Blood-curdling Bat Cakes

Blood-curdling Bat Cakes

Category: Recipes

Halloween cupcakes perfect for little ghouls, goblins, and ghosts to make and devour. These Halloween chocolate cakes will have the kids swooping in for seconds.

Serves: 12 

Prep Time: 25 mins 

Cook Time: 30 mins 

A devilishly simple Halloween recipe guaranteed to yield mouth-watering Halloween cupcakes that will delight guests at your Monster’s Ball. (After all, even Dracula loved Halloween chocolate cake.)

What you'll need


  • 100g SPAR plain flour
  • 20g cocoa powder
  • 140g SPAR sugar
  • ½ tsp baking powder
  • 140g SPAR butter, at room temperature
  • 120ml SPAR whole milk
  • 1 SPAR egg
  • ¼ tsp vanilla extract
  • Chocolate sandwich biscuits or similar, to decorate
  • Small sweets, to decorate


For the buttercream

  • 100g milk chocolate
  • 200g SPAR butter, softened
  • 400g icing sugar
  • 5 tbsp cocoa powder
  • 2 tbsp SPAR milk


  1. Heat oven to 180°C/160°C fan/gas mark 4. Put the flour, cocoa powder, sugar, baking powder, a pinch of salt and the butter in a bowl and mix with a handheld electric whisk until everything is combined.
  2. Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture.
  3. Beat to combine and then add the remaining liquid and continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
  4. Spoon the mixture into the paper cases until approximately two-thirds full.
  5. Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the centre comes out clean.
  6. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
  7. Meanwhile, make the buttercream. Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn’t touching the water). Stir until melted, then leave to cool for 5 minutes.
  8. Mix the butter and icing sugar together with a fork, then with a wooden spoon. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth.
  9. Spoon the icing into a piping bag and pipe the buttercream in a swirl on top of each cupcake.
  10. Decorate with biscuits cut in half to make ‘wings’ and add sweets for the eyes and mouth.
  11. Enjoy your Halloween cupcakes! (Just make sure they’re devoured before sunrise.)


Tips & Tweaks:

Dairy free diet? No problem! You can veganise our diabolically delicious Halloween recipe by simply switching to dairy free alternatives such as almond milk and egg replacer. Just ensure that your chosen Halloween chocolate cake toppings are vegan!


Food Fact:

It used to be customary to perform dances, songs and plays in exchange for Halloween treats (known as “mumming”). You won’t need to dust off your dancing shoes for our Halloween cupcakes, but we won’t ever advise against throwing shapes at your Monster’s Ball.

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