Spooky Bat Wing Cupcakes in 4 Easy Steps

Why You’ll Love This Recipe

I like how easy these cupcakes are to make—just one bowl for the batter and a quick decorating step to bring them to life. They’re moist, chocolatey, and kid-friendly, but also cute enough for adults to enjoy at a Halloween gathering. I also love that I can get them done in under 40 minutes, which makes them perfect for last-minute party prep.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 ½ cups all-purpose flour
1 cup granulated sugar
⅓ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup water
⅓ cup vegetable oil
1 tbsp white vinegar
1 tsp vanilla extract
12 Oreo cookies, split in half
Black frosting

Directions

1. Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.

2. In a bowl, whisk flour, sugar, cocoa powder, baking soda, and salt. Stir in water, oil, vinegar, and vanilla until smooth.

3. Pour batter into liners, filling each about ¾ full. Bake for 18–20 minutes until a toothpick comes out clean. Let cool completely.

4. Frost with black frosting. Press two Oreo halves into the frosting at an angle to form bat wings.

Servings and Timing

This recipe makes 12 cupcakes. Prep time is 15 minutes, bake time 20 minutes, for a total of 35 minutes.

Variations

I sometimes use chocolate sandwich cookies with orange filling for a festive Halloween twist. If I want extra richness, I add mini chocolate chips to the batter. For a more dramatic effect, I swirl in some red gel food coloring into the frosting or sprinkle edible glitter on top.

Storage/Reheating

I keep these cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 3 days. I let them come back to room temperature before serving for the best texture. They can also be frozen (without frosting) for up to 2 months, then thawed and decorated before serving.

FAQs

Can I make these cupcakes ahead of time?

Yes, I bake them a day ahead and frost them just before serving.

Do I need a mixer for the batter?

No, I just whisk everything together by hand—it’s quick and easy.

Can I use store-bought frosting?

Yes, I often use it for convenience and just tint it darker with gel food coloring.

How do I make the frosting extra black?

I use black gel food coloring, which gives a deep color without affecting texture.

Can I use gluten-free flour?

Yes, I use a 1:1 gluten-free flour blend, and they come out well.

What if I don’t have Oreos?

Any chocolate sandwich cookie works. I sometimes use chocolate wafers for thinner wings.

How do I keep the wings from falling off?

I press them firmly into the frosting and let the cupcakes sit in the fridge for 15 minutes so the frosting firms up.

Can I make these vegan?

Yes, since the cupcakes themselves are naturally dairy-free and egg-free, I just use vegan cookies and frosting.

Can I add filling to the cupcakes?

Yes, I sometimes hollow out the center and add chocolate ganache or raspberry jam for a surprise inside.

How do I transport these for a party?

I place them in a cupcake carrier and insert the wings after arriving to avoid breakage.

Conclusion

These spooky bat wing cupcakes are a Halloween favorite in my kitchen. They’re quick, festive, and delicious, with a fun cookie-wing decoration that always makes people smile. Whether for a school party, family gathering, or just a holiday baking night, I love how easy and impressive they are.