This whole moving thing has me totally freaked out. I mean we’ve moved like a billion times, I don’t know why this move has gotten me so frazzled. For heaven’s sakes, we’re just moving across town this time.

But yesterday Crystal came over to look through our yard sale stuff and reminded me of how much it sucks to move and pack and how much I love the house we’re currently in and it kinda made it all sink in more.

I mean I know it sucks but I think hearing someone else says it kinda made me crinkle my nose more.

Then last night I was looking through my calendar for upcoming trips and deadlines and once I realized our moving date was even closer than I thought, I had a mini panic attack/freak out.

It’s like one more week of work, two back to back trips and then before you know it I’ll have the keys to our new apartment in my hand. I can’t tell if I’m ridiculously nervous or overly excited.

Had I known that last Halloween and last Christmas would have been our last in this house, I would have decorated more.

I would have thrown a huge party.

But I’m trying to be positive.

We are getting to move into a pretty cool apartment and I’m just telling myself that Halloween and Christmas will be even better this year.

Hey, it’s only September and I’m already in full Halloween mode!

#TheHalloweenProject that Heather (Sugar Dish Me) put together for us has totally helped too!

I’m ready for Halloween!

I’ve got “The Nightmare Before Christmas” soundtrack on repeat when I’m in the kitchen and when I’ve grown tired of the soundtrack, I’ve been pulling “The Nightmare Before Christmas” up on Netflix and setting it up on my tablet in the kitchen.

If you’ve been reading my blog you’ll probably know that “The Nightmare Before Christmas” is totally my kitchen/cooking movie!

Last time my niece was here she looked at my like I’d lost my mind when I started getting the cupcake stuff out before I turned on “The Nightmare Before Christmas” for us to watch while we baked. haha.

In the spirit of Halloween, lets get into the kitchen and bake up some bat cupcakes.

I need cupcakes.

We need chocolate cupcakes with piles of frosting.

There is also the urgent need to pack my house, but that’ll have to wait because right now we’re dealing with cupcakes and that’s all that matters.

So grab your apron and let’s get to it.

You do wear an apron while you bake right? Yeah neither do I…

I’m not judging at all.

I know if looks like a lot but it’s really not.

If you’re going to tint the chocolate black, add the coloring now Make sure that you’re using CANDY COLORING and NOT regular food coloring.

Regular food coloring WILL RUIN your chocolate.

You don’t have to color the chocolate. I couldn’t find the black candy wafers and after attempting to color the dark chocolate with a little of the candy coloring I decided to just leave them dark brown.

You can print the Bat Wing Template here. You may or may not need to re-size it

If you make these let me know! Snap a picture of them and tag me with #BigBearsWife and you can also throw in #TheHalloweenProject if you want!

Happy Haunting! Check out all of the spooky Halloween recipes and crafts on BigBearsWife.com!

Bat Cupcakes

Bat Cupcakes

Created by Angie Barrett on July 31, 2018

 Ready for an easy cupcake that you can make for your Halloween Party? These Bat Cupcakes are exactly what you've been looking for!

• Yield: 24 EASY BAT CUPCAKES

Ingredients

• 1 box Triple Chocolate Fudge Cake Mix
• 24 candy eyes (I find them at Hobby Lobby)
• Wax paper
• 1 Bat Wing Template (click the link above to get it)
• Black Candy Color** Optional for the wings! |
• 1 bag (12 oz) Dark Chocolate Candy Wafers
• Black Food Coloring
• 2 cans fudge frosting (or your favorite homemade recipe)
• 24 black cupcake liners
• ¼ cup oil
• 1 ¼ cup water
• 3 eggs
• *You\\\'ll also need piping bags and tips* I used a M1 for the swirls

Instructions

1. Pre-heat oven to 350F.
2. In a large bowl, mix together the cupcake mix, eggs, oil and water. Mix well.
3. Line a cupcake tin with black cupcake liners and scoop the batter evenly into the cupcake liners.
4. Bake for 20 minutes. Remove from the oven and let cool.
5. Scoop the chocolate icing into a bowl and whip on high (in a stand mixer or with an electric mixer) for 2 minutes. This will make the icing fluffier and it will give you more to work with. Add in a few drops of black food coloring and mix. Keep adding drops of black food coloring and mixing until you\\\'ve reached the desired blackness. Since you\\\'re starting with chocolate icing it shouldn\\\'t take too much.

For the wings

1. Melt the dark chocolate candy wafers according to the package directions.
2. I normally pour them into a large glass bowl and then melt then in the microwave in 30 second burst, stirring after each one, until they\'re all melted.
3. If you're going to tint the chocolate black, add the coloring now Make sure that you're using CANDY COLORING and NOT regular food coloring. Regular food coloring WILL RUIN your chocolate. You don't have to color the chocolate. I couldn't find the black candy wafers and after attempting to color the dark chocolate with a little of the candy coloring I decided to just leave them dark brown.
4. Print out the bat wing template. Lay a piece of wax paper over the bat wing template.
5. Fill a piping bag with the melted chocolate. Snip a tiny hole in the tip of the piping bag and trace the wings with the chocolate. Fill in the wing outlines with chocolate and set them aside to harden.
6. If your house is super warm you may need to pop them into the fridge for a few minutes to harden.

To Assemble

1. Place a chocolate cupcake on a flat surface
2. Fill a piping bag fitted with a large star tip and pipe a star in the middle of the cupcake. Then swirl black/chocolate the icing around the star and up to a peak.
3. Push two candy eyes into the front of the cupcake.
4. Push a chocolate wing into each side.

Source: Posted with permission from my other blog BigBearsWife.com

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