Bat Wing Dark Chocolate Cupcakes
Equipment
- Mixing Bowl
- Cupcake Pan
- Oven
Ingredients
- ½ cup all-purpose flour
- ¼ cup dark cocoa powder
- ⅓ cup granulated sugar
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 large egg
- ¼ cup milk
- ¼ cup vegetable oil
- ½ teaspoon vanilla extract
- ½ cup semisweet chocolate chips
- 1 cup chocolate frosting
- 4 chocolate sandwich cookies, split in half
Instructions
- Preheat the oven to 350°F and line a cupcake pan with 4 paper liners.
- In a mixing bowl, whisk together the flour, dark cocoa powder, sugar, baking powder, and baking soda.
- Add the egg, milk, vegetable oil, and vanilla extract to the dry ingredients. Stir until the batter is smooth.
- Fold in the semisweet chocolate chips until evenly distributed.
- Divide the batter evenly among the 4 liners and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely on a wire rack.
- Spread chocolate frosting over each cooled cupcake.
- Press two cookie halves into the frosting on each cupcake to form bat wings.
Notes
Split the cookies right before decorating so the cream filling stays intact and the halves stand upright in the frosting. If the frosting feels too stiff, warm it slightly in the microwave for a few seconds to help the cookie wings stick better. Store leftovers in an airtight container at room temperature for up to two days.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Cupcake Pan, Oven
Cuisine: American
Equipment: Mixing Bowl, Cupcake Pan, Oven