Oreo Halloween Bat Cupcakes
#oreo #halloweenrecipes #cupcakes
These Oreo Halloween Bat Cupcakes are so easy to make, even a beginner could make them by following this tutorial. Easy to make, quick to bake, taste delicious and look delightful.
Halloween Party Food playlist:
*Oreo Bat Halloween Bat Cupcakes Recipe*
*Timings.*
• Prep Time: 5 mins.
• Cook Time: 20 mins.
• Total Time: 25 mins.
*Servings.*
The recipe will make 12 cupcakes.
*Ingredients.*
_For the chocolate cupcakes:_
• ¾ cup + 1 tbsp (175g/7oz) Butter (room temperature).
• ¾ cup + 2 tbsp (175g/7oz) Caster Sugar.
• ¾ cup (120g/4oz) Self-Raising Flour.
• 1 tsp Baking Powder.
• ¼ cup + 2 tbsp (40g/1½oz) Cocoa Powder.
• 3 Medium Eggs.
_For the buttercream frosting:_
• ¾ cup + 2 tbsp (200g/7oz) Butter (room temperature).
• 2¾ cups (400g/14oz) Icing Sugar/Powdered Sugar.
• 1 tsp Vanilla Extract.
• 1-2 tbsp Milk/Warm Water.
• Orange Gel Food Colouring (optional).
_For the decorations:_
• 12 Oreo Cookies.
• 6 Oreo Cookies with cream removed and each side cut in half.
• 24 Edible Eyes.
*Method.*
_To make the chocolate cupcake:_
1. Preheat the oven:
• Fan Oven: 160°C/320°F.
• Oven: 180°C/360°F.
• Gas Mark 4.
2. Line a cupcake tin with 12 cupcake cases.
3. Mix together the room-temperature butter, self-raising flour, baking powder, eggs, cocoa powder and caster sugar until smooth, taking care not to overmix.
4. Spoon the mixture evenly between the cupcake cases.
5. Bake in a preheated oven for 20 minutes.
6. When baked, allow them to cool on a wire rack.
_To make the buttercream frosting:_
1. Beat the room temperature butter until smooth and white in colour – this can take about 4 minutes.
2. Add in the icing sugar a couple of tablespoons at a time, making sure the icing sugar is fully incorporated before adding more and mixing again. 3. Repeat this process until all the icing sugar/powdered sugar is mixed in.
4. When all the icing sugar is fully mixed in, scrape down the sides of the bowl.
5. Add the vanilla extract, and 1 tablespoon of milk/warm water (if needed) and mix again for about 2 minutes.
6. If making orange buttercream remove half the white buttercream from the bowl and set it to one side.
7. Add the orange gel food colouring to the remaining buttercream and mix until the gel colour is fully combined. The amount of gel colour you add depends on how deep a colour you want.
_To decorate the cupcakes:_
1. Slather the buttercream on the cupcakes using a spoon or pipe a swirl of buttercream on the top.
2. I use a 1M Wilton tip to create a nice swirl effect.
3. Using a little melted chocolate, stick the edible eyes to the oreo cookies.
4. Pop the Oreo cookie in the centre of the buttercream and push it down.
Add half of an oreo cookie to each side to make the bat wings.
*Storage.*
• Store for up to 3-4 days in an airtight container at room temperature.
• Freeze for up to 3 months.
If you have any questions about this Oreo Halloween Bat Cupcake recipe then please leave me a comment and I will reply to you ASAP.
Happy Halloween Baking everyone!
Halloween Cupcakes FOUR Spooktacular Ways - Hot Chocolate Hits
Super easy Mummy Cupcakes, Brain Cupcakes, Spider-Web Cupcakes and Monster Cupcakes!
FULL WRITTEN RECIPE:
Things I used in this video:
- Candy eyes:
- Piping bags:
- #47 icing nozzle:
- #12 icing nozzle:
- Neon food coloring (green and pink):
Last video for Halloween fudge:
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Easy Halloween Bat Chocolate Cupcakes Recipe | The Sweetest Journey
Learn how to make decadent chocolate cupcakes decorated with bats for a perfect Halloween treat. ????????
Ingredients:
1 1/2 Cups All Purpose or Whole Wheat Pastry Flour (180g)
1 Teaspoon Baking Powder (5g)
1/2 Teaspoon Baking Soda (2.5g)
1/4 Teaspoon Salt (1.5g)
1/2 Cup Unsweetened Cacao Powder (40g)
1/2 Cup Granulated Sugar (32g)
1/3 Cup Oil *I used Olive Oil (80ml)
2 Eggs, Room Temperature
2/3 Cup Sour Cream or Plain Yogurt (150g)
1/2 Cup Milk or Milk Substitute (120ml)
2 Cups Chocolate Frosting
Black Gel Food Coloring
Chocolate Wafer Cookies
Candy Eyes
Directions:
1. In a bowl, whisk together the flour, baking powder, baking soda, salt, and cacao powder. Set aside.
2. In a mixing bowl, whisk together the sugar and oil until well combined. Whisk in the eggs, then whisk in the sour cream, mixing just until combined. Gradually add the dry ingredients to the mixture, alternating with the milk. Beat or whisk together just until smooth.
3. Line a muffin tin with paper liners. Fill each cup with batter. Option to insert a piece of dark chocolate into each cup, making sure to cover it with batter. Bake in a preheated oven at 350F for 15 to 20 minutes or until an inserted toothpick comes out clean. Remove cupcakes from pan and let cool completely before decorating.
4. Add black gel food coloring to the chocolate frosting until desired color forms. (The frosting might appear grey at first, but will darken with time.) Transfer frosting to a piping bag (or to a zip top bag and clip off the corner). Pipe the frosting onto each cupcake.
