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Chocolate Batty Cupcakes

Chocolate Batty Cupcakes

These easy cupcakes are fudgy and deliciously scary!

Read the Story Behind the Recipe

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1 hr 15 min
Prep Time
02 hrs 05 min
Total Time



1 (15.25- to 16.5-ounce) package devil’s food chocolate cake mix

1 1/4 cups buttermilk  

1/2 cup Land O Lakes® Butter, softened

3 large Land O Lakes® Eggs


1/2 cup Land O Lakes® Butter

3 cups powdered sugar

2/3 cup unsweetened cocoa

2 tablespoons light corn syrup

1 teaspoon vanilla extract

4 to 5 tablespoons milk


24 chocolate candy pieces, unwrapped

Black decorator gel

Red cinnamon candies

Sliced almonds

1 (9-ounce) package fancy chocolate wafers



 *Substitute 4 teaspoons vinegar or lemon juice and enough milk to equal 1 1/4 cups; let stand 5 minutes.

How to make

  1. STEP 1

    Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.

  2. STEP 2

    Combine all cupcake ingredients in bowl; beat at medium speed until well mixed.

  3. STEP 3

    Spoon batter evenly into prepared muffin pan cups 2/3 full. Bake 20-22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pans; remove to cooling rack. Cool completely.

  4. STEP 4

    Melt 1/2 cup butter in 3-quart saucepan over low heat. Remove from heat; stir in powdered sugar, cocoa, corn syrup, vanilla and enough milk for desired spreading consistency. Frost cooled cupcakes.

  5. STEP 5

    Place 1 candy piece at an angle on cupcake for bat head. Attach 2 red cinnamon candies for eyes using decorator gel. Add 2 sliced almonds for ears.

  6. STEP 6

    Cut chocolate wafers in half with sharp knife. Pipe straight edges with decorator gel; dip in nonpareils. At serving time, place wafer halves into cupcakes for wings.

Read the Story Behind the Recipe

Tip #1

Chocolate Batty Cupcakes How-To Video/Video by Virtutrix <

Tip #2

- If you attach cookie wings too early they will absorb moisture from frosting and break.

Tip #3

- A spring-loaded ice cream or cookie scoop can be used to place batter into paper baking cups.

Tip #4

- If frosting is too dry to spread, beat in additional milk, 1 teaspoon at time, until creamy.

Tip #5

Read more about this recipe on Recipe Buzz® Blog.

Nutrition (1 cupcake without candies)

290 Calories
13 Fat (g)
60 Cholesterol (mg)
340 Sodium (mg)
42 Carbohydrates (g)
2 Dietary Fiber
4 Protein (g)
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