Festive Halloween Bats Oreo Cupcakes with Cookies and Cream Frosting are super fun to make, creamy, deliciously decadent and a great treat for any Halloween gathering.
If you are looking for spooky and fun Halloween dessert recipes, this Halloween No-Bake Cheesecake and this spiderweb Black Velvet Cake are both absolutely irresistible.
This post and recipe was created for #HalloweenTreatsWeek! As always opinions are 100% mine
The Best Oreo Cupcakes
These rich and moist double chocolate Oreo cupcakes with delicious and creamy cookies and cream frosting are very easy to make from simple pantry ingredients. This easy cupcake recipe is a chocolate lovers dream sure to become a new favorite. Decorate them with Oreo cookies and candy eyes for the cutest Halloween bats ever!
Oreo Cupcake Ingredients
For the complete list of ingredients and quantities, check the printable recipe card below.
- All-Purpose Flour
- Unsalted Butter
- Cocoa Powder
- Granulated Sugar
- Brown Sugar
- Buttermilk
- Sour Cream
- Salt
- Baking Soda
- Brewed Coffee
- Vanilla Extract
- Oreo Cookies
Cookies and Cream Frosting Ingredients
For the complete list of ingredients and quantities, check the printable recipe card below.
- Confectioner’s Sugar
- Butter (unsalted or salted)
- Oreo Cookie Crumbs
- Vanilla Extract
- Salt
- Milk
How To Make Oreo Cupcakes
Here’s the quick version of how to make these easy cupcakes. Find all of the details, including temperatures and timings, check the printable recipe card below.
For detailed instructions, check the recipe card below.
- First, preheat the oven to 350 degrees and line cupcake pans with paper liners.
- In the bowl of an electric mixer fitted with the paddle attachment (or an electric mixer), cream the butter and both sugars until light and fluffy.
- With the mixer on low speed, add the eggs one at the time and mix until incorporated.
- Whisk together the buttermilk, vanilla, coffee, and sour cream.
- In a separate bowl, sift together the dry ingredients.
- In three parts, alternately add the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients.
- Mix on low speed until just combined. Add the crushed Oreos to the cupcake batter and mix with a spatula, until combined.
- Divide the batter among the cupcake tins and bake.
How To Make Cookies and Cream Frosting
- In the bowl of an electric mixer fitted with a whisk attachment, beat the butter until creamy and light.
- Add 2 cups of the powdered sugar and beat until combined. Add the remaining confectioner’s sugar, vanilla, and salt, then add just enough heavy milk to get the frosting to a nice pipeable consistency.
- Stir in the Oreos, and with a spatula mix to combine. You may add additional confectioner’s sugar or milk to get the frosting to a desired pipping consistency.
Do I Have To Remove The Cream From The Oreos?
No, it’s not necessary to remove the cream from the Oreos. Just chop them up!
Can I Make These Cupcakes Ahead Of Time?
You can make these Oreo chocolate cupcakes 2 days in advance. Keep the cupcakes store in an airtight container at room temperature and frost them the day you will be serving them.
Oreo Cupcake Recipe Tips
- Buttermilk is a must for this recipe. The combination of baking soda and buttermilk makes the cupcakes puff up while they bake. It also produces tender cupcakes.
- Make your own buttermilk at home by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice.
- If you plan to pipe the frosting, make sure you make the oreo crumbs in a food processor or blender. The crumbs must be very fine or they will get stuck on the piping tip.
- If you don’t want to use brewed coffee, use water or hot cocoa instead.
- Cool the cupcakes completely before frosting.
- The chocolate cupcakes with Oreo pieces is a great recipe to have. Decorate the cupcakes to fit any occasion or celebration.
Take A Look A These Other Fun and Spooky Halloween Recipes:
- Halloween No-Bake Cheesecake
- Stuffed Crescent Rolls – Halloween Icky Intestines
- Sugared Prosecco Grapes
- Dia de los Muertos Cake
- Halloween Icebox Cake
My blogger friend Angie from Big Bear’s Wife organizes Halloween Treats Week every year. #HalloweenTreatsWeek is one of the most anticipated and fun events of the year for us foodies. Take a look at what other foodie friends are cooking and brewing for the occasion in the list below the recipe card.
Oh! And don’t forget to enter the GIVEAWAY for a chance to win amazing prizes! Details below!!
Halloween Bats Oreo Cupcakes with Cookies and Cream Frosting
Ingredients
- 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)
OREO FROSTING (COOKIES AND CREAM FROSTING)
- 1 cup butter softened (salted or unsalted)
- 3 1/2 cups confectioner’s sugar
- 1 teaspoon vanilla
- Pinch of salt
- 2-3 tablespoons milk
- 12 Oreos finely crushed, about 1 1/4 cups of cookie crumbs
To Decorate Cupcakes
- Oreo Cookies
- Edible candy eyes
Instructions
Cupcakes
- Preheat the oven to 350 degrees. Line cupcake pans with paper liners.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, the granulated sugar and the brown sugar on medium-high speed until light and fluffy.
- With the mixer on low speed, add the eggs one at the time and mix until incorporated.
- In a separate bowl, whisk together the buttermilk, vanilla, coffee, and sour cream.
- In a separate bowl, sift together the flour, baking soda, salt and cocoa powder.
- In three parts, alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Add the crushed Oreos to the cupcake batter and mix with a spatula, until combined.
- Divide the batter among the cupcake tins (one rounded standard ice cream scoop per cup is the right amount) and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Frosting
- In the bowl of an electric mixer fitted with a whisk attachment, beat the butter until creamy and light, about 4 minutes.
- Add 2 cups of the powdered sugar and beat until combined. Add the remaining confectioner’s sugar, vanilla, and salt, then add just enough heavy milk to get the frosting to a nice pipeable consistency.
