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Halloween Oreo Bat Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 313 reviews
  • Author: Jasmine
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12-16 cupcakes
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American

Description

These Halloween Oreo Bat Cupcakes are a spooky and delicious treat perfect for Halloween parties. Featuring rich chocolate cupcakes studded with crushed Oreos, topped with creamy Oreo buttercream, and decorated with adorable Oreo bats made from Oreos, milk chocolate, and sugar eyes, these cupcakes are sure to impress both kids and adults alike.

Ingredients

Scale

For the Cupcakes

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

For the Oreo Buttercream

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

For Decoration

  • 18 Oreos
  • 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 get ready for baking.
  2. Crush Oreos for Batter: Use a food processor to crush 5 Oreo cookies into fine crumbs, or place them in a Ziploc bag and crush with a rolling pin. Set aside.
  3. Cream Butter and Sugar: Using a stand mixer with the paddle attachment, beat 200 g of unsalted butter and 200 g caster sugar together until the mixture is light and fluffy. Alternatively, this can be done manually with a hand whisk.
  4. Add Eggs and Vanilla: Add the 4 eggs one at a time to the creamed mixture, whisking well between each addition until the batter is thick and frothy. Stir in 1 tsp vanilla extract.
  5. Sift and Fold Dry Ingredients: Sift together 200 g self-raising flour, 40 g cocoa powder, 1 tsp baking powder, and ¼ tsp sea salt. Gently fold these dry ingredients into the wet mixture until smooth.
  6. Add Crushed Oreos to Batter: Fold in the crushed Oreos into the cupcake batter until well combined.
  7. Assemble Cupcakes: Place one whole Oreo cookie at the bottom of each cupcake case. Using an ice cream scoop, evenly divide the batter among the cases, approximately one scoop per case.
  8. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely on a wire rack.
  9. Prepare Oreo Buttercream: Crush 5 Oreos into fine crumbs as before. In a large bowl or stand mixer with balloon attachment, whip 200 g unsalted butter on low speed for 2-3 minutes, then increase to medium/high speed for 4-5 minutes until pale and creamy.
  10. Add Icing Sugar: Gradually add 400 g icing sugar 2-3 tablespoons at a time, beating gently to combine until the buttercream is light, airy, and smooth.
  11. Incorporate Oreo Crumbs: Fold Oreo crumbs into the buttercream evenly.
  12. Melt Chocolate for Bats: Break 10 g milk chocolate into small pieces and gently melt it in the microwave in 30-second intervals or over simmering water, stirring until smooth.
  13. Construct Oreo Bats: Carefully twist an Oreo cookie in half. Spread a small amount of melted chocolate onto one half. Take another Oreo, twist it in half and cut each half in half again to make wings. Place two wings onto the chocolate on the other half cookie, add more chocolate on the wings, then place the other half of the Oreo over the wings to form the bat shape. Press gently to seal without breaking the Oreos.
  14. Add Sugar Eyes: Add more melted chocolate to the center of the bat cookie and place sugar eyes on top. Allow the chocolate to set completely.
  15. Decorate Cupcakes: Fill a piping bag fitted with a Wilton 6B Open Star nozzle with Oreo buttercream. Pipe a ring around the edge of each cupcake, leaving the center hollow. Optionally, add a teaspoon of marshmallow fluff into the center.
  16. Top with Oreos and Bats: Place an Oreo cookie in the center of each cupcake and top with an Oreo bat. Serve and enjoy your festive treats!

Notes

  • The recipe yields between 12 to 16 cupcakes depending on batter quantity used per cupcake; an ice cream scoop ensures even sizing.
  • You can scale the recipe down to make a smaller batch, which yields approximately 6-9 cupcakes.
  • Store cupcakes in an airtight container at room temperature. Note that the Oreo bats may soften due to buttercream moisture.
  • Leftover buttercream can be refrigerated for up to 2 weeks in a sealed container.
  • Freshly made cupcakes are best, but properly stored cupcakes last up to 3 days at room temperature or 5 days in the fridge, though refrigeration may dry them out.
  • Cupcakes can be frozen for up to 1 month without icing or decoration; freeze buttercream separately for up to 3 months.
  • Make Oreo bats ahead of time and store them in an airtight container to allow chocolate to set fully before decorating.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 360 kcal
  • Sugar: 28 g
  • Sodium: 150 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 65 mg

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