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Halloween Bats Oreo Cupcakes with Cookies and Cream Frosting

Spooky Halloween Bats Oreo Cupcakes with Creamy Frosting

Delight in these Halloween Bats Oreo Cupcakes with Cookies and Cream Frosting, perfect for celebrating the spooky season!
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup Unsalted Butter Softened
  • 0.5 cup Granulated Sugar
  • 0.5 cup Light Brown Sugar Can substitute with white sugar
  • 3 large Eggs Room temperature
  • 2 teaspoons Pure Vanilla Extract
  • 0.5 cup Buttermilk Can substitute with milk + lemon juice or vinegar
  • 0.5 cup Sour Cream Can substitute with Greek yogurt
  • 0.25 cup Brewed Coffee Can be omitted
  • 1.5 cups All-Purpose Flour Measured correctly
  • 0.75 cup Cocoa Powder Can substitute with carob powder
  • 1 teaspoon Baking Soda
  • 0.5 teaspoon Salt
  • 1 cup Oreo Cookies Crushed
For the Cookies and Cream Frosting
  • 1 cup Butter Softened
  • 4 cups Confectioner’s Sugar Sifted
  • 1 teaspoon Vanilla Extract
  • 0.25 cup Milk Adjust for consistency
  • 1 cup Oreo Cookies Finely crushed for decoration

Equipment

  • Oven
  • Electric mixer
  • Mixing bowls
  • Cupcake Pans
  • measuring cups
  • Spatula
  • Scoop

Method
 

Making the Cupcakes
  1. Preheat the Oven to 350°F (175°C) and line your cupcake pans.
  2. Cream the butter and sugars in an electric mixer until light and fluffy.
  3. Incorporate the eggs one at a time into the butter-sugar mixture and add vanilla extract.
  4. Mix wet ingredients: buttermilk, sour cream, and brewed coffee until smooth.
  5. Combine dry ingredients: sift flour, cocoa powder, baking soda, and salt.
  6. Alternate adding the dry and wet mixtures, mixing gently until just combined.
  7. Fold in the crushed Oreo cookies evenly into the batter.
  8. Portion the batter into cupcake pans, filling liners about ⅔ full. Bake for 20-25 minutes.
  9. Check for doneness with a toothpick and let cool for 10 minutes in pans before transferring to a wire rack.
Making the Frosting and Decoration
  1. Beat softened butter until creamy, then gradually add confectioner’s sugar and vanilla extract.
  2. Add milk a tablespoon at a time until the desired consistency is achieved.
  3. Fold in finely crushed Oreo cookies into the frosting.
  4. Frost cooled cupcakes with the cookies and cream frosting and sprinkle with crushed Oreos and candy eyes.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 40mgSodium: 200mgPotassium: 90mgFiber: 1gSugar: 18gVitamin A: 350IUCalcium: 30mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best results. Adjust baking times based on your oven's calibration.

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