Pioneer Woman Bat Cupcakes

Pioneer Woman bat cupcakes are fun chocolate cupcakes made with cake mix, cocoa buttercream, and Oreo cookie wings, ready in about 2.5 hours. That makes them a big hit for Halloween parties, school celebrations, or a cozy baking project with kids, since decorating is half the fun.

The step that matters most is beating the butter until it’s creamy and light before adding the sugar. That gives the frosting enough body to hold the cookie wings upright, and without it your bats will lose their wings before the first bite.

This version uses a cake mix and pudding combo that keeps cupcakes moist for days, so they won’t dry out while you decorate. Those candy melt eyes and Oreo wings look impressive without any piping skills, which means even first-time bakers can pull these off.

Pioneer Woman Bat Cupcakes

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

24

servings

Prep time

1

hour 

Cooking time

1

hour 

30

minutes

Calories

480

kcal

Dense, fudgy cupcakes topped with swirled chocolate buttercream and decorated with cookie bat faces and halved Oreo wings for a playful Halloween centerpiece.

Ingredients

• For the Cupcakes:
  

• 1 (15.25-ounce) box devil’s food cake mix
  

• 1 (3.9-ounce) box instant chocolate pudding mix
  

• 1/2 c. milk
  

• 1/2 c. vegetable oil
  

• 3 large eggs

• For the Frosting:
  

• 1 1/2 c. (3 sticks) salted butter, at room temperature
  

• 5 c. powdered sugar
  

• 3 tbsp. heavy cream
  

• 3/4 c. unsweetened cocoa powder
  

• 2 tsp. vanilla extract

• For the Decorations:
  

• 36 chocolate sandwich cookies (such as Oreos)
  

• 60 white candy melts
  

• 48 red candy-coated chocolates (such as M＆M's)

Directions

• Preheat the oven: Set to 350°F and line 24 muffin cups with paper liners, then set them aside while you mix the batter.
• Mix the batter: Combine cake mix, pudding mix, milk, oil, eggs, and 1/2 cup water, then beat until smooth, about 2 minutes, and divide between the muffin cups.
• Bake the cupcakes: Bake until a toothpick comes out clean, 18 to 20 minutes, then let them cool completely on the pan, about 30 minutes.
• Make the frosting: Beat the butter on medium-high speed until creamy and light, about 2 minutes, then reduce to low and add half the powdered sugar. Once combined, add the cream, cocoa, vanilla, and remaining powdered sugar, then increase to medium-high and beat until fluffy, about 3 minutes.
• Make the eyes: Dab frosting on the back of a red candy-coated chocolate, press into the center of a white candy melt, then repeat for 48 eyes.
• Attach the faces: Dab frosting on the back of 2 eyes, place them on a sandwich cookie and press gently, then repeat to make 24 faces total.
• Add the fangs: Cut the remaining 12 candy melts into small wedges, about 6 per melt, then attach 2 below the eyes on each face with frosting.
• Make the wings: Twist open the remaining 12 sandwich cookies and scrape off the cream filling, then cut each cookie in half to make 24 wings.
• Frost and assemble: Frost cupcakes with a spatula or piping bag, then press a bat face on top and insert a cookie half on either side for wings.

Tools for this recipe

• USA Pan 12-cup muffin pan (set of 2), KitchenAid 5-speed hand mixer, OXO silicone spatula set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of devil's food cake mix?

Any chocolate cake mix works as a swap, since the pudding mix adds so much moisture that the brand barely matters. If you bake from scratch, use your favorite chocolate cupcake recipe and fold in 2 tablespoons of dry pudding mix for that same fudgy texture.

How long do decorated bat cupcakes stay fresh?

These cupcakes keep in an airtight container at room temperature for up to 2 days, and the buttercream firms up overnight to hold the decorations. After that the cookie wings start softening from the moisture in the frosting, so these are best enjoyed within 48 hours.

Can I make the bat faces ahead of time?

The eyes and faces hold up well when assembled a day ahead, since the frosting acts as glue once it sets. Just store them in a single layer on a sheet pan at room temperature, and they’ll be ready for freshly frosted cupcakes the next day.

Do I need a stand mixer for the frosting?

A hand mixer works just as well for the batter and buttercream, so don’t worry if you don’t own a stand mixer. The only change is beating the butter about a minute longer to get it light enough before adding the sugar.

Why are my cookie wings falling off the cupcakes?

The most common cause is frosting that’s too soft, which happens when the butter was too warm or the cupcakes hadn’t fully cooled. A quick fix is chilling the frosted cupcakes for 10 minutes before pressing in the wings, since firm frosting grips the cookies much better.