Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Halloween Oreo Bat Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 131 reviews
  • Author: Megane
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12-16 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Halloween Oreo Bat Cupcakes combine rich, moist chocolate cupcakes studded with Oreo pieces, topped with creamy Oreo buttercream and decorated with adorable Oreo bats. Perfect for Halloween parties, this fun and festive recipe uses crushed Oreos in both the batter and frosting, with easy step-by-step instructions to create spooky yet delicious treats that will delight kids and adults alike.

Ingredients

Scale

For the Cupcakes

  • 200 g Unsalted Butter
  • 200 g Caster Sugar (or Superfine Sugar)
  • 4 Medium Eggs
  • 1 tsp Vanilla Extract
  • 200 g Self-raising Flour
  • 40 g Cocoa Powder (Intense or Regular)
  • 1 tsp Baking Powder
  • ¼ tsp Fine Sea Salt
  • 17 Oreo Cookies

For the Oreo Buttercream

  • 5 Oreo Cookies
  • 200 g Unsalted Butter
  • 400 g Icing Sugar (Powdered Sugar)

For Decoration

  • 18 Oreo Cookies
  • 10 g Milk Chocolate
  • Sugar Eyes
  • Marshmallow Fluff (Optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 180°C (350°F) and line a deep muffin tray with cupcake cases to prepare for baking.
  2. Crush Oreos for Batter: Using a food processor or a Ziploc bag and rolling pin, crush 5 Oreos into fine crumbs to be folded into the cupcake batter.
  3. Cream Butter and Sugar: In a stand mixer with a paddle attachment or using a hand mixer, beat together 200 g butter and 200 g caster sugar until the mixture is light and fluffy.
  4. Add Eggs and Vanilla: Add the 4 eggs one at a time, whisking well after each addition to create a thick, frothy batter. Stir in 1 tsp vanilla extract.
  5. Sift Dry Ingredients: Sift together 200 g self-raising flour, 40 g cocoa powder, 1 tsp baking powder, and ¼ tsp fine sea salt. Gently fold these into the wet ingredients until smooth.
  6. Add Crushed Oreos: Fold the finely crushed Oreo crumbs into the batter to evenly distribute them.
  7. Prepare Cupcake Cases: Place a whole Oreo cookie at the bottom of each cupcake case, then use an ice cream scoop to divide the cupcake batter evenly over them (about one scoop per cupcake).
  8. Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean. Allow the cupcakes to cool on a wire rack.
  9. Make Oreo Buttercream: Crush 5 Oreos finely as before. In a stand mixer with a balloon attachment or using a hand mixer, whip 200 g butter until pale and creamy, starting on low speed for 2-3 minutes then increasing to medium/high for 4-5 minutes.
  10. Add Icing Sugar: Gradually add 400 g icing sugar in 2-3 tablespoon increments, beating gently until the buttercream is light, airy, and smooth.
  11. Combine Oreos with Buttercream: Fold in the crushed Oreo crumbs until well distributed to create the Oreo buttercream.
  12. Melt Chocolate: Gently melt 10 g milk chocolate in 30-second intervals in the microwave or over a pan of simmering water, stirring until smooth.
  13. Create Oreo Bats: Twist apart 18 Oreos; for each bat, spread melted chocolate on one half. Slice some Oreos in half to make wings, placing two wings onto the chocolate. Cover with the other half of the Oreo, pressing gently to seal. Add more melted chocolate to secure and place sugar eyes on top. Allow to set completely.
  14. Decorate Cupcakes: Fill a piping bag fitted with an open star nozzle (Wilton 6B) with Oreo buttercream. Pipe a ring of buttercream around the edge of each cupcake, leaving a hole in the center.
  15. Add Marshmallow Fluff (Optional): Place a teaspoon of marshmallow fluff into the center of the buttercream ring if using.
  16. Top with Oreo Cookie and Bat: Place an Oreo cookie on top of the buttercream, then carefully place an Oreo bat on top to complete the spooky decoration. Serve immediately.

Notes

  • The post includes helpful ingredients and equipment information, expert tips, FAQs, and a detailed step-by-step guide to making these cupcakes.
  • The recipe yields between 12 to 16 cupcakes depending on the amount of batter used per cupcake. An ice cream scoop helps in portioning evenly.
  • You can scale this recipe down; a half batch yields 6-9 cupcakes.
  • Store cupcakes in an airtight container at room temperature. The Oreo bats may soften due to moisture from the buttercream.
  • Leftover buttercream can be kept in the fridge up to 2 weeks in a sealed container.
  • Cupcakes are best eaten freshly made but will keep up to 3 days at room temperature, or up to 5 days refrigerated though refrigeration can dry them out.
  • You can freeze undecorated cupcakes for up to 1 month in a freezer-proof container. Defrost thoroughly before eating.
  • Buttercream can be frozen for up to 3 months; thaw completely before use.
  • The Oreo bats can be made in advance and stored in an airtight container until ready to decorate.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 380 kcal
  • Sugar: 32 g
  • Sodium: 140 mg
  • Fat: 22 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 80 mg

Find it online: https://comfortplates.com/halloween-oreo-bat-cupcakes-recipe/