixer fitted with the whisk attachment beat the ganache on medium-high speed until light and fluffy, for about 4 minutes.
Assemble Vampire Bat Cupcakes
Fill the chocolate ganache into a piping bag with a large star-shaped tip and pipe onto the muffins.
Carefully cut the cookies in half and place them as wings in the frosting. Decorate with candy eyes.
Storing and Freezing Instructions
Storage: You can keep leftover cupcakes covered tightly in the fridge for up to 3 days. Let come to room temperature before serving. You can store the ganache covered tightly in the fridge for up to 5 days.
Freezing Instructions: You can freeze frosted or unfrosted cupcakes in an airtight container for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving. You can freeze cold ganache covered tightly for up to 3 months. Thaw in the fridge. To rewarm or thin out again, stir constantly over low heat on the stove in a heatproof bowl placed over a pot of simmering water. Don’t let the bottom of the bowl touch the water.
My Summary for Vampire Bat Cupcakes
Difficulty: Simple.
Taste & Texture: The cupcakes taste chocolaty but are not too sweet and have a fluffy texture. The frosting is very creamy, rich and super chocolaty. A dream for any chocoholic.
Time: Making the cupcake batter takes about 30 minutes. Baking time is 15-20 minutes. Making the chocolate ganache takes about 10 minutes. Cooling time is about 2 hours. For finishing the ganache and assembling the cupcakes you need about 15 minutes.
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