Halloween treats just got a cuter with these Chocolate Cookies –N- Cream Mini Bat Cupcakes! Moist mini chocolate cupcakes are frosted with a lip-smacking cookies –n – cream frosting and topped with adorable Oreo cookie bats! Take them to your next Halloween party. They are guaranteed to be hit!
I have a slight obsession with mini things. Tiny things. Itty bitty things. I cannot resist baby feet. Unless they smell like feet.
I about lose it when a tiny little baby hand grabs my finger. Let’s say it’s a good thing I am past baby making age; otherwise I’d be popping them out like gumballs.
What I’m most obsessed with are commercial products in mini form. I gotta have them all.
In my purse I carry a tiny jar of Vaseline. Because it’s mini.
I always carry a mini hand sanitizer. ‘Cause its mini.
Mini notebook. To jot down my inner most thoughts in 200 characters or less.
If I’m staying at a hotel I swipe all the tiny soap and samples.
If I order room service, I request extra jars of teeny tiny Tobasco sauce (OMG – they are so mini!) and mini ketchup bottles.
I saw a tiny bottle of Palmolive soap the other day and almost shrieked with glee. OK, I shrieked. It was so TINY!
Have you ever seen a tiny shopping cart? It’s the cutest thing.
I have a collection of homies – I mean, who doesn’t love two-inch figurines repping Chicano Mexican American characters? Yeah, I’m grown and I play with homies.
You may ask, where does my love of tiny things stem from?
Simple: I like to feel like a giant holding tiny things.
I think everyone does, to tell you the truth.
I don’t stomp around, yelling Fee-Fi-Foh-Fum. I’m not crazy. I just like holding tiny things and pretend I live in a world where I am, by far, the largest thing in it. There’s a fair bit of narcissism in that statement, I admit.
Now flow with me, let’s talk about these tiny cupcakes.
Mini cupcakes confirm everyone in the world wants to pretend they’re giant too. People will say eating mini cupcakes are strictly for portion control. It’s not. That’s a bold faced lie. If mini cupcakes were indeed designed for portion control – Why do we pop so many in our mouths, hmmmm?
Back to the cupcakes. I’ve been dreaming of a cookies –n– cream cupcake. The problem? I wasn’t sure I wanted the cupcake cookies –n– cream. Filling, sure. Frosting? Definitely. Cupcake? Not so much. So I settled on chocolate cupcakes using I Am Baker’s Ultimate Chocolate Cupcakes recipe with a few slight adaptations. In place of sour cream I used heavy cream and amped the vanilla extract. I don’t melt chocolate and butter in the microwave for fear I may burn it. I dunno. I don’t trust myself around microwaves. I melt chocolate old school, a bowl over a pot of simmering water.
The cupcake batter comes together easily. And of course every cupcake needs frosting; otherwise it’s a damn muffin. My Cookies –N– Cream cheesecake filling from these delicious No Bake Cookies –N– Cream Cheesecakes was perfect.
Since we’re about the Halloween life, I thought it would be hella fun to top the cupcakes with cute Oreo bats. The bats are simple to make – A mini Oreo for the face, followed by Oreo halves for bat wings. And of course, candy eyes.
Aren’t they adorable?
Not only are they cute, these cupcakes are super tasty. You get 48 cupcakes to one batch of chocolate cake batter, by the way. Moist chocolate cake, combined with a cream cheese cookies –n– cream frosting mixed with crushed Oreos is all sorts of dreamy.
I’m bringing a batch of these Chocolate Cookies -N- Cream Bat Mini Cupcakes to my next party. They’ll be gone in five minutes.
Chocolate Cookies -N- Cream Mini Bat Cupcakes
- For the chocolate cupcakes
- Unsweetened cocoa powder - 1/2 cup
- All-purpose flour - 3/4 cup, spooned then leveled
- Baking soda - 1/2 teaspoon
- Baking powder - 1 teaspoon
- Salt - 1/4 teaspoon
- Unsalted butter - 1/2 cup (1 stick)
- Semi-sweet baking chocolate - 2 ounces (about 1/3 cup)
- Eggs, at room temperature - 2 large
- Granulated sugar - ¾ cup
- Vanilla extract - 1 tablespoon
- Heavy cream, cold - 1/2 cup
- For the cookies -n- cream cheesecake frosting
- Chocolate sandwich cookies (I used Oreos) - 11-12
- Cream Cheese, cold - 12 ounces (1.5 packages)
- Confectioners' sugar - 1 1/2 heaping cup
- Vanilla bean paste - 1 1/2 tablespoon
- Heavy cream, cold - 1 1/2 cup
- For the cookie 'bats'
- Mini chocolate sandwich cookies (I used Oreos) - 48
- Regular sized or 'thin' chocolate sandwich cookies (I used Oreos) - 48, cut in half to make 96 pieces
- Candy eyes (I used Wilton) - 96
Bake the cupcakes
Preheat the oven to 350° Fahrenheit. Line two mini muffin tins with cupcake liners and set aside.
In a medium bowl, combine unsweetened cocoa powder, all-purpose flour, baking soda, baking powder, and salt. Whisk for a few seconds to combine.
In a stainless steel bowl fitted over a pan of simmering water, melt the butter and chocolate, stirring occasionally until fully melted. Set aside to cool slightly.
In a bowl of an electric stand mixer fitted with the whisk attachment, over medium/high speed (hand mixer works here too, folks) whip the eggs, granulated sugar, vanilla extract, and heavy cream until smooth. This may take about a minute or so depending on the speed of your mixer.
Stop and scrape the bowl. Remove bowl from mixer and sift the flour mixture over the wet ingredients. Gently fold, making sure to scrape the bottom of the bowl until mostly combined. Be careful not to overmix. You should not really see any dry flour bits, but do not over fold or your cupcakes will be hella dry.
With a cookie scoop, fill your cupcake liners about 2/3 of the way with cake batter. You will be tempted to add more batter, but don't. This cake batter tends to rise and spill and you don't want that. Less is more here.
Place muffin tins in the oven and bake for 15-18, or until a cake tester comes out clean or with a few moist crumbs. Allow cupcakes to cool in the muffin tins for a few minutes. Remove cupcakes from the muffin tins, and then transfer to a wire rack to cool completely. As the cupcakes bake, make the cookies -n- cream filling.
Makes about 48 mini cupcakes.
Make the Cookies -n- Cream Cheesecake filling:
Add the sandwich cookies to a food processor and pulse until the cookies form fine crumbs. Set aside.
To a bowl of an electric mixer fitted with a whisk attachment, add the cream cheese. Whip over medium speed for about 20 seconds. Stop the mixer and add the confectioners' sugar.
Turn the mixer back on and over low speed, whip the cream cheese and confectioners' sugar until combined. Increase the speed to medium/high and whip until the mixture is combined and fluffy. Add the vanilla bean paste. Add the heavy cream in three parts, waiting for the mixture to thicken slightly before adding in more heavy cream. Whip until fluffy and combined. Turn off the mixer and fold in the crushed cookie crumbs.
Transfer the filling to a piping bag fitted with a star or round tip. Alternatively, you can transfer the mixture to a Ziploc bag and snip off a corner with scissors.
Place in the refrigerator until ready to use.
Remove cookies –n– cream filling from the fridge. Pipe each cupcake with cookies -n- cream filling. Nestle a mini Oreo cookie in the center of each cupcake, flanked by an Oreo cookie half on either side to make 'bat wings'. Spread a tiny bit of frosting on the back of each candy eye and place them on the mini Oreo cookie.
Chocolate Cupcake recipe adapted from: I am Baker