Bat Cupcake
These delightful Bat Cupcakes combine rich chocolate flavor, a gooey surprise inside, and fun decorations, making them perfect for any festive occasion.
Ingredients
Cupcake Base
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Filling and Topping
- 1 cup chocolate spread (like Nutella)
- 1 cup chocolate frosting
- Black food coloring (optional)
- Candy eyes (for decoration)
Instructions
Preparation
- Prep your workspace and ingredients, ensuring your kitchen is organized and clean. Preheat your oven to 350°F (175°C).
Mix Dry Ingredients
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Mix Wet Ingredients
- In another bowl, whisk together melted butter, eggs, vanilla extract, and buttermilk until smooth.
Combine Ingredients
- Pour the wet ingredients into the bowl with dry ingredients and stir gently until just combined.
- Fill cupcake liners halfway with batter.
- Add a teaspoon of chocolate spread into the center of each filled liner.
- Top with more batter until liners are about ¾ full.
Bake
- Bake in the preheated oven for 18-20 minutes. Check with a toothpick for doneness.
Cool
- Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Frost and Decorate
- Once cooled, frost each cupcake with chocolate frosting. Use black food coloring to tint the frosting if desired and add candy eyes for decoration.
Notes
Store cupcakes at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to a week or freeze for 2-3 months. Reheat briefly if desired.