Bat Cupcakes

• Prep50 min
• Cook20 min
• Total2 h 10 min
• Serves12

Ingredients

Chocolate cupcakes

• 125 g all-purpose flour (1 cup)
• 150 g sugar (3/4 cup)
• 40 g unsweetened cocoa powder (1/2 cup)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 120 g whole milk (1/2 cup)
• 55 g vegetable oil (1/4 cup)
• 1 tsp vanilla extract
• 120 g hot water or hot brewed coffee (1/2 cup)

Purple buttercream

• 225 g unsalted butter, softened (1 cup, 2 sticks)
• 420 g powdered sugar (3 1/2 cups)
• 30 g whole milk (2 tbsp)
• 2 tsp vanilla extract
• 1 pinch salt
• Purple gel food coloring

Chocolate bats

• 6 chocolate sandwich cookies
• 12 round chocolate candies or small chocolate truffles, about 2.5 cm (1 in)
• 24 mini chocolate chips
• 24 small candy eyes
• 30 g semisweet chocolate chips (3 tbsp)
• Orange sprinkles

Instructions

1. Preheat the oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners.
2. Place the flour, sugar, cocoa, baking soda, baking powder and salt in the mixing bowl and mix 10 sec/speed 4. Add the egg, milk, oil and vanilla and mix 15 sec/speed 4. Add the hot water and mix 10 sec/speed 3, then scrape the bottom with the spatula; the batter is thin.
3. Divide the batter among the liners, about 2/3 full, and bake for 18 to 20 minutes, until a toothpick in the center comes out with a few moist crumbs. Cool 5 minutes in the pan, then completely on a rack, about 1 hour.
4. For the wings, twist the cookies apart and scrape off the cream. Cut each cookie half in two with a serrated knife, so you have 24 half-moons. If you like, cut 2 small notches along each curved edge for a scalloped bat wing.
5. Melt the chocolate chips in a small bowl in the microwave in 20-second bursts, stirring each time. On each round chocolate candy, glue 2 mini chocolate chips, points up, for ears and 2 candy eyes on the front. Refrigerate 10 minutes to set.
6. Wash and dry the mixing bowl. Insert the butterfly whisk, add the butter and whip 2 min/speed 3.5, until pale. Add the powdered sugar, milk, vanilla and salt, put the measuring cup in place and whip 1 min/speed 3, then whip 2 min/speed 3.5, scraping down halfway. Add purple gel color and whip 20 sec/speed 3.5, until evenly purple.
7. Spoon the buttercream into a piping bag with a large open star tip, pipe a tall swirl on each cupcake and scatter orange sprinkles over it.
8. Set a bat body on top of each swirl. Push 2 wings into the frosting, one on each side of the body, with the straight edge on top, angled slightly up.
9. Serve, or keep the cupcakes in a closed container in the refrigerator and take them out 20 minutes before serving.

Tips

• Cookie halves cut more cleanly when cold. Make a few extra wings in case some break.
• Round chocolate candies and truffles can be a choking risk for toddlers. For little ones, skip the body and set 2 candy eyes and the wings right on the frosting.
• The bats keep 3 days in a closed container at room temperature, so you can make them ahead.
• Florida heat softens buttercream fast. Decorated cupcakes keep 2 days in the refrigerator; the cookie wings soften a little after that.