There I was, covered in chocolate and marshmallow fluff at 10 PM the night before my son’s Halloween party, piping little bat wings onto these cupcakes while trying not to eat all the ganache filling. Totally worth it when I saw the kids’ faces light up the next day! These Bat Cupcakes combine everything I love about s’mores – that rich chocolate, gooey marshmallow, and crunchy graham cracker texture – in one adorable Halloween package. The best part? They’re way easier to make than they look. Just wait till you see how the marshmallow topping puffs up like little ghost wings when you toast it lightly with a kitchen torch!
Table of Contents
Table of Contents
Why You’ll Love These Bat Cupcakes
These aren’t just any Halloween treats – they’re a chocolate lover’s dream with some seriously fun tricks up their sleeves:
- Rich chocolate flavor – The coffee in the batter makes the cocoa taste even deeper (don’t worry, you won’t taste coffee!)
- Surprise ganache center – That first bite revealing the oozy milk chocolate filling gets me every time
- Fluffy marshmallow clouds – Toasted lightly for that authentic campfire s’mores vibe
- Instant Halloween magic – The graham cracker “dirt” and bat wing designs make decorating a breeze
And here’s my favorite part – they taste even better than they look, which is saying something when you see those cute little bats!
Ingredients for Bat Cupcakes
Grab your favorite mixing bowls – here’s everything you’ll need to make these spooktacular treats. I’ve grouped them by component so you can prep like a pro (and avoid that frantic pantry search mid-recipe!).
For the Chocolate Cupcakes:
- 1 1/2 cups all-purpose flour (190g), sifted – trust me, sifting makes all the difference!
- 1/4 cup unsweetened cocoa powder (31g) – I use Dutch-processed for that deep chocolate flavor
- 1 tsp baking soda – check the date on your box!
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt – skip the iodized stuff here
- 1/2 cup canola oil (107g) – or any neutral oil you have
- 1 cup brewed coffee – cold or room temp (secret flavor booster!)
- 1 tbsp white vinegar – yes, really!
- 2 tsp vanilla extract – the good stuff, not imitation
- 1 cup granulated sugar (200g)
For the Milk Chocolate Ganache Filling:
- 1 1/3 cups milk chocolate, chopped (226g) – I like Ghirardelli or Guittard
- 1/2 cup heavy cream (170g) – don’t sub milk here
For the Chocolate Buttercream:
- 1/2 cup unsalted butter, room temperature (113g) – soft but not melted
- 1 1/2 cups powdered sugar, sifted (190g) – lump-free is key
- 2 tbsp cocoa powder – sift this too!
- 1/3 cup of your cooled ganache – save the rest for filling
For the Marshmallow Frosting:
- 2 egg whites – about 60g, room temperature
- 1/2 cup granulated sugar (100g)
- 1/4 tsp cream of tartar – helps stabilize the peaks
- 1/8 tsp fine sea salt – just a pinch
For Decorating:
- 50g graham cracker crumbs (about 4 crackers) – smash them in a bag for stress relief!
- Black icing or chocolate for bat details – optional but so cute
Pro tip: Measure everything before you start – I learned this the hard way after realizing I was out of cocoa powder mid-recipe once. Not my finest kitchen moment!
How to Make Bat Cupcakes
Alright, let’s get baking! I promise these Bat Cupcakes come together easier than you think – just follow these steps and you’ll have a batch of spooky-delicious treats in no time. The secret is working in stages so everything comes together perfectly.
Preparing the Chocolate Cupcake Batter
First things first – preheat that oven to 350°F and line your cupcake pan with those cute Halloween liners. Now, grab two bowls – one for dry ingredients, one for wet. Sift together the flour, cocoa powder, baking soda, baking powder, and salt. In the other bowl, whisk the oil, coffee, vinegar, vanilla, and sugar until smooth.
Here’s the important part – pour the wet into the dry ingredients and stir just until combined. I mean it – stop mixing the second you don’t see flour streaks! Overmixing makes tough cupcakes, and nobody wants that. Fill each liner about 2/3 full (I use an ice cream scoop for perfect portions) and bake for 15-20 minutes until a toothpick comes out clean.
Making the Milk Chocolate Ganache
While those cupcakes cool, let’s make that dreamy ganache filling. Chop your chocolate nice and fine – smaller pieces melt smoother. Heat the cream until it’s steaming hot but not boiling (I microwave it for 45 seconds), then pour it over the chocolate. Let it sit for 2 minutes – this is crucial for proper melting!
Now gently whisk from the center outward until you’ve got this silky, glossy chocolate heaven. Resist the urge to dive in with a spoon! Let it cool at room temp for about 30 minutes until thick but still spreadable. Pro tip: If you’re impatient like me, pop it in the fridge for 10 minutes, stirring every few minutes.
