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–+ servings
Halloween Bat Cupcakes

Spooky Halloween Bat Cupcakes for a Fun Festive Treat

These Spooky Halloween Bat Cupcakes are a festive treat that everyone will love, featuring delightful flavors and fun decorations.
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 113 grams Unsalted Butter Use cold room temperature butter for the best texture.
  • 100 grams Granulated Sugar Provides sweetness; can replace with brown sugar for a chewier cookie.
  • 50 grams Brown Sugar Adds moisture and a hint of caramel flavor.
  • 1 teaspoon Vanilla Extract Pure extract gives a richer flavor to your cookies.
  • 1 Egg Acts as a binder to hold the cookies together; make sure it's at room temperature.
  • 127 grams All-Purpose Flour Essential for structure; use a gluten-free blend if desired.
  • 43 grams Black Cocoa Powder Delivers a deep chocolate flavor and eye-catching dark color.
  • 1 tablespoon Cornstarch Imparts a soft and chewy texture to your cookies.
  • 1 teaspoon Fine Sea Salt Enhances sweetness and brings out all the flavors.
  • 0.5 teaspoon Baking Soda Helps your cookies rise beautifully.
  • 0.25 teaspoon Baking Powder Adds extra lift for a lighter texture.
  • 85 grams White Chocolate Chips Adds a creamy sweetness; feel free to leave them out if desired.
  • 218 grams Halloween M&Ms Infuses festive flavor and color.
  • Edible Candy Eyeballs For that extra spooky touch; perfect for decorating.

Equipment

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

Method
 

Step-by-Step Instructions for Easy Double Chocolate Halloween Cookies
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a stand mixer, combine unsalted butter, granulated sugar, and brown sugar. Beat on medium speed for about 3 minutes until light and fluffy.
  3. Add vanilla extract and one room temperature egg to the creamed mixture. Mix well until fully combined.
  4. In a separate bowl, whisk together all-purpose flour, black cocoa powder, cornstarch, fine sea salt, baking soda, and baking powder.
  5. Gradually add the dry ingredients to the wet mixture in your stand mixer and mix until a slightly sticky dough forms.
  6. Gently fold in white chocolate chips and Halloween M&Ms.
  7. Using a large cookie scoop, drop balls of dough approximately 3 tablespoons in size onto the prepared baking sheets.
  8. Optional: Sprinkle additional M&Ms and white chocolate chips on top of each cookie before baking.
  9. Bake for 12 minutes until cookies are puffy but still soft to the touch.
  10. Cool cookies on baking sheets for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 100IUCalcium: 15mgIron: 1mg

Notes

These cookies are easy and fun to make, perfect for Halloween gatherings! Consider substituting seasonal candies for a variety of flavors throughout the year.

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