Batty chocolate cupcakes for Halloween

These easy cupcakes are fudgy, cute and deliciously scary – perfect for a Halloween party.

Batty chocolate cupcakes recipe
Ingredients for cupcakes
  • Chocolate Batty Cupcakes1 (15.25- to 16.5-ounce) package devil’s food chocolate cake mix
  • 1-1/4 cups buttermilk*
  • 1/2 cup Land O Lakes Butter, softened
  • 3 Land O Lakes Eggs
Ingredients for frosting
  • 1/2 cup Land O Lakes Butter
  • 3 cups powdered sugar
  • 2/3 cup unsweetened cocoa
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla
  • 4 to 5 tablespoons milk
  • 24 chocolate kiss-shaped candies, unwrapped
  • Black decorator gel
  • Red cinnamon candies
  • Sliced almonds
  • 1 (9-ounce) package fancy chocolate wafers
  • Nonpareils/sprinkles

Heat oven to 350 F. Place paper baking cups into 24 muffin pan cups; set aside.

Combine all cupcake ingredients in bowl; beat at medium speed until well mixed.

Spoon batter evenly into prepared muffin pan cups 2/3 full. Bake 20-22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pans; remove to cooling rack. Cool completely.

Melt 1/2 cup butter in 3-quart saucepan over low heat. Remove from heat; stir in powdered sugar, cocoa, corn syrup, vanilla and enough milk for desired spreading consistency. Frost cooled cupcakes.

Place 1 candy kiss at an angle on cupcake for bat head. Attach 2 red cinnamon candies for eyes using decorator gel. Add 2 sliced almonds for ears.

Cut chocolate wafers in half with sharp knife. Pipe straight edges with decorator gel; dip in nonpareils. At serving time, place wafer halves into cupcakes for wings.

Icing and frosting recipes for Christmas cookies

*Substitute 4 teaspoons vinegar or lemon juice and enough milk to equal 1-1/4 cups; let stand 5 minutes.

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