Whipping the Marshmallow Frosting
Save this step for last – marshmallow frosting is best used fresh! Combine egg whites, sugar, cream of tartar and salt in a heatproof bowl. Set it over a pot of simmering water (don’t let the bowl touch the water!) and whisk constantly for 3-4 minutes until the sugar dissolves and it’s frothy.
Now transfer to a stand mixer and whip on high for 5-7 minutes until you’ve got stiff, glossy peaks that hold their shape when you lift the whisk. It should look like fluffy clouds! If it starts deflating, you might have under-whipped – just beat it a bit longer.
Assembling the Bat Cupcakes
The fun part! Use a small spoon or piping tip to carve out a little center from each cooled cupcake (save those crumbs for snacking!). Fill each hole with about a tablespoon of ganache. Now pipe or spread the chocolate buttercream in a circle around the edges.
Sprinkle graham cracker crumbs over the buttercream – this is your “dirt” layer. Pipe or spoon marshmallow frosting in the center, creating little peaks that look like bat wings. If you’ve got a kitchen torch, lightly toast the tops for that campfire effect. Finish with bat details using black icing or melted chocolate if you’re feeling fancy!
Stand back and admire your handiwork – these Bat Cupcakes are ready to steal the show at any Halloween gathering!
Print
Scary Delicious Bat Cupcakes with Marshmallow Wings
Decadent chocolate cupcakes filled with milk chocolate ganache, topped with creamy buttercream and marshmallow frosting, inspired by the classic flavors of s’mores.
- Total Time: 1 hour 30 minutes (includes cooling)
- Yield: 12 cupcakes 1x
Ingredients
- 1 1/2 cups all-purpose flour (190g)
- 1/4 cup unsweetened cocoa powder (31g)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup canola oil (107g)
- 1 cup brewed coffee
- 1 tbsp white vinegar
- 2 tsp vanilla extract
- 1 cup granulated sugar (200g)
- 1 1/3 cups milk chocolate, chopped (226g)
- 1/2 cup heavy cream (170g)
- 1/2 cup unsalted butter, room temperature (113g)
- 1 1/2 cups powdered sugar, sifted (190g)
- 2 tbsp cocoa powder
- 2 egg whites
- 1/2 cup granulated sugar (100g)
- 1/4 tsp cream of tartar
- 1/8 tsp fine sea salt
- 50g graham cracker crumbs (about 4 crackers)
Instructions
- Preheat oven to 350°F. Prepare cupcake pan with liners.
- Sift dry ingredients together in a bowl.
- Mix wet ingredients in another bowl, then combine with dry ingredients.
- Divide batter evenly and bake for 15-20 minutes.
- Make ganache by pouring hot cream over chopped chocolate, then whisk until smooth.
- For buttercream, cream butter, then mix in cooled ganache and remaining ingredients.
- Make marshmallow frosting by whisking egg white mixture over simmering water, then whipping to stiff peaks.
- Fill cupcakes with ganache, pipe buttercream on top, and sprinkle with graham cracker crumbs.
- Top with marshmallow frosting and optionally toast with a kitchen torch.
Notes
- Let ganache cool completely before using.
- Make marshmallow frosting last for best results.
- Store cupcakes in the fridge for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 32g
- Sodium: 220mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Tips for Perfect Bat Cupcakes
Want your Bat Cupcakes to turn out just like mine? Here are my hard-earned secrets from many batches (and a few kitchen disasters!):
- Chill that ganache – Let it cool until thick but still spreadable (about 30 mins). Too warm and it’ll ooze everywhere!
- Butter temperature matters – For the smoothest buttercream, your butter should be room temp – soft enough to dent when pressed, but not greasy.
- Whip it good – Don’t skimp on the marshmallow frosting whipping time. Stiff peaks mean those cute bat wings will hold their shape.
- Toast carefully – If using a torch, keep it moving to avoid burnt marshmallow patches. A light golden color is perfect!
Bat Cupcakes Variations
One of my favorite things about this recipe is how easily you can mix it up! Here are some delicious twists I’ve tried over the years – some born from pantry shortages (whoops) and others from pure craving-induced creativity:
Chocolate Lover’s Dream
Swap the milk chocolate ganache for dark chocolate if you prefer something richer. I use 70% cacao bars chopped fine – the slight bitterness balances the sweet marshmallow perfectly. You could even do half dark, half milk chocolate for the best of both worlds!
Peanut Butter Twist
Oh my goodness – try replacing half the buttercream with creamy peanut butter. The salty-sweet combo with the chocolate and marshmallow is insane! Just mix equal parts peanut butter and buttercream until smooth. Bonus: drizzle some melted peanut butter over the finished cupcakes for extra flair.
