Bat Cupcakes, Cup cake with cookie
Bat Cupcakes. Are you preparing for Halloween? Give everyone a memorable Halloween. Here are some recipes.
Ingredients
Cake
- 1 box yellow cake mix with pudding in the mix Water, vegetable oil and eggs called for on cake mix box
Frosting and Decorations
- 20 drops yellow food color
- 1 container butter cream whipped ready-to-spread frosting
- 1 cup semisweet chocolate chips
- Pull-apart cherry licorice twists
Details
Serves: 24
Method
Step 1
Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs.
Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
Step 2
Stir food color into frosting until well blended; frost tops of cupcakes.
Step 3
Line large cookie sheet with waxed paper or cooking parchment paper. On another piece of paper, draw and cut out bat shape about 2½x1 inch.
Place shape under waxed paper. In small microwavable bowl, place chocolate chips. Microwave uncovered on High 1 minute; stir. Microwave in 15-second increments, stirring after each, until melted and smooth.
Place chocolate in small resealable freezer plastic bag; seal. Cut off tiny corner of bag. Squeeze chocolate onto waxed paper to make bat, filling in bat shape underneath as guide and making 24 bats.
Cut ¼-inch pieces of licorice; place on each bat for eyes. Refrigerate about 15 minutes or freeze about 5 minutes until set. Peel waxed paper from chocolate. Place 1 chocolate bat on top of each cupcake just before serving. Store loosely covered.
The cupcakes can be made several days ahead and frozen until 2 hours before decorating.
If you’re preparing for Halloween, Check ‘Chocolate Bat Cookies‘ and ‘Crusty Mummy Fingers’
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