- Stir in the Oreos, and with a spatula mix to combine. You may add additional confectioner’s sugar or milk to get the frosting to a desired pipping consistency.
Nutrition
Take a look at more spooky Halloween recipes from our #HalloweenTreatsWeek Bloggers today:
Halloween Cookies & Bars:
- Cake Mix Monster Cookies from Big Bear’s Wife
- Candy Bar Cookies from Devour Dinner
- Oreo Mummy Cookies from Savory Experiments
- Easy Halloween Cake Mix Sprinkle Cookies from Family Around the Table
- Halloween Sugar Cookie Bars from House of Nash Eats
- Eye Love Chocolate Sugar Cookies from An Affair From the Heart
- Pumpkin Cheesecake Bars form Back To My Southern Roots
- Bloody Broken Glass Red Velvet Cake from Hezzi-D’s Books and Cooks
- Pumpkin Cupcakes with Maple Frosting from The Flour Handprint
Halloween Brownies: - The Scream Brownies from West Via Midwest
- Halloween Monster Chocolate Cake Brownies from JZ Eats
- Halloween Marshmallow Brownies from Sweet Beginnings
Halloween Pies: - Halloween Mini S’mores Pies from For the Love of Food
- Jack Skellington Boo-berry Pie from Savory Moments
- Halloween Smoothie Bowl from Fresh Coast Eats
- Halloween Pancakes from I Am A Honeybee
- Pumpkin Spice Donuts from Pastry Chef Online
Halloween Drinks: - Bloody Hot Cocoa from It’s Shanaka
Chilled Halloween Treats: - Pennywise Ice Cream Float from Cheese Curd in Paradise
- Wicked Witch Popsicles from A Kitchen Hoor’s Adventures
No Bake Desserts: - Muddy Buddy Halloween Snack Mix from Tastes of Homemade
- Candy Corn Rice Crispy Treats from The Spiffy Cookie
- Kid-Friendly Halloween Snack Board from Love and Confections
- Rice Krispie Treat Haunted Houses from Sweet ReciPEAS
- Ghostly Snack Mix from Fake Ginger
- Spooky Pretzel Rods from Take Two Tapas
- Halloween Candy Bark from Karen’s Kitchen Stories
- Batty For Chocolate Dessert Cheese Ball from 4 Sons R Us
- Pumpkin Spice Cheesecake Dip from Strawberry Blondie Kitchen
Happy Halloween!
Spooky Season is here and it is time for 2020’s #HalloweenTreatsWeek event! #HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.
“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”
For the 3rd annual #HalloweenTreatsWeek event we have 30 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!
Plus, don’t forget that we have some great giveaways for you this week thanks to our amazing sponsor and bloggers this year!
Prize #1 from Dixie Crystals
OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set
Prize #2 from Angie at BigBearsWife
Ninja OP301 Foodi 9-in-1 Pressure, Slow Cooker, Air Fryer and More, with 6.5 Quart Capacity and 45 Recipe Book, and a High Gloss Finish
Prize #3 from Nicole Taggart’s Origami Owl Jewelry Bar
Origami Owl Locket and Halloween Charms
Prize #4 from Kathy at Lemon Blossoms
6 Quart Instant Pot Duo 7-in-1 Electric Pressure Cooker
Prize #5 from Terri at Our Good Life
Young Living’s Thieves Mints ($50 Value)
Pop a Thieves Mint into your mouth for cinnamint-fresh breath after meals. Made with naturally derived ingredients and free of artificial sweeteners, dyes, and preservatives, Thieves Mints are a choice you can feel good about. Created with Young Living’s Thieves essential oil blend, these mints deliver minty coolness with a hint of warm, sugar-free sweetness. Thieves Mints come in a conveniently sized container that is great to take on the go!!
Prize #6 from Julie at Back To My Southern Roots
1 Copy of – The Peanuts Family Cookbook: Delicious Dishes for Kids to Make with Their Favorite Grown-Ups
Prize #8 from Peabody of Sweet ReciPEAS
1 Copy of her new cookbook “Holy Sweet! 60 Indulgent Recipes for Bigger, Better Desserts”
Prize #9 from Megan of Strawberry Blondie Kitchen
1 Copy of her cookbook, “Incredible One-Pot Cooking: Easy, Delicious Recipes for Exciting Meals Without the Mess”
Prize #10 from Nicole of For the Love of Food Blog
1 Copy of “Friends: The Official Cookbook”
Prize #11 from Michaela from An Affair from the Heart, Jennifer from Take Two Tapas and Michele from West Via Midwest
ONE (1) $75 Amazon gift card
Prize #12 from Shanaka from It’s Shanaka
ONE (1) $25 Amazon gift card
Prize #13 from Ashley from Cheese Curd In Paradise
Prize #14 from Amy from House of Nash Eats
ONE (1) $100 Amazon gift card
a Rafflecopter giveaway Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 5th – October 10th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 14 prizes and therefore we will have a total of 14 winners. No purchase necessary. Void where prohibited by law. Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes. We would also love to give a huge thanks to our Halloween Treats Week bloggers because a lot of them also donated prizes for the giveaways, including: Angie of BigBearsWife , Nicole of Nicole Taggart’s Origami Owl Jewelry Bar, Kathy of Lemon Blossoms, Terri of Our Good Life, Julie of Back To My Southern Roots, Peabody of Sweet ReciPEAS, Megan of Strawberry Blondie Kitchen, Nicole of For the Love of Food Blog, Michaela of An Affair from the Heart, Jennifer of Take Two Tapas , Michele of West Via Midwest, Shanaka of It’s Shanaka, Ashley of Cheese Curd In Paradise, and Amy from House of Nash Eats!
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