Easy Gluten-Free Chocolate “Bat” Cupcakes for Halloween (Super Fluffy Cupcakes!) (Edit recipe)

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This is the perfect recipe if you are looking for fluffy and moist gluten-free chocolate cupcakes! With the addition of Simple Mill's cookies and candy eyeballs, you can easily make a simple chocolate cupcake into cute little bats for a fun Halloween treat!

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PREP TIME

30 minutes

COOK TIME

35 minutes

INGREDIENTS

Serves: 14

Ingredients

180 grams Gluten-Free All-Purpose Flour - Primal Palate, 1 1/2 cups spoon filled and leveled
75 grams Cocoa Powder, 3/4 cup
1 tsp Baking Powder
2 tsp Baking Soda
1/2 tsp Himalayan Pink Salt - Primal Palate, fine salt
1 tsp Espresso Powder, optional to enhance the chocolate flavor
150 grams Granulated White Sugar, 3/4 cup
1/2 cup Sunflower Oil
1 tsp Pure Vanilla Extract
2 Eggs, 2 large eggs, at room temperature
4 oz Buttermilk, 1/2 cup, full fat, shaken before measuring. At room temperature
4 oz Hot Water, 1/2 cup
28 Candy Eyes
14 Cocoa & Cashew Butter Sandwich Cookies - Simple Mills, Cut in half

Chocolate Buttercream Frosting

1 1/2 cups Butter, Unsalted, 3 sticks butter, softened to room temperature
1 tsp Vanilla Extract - Primal Palate
480 grams Powdered Sugar, 4 cups, sifted
75 grams Dutch Processed Cocoa Powder, 3/4 cup, sifted

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to bake at 350 degrees, and line a muffin tin with cupcake liners. You will need to use a standard muffin tin, and 2 more wells from a second tin.
In a medium size mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.
In the bowl of your stand mixer, or in a large mixing bowl with a whisk or hand mixer, beat the oil and sugar together.
Add in the vanilla, eggs, and buttermilk, and beat again until smooth.
Add in the sifted dry mix, and beat again until the batter is combined.
Slowly add in the hot water, to avoid curdling the eggs, beating the water into the batter each time you add the water.
Using an ice cream scoop, scoop the batter into each well of the muffin tin, filling each well 3/4 of the way full. This should make approximately 14 cupcakes.
Bake the cupcakes in the center of the oven, on the middle rack for 35 minutes. You can place the second cupcake tin on the rack directly below the middle rack.
Remove the cupcakes from the oven, and allow them to cool completely before frosting.
To make the chocolate buttercream frosting, add the butter to the bowl of a stand mixer, and add in the vanilla extract.
Using the beater blade, beat the butter and vanilla on medium speed, scraping down the bowl as needed for 3 minutes.
It's important to sift the powdered sugar and cocoa powder, so that your frosting doesn't have any clumps in it.
Sift the powdered sugar and cocoa powder together, and add the sugar and cocoa mixture in two batches.
After adding half of the powdered sugar and cocoa to the bowl, beat on low speed or else the powdered sugar and cocoa will go everywhere if the mixer is turned on to a higher speed.
Once the sugar has been incorporated into the butter on a lower speed, turn the speed up to medium-high to really start to whip the frosting. Scrape down the bowl several times as you beat the sugar into the butter.
Add the remaining sugar and cocoa, and repeat beating the mixture into the frosting.
It's important to scrape down the bowl and beater very well as you are making your frosting, otherwise you may end up with some plain butter mixed into your frosting.
Once all of the sugar has been incorporated into the butter, beat the frosting on medium-high speed for about 5 minutes. This will make the frosting really fluffy.
To frost the cupcakes, fit a piping bag with an open star tip. I used the Wilton 1M tip.
Fill your piping bag with the chocolate frosting. Twist the bag as you push the frosting down to the tip of the piping tip. This will remove bubbles while you seal the bag.
Pipe a classic spiral of frosting on top of each cupcake, applying even pressure and tapering the frosting toward the top so that it looks like a swirled mountain top. To do this you use your dominant hand to hold the twisted end of the piping bag, and use your non-dominant hand to support the piping bag. Keep the piping tip close to the cupcake, and once you have your starting point, pipe the frosting around the perimeter of the cupcake. When you reach your starting point again, continue to pipe another swirl around the cupcake, angling it in slightly so it is tapered in. I repeat this 3 times before stopping at the very top.
Cut all of your Simple Mills cookies in half. These cookies are fragile, so use a sharp paring knife to cut them in half. You can also use gluten-free Oreos, or your choice of cookie. These will be your "bat wings".
Place the "bat wings" into the frosting on either side of the cupcake, and then place two candy eyes in the center between the wings, closer to the top of the frosting.
Keep the cupcakes in the fridge if you are making them ahead of time, but serve the cupcakes at room temperature.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	419
Fat:	29 g
Carbohydrates:	36 g
Protein:	11 g
Cholesterol:	52 g
Sodium:	259 mg
Fiber:	3 g
Sugars:	26 g
Sugar Alcohol:	0 g
Calculated per serving.