Halloween Bat Doughnuts

These Halloween bat doughnuts are every bit as easy as they are sweet. Perfect for a party or All Hallow's Eve breakfast.

  • Author: Claire of The Simple, Sweet Life
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 1-2 dozen doughnuts 1x
  • Category: Dessert
  • Cuisine: American


Units Scale

For the chocolate doughnuts:

  • 2 tbsp unsalted butter, melted
  • 1 egg, at room temperature
  • 3/4 cup milk
  • 1/3 cup granulated sugar
  • 4 tbsp baking cocoa
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup all purpose flour

For decorating:

  • 15 oz black candy melts
  • 1/4 cup almond slivers
  • Royal icing eyes
  • 2 tbsp vanilla frosting
  • 3 oz black sanding sugar


  1. Preheat your oven to 350F and grease your doughnut pans (This recipe makes approximately 12 mini and 8 large doughnuts).
  2. In a bowl, whisk together your dry ingredients (baking powder, baking soda, granulated sugar, baking cocoa, and flour).
  3. In another bowl, whisk together your wet ingredients (melted butter, egg, and milk) until just combined.
  4. Add the dry ingredients and continue whisking until the batter is completely lump free.
  5. Spoon or pipe your batter into your greased doughnut pans and bake for 9-10 minutes, or until a toothpick inserted into the doughnuts comes out clean.
  6. Once the pan is cool enough to handle (about 5 minutes after coming out of the oven), turn the doughnuts out onto a wire cooling rack to continue cooling.
  7. Melt your black candy melts and spoon them into a piping bag.
  8. Print out a copy or two of the mini wing template and/or regular wing template sizes.
  9. Cover the wing templates with parchment paper and pipe out enough wings for each doughnut to have two. Immediately sprinkle with black sanding sugar.
  10. Pour the remaining melted candy melts into a small bowl.
  11. Reheat using 5-10 second increments in the microwave if your candy melts are starting to harden.
  12. Dip your cooled doughnuts into the candy melts and sprinkle with black sanding sugar. Set aside to harden.
  13. Dip the almond slivers into the black candy melts, coating them about halfway.
  14. Once your doughnuts and wings have hardened, cut two slits into the sides of your doughnuts, just big enough for the wings.
  15. Reheat your leftover black candy melts until smooth.
  16. Dip the end of each wing into the melted candy melts and push the wings into the slits you've created.
  17. Dip the uncoated ends of the almond slivers and insert them into the top of the doughnuts.
  18. Spoon the vanilla frosting into a piping bag.
  19. Snip a small opening at the tip and use to attach the royal icing eyes and add fangs.
  20. Let harden completely before packaging.


  • 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.


Keywords: halloween doughnuts, bat doughnuts, baked doughnuts