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!

  • 1 Hour 35 Minutes Total Time
  • 24 Servings

All You Need Is ...

For the cupcake

  • 1 box Betty Crocker™ Devil’s Food Cake Mix
  • 120ml vegetable oil
  • 230ml water
  • 3 medium free range eggs

For the decoration

  • 1 tub Betty Crocker™ Indulgent Chocolate Fudge Icing
  • 24 wafer thin dark chocolate digestive biscuits, cut in half with a serrated knife
  • 48 edible candy eyeballs
  • 48 red heart-shaped sugar sprinkles

Made with these Betty Crocker ™ products

Betty's Easy Steps Hide Images

Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Line 2 x 12-hole muffin trays with paper cupcake cases.

In a mixing bowl, stir the cake mix, oil, water and eggs gently together, then whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. Divide the mixture evenly between the cupcake cases. Bake both trays 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.

Frost the top of each cupcake with the icing, smoothing with a small palette knife. Push 2 biscuit halves into each cupcake to form wings. Gently attach 2 candy 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.

Betty's Tips

If you can’t find candy eyeballs then use white chocolate drops pressed into the icing, 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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