Dietary-Friendly Options
Need to adapt these for allergies or preferences? No problem! Here’s what’s worked for me:
- Gluten-free: Use a 1:1 gluten-free flour blend instead of all-purpose. Bob’s Red Mill works great!
- Dairy-free: Substitute coconut oil for butter in the buttercream and coconut milk for the heavy cream in the ganache.
- Egg-free marshmallow: Use aquafaba (chickpea liquid) instead of egg whites – 3 tbsp per egg white, whipped the same way.
Seasonal Twists
These aren’t just for Halloween! Change up the decorations for other holidays:
- Winter: Top with crushed candy canes and call them “Reindeer Cupcakes”
- Valentine’s: Use heart-shaped sprinkles instead of bat wings
- Easter: Swap graham crumbs for toasted coconut and add jellybean “eggs”
The possibilities are endless – once you’ve mastered the basic recipe, have fun making it your own! Just promise me one thing: whatever variations you try, don’t skip that marshmallow topping. It’s the soul of these cupcakes!
Storing and Serving Bat Cupcakes
These Bat Cupcakes disappear fast at my house (usually before they even make it to the fridge!), but if you need to store them, here’s how to keep them fresh:
- Refrigerate for freshness: The ganache and marshmallow mean these cupcakes need refrigeration. Store in an airtight container for up to 5 days.
- Revive the marshmallow: If the topping deflates, just give it a quick toast with your kitchen torch before serving – it’ll puff right back up!
- Freezing option: You can freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the fridge, then add fresh toppings.
For serving, I love pairing these with:
- A steaming mug of coffee – the bitterness balances the sweetness perfectly
- Vanilla ice cream for an over-the-top dessert (trust me on this one)
- Hot chocolate at kids’ parties – double the chocolate fun!
Pro tip: Bring refrigerated cupcakes to room temp for 15 minutes before serving – the flavors really pop when they’re not ice cold!
Bat Cupcakes FAQs
Over the years, I’ve gotten so many questions about these Bat Cupcakes (and made every mistake possible while figuring them out!). Here are the answers to the big ones that pop up most often:
Can I use store-bought frosting instead of making my own?
Listen, we’ve all been in that “OMG the party starts in an hour” panic! While homemade buttercream and marshmallow frosting make these extra special, you can use store-bought in a pinch. Grab chocolate frosting for the base and marshmallow fluff for the topping. But heads up – the texture won’t be as light, and you’ll miss that glorious toasty flavor from fresh whipped marshmallow. If you’re short on time, I’d at least make the simple ganache filling – it takes 5 minutes and makes all the difference!
How do I prevent soggy cupcakes?
Oh man, I learned this one the hard way after a batch of sad, mushy cupcakes! The key is letting them cool completely before adding any fillings or frostings. I pop mine on a wire rack for at least an hour. Also – if you’re filling with ganache, make sure it’s thickened to a spreadable consistency (like peanut butter) before piping it in. Too runny = cupcake sponge disaster!
My marshmallow frosting keeps deflating – help!
Been there, cried over that! The usual culprits are:
- Not whipping enough: Keep beating until you get stiff peaks that stand straight up when you lift the whisk
- Grease in the bowl: Even a tiny bit of oil or yolk can ruin the fluff – wipe everything down with vinegar first!
- Humidity: On really damp days, add an extra 1/4 tsp cream of tartar to stabilize it
If it starts falling, you can sometimes save it with another minute of whipping, but work fast!
Can I make these ahead of time?
Absolutely! Here’s my make-ahead game plan:
- Bake cupcakes and freeze (unfrosted) up to a month in advance
- Make ganache 3 days ahead and keep refrigerated
- Wait to make the marshmallow topping until the day of – it only takes 10 minutes!
Assemble everything a few hours before serving and they’ll taste fresh as can be.
No kitchen torch – how else can I toast the tops?
No worries! Crank your oven to broil, place the frosted cupcakes on a baking sheet, and watch them like a hawk for 30-60 seconds until golden. Or get creative – I’ve used long matches, a fireplace lighter, even held them briefly over a gas burner (carefully!!). The marshmallow puffs up so prettily however you toast it!
Nutritional Information
Okay, let’s be real – we’re not eating Bat Cupcakes for their nutritional value! But since I know some folks like to keep track (or need to for dietary reasons), here’s the general breakdown per cupcake. Just remember – these are estimates and will vary based on your exact ingredients and how generously you frost them!
- Calories: About 380 per cupcake
- Fat: 19g (8g saturated from all that delicious butter and chocolate)
- Carbs: 52g (mostly from the sugar and flour – worth every bite!)
- Protein: 4g (thank you, eggs and milk products!)
For my fellow calorie-counters – I always say one of these rich cupcakes is plenty satisfying! But if you’re serving them at a party, I won’t judge if you “accidentally” eat two… or three. Just don’t tell your fitness tracker!
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