Description
These Halloween Bats Oreo Cupcakes are a festive and delicious treat perfect for spooky celebrations. Moist chocolate cupcakes are studded with crunchy Oreo cookie pieces and topped with a creamy cookies and cream frosting made with finely crushed Oreos. Adorned with edible candy eyes and Oreo cookie bat wings, these cupcakes are sure to impress your guests with both their taste and adorable Halloween-themed appearance.
Ingredients
Cupcakes
- 12 tablespoons (1½ sticks) unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar (packed)
- 2 large eggs (at room temperature)
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk, shaken (at room temperature)
- ½ cup sour cream (at room temperature)
- 2 tablespoons brewed coffee
- 1¾ cups all-purpose flour
- 1 cup cocoa powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 8 Oreo cookies, crushed into small pieces (no larger than a chocolate chip)
Cookies and Cream Frosting
- 1 cup butter, softened (salted or unsalted)
- 3½ cups confectioner’s sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 2–3 tablespoons milk
- 12 Oreo cookies, finely crushed (about 1¼ cups of cookie crumbs)
Decoration
- Oreo cookies (halved to create bat wings)
- Edible candy eyes
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line cupcake pans with paper liners to prepare for baking.
- Cream Butter and Sugars: In the bowl of an electric mixer fitted with the paddle attachment, cream together the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs: With the mixer on low speed, add the eggs one at a time, mixing after each addition until fully incorporated.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, vanilla extract, brewed coffee, and sour cream until well combined.
- Sift Dry Ingredients: In another bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to ensure even mixing and remove lumps.
- Combine Batter: Alternately add the dry ingredients and the wet buttermilk mixture in three parts to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined to avoid overmixing.
- Add Crushed Oreos: Fold in the crushed Oreo cookie pieces gently with a spatula until evenly distributed throughout the batter.
- Fill and Bake: Divide the batter evenly among the cupcake liners, using one rounded standard ice cream scoop per cupcake. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pans for 10 minutes, then remove to a wire rack to cool completely before frosting.
- Make Frosting: In the bowl of an electric mixer fitted with the whisk attachment, beat the softened butter on medium speed until creamy and light, about 4 minutes. Gradually add 2 cups of confectioner’s sugar and beat until combined.
- Add Remaining Ingredients: Add the remaining powdered sugar, vanilla extract, and a pinch of salt. Mix while adding 2-3 tablespoons of milk as needed to achieve a smooth, spreadable consistency.
- Incorporate Oreo Crumbs: Fold in the finely crushed Oreo cookie crumbs to the frosting until evenly mixed.
- Frost Cupcakes: Spread or pipe the cookies and cream frosting onto the cooled cupcakes evenly.
- Decorate as Halloween Bats: Insert halved Oreo cookies on top of each frosted cupcake to resemble bat wings. Place edible candy eyes on the frosting for a spooky bat look.
Notes
- Make sure all dairy ingredients are at room temperature for the best batter consistency.
- Do not overmix the batter to keep cupcakes tender and moist.
- Using brewed coffee enhances the chocolate flavor but can be omitted if desired.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
