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Halloween Bats Oreo Cupcakes

Delightful, healthier cupcakes with a cookies and cream frosting, perfect for Halloween celebrations.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 12 tablespoons unsalted butter, at room temperature Provides fat and moisture for a rich cupcake base.
  • 2/3 cup granulated sugar Adds sweetness to the cupcakes.
  • 2/3 cup light brown sugar, packed Contributes to the cupcakes' moistness.
  • 2 large eggs, at room temperature Acts as a binder and adds richness.
  • 2 teaspoons vanilla extract Adds depth and flavor.
  • 1 cup buttermilk, shaken, at room temperature Enhances moisture and lightness.
  • 1/2 cup sour cream, at room temperature Adds moisture and a slight tang.
  • 2 tablespoons brewed coffee Intensifies the chocolate flavor.
  • 1 3/4 cups all-purpose flour Provides structure.
  • 1 cup cocoa powder Gives the cupcakes their rich chocolate flavor.
  • 1 1/2 teaspoons baking soda Adds leavening.
  • 1/2 teaspoon salt Enhances flavors.
  • 8 cookies Oreo cookies, crushed Provides texture and fun.
Frosting
  • 1 cup butter, softened (salted or unsalted) Foundation for creamy frosting.
  • 3 1/2 cups confectioner’s sugar Sweetens and gives fluffiness.
  • 2-3 tablespoons milk Adjusts frosting consistency.
  • remaining cookies crushed Oreos For flavor and texture in frosting.
  • as needed none edible candy eyes For decorative bat design.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
  2. In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer.
  3. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
  4. In another bowl, whisk together the buttermilk, sour cream, and brewed coffee until well combined.
  5. Gradually add the buttermilk mixture to the creamed mixture, beating until smooth.
Mixing
  1. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
  2. Combine the dry ingredients into the wet ingredients, mixing just until combined.
  3. Gently fold in the crushed Oreo cookies.
Baking
  1. Distribute cupcake batter evenly into the lined muffin tin, filling each cup two-thirds full.
  2. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let cupcakes cool in the tin for 5 minutes before transferring to a cooling rack.
Frosting
  1. Beat the softened butter until creamy, gradually adding the confectioner’s sugar and mixing until smooth.
  2. Add milk as needed to achieve desired consistency, then fold in the remaining crushed Oreos.
  3. Once the cupcakes are cool, generously frost with the cookies and cream frosting, and decorate with edible candy eyes and an Oreo for bat design.

Notes

Store in an airtight container at room temperature for up to three days. For meal prep, these cupcakes can be made ahead of time.