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Halloween Bat Cupcakes

Halloween Bat Cupcakes That Are Spooktacularly Delicious

These Halloween Bat Cupcakes are delightfully chocolatey cookies that evoke the spirit of childhood Halloweens.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter Provides richness and moisture; margarine can be a substitute if needed.
  • 3/4 cup Granulated Sugar Adds sweetness and helps achieve the right cookie texture.
  • 3/4 cup Brown Sugar Contributes moisture and a hint of molasses flavor; light brown can be used instead.
  • 1 tbsp Vanilla Extract Boosts the overall flavor profile of the cookies.
  • 1 large Egg Binds ingredients and adds additional moisture; use one at room temperature for best results.
  • 2 cups All-Purpose Flour Forms cookie structure; gluten-free blend works as an alternative.
  • 1/2 cup Black Cocoa Powder Adds a deep chocolate flavor; Dutch-process may yield a lighter cookie.
  • 1 tbsp Cornstarch Softens the cookie texture for that ultimate chew.
  • 1/2 tsp Salt Enhances flavor; opt for fine sea salt for better dispersion.
  • 1 tsp Baking Soda Ensures that cookies rise effectively; avoid substituting with baking powder.
  • 1/2 tsp Baking Powder Adds extra leavening for a soft, fluffy cookie texture.
For the Mix-ins
  • 1 cup White Chocolate Chips Adds a creamy sweetness; chunks can be substituted.
  • 1 cup Halloween M&Ms Provide fun colors and festive flair; can use standard M&Ms.
  • Edible Candy Eyeballs Optional decor that enhances the Halloween theme.

Equipment

  • Stand mixer
  • baking sheets
  • parchment paper
  • cookie scoop
  • mixing bowls

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a stand mixer, combine the unsalted butter, granulated sugar, and brown sugar. Beat on medium speed for about 3 minutes until light and fluffy.
  3. Add the vanilla extract and one room-temperature egg to the mixture. Mix on medium speed until combined, about 1-2 minutes.
  4. In a separate bowl, whisk together the all-purpose flour, black cocoa powder, cornstarch, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients into the wet mixture, stirring just until a sticky dough forms, about 1-2 minutes.
  6. Gently fold in the white chocolate chips and colorful Halloween M&Ms.
  7. Using a cookie scoop, drop generous tablespoons of dough onto the prepared baking sheets, leaving at least 2 inches between each ball.
  8. Dot the tops with extra white chocolate chips and sprinkle on candy eyeballs.
  9. Bake for 10-12 minutes until puffy but still soft in the center.
  10. Let cookies cool on the baking sheets for 5 minutes before transferring them to wire racks for complete cooling.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer, up to 3 months.

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