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Halloween Bats Oreo Cupcakes with Cookies and Cream Frosting

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 24 cupcakes
Calories: 342 kcal
Course: Dessert
Cuisine: American

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
    Cup of Yum
  1. Preheat the oven to 350 degrees. Line cupcake pans with paper liners.
  2. 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.
  3. With the mixer on low speed, add the eggs one at the time and mix until incorporated.
  4. In a separate bowl, whisk together the buttermilk, vanilla, coffee, and sour cream.
  5. In a separate bowl, sift together the flour, baking soda, salt and cocoa powder.
  6. 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.
  7. 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
  1. In the bowl of an electric mixer fitted with a whisk attachment, beat the butter until creamy and light, about 4 minutes.
  2. 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.
  3. 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 Information

Calories 342kcal (17%) Carbohydrates 46g (15%) Protein 3g (6%) Fat 18g (28%) Saturated Fat 10g (50%) Cholesterol 53mg (18%) Sodium 304mg (13%) Potassium 125mg (4%) Fiber 2g (8%) Sugar 34g (68%) Vitamin A 477IU (10%) Vitamin C 1mg (1%) Calcium 37mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 24cupcakes

Amount Per Serving

Calories 342

% Daily Value*

Calories 342kcal 17%
Carbohydrates 46g 15%
Protein 3g 6%
Fat 18g 28%
Saturated Fat 10g 50%
Cholesterol 53mg 18%
Sodium 304mg 13%
Potassium 125mg 3%
Fiber 2g 8%
Sugar 34g 68%
Vitamin A 477IU 10%
Vitamin C 1mg 1%
Calcium 37mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.