These fun, spooky and slightly goofy bat cupcakes are perfect for Halloween! Super easy to make, bring kids into the kitchen for lots of fun decorating these chocolate Halloween cupcakes.
These bat cupcakes are equal parts cute, funny, and spooky — perfect for Halloween! They’re made with soft, chocolatey cupcakes topped with silky chocolate buttercream and decorated with little Oreo bats.
These Halloween bat cupcakes are super easy to make and kids can easily help bake and decorate them. They’re perfect for a Halloween party, school event, or simply a cozy afternoon activity where kids can get creative in the kitchen.
Oreos: Used to make the bat bodies and wings. Any sandwich cookie will work.
Candy eyes: Give the bats their cute and silly look. You can also pipe eyes using white and black royal icing.
Royal icing: Used as “glue” to attach the eyes.
How to Make Bat Cupcakes
Start by baking your chocolate cupcakes and let them cool completely before decorating. Make the buttercream following the recipe and fill it into a piping bag fitted with a star tip.
Cut off the bottom third of some Oreos with a sharp knife — these will be the bat bodies.
Twist apart some Oreos and use the cookie halves without cream. Cut each half in two to make bat wings.
Pipe a generous swirl of buttercream on your cupcakes. Press one Oreo bat body upright into the center, then add a wing on each side so they stick slightly into the frosting.
Make a quick royal icing. Dab a tiny bit onto each candy eye and stick them onto the Oreo bat body — tweezers make this easier!
The result? The cutest little bats, ready to steal the show on your Halloween dessert table!
Halloween Cupcakes as a Great Kids Activity
Bat cupcakes are a perfect baking activity for kids. My girls love decorating their own bats, and it’s so fun to see each cupcake take on its own personality. Some look adorable, others a little silly — and that’s exactly the point!
Set up a little decorating station with Oreos, candy eyes, and icing so kids can build and design their own bats.
Storage and Shelf Life
Chocolate cupcakes can be baked a day ahead and stored in an airtight container at room temperature. You can also bake them in advance and freeze for up to 3 months. The buttercream can be made 1–2 days ahead and stored in the fridge (re-whip before using).
Assemble the bats on the day you plan to serve them so the Oreos stay crisp and don’t absorb moisture from the frosting.
The decorated cupcakes will keep in the fridge for up to 1 day. Bring them out about 1 hour before serving so the buttercream softens and turns perfectly creamy again.
Frequently Asked Questions
Can I use something other than Oreos?
Yes! Any small sandwich cookie with cream filling will work.
Can kids help make them?
Absolutely! These are some of the most fun Halloween cupcakes for kids to make, since they get to attach the wings and eyes themselves.
Can I use another frosting instead of buttercream?
Yes, you can make a quick cocoa glaze with powdered sugar and cocoa, but buttercream gives the smoothest and most stable result.
Can the cupcakes be frozen?
Yes, the cupcakes (without frosting) can be frozen for up to 3 months. Let them thaw at room temperature before decorating.
Recipe
Easy Halloween Oreo Bat Cupcakes
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Fun Halloween cupcakes decorated with Oreo bats! Moist chocolate cupcakes topped with cocoa buttercream and the cutest little cookie bats.
In a large bowl, sift together the cocoa powder and flour to remove any lumps. Add sugar, baking powder, vanilla, and salt, and whisk until combined.
50 g cocoa powder, 150 g all-purpose flour, 200 g sugar, 1 tbsp baking powder, 1 tsp vanilla, ½ tsp salt
Add the egg, milk, and oil, and mix with a spoon — it doesn’t need to be completely smooth yet. Pour in the hot coffee and stir until you have a thin, even batter.
1 egg, 100 ml milk, 75 ml vegetable oil, 100 ml hot coffee
Divide the batter evenly into 12 cupcake liners placed in a muffin pan. Bake at 180 °C (356 °F) for 15–17 minutes. Check doneness with a toothpick — if it comes out clean, they’re done. Remove from the pan and let them cool completely on a wire rack before decorating.
Chocolate Buttercream
Prepare the buttercream following the instructions in my recipe for Chocolate Buttercream with Cocoa.
½ batch of my Chocolate Buttercream with Cocoa
Fill the frosting into a piping bag fitted with a star tip.
Royal Icing
Whisk together the powdered sugar and egg white until you have a smooth, slightly runny icing. This will act as “glue” for the candy eyes.
30 g powdered sugar, 1 tsp egg white
To Decorate
Cut off the bottom third of 12 Oreos with a sharp knife — these will be the bat bodies. Separate the remaining Oreos and use the cookie halves without cream. Cut each half in two to make bat wings.
24 Oreos
Pipe a generous swirl of chocolate buttercream onto the cooled cupcakes.
Press one Oreo bat body upright into the center of each cupcake. Insert one Oreo wing on each side of the body, gently pressing them into the frosting so they stay in place.
Dip the candy eyes into a little royal icing and “glue” them onto the Oreo bat body — tweezers make this step easier and more precise.
24 candy eyes
Notes
If serving the same day, store the cupcakes in an airtight container at room temperature.If serving the next day, store them in an airtight container in the fridge and let them sit out for about 1 hour before serving.
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Tag @bageglad på Instagram så jeg kan se og dele det du har lavet!
Hi, I’m Trine – home baker from Copenhagen, Denmark. “Bageglad” means happy to bake in Danish and I have been spreading this happiness on the blog since 2012. Today, it reaches more home bakers worldwide than I could ever have dreamed of! Thank you for visiting!
Hi, I’m Trine – home baker from Copenhagen, Denmark. “Bageglad” means happy to bake in Danish and I have been spreading this happiness on the blog since 2012. Today, it reaches more home bakers worldwide than I could ever have dreamed of! Thank you for visiting!
Prep Time 40 minutes 
Difficulty: Beginner
Yield: 12 cupcakes