5. Leave 12 wafer cookies whole to form the body of the bat, and slice or break 12 other cookies in half to form wings. Place a small drop of frosting or cookie filling on the back of each candy eye and place 2 eyes on each bat body. Insert the bat bodies through the frosting on top of each cupcake. Then insert a wing behind the body and on each side into the cupcake itself.
| Makes 12 cupcakes.
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#Halloween #Recipe #Cupcakes #Bake #Baking #chocolate
Easy Chocolate Cupcakes with 4 Halloween decorating ideas
Easy Chocolate Cupcake dipped on chocolate ganache with 4 Halloween cupcake decorating ideas for your halloween party.
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Halloween chocolate cupcakes / 할로윈 초콜릿 컵케익을 만들어보았어요!
I came back with another Halloween dessert!
To be honest, I am not really satisfied with the quality of the video
(even though this was my second try!)
I just didn't want to be late any longer for a new video so I decided to post this.
Hopefully it's not too bad :p
Halloween chocolate cupcakes
ingredients
For ganache,
Dark chocolate 200g
35% Cream 200g
For cupcake sponge,
AP flour 120g
Cocoa powder 50g
Baking powder 1 tsp
Baking soda 1/2 tsp
Pinch of salt
Sugar 100g
Espresso powder 1/2 tsp (You can skip this!)
Milk 120g
Vegetable oil 50g
1 Egg
Hot water 120g
325F for 15 min
You can make around 25 mini cupcakes
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사실 촬영을 두번이나 했는데도, 영 마음에 들지 않는 영상이지만
(늘 촬영할 때마다 잘 만들고 싶은 욕심이 커져요 ㅋㅋ)
업로드 늦어지는 게 싫어서 그냥 올리기로 했어요.
영상 보시면 낮과 밤에 나누어서 만든 것 처럼 나오는데
사실 낮에 모든 걸 다 완성했었어요.
그런데 컵케익 모양이 마음에 안드는 거예요!
처음 만들 때 컵케익 머리를 안자르고 그냥 컵케익 위에 가나슈를 짰는데,
똥처럼 보이더라구요 (푸핫)
할로윈 버전인데 똥이 웬말. ㅋㅋ
그래서 다시 컵케익 머리를 자르고 가나슈 위에 올려보았더니
그나마.. 그나마 봐줄만한 것 같아요.
비슷하진 않지만 뭔가 이미지가 센과 치히로의 그 먼지 벌레들? 이 생각나더라구요.
아무튼 이렇게 할로윈 두번째 비디오를 마쳤습니다. 허허.
할로윈 초콜릿 컵케익
재료
가나슈
다크 초코릿 200g
휘핑 크림 200g
컵케익
중력분 120g
코코아 파우더 50g
베이킹 파우더 1 티스푼
베이킹 소다 1/2 티스푼
소금 한꼬집
설탕 100g
에스프레소 파우더 1/2 티스푼 (안넣으셔도 돼요!)
우유 120g
식용유 50g
계란 1개
뜨거운 물 120g
160도에서 15분간 구워주세요.
25개 정도의 미니 컵케이크를 만들 수 있어요.
CGI Snake by Chris Zabriskie is licensed under a Creative Commons Attribution license (
Source:
Artist:
[Egg-Free] Halloween Cupcakes | Chocolate Cupcake Recipe | Halloween Dessert Ideas | Baking Cherry
Egg-free Halloween cupcakes recipe. A fluffy chocolate cupcake made with black cocoa powder, filled with a delicious chocolate ganache, and topped with a creamy frosting. Just the perfect dessert idea for Halloween!
✓ Enable subtitles for your language in the video description.
0:00 - Intro
0:33 - Chocolate cake
2:47 - Chocolate ganache filling
3:42 - Chocolate decorations
5:08 - Cupcake frosting
8:12 - Eating these delicious cupcakes
#cupcake #dessert #Halloween
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→ [Egg-Free] CHOCOLATE TRUFFLE CUPCAKES:
→ VANILLA Cupcakes with CHOCOLATE Filling and STRAWBERRY Frosting:
→ CHOCOLATE TRUFFLE CUPCAKES RECIPE:
→ CAKE RECIPES:
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Ingredients:
For the Cake:
1 1/2 cups (180g) All-purpose flour
1/4 cup (22g) Black cocoa powder*
1 cup (200g) Granulated sugar
1 tsp (6g) Baking soda
1/4 tsp (1g) Salt
1 cup (240g) Plain yogurt** at room temperature
1/3 cup (75g) Vegetable oil (any flavorless vegetable oil like canola, corn, sunflower)
1/3 cup (80g) Warm milk
1 tsp (5g) Vanilla extract
*Black cocoa powder gives the cupcakes a black color and an Oreo-like taste. You can use other cocoa powder, but the result won’t be the same.
**The acidity of the yogurt reacts with the baking soda, so I suggest you don’t skip these two ingredients. You can add buttermilk instead (the batter will be thinner). Homemade buttermilk: 1 cup (240g) Milk + 1 Tbsp (15g) Vinegar or lemon juice.
For the Chocolate Filling:
115g (about 3/4 cup) Milk chocolate, chopped or chips
1/3 cup (80g) Heavy cream (bring to room temperature)
For the Chocolate Decorations:
About 60g of Dark chocolate, chopped or chips
For the Frosting:
2/3 cup (150g) Unsalted butter at room temperature
1 cup (135g) Powdered sugar
2/3 cup (150g) Cream cheese at room temperature
About 2 Tbsp Grape gelatin or your favorite flavor (sifted to remove any lumps)
Purple food coloring gel (optional)
- Yield: about 14 cupcakes
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