Halloween Bat Doughnuts

Helloooooo Halloween doughnuts! Decked out in its Halloween finest, this batty breakfast features a candy coated baked chocolate doughnut.

Everywhere we go, the stores are filled with Halloween candy, decorations and costumes. And every time I see these things, I remind my partner that spooky season is upon us and I’m fully within my rights to begin my annual spooky baking.

Not that I actually needed a reason, if we’re being honest.

And this year I’m kicking things off with an update of one of my favorite Halloween doughnuts from years past: These almost too cute to eat (but definitely not since, you know, they’re chocolate) bat doughnuts!

Prefer to watch the process?

Here’s how to make this recipe

First, make the doughnuts.

Preheat your oven to 350F and grease your doughnut pans. I find it easiest to use vegetable shortening on a paper towel. This recipe makes about 12 mini doughnuts and 8 large doughnuts.

In a bowl, whisk together your dry ingredients. In another bowl, whisk together the wet ingredients. Add the dry ingredients to the wet and whisk until the batter is free of lumps.

Spoon or pipe the batter into the greased doughnut pans and bake for 9-10 minutes (6-7 minutes for the mini doughnuts), or until a toothpick inserted into the doughnuts comes out clean.

Once the pan is cool enough to handle (about 5 minutes), turn the doughnuts out onto a wire cooling rack. If you wait for the doughnuts to completely cool in the pan, they can become very difficult to get out.

Second, make the wings.

Print out a copy or two of the mini wing template and/or regular wing template sizes.

Melt your black candy melts in a bowl using 10 second increments in the microwave or using the double boiler method (a bowl over a pot of boiling water.

Cover the wing templates with parchment paper and begin piping your wings, drizzling each wing with black sanding sugar as its completely. Pipe out enough wings of each size for each doughnut to have two.

Third, dip the doughnuts.

Pour the candy melts leftover from the wings into a bowl and reheat if necessary using 5-10 second increments in the microwave.

Dip the cooled doughnuts into the candy melts, shaking gently to allow any excess to drip off. Sprinkle immediately with black sanding sugar.

Dip the almonds slivers into the black candy melts, coating them about half of the way down.

Finally, assemble all the pieces.

Once the tops of the doughnuts have hardened, reheat the black candy melts if necessary.

Dip the uncoated ends of the almond slivers into the candy melts and insert into the doughnut where you’d like the ears to be.

Cut two slits into the sides of the doughnuts using a small pairing knife, dip the ends of the wings into the candy melts and push them into the slits.

Spoon the vanilla frosting into a piping bag, clip a small hole in the tip and use to attach the royal icing eyes and add fangs.

Allow to set completely before packaging.

Expert tips

• Use a piping bag to pipe your doughnut batter into your doughnut pan. This is a lot easier and less messy than trying to pour from the bowl.
• Doughnuts are easiest to remove from the pan while they’re still warm. Whenever the pan is cool enough to handle, simply turn it over and gently shake until the doughnuts come out.
• Keep your kitchen equipment/utensils free of water when melting the chocolate. Getting water in the melting/melted chocolate will cause it to seize.
• If the candy melts are too thick: You can thin it by adding a little bit of vegetable shortening. Stir a little bit in, stirring until it’s completely melted and test to see if it’s the consistency you want. A little bit goes a long way.
• Leftovers: Baked doughnuts don’t keep well and tend to dry out faster than the fried variety. If you end up with leftovers, the best way to store them is in a paper bag. Whatever you do, don’t refrigerate them or put them in plastic.

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If you liked this recipe, you might also like…

• Spider candy bark
• Monster doughnuts
• Pop tart ghosts
• Monster brownies

Update Notes: This post was originally published in October of 2017 but was republished with updated photos and tips in September of 2022.