Bat Cupcakes

When these delicious double chocolate Halloween bat cupcakes come flying to the table they will disappear in no time!

Difficulty Level

Bat Cupcakes

When these delicious double chocolate Halloween bat cupcakes come flying to the table they will disappear in no time!

  • 1hr 35min Total Time
  • 24 Servings

Ingredients

For the cupcake

  • 1 box Betty Crocker™ Super Moist™ Devil’s Food Cake Mix
  • 1/3 cup (80ml) vegetable oil
  • 3/4 cup (180ml) water
  • 3 extra large eggs

For the decoration

  • 1 tub Betty Crocker™ Creamy Deluxe™ Chocolate Fudge Frosting
  • 24 dark chocolate digestive thins, cut in half with a serrated knife
  • 48 edible eyeballs
  • 48 red heart-shaped sugar sprinkles

Instructions Hide Images

Preheat the oven to 180°C (160°C fan forced). Line 2 x 12-hole muffin pans with paper cupcake cases.

Open the cake box, remove enclosed frosting sachet and reserve for another use. Put the cake mix in a large mixing bowl and add the oil, water and eggs. Whisk (by hand or with an electric mixer) for 2-3 minutes, until smooth and creamy. Divide the mixture evenly among the cupcake cases. Bake both pans together in the oven for 18-22 minutes. Remove from the oven and carefully transfer the cupcakes to a wire rack to cool completely; about 30 minutes.

Cover the top of each cupcake with the frosting, smoothing with a small palette knife. Push 2 digestive thin halves into each cupcake to form wings. Gently attach 2 eyeballs to each cupcake and 2 heart-shaped sprinkles (pointed-side out) to resemble fangs. Serve immediately or keep in a cool place for up to 2 days.

Expert Tips

If you can’t find edible eyeballs then use white chocolate chips pressed into the frosting, pointed-side down, and dot with black writing icing.

Add 75g dark or white chocolate chips to the cake mixture for an even more chocolate-y flavour! 

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