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Halloween Bat Cupcakes

Halloween Bat Cupcakes That Will Sweeten Your Spooky Night

These Halloween Bat Cupcakes are a delightful treat perfect for the spooky season, combining rich chocolate flavor with colorful M&Ms and candy eyeballs.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cupcakes
Course: Desserts
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1/2 cup unsalted butter softened at room temperature
  • 1/2 cup granulated sugar adds sweetness and structure
  • 1/4 cup brown sugar ensures moistness and a hint of caramel
  • 1 teaspoon vanilla extract enhances flavor profile
  • 1 large egg room temperature
  • 1 cup all-purpose flour provides essential structure
  • 1/2 cup black cocoa powder for deep color and distinctive flavor
  • 1 tablespoon cornstarch keeps cookies soft and tender
  • 1 teaspoon fine sea salt balances sweetness
  • 1/2 teaspoon baking soda acts as leavening agent
  • 1/4 teaspoon baking powder adds extra lift
For the Fun Add-ins
  • 1/2 cup white chocolate chips contributes sweetness
  • 1 cup Halloween M&Ms packed with color and crunch
  • edible candy eyeballs optional topping for festive look

Equipment

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

Method
 

Step-by-Step Instructions for Halloween Bat Cupcakes
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the egg and vanilla extract, mixing until well combined.
  4. In a separate bowl, whisk together the flour, black cocoa powder, cornstarch, sea salt, baking soda, and baking powder.
  5. Gradually add the dry ingredients to the wet mixture, mixing until a slightly sticky dough forms.
  6. Fold in the white chocolate chips and Halloween M&Ms.
  7. Scoop generous balls of dough onto the prepared baking sheets, leaving space between each.
  8. Top each dough ball with extra chocolate chips, M&Ms, or candy eyeballs if desired.
  9. Bake for about 12 minutes until puffed but still soft in the center.
  10. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 160kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 150IUCalcium: 20mgIron: 1mg

Notes

Refrigerate the dough for 30 minutes before scooping for thicker cookies. Watch closely to avoid overbaking.

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