All Hallows’ Bat Cupcakes
This recipe is for my Halloween lovers! Its pure chocolatey goodness will be a big hit with the people you share it with.
I prefer to measure my ingredients in g (grams). It’s more accurate than cups. I use the Etekcity Food Kitchen Scale. I will also put the ingredients in cups. Here is a link to the metric conversions (I recommend adding it to your notes).
The first step is to read the recipe completely before beginning.
Place a rack in the center of the oven and preheat the oven to 350°F. Make sure to put cupcake liners in the cupcake baking tray. Set the baking tray aside.
Tip: Every oven has a different temperature, so a oven thermometer can come in handy. If the oven cooks unevenly, rotate the tray ⅔ of the way through cooking time.
Cake mix (recipe yields 18 to 24 cupcakes or two 8 inch cake pans):
236g (1 cup) water
120g (½ cup) whole milk (can also use half-and-half)
226g (1 cup) unsalted butter
100g (1 cup) Hershey’s, Natural Unsweetened Cocoa
250g (2 cups) all-purpose flour
200g (1 cup) granulated sugar
200g (1 cup) light-brown sugar
1 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 tsp of instant coffee or 1 tsp of freshly brewed coffee (optional)
184g (¾ cup) of Ricotta Cheese (part skim milk)
3 large eggs (room temperature)
2 tsp of pure vanilla extract
Steps:
1. Grab a medium-sized sauce pan and combine these ingredients:
236g (1 cup) water
120g (½ cup) whole milk
226g (1 cup) unsalted butter
100g (1 cup) Hershey’s, Natural Unsweetened Cocoa
Tip: 1 tsp of instant coffee or 1 tsp of freshly brewed coffee is optional but it gives the chocolate cake it’s richness and adds more flavor.
Once these ingredients are in the saucepan, put the saucepan on the stove top on medium-low heat and stir frequently until the butter melts. Once the butter has melted, increase the heat to medium and continue to stir constantly until it boils. Remove the saucepan from the heat and let it cool down for 15 minutes. While you let it cool down, you can prepare the dry ingredients.
This image shows the ingredients in the saucepan and you must continue stirring until the butter melts.
Once the butter melts, you have to increase the heat to medium and stir until the mixture boils. Take it off the heat and let it cool down for 15 minutes.
2. These dry ingredients must be sifted with a mesh strainer or a balloon whisk in a large mixing bowl:
250g (2 cups) all-purpose flour
200g (1 cup) granulated sugar
200g (1 cup) light-brown sugar
1 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
Once these ingredients are sifted, make sure to whisk it until combined. Whisk the chocolate mixture in the saucepan once more and pour into the flour mixture. Stir the mixture until it’s smooth.
All dry ingredients were sifted and then whisked to be combined.
Pour chocolate mixture over flour and whisk it until it’s completely smooth.
3. 184g (¾ cup) of ricotta cheese is then added to the mixture and stirred until it’s incorporated.
The ricotta cheese was added to the cake mix, and then stirred until incorporated and smooth.
4. 3 large eggs (room temperature) and 2 tsp of pure vanilla extract must be added to the mix, stir until it’s smooth.
The cake mix is complete and you can take a spatula to clean up the sides of the bowl and begin distributing the cake mix to the cupcake liners in the cupcake pan.
5. You can use a cookie scoop to distribute the cake mix into the cupcake liners (it’s recommended to use a 3 tbps (1.5oz) scoop for cupcakes).
The cupcakes are ready to be baked.
6. Bake the cupcakes until they bounce back completely (15 to 20 minutes). You can also test for doneness by inserting a wooden toothpick into the center of the cupcake. If the toothpick is clean after being removed, the cupcakes are ready to be taken out of the oven. Cupcakes need to cool for 5 to 10 minutes inside the pan and then transferred to a cooling rack for 30 to 90 minutes. It’s best if you wait longer because you don’t want the frosting to melt (and that’s a mess no one wants to deal with).
Frosting:
Bat bites:
Oreo sandwich cookies
Mini Reese’s cups
Left over frosting or we can use the Oreo filling
Steps:
1. In order to make the bat bites, we need to open the pack of Oreos, separate them and remove the filling. You can put the filling in a sandwich bag and set aside for a recipe I’ll be posting soon, or set aside so its used as the “glue” for the wings and the edible eyes.
2. Break the Oreos in half to create the bat wings.
3. Remove the wrappers from the mini Reese’s cups.
4. Put a little bit of frosting or Oreo Cream filling on the top half of the mini Reese’s cups and place the Oreo wings on them.
5. Add some frosting or a smudge of Oreo cream filling on the inner wings and place the edible candy eyes on top (make sure to press down gently so they stick into place.)
6. Place the bat bites on the cupcakes after you frost them with the vanilla buttercream.
If you tried the recipe, please take pictures and tag me on Instagram.
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