We hope you all had a nice Halloween – however you’ve spent it this year! As things are a little different in 2020, we thought we should cheer you up with this cute and „spooky“ recipe of bat & spider Halloween cupcakes.

As you know: after Halloween is before Halloween so you can never be too early to prepare for the next one.

With a lot of love for the details, these little bats and spiders will be the highlight of every Halloween buffet. Boys and girls of every age, wouldn't you like to see something strange? ;)

In fact, we swear that you have never seen such cute spiders before! Nothing to be afraid of, just scroll down this recipe and take one step at a time.

If you enjoy this recipe, you can find more on our page here: cake recipes.

The original recipe can be found here: Bat & Spider Halloween Cupcakes.

Step 1: Things to Know Before You Start

Time schedule

Steps / Work time / Waiting time
Crumble Oreo cookies / ~10 minutes / None
Beat egg whites / ~10 minutes / None
Mix – Dough / ~15 minutes / None
Fill muffin pan / ~10 minutes / None
Bake / None / 25-30 minutes
Cool / ~5 minutes / 1-2 hours
Maple syrup frosting / ~10 minutes / None
Decorate cupcake spiders / ~20 minutes / None
Decorate cupcake bats / ~15 minutes / None

Total ingredients needed

27x Oreo cookies
3x Eggs (large)
120 g White sugar
8 g Vanilla sugar
300 g Butter
120 g All-purpose flour
20 g Cocoa powder (unsweetened)
5 g Baking powder
120 g Milk – 3,5% fat
100 g Dark couverture chocolate
55 g Maple syrup
9 g Vanilla extract
2 g Salt
10 g Corn starch
320 g Powdered sugar
Sine orange food coloring
24x Edible googly candy eyes
48x Chocolate sticks (from Mikado or Pocky)

Baking Tools needed

You will need 12 cupcake cups and a muffin pan to hold the structure. We recommend silicone cupcake cups, because they are reusable and the filling won’t wet out like the ones made out of paper.

For the frosting you will also need a piping bag, but a freezer bag can also be used.

Besides that, a stand mixer or simple hand mixer and two to three bowls are enough to make these cupcakes.

Step 2: Crumble Oreo Cookies

Ingredients:

12 Oreo cookies

Steps:

Remove the top of each Oreo cookie, take off the cream and save it for later (you will need the cream for the decorating steps)
Take the Oreo cookies without the cream and crumble them
The finer they are at the end, the better
Best way we know to do that is the following:

Take a sturdy bag, for example an airtight bag
Fill it with the Oreo cookies
Place the bag on the counter
Use a rolling pin and move it back and forth until all Oreo cookies are crumbled

Step 3: Beat Egg Whites

Ingredients:

3x Eggs (large)
120 g White sugar
8 g Vanilla sugar

Steps:

Separate the eggs and put the egg yolks aside for later use
Beat the egg whites until stiff peaks form
Gradually add the white and vanilla sugar and beat for about 2 more minutes
Put the beaten egg whites also aside

Step 4: Mix - Dough #1

Ingredients:

3x Egg yolks
140 g Butter (softened)

Steps:

Mix softened butter and the previously separated egg yolks together

Step 5: Mix - Dough #2

Ingredients:

120 g All-purpose flour
20 g Cocoa powder (unsweetened)
5 g Baking powder
120 g Milk – 3,5% fat

Steps:

Sift all the dry ingredients together in a second bowl and stir until combined
Add the dry ingredients and milk to the previously created egg yolk butter mixture by alternating between them

Step 6: Mix - Dough #3

Ingredients:

Beaten egg whites
100 g Dark couverture chocolate
Crumbled Oreo cookies

Steps:

Very carefully, fold in the previously beaten egg whites into the mixture
Chop the couverture chocolate in chunks
Also carefully fold in the chopped couverture chocolate and crumbled Oreo cookies

Step 7: Fill Muffin Pan

Place one cupcake cup per muffin tin in the muffin pan
Fill each cupcake cup nearly to the brim with the previously made dough
Give the whole muffin pan a slight shake so the dough sets a bit

Step 8: Bake

Preheat oven to 180°C (356°F) for ~20 minutes with the upper and lower heat function
Place the muffin pan on a baking grill in the middle rack and bake for 25 to 30 minutes
After baking, take your finished cupcakes out immediately, but keep them in the muffin pan
Tip: Check if the cupcakes are ready by sticking a skewer in the middle until you reach the bottom and pull it out again. If it comes out clean, the cupcakes are done. If not, bake for 2 more minutes and check again.

Step 9: Cool

Let your soon to be Halloween cupcakes cool in the muffin pan for about 10 minutes
Afterwards, transfer each cupcake on a cooling rack or something else and let it cool completely for about 1 to 2 hours
It is very important that the cupcakes are cooled down completely or otherwise the frosting will melt on top

Step 10: Maple Syrup Frosting

Ingredients:

160 g Butter (softened)
55 g Maple syrup
9 g Vanilla extract
2 g Salt
10 g Corn starch
320 g Powdered sugar
Some orange food coloring

Steps:

Mix the softened butter, maple syrup, salt, vanilla extract and cornstarch until smooth
Add the powdered sugar step by step while mixing further
Afterwards carefully add the orange food coloring (until you reach your desired tone) and continue mixing until light and fluffy

Step 11: Decorate Spider Cupcakes

Ingredients:

Some maple syrup frosting
6x Oreo cookies
12x Edible googly candy eyes
Some Oreo cream
48x Chocolate sticks (from Mikado or Pocky)

Steps:

Put the maple syrup frosting in a piping bag
Frost 6 cooled cupcakes
Cut each chocolate stick to about 4 cm pieces on the chocolate side to create the spider legs
Remove the top of all 6 oreo cookies
Press 8 of the cutoff chocolate sticks in the cream-side of the Oreo cookie
Put some of the previously saved Oreo cream on the chocolate stick ends that are inside the Oreo cookie
Press the blank Oreo cookie halve on top of the legs
Use the previously saved Oreo cream to secure the candy eyes
As the last step place the Oreo spiders on top of the frosted cupcakes

Step 12: Decorate Bat Cupcakes

Ingredients:

Some maple syrup frosting
9x Oreo cookies
12x Edible googly candy eyes
Some Oreo cream

Steps:

Frost 6 additional cupcakes
Remove the top of 3 oreo cookies and remove the cream
Cut the 6 cookie parts in half to create 12 wings
Use the previously saved Oreo cream to secure the candy eyes on the 6 whole Oreo cookies like you did for the spiders
Place the 6 whole Oreo cookies with the candy eyes vertically inside the frosting
As a last step, place one Oreo Cookie half on each side of the vertically placed Oreo cookie so they form wings

Step 13: Conclusion

It is no surprise that the leading taste here is… chocolate! With Oreo cookies inside and outside and on top of these little monsters, there is no other chance.

Even though these Halloween cupcakes look very stable they are super soft, fluffy and chewy, almost melting in your mouth.

The cream on top – the frosting – has a vanilla taste mixed with the slightly hearty flavour of maple syrup and is super fluffy. The perfect addition to the chocolate bottom. For the little crunch, that never should be missing, we have the chocolate sticks, Oreo cookies and googly eyes. That's what you call a perfect match!